craving red beans and rice , anyone have a good recipe?

Question

spanish or mexican style red been and rice ..maybe i will have answers by dinner time ?

ok my neighbor used to make this stuff it so delish .. simmered in a frying pan with the rice and beans together , but the rice was seasoned (orange )im not sure with what maybe something goya or sazoon or something anyone ?

im rinsing and soaking the beans ..i think im going to make some chicken with this ..

Answer 1

Ok Emank, I love red beans and rice. Here is how I had it at home growing up. Grandmother would soak the beans overnight then fill the pot with more water adding salt to taste. The rice was soaked as well in the same manner. Then she would cook the rice 3 cps water to 1 cp rice. Everything was cooked at medium flame or if electric, medium temp. She would saute onions and do up some hamburger as well. When the beans were done( she would check themoften and the rice as well) she would drain the water and mix all of the ingredients togeather. We would add hot sause at the table if we wanted it. With or without the hot sause this dish was GOOD. Hope this helps, Ammoconfidential

Answer 2

Yep. Well, I'm Cajun, so they're not Mexican red beans, but here's my family recipe.

Soak the red beans for at least 4 hours.

I like to use a crock pot. So, put the beans in the crock pot with water (1 part beans, 3 parts water) Add a hamhock or two, and a couple of bay leaves. Turn the crock pot on high and let them cook until tender. Add salt, cayenne pepper and Tony's to taste, then take out 1 cup of beans and mash them. Add them back to the rest of the beans (you may need to add a little water to make a smooth saucy texture). Spoon over white rice. You can dash on some Tobasco sauce if you desire. Enjoy!

Answer 3

Cajun Red Beans and Rice

12 oz Cajun Red Beans
3 tablespoon Canola oil
1 c Onions, chopped
2 c Tomatoes, chopped
2 cl Garlic, pressed
1/4 teaspoon Cayenne pepper
1/4 teaspoon Black pepper
Salt to taste (add just before serving)
4-1/2 c Water
1 Green or red pepper, chopped
1/2 c Celery, chopped
1 lb Smoked sausage, sliced
4 Bay leaves
1 teaspoon File powder
1/4 teaspoon Tabasco sauce

Wash beans well. Put in pot with water to cover. Boil 1 minute, then turn off heat and let stand 1 hour. Drain beans after 1 hour.
In a heavy pot, heat oil, when hot, add peppers, onions, garlic, celery and tomatoes. Cook 5 minutes. Add 4-1/2 cups water and beans, being to a boil, then lower heat and simmer 2 hours. Add smoked sausage and simmer 1 hour more.
Now add seasonings; bay leaves, peppers and file powder, with Tabasco sauce. Use less if you don't like it too hot, you can always put more on at the table. Cook for another hour.
Be sure the liquid does not get completely boiled away. If need be, add a little more water in 1/4 cup increments, but you'll ususally have to boil away excess liquid rather than add.
Prepare rice according to your favorite recipe or package directions.
Just before serving add salt to red beans - if you add salt during the cooking time it makes the beans tougher. Be sure they are good and soft when you add the salt.





Red Beans and Rice

1 lb Dried red beans
1 lb Tasso, or smoked sausage
2 each Medium onions, chopped fine
1 each Large bell pepper, chopped
2 teaspoon Salt
1 teaspoon Ground black pepper
1/2 teaspoon Cayenne pepper
1/2 teaspoon White pepper
2 cup Chopped green onions
1 cup Chopped parsley

It is best to soak the beans overnight in water to cover, but it is not essential-unsoaked beans simply take longer to cook. If you are using tasso or ham, cut it in 1/2-inch dice; if you are using sausage, slice it 1/2 inch thick. Place the beans in a Dutch oven or other large heavy pot and add water to cover by about 2 inches. Bring to a boil and add the onions, bell pepper, tasso, ham or sausage, salt, and peppers. Reduce the heat to medium and let simmer, stirring occasionally, until the beans are tender. Soaked beans will take 1-1/2 hours, unsoaked beans up to 3 hours. If the mixture begins to dry out, add more water. When the beans are tender, remove 2-3 cups of them, mash with a fork, and return to the pot. this makes a thick gravy base for the beans. If there still seems to be a lot of liquid in the pot, mash another couple of batches of beans the same way. Stir in the green onions and parsley and serve over rice.