RED BEANS AND RICE
"I'm originally from Honduras, where beans are served in different variations for breakfast, lunch and dinner," relates Carin Perkins of Waukesha, Wisconsin. "This bean and rice dish has been enjoyed by my family for generations. It's not spicy but gets nice flavor from the cilantro and cumin.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, saute the onion, green pepper and garlic in oil until tender. Add cilantro; cook and stir until wilted, about 1 minute. Stir in the beans, salt, cumin and pepper. Cover and simmer for 10-15 minutes. Serve over rice.
Nutrition Facts :
VEGAN RED BEANS AND RICE
This is a healthier, vegetarian/vegan/Lent-friendly version of one of my favorite Creole dishes. This dish is typically made with ham hocks, so this version has less fat and salt by default. In Louisiana, it is traditionally served on Monday. Make it part of your weekly rotation! Allow each person at the table to add Cajun seasoning and Louisiana hot sauce to taste.
Provided by Lauren Reese
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 10h25m
Yield 6
Number Of Ingredients 16
Steps:
- Place red beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain and rinse.
- Add celery, onion, bell pepper, and garlic to a blender and process until just shy of a puree.
- Add vegetable oil to a saucepan or stockpot over medium heat. Cook and stir vegetable mixture for 5 minutes. Add thyme, oregano, black pepper, cumin, and cayenne pepper. Cook, stirring regularly, for 2 minutes more.
- Add 6 cups water, the beans, liquid smoke, and bay leaves. Stir to combine and turn heat up to high. Bring to a boil, reduce heat to low, and let simmer until beans begin to fall apart, 2 to 3 hours.
- Bring remaining water and rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Pour most of the cooking liquid from the beans into a bowl and reserve. Remove bay leaves. Mash about 1/3 of the beans, adding as much of the reserved liquid as necessary to reach preferred thickness. Mix with the unmashed beans and season with salt. Serve beans over rice.
Nutrition Facts : Calories 436.1 calories, Carbohydrate 76 g, Fat 6.5 g, Fiber 13.2 g, Protein 20 g, SaturatedFat 0.9 g, Sodium 64.7 mg, Sugar 3.3 g
SPICY VEGETARIAN RED BEANS AND RICE
Provided by Guy Fieri
Categories side-dish
Time 14h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
- Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and saute the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce,Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary. Season well with salt once the beans are tender.
- When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
- Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice.
ANNIES RED BEANS AND RICE (VEGETARIAN)
Homemade, no cans in sight..lol. Zatarains is too salty for my preferences and this is cheaper also. Omit Worcestershire sauce for vegan.
Provided by ANN FRISQUE
Categories Other Side Dishes
Time 2h50m
Number Of Ingredients 16
Steps:
- 1. Sort and wash red beans.
- 2. In a large stockpot, combine 1 quart water, 1 quart broth, and red beans. Bring to a boil and simmer for 10 minutes before removing from heat. Let the beans stand for 1 hour.
- 3. After an hour, add garlic, onions, and bell pepper and bring to a boil. Cover and reduce heat. Simmer for 1 1/2 hours, or until beans are soft. Try not to stir more than necessary.
- 4. Stir in seasonings and rice and simmer for 30 minutes longer, or until rice and beans are both cooked and all flavors are incorporated. The consistency should be like a thick gravy-you don't want soup. If it's too wet, just cook it down for a few more minutes. If it's too dry, add more water and cook until it has thickened.
- 5. You can also serve the rice on the side by cooking it separately from the beans.
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 (VEGETARIAN)
Make and share this Red Beans and Rice (Vegetarian) recipe from Food.com.
Provided by Tallbirdmace
Categories Beans
Time 51m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- (RECIPEZAAR DOESN'T RECOGNISE LIGHT RED BEANS!).
- Cook the brown rice. Add the 1/2 can of light red beans (including liquid) to the cooked rice and set to one side.
- Melt the butter and add all the remaining ingredients (excluding the rice with 1/2 can of beans).
- Simmer the bean mixture for 45 minutes.
- Stir every 10 mins or so and mash the light red beans with the back of a wooden spoon (you don't have to mash them all, just be sure to give those beans a good mashing!).
- After 45 mins remove from the heat and add the cooled cooked rice and the additional 1/2 can of beans mixture.
- Stir it all together until the rice is warmed through again and serve.
- Reheats really well if you would like to make this ahead of time.
- Serves 2 as a main course or 4 as a side.
Nutrition Facts : Calories 871.7, Fat 26.6, SaturatedFat 15.2, Cholesterol 61.1, Sodium 1337.3, Carbohydrate 127.6, Fiber 30.2, Sugar 1.9, Protein 34.9
VEGAN PRESSURE COOKER RED BEANS AND RICE
Here's a vegan version of the classic New Orleans dish that uses smoked paprika, miso paste and soy sauce to add a savory notes. Pressure cookers are ideal for preparing dried beans; even unsoaked beans cook quickly and evenly, so that the beans become creamy but still keep their shape (though we've got instructions for a slow cooker approach, too). Here, you want the beans to be very tender, so that the stew is thick - with a few beans that have slightly broken down - and not soupy. This vegan version of "Monday red beans" is not as creamy as the one made with pork, so smashing a few beans against the side of the pot at the end of cooking is particularly important. Louisiana-style hot sauce is key as well.
Provided by Sarah DiGregorio
Categories beans, sausages, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage (if using). Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.
- Add the beans, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.
- Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Add the soy sauce, and season to taste with salt and cayenne. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy. It will continue to thicken as it sits, or you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken. Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.
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VEGETARIAN RED BEANS AND RICE – A COUPLE COOKS
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5/5 (5)Category Main DishCuisine CajunTotal Time 45 mins
- In a large saucepan (or dutch oven), warm the olive oil over medium heat. Sauté the onion, celery, and pepper for 8 to 10 minutes over medium heat until softened. Add the minced garlic and cook for about 2 minutes more; watch the pan to avoid burning the garlic.
- Meanwhile, drain and rinse the red beans. When the vegetables are ready, add the beans, diced tomatoes with their liquid, and vegetable broth. Stir in the cayenne pepper, paprika, oregano, thyme, 2 bay leaves, kosher salt, and a few grinds of pepper.
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Cuisine CajunTotal Time 40 minsCategory Main DishCalories 353 per serving
- Spray large skillet with cooking spray; heat over medium-high heat. Add frozen vegetable blend; cook 3 minutes or until vegetables are tender.
- Add undrained beans, undrained tomatoes, tomato sauce, water, Cajun seasoning, Italian seasoning and garlic powder. Stir to combine.
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