Red Beans And Rice Weeknight 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:

• 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.

Steps:

• Put the dried beans in a large bowl or container and cover with water. Soak overnight in the refrigerator. Drain well.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onion, scallion whites, celery, bell pepper and a big pinch of salt. Cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the garlic and cook, stirring, until softened, about 1 minute.
• Add the beans, 8 cups fresh water, the ham hock, bay leaves, cayenne, sage, thyme and 1 1/2 teaspoons salt to the pot. Bring to a boil, reduce to a gentle simmer and cook, stirring occasionally, until the beans are creamy and tender, about 2 hours. Add a few tablespoons water if the beans get too thick.
• Meanwhile, combine the rice and 3 cups water in a large saucepan and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, and the water is absorbed, about 15 minutes. Remove from the heat and let sit until ready to serve.
• Remove the ham hock from the beans and pull the meat off the bone. Chop the meat and stir it back into the beans; season with salt. Sprinkle with the vinegar; add more to taste. Divide the rice and beans among bowls; top with the scallion greens and hot sauce.

Steps:

• In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
• In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
• Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
• Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
• Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain 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.

Steps:

• Add the olive oil and sausage to a Dutch oven over medium heat. Cook, stirring, until the sausage releases some fat and begins to curl a bit on the edges, 3 to 5 minutes. Add the bell pepper, celery, onion, a pinch of salt and plenty of hefty grinds of black pepper (more than usual!). Cook, stirring, until the veggies are tender and the celery and onion are translucent and beginning to brown, 3 to 5 minutes. Stir in the beans and their liquid, garlic and ham hock.
• Add 1 cup water and bring to a boil. Lower to a simmer, then cover and cook until the beans are very tender, about 30 minutes. Serve over white rice with a shake of hot sauce.

Steps:

• Heat the oil in a large heavy pot over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Add the onions, celery and peppers. Season with salt and black pepper. Cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
• Add the beans and water to the pot. Add the cayenne, white pepper, smoked paprika, bay leaves and green onions. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, uncovered, stirring occasionally, until the beans are tender, 1 to 1 1/2 hours.
• Discard the bay leaves. Use a potato masher to mash the beans in the pot until the mixture looks creamy. Season well with hot sauce. Taste and adjust the seasoning with more salt and black pepper. Ladle into warmed bowls with cooked rice and serve with additional hot sauce on the side.

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.