Louisiana Style Red Beans Rice With Braised Kale 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:

• Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
• Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

Steps:

• Cut tough stems off kale and discard. Stack leaves, roll tightly and cut crosswise into 3/4-inch strips. Transfer to a large bowl and cover with cold water; swirl to remove grit. Drain in a colander. Clean a second time if water in the bowl looks visibly dirty.
• Heat oil in a saucepan over medium heat. Add onion and a pinch each of salt and pepper. Cook, stirring often, until golden brown around the edges, about 3 minutes. Add garlic and sage; cook and stir until fragrant, about 1 minute.
• Stir in vegetable both, scraping up any browned bits from the bottom of the saucepan. Cover, reduce heat to low, and simmer, about 5 minutes. Increase heat to medium and add the kale. Season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender but not soft, about 3 minutes.
• Uncover saucepan; stir in beans and hot sauce. Stir until beans are heated through, 2 to 3 minutes. Season with salt and pepper.

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low until vegetables are tender, 3-4 hours. , Stir before serving. Remove bay leaf. Serve with green onions and rice. Freeze option: Discard bay leaf and freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

Steps:

• Put the beans and ham hocks in a large bowl and add cold water to cover, to a level about two inches above the tops of the beans. Cover and let stand overnight.
• Drain the beans and ham hocks, reserving the water in which they soaked. Put the beans and ham hocks in a kettle. Add enough additional water to the soaking water to make eight cups. Add the water to the beans and ham hocks. Bring to the boil and cook, uncovered, two hours, stirring occasionally from the bottom.
• Meanwhile, heat the oil in a skillet and add the garlic, onions, green peppers and celery. Cook, stirring, until the mixture is wilted. Add this to the beans. Add the parsley, cayenne pepper, bay leaf, thyme, Tabasco sauce, sugar, salt, pepper and tomatoes.
• As the beans cook, preheat the broiler to high. Place the sausage pieces on a rack and cook about 10 minutes, turning often. Add the sausage pieces to the beans for the last 30 minutes of cooking.
• Scoop out about one cup of the beans and their liquid and put them in a food processor or electric blender. Blend thoroughly. Return this mixture to the beans. Remove the bay leaf.
• Spoon one serving of rice into each of eight hot soup bowls. Cover with beans. Sprinkle with chopped scallions and serve with a little hot vinegar on the side, to be added, if desired, according to taste.