BEANS AND RICE RECIPES RECIPES

Name: New Orleans-Style Red Beans and Rice
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 servings
Cuisine: american
Ingredients: 2 tablespoons vegetable oil; 1 cup chopped onions; 1/2 cup chopped bell peppers; 1/2 cup chopped celery; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 1/4 teaspoon freshly ground black pepper; 1 teaspoon dried thyme; 2 bay leaves; 1 pound boiled ham cut, into 1/2-inch cubes; 6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup); 1 pound dried red beans, rinsed and sorted through, soaked overnight and drained; 3 tablespoons chopped garlic; 8 to 10 cups water; Steamed rice

NEW ORLEANS-STYLE RED BEANS AND RICE RECIPE | FOOD NETWORK

New Orleans-Style Red Beans and Rice Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours 0 minutes

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
1 pound boiled ham cut, into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
3 tablespoons chopped garlic
8 to 10 cups water
Steamed rice

Steps:

Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.

NEW ORLEANS-STYLE RED BEANS AND RICE RECIPE | FOOD NETWORK

New Orleans-Style Red Beans and Rice Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours 0 minutes

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
1 pound boiled ham cut, into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
3 tablespoons chopped garlic
8 to 10 cups water
Steamed rice

Steps:

Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.

More about "beans and rice recipes recipes"

NEW ORLEANS-STYLE RED BEANS AND RICE RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 5
Total Time 4 hours 15 minutes
Category side-dish
Cuisine american

Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.

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