Weeknight Red Beans And Rice Recipes

RED BEANS AND RICE

Steps:

• Boil 1 cup water, 2 cups brown rice, and 1/2 tsp salt in a dutch oven or medium sized pot for 5 minutes. Reduce heat and let simmer until rice is finished cooking. Stir occasionally to fluff rice. Drain off any excess water.
• In a large dutch oven over medium heat or pressure cooker, add 1 tbsp olive oil and cook the sausage until brown, about 5 minutes.
• Remove the sausage from the pot, leaving the oil.
• Add the large chopped onion, 1/2 cup Cajun seasoning, 1/4 tsp salt, and 1/4 tsp black pepper. Saute for about 2 minutes or until onions are translucent.
• Add the 1 tbsp minced garlic, 1 large stalk of celery, and large bell pepper and cook for about 3 minutes.
• Add the sausage and stir well.
• Add 2 cups of water, 1 tbsp basil, 1 tsp parsley, 1 tsp thyme
• Rinse and drain the canned kidney beans. Add them to the pot and stir it all together.
• If using the pressure cooker, seal it and cook on high for 35 minutes. When finished, release the steam slowly- it should take about 15 more minutes. If using a dutch oven, bring to a boil then reduce heat to medium and let simmer for 35 minutes. It's ready when you can easily mash the beans.
• When the beans are tender mash some of them with a wooden spoon to add creaminess.
• Serve Beans over 1/2 cup rice and season with hot sauce if desired. Top with fresh parsley and chopped scallions.

WEEKNIGHT RED BEANS AND RICE

Steps:

• Heat 1 tbsp oil or butter in medium non-stick pan (that has a lid).
• Add rice and stir in the hot oil until most of the kernels are opaque.
• Add water and bring to a boil.
• Reduce to a simmer, cover, and cook for 15 minutes.
• (If using brown rice, increase water and cooking time slightly) Meanwhile dice vegetables.
• Heat 2 tbsp oil or butter in a large non-stick pan or Dutch oven.
• Add the diced onion, bell pepper, celery and garlic.
• Saute until tender.
• Add the sliced turkey smoked sausage and saute until heated through and slightly browned.
• Add pepper, seasoning and bay leaf.
• Continue to stir and saute for about three minutes.
• Add diced tomatoes and canned beans (do not drain).
• Add salt, pepper and hot sauce to taste.
• Simmer about 15 minutes, then remove bay leaf.
• Place about 3/4 cup rice in the bottom of a soup bowl.
• Cover with red bean mixture.
• Serve with French bread and pass more hot sauce.

RED BEANS AND RICE - WEEKNIGHT RECIPE

Steps:

• PREP STEP:.
• Just think, small piles of stuff, don't worry about being perfect, ultimately this all ends up in one pot and imperfect is still delicious and beautiful too!
• Pile one: Dice the bacon.
• Pile two: Finely chop the parsley.
• Pile three: Slice smoked sausage.
• Pile four: Rough chop onion.
• Pile five: Smash garlic.
• Colander 1: Drain and rinse canned beans.
• You are now ready to cook:.
• In a dutch oven or deep skillet with a lid, toss in the bacon. Fry until crispy. (I use home grown bacon, so there is not a lot of fat. If you have more fat than needed to sauté your onion, you can remove the extra and toss it (or give it to the dog).)
• If you haven't started your rice yet, start it now. This timing will typically ensure everything is done at the same time.
• Sauté onion and garlic with cooked bacon. When onions are translucent, toss in the fresh parsley. It wilts quickly, so be ready to toss everything else in at this step.
• Add sausage, Worcestershire sauce, beans, chicken stock. Put lid on pan and simmer (not boil) at least 15 minutes or until the rice is done.
• Serve over plain white rice.

EASY RED BEANS AND RICE

Steps:

• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.