RED BEAN AND RICE RECIPES 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.

RED BEAN SOUP RECIPE - FOOD NETWORK



Red Bean Soup Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 1/2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
4 bay leaves
2 quarts chicken or beef stock or canned low-sodium chicken or beef broth
4 cups cooked red beans, pureed in a food processor
1/4 cup dry sherry
1/2 cup chopped green onions
1/4 cup chopped parsley leaves
1/2 teaspoon hot sauce (recommended: Tabasco)

Steps:

  • Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.
  • Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.
  • Serve hot in soup bowls.

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RED BEANS AND RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME
"I'm originally from Honduras, where beans are served in different variations for breakfast, lunch and dinner," relates Carin Perkins of Waukesha, Wisconsin. "This bean and rice dish has been enjoyed by my family for generations. It's not spicy but gets nice flavor from the cilantro and cumin.
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LOUISIANA RED BEANS AND RICE RECIPE: HOW TO MAKE IT
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
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Reviews 4.5
Total Time 03 hours 20 minutes
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Calories 291 calories per serving
  • 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.
See details


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