LOUISIANA RED BEANS AND RICE RECIPE RECIPES

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LOUISIANA RED BEANS AND RICE RECIPE: HOW TO MAKE IT



Louisiana Red Beans and Rice Recipe: How to Make It image

Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of the New Orleans classic. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 03 hours 20 minutes

Prep Time 20 minutes

Cook Time 03 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 13

4 cans (16 ounces each) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (14 ounces) smoked turkey sausage, sliced
3 celery ribs, chopped
1 large onion, chopped
1 cup chicken broth
1 medium green pepper, chopped
1 small sweet red pepper, chopped
6 garlic cloves, minced
1 bay leaf
1/2 teaspoon crushed red pepper flakes
2 green onions, chopped
Hot cooked rice

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low until vegetables are tender, 3-4 hours. , Stir before serving. Remove bay leaf. Serve with green onions and rice.
    Freeze option: Discard bay leaf and freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

Nutrition Facts : Calories 291 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 1070mg sodium, CarbohydrateContent 44g carbohydrate (8g sugars, FiberContent 13g fiber), ProteinContent 24g protein.

LOUISIANA RED BEANS AND RICE RECIPE | TYLER FLORENCE ...



Louisiana Red Beans and Rice Recipe | Tyler Florence ... image

Provided by Tyler Florence

Categories     main-dish

Yield 6 servings

Number Of Ingredients 14

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
2 sprigs fresh thyme
3 bay leaves
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

Steps:

  • 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, thyme, bay leaves, 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.

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