how do i make red beans with rice?

Question

my husband is a cajan and he is always asking for this, i tried the box mix but it was bad

Answer 1

* 1 pound red kidney beans, dry
* 1 large onion, chopped
* 1 bell pepper, chopped
* 5 ribs celery, chopped
* As much garlic as you like, minced (I like lots, 5 or 6 cloves)
* 1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
* 1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
* 1/2 to 1 tsp. dried thyme leaves, crushed
* 1 or 2 bay leaves
* As many dashes Crystal hot sauce or Tabasco as you like, to taste
* A few dashes Worcestershire sauce
* Creole seasoning blend, to taste; OR,
o red pepper and black pepper to taste
* Salt to taste
* Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty per person (optional)
* Pickled onions (optional)

Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)

If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.

Serve generous ladles-ful over hot white long-grain rice

Answer 2

Try going to www.allrecipes.com and you can get a lot of recipes from there. I have made that for my husband before and I just bought a bag of red beans from the store and followed the directions on the back. I think that they are in the isle of the grocery store where you find the rice. I'm not sure what the brand name is, but the directions are easy to follow. Honestly, I think that it's just red beans, rice, water, and maybe some polish sausage.

Answer 3

First of all I would recommend that you NOT use kidney beans. There is a red bean used in Mexico that tastes very good with rice. Kidney beans have a distinctive taste that screams,"New England."

1)Let the red beans soak overnight and then bring them to a boil, reduce heat and simmer until done. The little red beans take a while.
2)Wash your rice until it rinses clear [without the milky drek], and add the additional water. Bring to a boil. Reduce heat and simmer for as long as it takes to cook the rice. add hot water if necessary. I suggest not stirring. Washed rice doesn't stick much, but you have to simmer it and NOT boil it to death.
3)Eat. ;-)

Answer 4

* 1 pound red kidney beans, dry
* 1 large onion, chopped
* 1 bell pepper, chopped
* 5 ribs celery, chopped
* As much garlic as you like, minced (I like lots, 5 or 6 cloves)
* 1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
* 1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
* 1/2 to 1 tsp. dried thyme leaves, crushed
* 1 or 2 bay leaves
* As many dashes Crystal hot sauce or Tabasco as you like, to taste
* A few dashes Worcestershire sauce
* Creole seasoning blend, to taste; OR,
o red pepper and black pepper to taste
* Salt to taste
* Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty per person (optional)
* Pickled onions (optional)

Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)

If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.

Serve generous ladles-ful over hot white long-grain rice, with good French bread and good beer. I also love to serve grilled or broiled fresh Creole hot sausage or chaurice on the side. Do not serve with a canned-beet salad, like my Mom always used to do. (Sorry, Mom ... try something interesting with fresh beets and we'll talk. :^)

I like serving a few small pickled onions with my red beans -- I chop them up and mix them in with the beans. It's great! Why does it taste so good? As my sister's friend (and dyed-in-the-wool New Orleanian) Cherie Valenti would say ... "It's da vineguh!"

YIELD: 8 servings

Answer 5

Turkey necks in a crockpot with some water covering them. Put it on for about 10 hours. Once that's done, put in the red beans, a chopped up onion, a bay leaf, and some salt. Not too much, though. You can always add more later. Put that on for about 6 hours. Make some rice on the side, and your done.

Answer 6

Go to food network and try and Emeral sight from there you could also just google "red beans and rice recipes" and see what that pulls up!

Answer 7

Geez, we like the box mix - the one from Zatarain. I slice up kielbasa in it while it's cooking and my boyfriend loves it. 'Course I live in the upper Great Lakes region and don't know much from Cajun cooking. But we can do you a hell of a fish boil!

My suggestion would be Google for a home made recipe.

Answer 8

Try the box mix with the neworleans guy on it its better than the other boxed red beans................
Imcajun and i love it

Answer 9

try google. type "red beans with rice recipe" you never know. good luck

Answer 10

get a tin of red beans and put it in some rice.....