Does anyone have a recipe for red beans and rice?

Question

I love all kinds of hot and spicy food including Mexican, Chinese and Cajun. The mixes in the grocery store just are not doing it for me. Please send over a homemade red beans and rice recipe. I have cayenne and I am not afraid to use it. Thanks.

Answer 1

RED BEANS AND RICE
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
2 tablespoons olive oil
1 pound fully cooked smoked sausage (such as hot links or Kielbasa), sliced into 1/2-inch-thick rounds
1 onion, chopped
4 garlic cloves, chopped
3 14 1/2- to 16-ounce cans kidney beans
1 cup canned low-salt chicken broth
1 teaspoon Creole or Cajun seasoning or 1/2 teaspoon cayenne pepper

3 cups cooked rice

Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and sauté until onion is brown, about 15 minutes. Mix in kidney beans with their juices, broth and Creole seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.
Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.

Serves 6.

LEAN RED BEANS AND RICE
A streamlined variation on the hearty Louisiana favorite.
1 cup red beans

2 teaspoons olive oil
1/2 large onion,chopped
3 large garlic cloves, minced
6 ounces boneless smoked pork chops, well trimmed, diced
4 ounces andouille sausage,* diced (optional)
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne pepper
3 1/2 cups water
Steamed rice

*A smoked pork and beef sausage, available at specialty food stores. Smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.

Soak beans in water to cover overnight.
Heat oil in heavy large pot over medium heat. Add onion and garlic and sauté until tender, about 6 minutes. Stir in pork chops, sausage, thyme and cayenne; sauté 2 minutes. Add beans and 3 1/2 cups water. Simmer over low heat until beans are creamy, about 1 1/2 hours. Serve with steamed rice.

Per serving: calories, 250; fat, 5 g; sodium, 614 mg; cholesterol, 20 mg
Serves 4.

Answer 2

Red Beans and Rice

1 pound red beans, soaked overnight
1 medium onion, chopped
1 bunch of green onions, chopped
7 cloves of garlic, chopped
1/2 cup parsley
1 rib celery, chopped
1/2 cup ketchup
1 bell pepper, seeded and chopped
1 tablespoon Worcestershire sauce
2 tablespoons Tabasco sauce
2 bay leaves
1 teaspoon thyme
salt and pepper
1 pound smoked sausage cut into 1 inch pieces
1 pound pickled pork, rinsed and cut into cubes
cooked rice

Drain the beans. Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1 1/2 hours or until the liquid has thickened. Serve over rice w/ smoked sausage or ham.

This can also be done in a crockpot, expanding cooking times of the plain beans and once other flavorings have gone in.

Answer 3

Ingredients:

1 lb dried red beans
2 large onions, chopped
2 stalks celery, chopped
1 medium-size green pepper, chopped
1 clove garlic, minced
2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped parlsey
Hot cooked rice


Directions:

Sort and wash beans. Combine red beans, onions, celery, green pepper, and garlic in a Dutch oven, cover with water, and bring to a boil. Reduce heat, cover and simmer 2 to 2 1/2 hours or until beans are tender and thick gravy is formed. If necessary add more water to prevent beans from sticking. Stir in salt, pepper, and parsley. Mound rice in the middle or serving plates. Spoon beans around rice.

Yield 8 to 10 servings

Answer 4

1 pound dried small red beans, picked over and rinsed
2 large smoked ham hocks
1 large yellow onion, chopped
2 celery stalks, chopped
1 large green bell pepper, chopped
1 teaspoon cayenne
1/4 bunch fresh flat-leaf parsley, chopped
4 garlic cloves, chopped
2 green onions, green part only, chopped, plus more for garnish
Red pepper sauce
2 andouille sausages, cut into 3-inch chunks
4 cups cooked white rice

Place the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry.

Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion.

http://foodnetwork.com

tyler florence has this recipe...I just changed it to make it close to the way I make it at home.

Answer 5

You could add cayenne pepper to the store brand and make it something that you like.

I suggest you go to the library or local book store and get some cook books on Cajun cooking.

That's what I do when I want to learn how to cook something different.

Then you can experiment as much as you like.

Good luck! I hope it works out for you.

(Mmmm, I feel like a dweeb, I just read the other answers and I like what they had to say, some of these ideas were VERY good! Oh well, cie la vie!!)

Answer 6

* 1 lb dry small red beans * 1 1/2 to 2 lbs meaty ham shanks * 4 cups water * 4 cloves garlic, minced * 1 large onion, chopped (about 2 cups) * 1 1/2 cups chopped celery * 1 cup chopped green bell pepper * 1 Tbsp Worcestershire sauce * 2 teaspoons of Cajun or Creole seasoning (Tony Chachere's or Zatarains) or to taste* * Tabasco sauce** * Salt and pepper to taste * Cooked white rice (from about 3 cups raw rice) *If you don't have access to packaged seasoning, just skip it and add some thyme (fresh or dried), a bay leaf (in with the beans and shanks in step 2), and a little paprika **We used a combo of Chipotle Tabasco sauce and regular Tabasco, could also use cayenne pepper Method 1 Place dried beans in a large bowl and cover them with cold water by a couple of inches. Let soak for 8 hours or overnight. (You can quick soak them by putting them in a bowl and pouring boiling water over them, covering them by 2 inches, then letting them soak for two hours.) Drain. 2 Place beans, ham shanks, garlic, chopped onion, and water in a large (8-quart) pot and bring to a boil. Reduce to a simmer and cover, simmer for 1 1/2 hours or until beans are tender. 3 Remove ham shanks from the pot to a dish. Let cool slightly then shred the meat away from the bones. Return the meat back to the pot. Add the celery, bell peppers, Worcestershire and seasonings. Cover and cook for another hour or until the mixture gets thick. Season to taste with Tabasco sauce, salt and pepper. Serve over rice. Serves 8.

Answer 7

Just dump dry kidney beans into your crock pot, put lots of water, salt, bacon, and pepper. And if you want, you can add chopped garlic, onion, bell pepper, celery, or whatever. Cook on high for at least 3 hours. You make the rice seperately and serve beans over rice. I use organic jasmine rice, it's the best.

Serve with saltines.

Answer 8

Check out www.recipezaar.com

This is a website where normal people like you and me share their favorite recipes that they like to cook. I always refer to this site when I want a new recipe or some new ideas for foods I love. I'm sure you will find your answer here.

Roo