Fully Loaded Red Beans Rice Recipes

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Steps:

• 1. Get a large pot. Pour entire box of chicken broth in. Set on stove on medium low.
• 2. Place beans in bowl of water and set aside.
• 3. Wash and dice or chop all vegetables. Add garlic, celery, onion, bell pepper to pot.
• 4. Sift through beans. Pull out the bad looking ones. Watch out for small debris. Add cleaned beans to pot. Discard bean water.
• 5. Cut salt pork into cubes. Use as much or as little as you want. I usually get 1 to 2 pounds of it. Add to pot.
• 6. Add ham to pot. I get the fully cooked version.
• 7. Add spices to pot. Add bay leaves. Stir.
• 8. Keep heat at medium until gently boiling. You will need to stir the pot several times.
• 9. VERY IMPORTANT: Add water as needed and you will need to add it off and on. I add somewhere between 6 and 7 cups as I cook it.
• 10. After a few hours of gently boiling, check beans for plumping. If they look plump, reduce heat and cover for 2 hours.
• 11. Beans will be fully cooked when they can be mashed and are no longer hard. Broth will be thickened.
• 12. For rice: I like to add mine in the pot at the end to suck up all the broth. I throw in a bag and let it cook for however long the package says. Five minute rice is quick and easy. If you wish to have rice as a side and not in the beans, make as directed in another pot or bowl.
• 13. Serve when done!

Steps:

• Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
• In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
• Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
• Serve over rice and garnish with green onions.

Steps:

• Sort beans and rinse in cold water. Place beans in stockpots; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. , Drain and discard liquid. To beans, add 9 qts. water, garlic, bay leaves and browning sauce if desired. Bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until beans are tender., Meanwhile, in large skillets, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, cook the sausage and ham until lightly browned. Remove and set aside. , Add oil to drippings in skillets. Stir in flour until smooth; cook and stir over medium heat until reddish brown, about 12-14 minutes. Add the onions, celery and green peppers; cook and stir until tender. Stir into bean mixture. , Add the bacon, sausage, ham, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove bay leaves. Serve with rice and hot sauce if desired.

Steps:

• Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and sauté until onion is brown, about 15 minutes. Mix in kidney beans with their juices, broth and Creole seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.
• Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.