COOKING RED BEANS ON STOVE RECIPES

STOVETOP RED BEANS AND RICE RECIPE | MYRECIPES

Stovetop Red Beans and Rice Recipe | MyRecipes image

Make a big batch for company, or freeze leftovers for later.

Provided by MyRecipes

Total Time 2 hours 45 minutes

Yield Makes about 10 cups (serving size: about 1 cup bean mixture and 1 cup rice)

Number Of Ingredients 9

Ingredients

1 pound dried red kidney beans
½ pound andouille smoked chicken sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon Creole seasoning
3 cups uncooked long-grain rice
Garnish: sliced green onions

Steps:

Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and soak 1 hour. Drain.
Sauté sausage and next 3 ingredients in Dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic; sauté 1 minute. Add beans, Creole seasoning, and 7 cups water. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender.
Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.
Note: We tested with Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.
Try These Twists!
Vegetarian Red Beans and Rice: Omit chicken sausage. Prepare recipe as directed in Step Coarsely chop celery, green bell pepper, onion, and 1 red bell pepper. Sauté chopped vegetables and garlic in 1 Tbsp. hot olive oil 6 to 8 minutes or until tender. Stir together vegetables, beans, Creole seasoning, 1 tsp. smoked paprika, 1 vegetable bouillon cube, and 7 cups water in Dutch oven. Bring to a boil, reduce heat to low, and simmer as directed. Season with salt to taste. Serve with rice. Makes: 10 cups.
Per serving (about 1 cup bean mixture and 1 cup rice): Calories 373; Fat 1g (sat .03g, mono 2g, poly 3g); Protein 4g; Carb 9g; Fiber 6g; Chol 0mg; Iron 2mg; Sodium 377mg; Calc 81mg.
Quick Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole seasoning to 2 tsp. Prepare recipe as directed in Step 2, substituting 2 cups low-sodium fat-free chicken broth for 7 cups water and simmering 20 minutes. Serve with rice. Makes: about 7 cups.
Per serving (about 1 cup bean mixture and 1 cup rice): Calories 420; Fat 5g (sat 1g, mono 2g, poly 2g); Protein 7g; Carb 3g; Fiber 13g; Chol 35mg; Iron 1mg; Sodium 490mg; Calc 65mg.
Slow-cooker Red Beans and Rice: Omit Steps 1 and Stir together first 7 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender. Serve with rice. Makes: about 10 cups.
Per serving (about 1 cup bean mixture and 1 cup rice): Calories 397; Fat 3g (sat 8g, mono 2g, poly 3g); Protein 9g; Carb 4g; Fiber 3g; Chol 24mg; Iron 6mg; Sodium 319mg; Calc 99mg.

Nutrition Facts : Calories 397 calories, CarbohydrateContent 74.4 g, CholesterolContent 24 mg, FatContent 2.3 g, FiberContent 11.3 g, ProteinContent 18.9 g, SaturatedFatContent 0.8 g, SodiumContent 319 mg

RED BEANS RECIPE | EPICURIOUS

Red Beans Recipe | Epicurious image

An easy red beans over rice recipe straight out of New Orleans

Provided by Leah Chase

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1 lb. red kidney beans
2 qt. water
1 large onion (chopped)
1/4 cup vegetable oil
1 lb. smoked ham (cubed)
1 lb. smoked sausages (in 1/2-inch slices)
1 cup water
1 tbsp. chopped garlic
1 bay leaf
1 tbsp. black pepper
2 tbsp. chopped parsley
1 tsp. whole thyme leaves
2 level tbsp. salt

Steps:

Pick through beans, removing all bad beans or any other particles. Wash beans well. Place beans in a 5-quart pot. Add the 2 quarts of water. Add onions; bring to a boil. Lower heat and let beans boil slowly for 1 hour. When beans are soft, stir well, mashing some against the side of the pot.
Heat oil in frying pan; add ham and sausage. Sauté in oil for 5 mintues. Then add the sausage, ham, and oil to beans. Deglaze pan with the cup of water, then pour into beans. Add all other ingredients. Let simmer for 30 minutes. Beans should be nice and creamy. Serve over rice.

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