Shotgun Red Beans And 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:

• Day 1: Add enough water to the red beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator.
• As the beans absorb the water; they'll more than double in volume.
• Day 2: Combine the seasoning mix ingredients in a small bowl.
• Drain the beans and set them aside.
• Preheat a heavy 5-quart pot, preferrably non-stick, over high heat to 350 degrees, about 4 minutes.
• Add 2 CUPS of the onions, the bell peppers, and the celery, and 1 TABLESPOON of the seasoning mix.
• Stir and cook until the vegetables start to turn brown, about 5 minutes.
• Add 1/2 CUP of the stock, scrape the bottom of the pot to clear all the browned bits, and cook 3 minutes.
• Add the REMAINING 1 cup of onions, stir, and cook 5 minutes.
• Add the drained beans, 5 CUPS of the stock, and the REMAINING seasoning mix.
• Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking.
• Add 1 CUP grape juice and continue to cook for 25 minutes.
• CAUTION: At this point, the starches in the beans start to break down and sticking will occur more often.
• It is therefore important to check and clear the bottom of the pan frequently.
• Add the REMAINING stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30 to 35 minutes.
• Serve over the rice.
• NOTES: Red beans with rice is an old traditional New Orleans Monday supper dish.
• Monday used to be wash day, and the story goes that the beans could simmer while the laundry was being done.
• When the wash was finished, so were the beans.
• In the past, in order to make the beans really good, the cook started off with a lot of oil.
• While this recipe eliminates the oil, it still is mouth-watering.
• MAKES ABOUT 7 CUPS, ENOUGH FOR 6 MAIN-DISH SERVINGS.

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:

• Slice sausage, then cut into quarters. Cook it in a large saucepan until well-browned for 5 to 8 minutes. (I added about one tsp of oil so that it would brown nicely).
• Add all the vegetables, including garlic, and saute until they begin to brown, about 10 minutes.
• Stir in bay leaves and thyme. Cook 1 or 2 minutes more.
• Add beans to pan. Using a potato masher, mash about one-fourth of them. Add chicken broth. Bring mixture to a boil. Lower heat and simmer, uncovered, for about 15-20 minutes until vegetables are tender and sauce is thick.
• Discard bay leaves. Season to taste with Tabasco, cayenne and black pepper. Serve over rice.

Steps:

• 1. Soak beans overnight in cold water. Drain and put the beans in a large pot or Dutch oven. Add fresh water to cover, along with the sausage and ham, onion, garlic, thyme, pepper, sage and cayenne. Bring to boil over medium high heat.
• 2. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary to keep them from drying out. This will take 2 to 3 hours. Add salt to taste. Discard ham bones.
• 3. Remove about 1/4 cup of beans from mixture and mash; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.

Steps:

• Combine sausage, half the onion, half the green bell pepper, half the jalapeno pepper, water, chicken bouillon, garlic and herb seasoning, Cajun seasoning blend, red pepper flakes, and bay leaf in a large stockpot; Bring to boil and cook, stirring occasionally, until liquid is reduced by half, 15 to 20 minutes.
• Mix kidney beans, tomatoes, remaining onion, remaining green bell pepper, and remaining jalapeno pepper into the sausage mixture; season with salt. Bring to a boil, reduce heat, and simmer until kidney bean mixture is thickened, 15 to 20 minutes. Remove and discard bay leaf.
• Spoon 1/2 cup cooked rice into 6 serving bowls; top with kidney bean mixture.