AUTHENTIC LOUISIANA RED BEANS AND RICE
Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.
Provided by MIAMI BEACH
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 11h30m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g
RED BEANS AND RICE
This is my uncle Willie's recipe. He's from Mississippi but has a love for everything New Orleans. I would watch him make this dish over the holidays, so this is my memory of watching Willie all those years. And great rice? I will show you the best trick for cooking it!
Provided by JJ Johnson
Categories side-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Generously coat the bottom of a large, heavy-bottom saucepan with oil. Add the onion and cook until it begins to soften, about 3 minutes. Add the bell pepper and celery. Cook, stirring occasionally, until the vegetables soften and the onions are translucent.
- Add the garlic, smoked paprika, cayenne, oregano, basil, thyme, salt and pepper and cook, stirring, for 1 minute more. Add the beans, ham hock and broth and simmer, partially covered, for 1 hour.
- Remove the ham hock from the pan but let the beans continue to cook. When the hock is cool enough to handle, take the meat off the bone, chop it into bite-size pieces and return it to the pan.
- Add the rice to the pan along with 1 cup water if more liquid is needed. Cook, tightly covered, until the rice is tender, about 20 minutes. Serve in bowls garnished with parsley.
RED BEANS AND RICE, I DARE YOU
I call this Red Beans and Rice I Dare you because I dare anyone to tell the difference between this recipe and Popeyes famous red beans and rice. And what's really surprising is how easy it is to make using only a minimal amount of ingredients....my guess is, you'll love it. When I first tried to duplicate Popeyes red beans and rice it took several tries, because I was making it more complicated than I needed, one thing, it does take awhile to cook, but oh so worth it...the final result is, you'll be making it often.
Provided by Pureyum
Categories Beans
Time 4h15m
Yield 4-6 cups, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cut summer sausage into 2" inch cubes, combine sausage, 2 cans Pinto beans, beef broth, garlic powder, onion powder, salt, pepper and cayenne in a 2 qrt. sauce pan. Bring to boil.
- Cover and continue boiling on meduim heat stirring occasionally until beans become soft, about 45 minutes to an hour.
- Remove from heat. Remove sausage chunks -- all the flavor will be boiled out of the sausage, so I use them for another recipe to fallow later.
- Return pan to stove, add third can of Pinto beans, cover and let simmer on low for about 3 hours.
- After 1-1/2 hrs, using a good masher, mash beans to a desired consistency, but don't mash all of them. Once you've reached a preferred consistency and juices are absorbed, just stir occasionally for the next 1-1/2 hours. to keep from scorching.
- Taste your creation, if you should feel there isn't enough smoke flavor you can always add a few drops of liquid smoke but not too much, I've always found liquid smoke tastes fake and can be overwhelming.
- The trick to good red beans and rice is to allow a long slow simmering, that's why the three hours, I've actually let is simmer for as much as 5 hours. You can expirement with it as you go. Add to prepared rice and enjoy.
Nutrition Facts : Calories 531.5, Fat 18.6, SaturatedFat 6.7, Cholesterol 42.1, Sodium 1320.1, Carbohydrate 64.5, Fiber 15.5, Sugar 1.3, Protein 26.8
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