RED BEANS AND RICE BRANDS RECIPES

AUTHENTIC LOUISIANA RED BEANS AND RICE RECIPE | ALLRECIPES

Authentic Louisiana Red Beans and Rice Recipe | Allrecipes image

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by MIAMI BEACH

Categories Beans and Rice

Total Time 11 hours 30 minutes

Prep Time 25 minutes

Cook Time 3 hours 5 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

Steps:

Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Nutrition Facts : Calories 630.4 calories, CarbohydrateContent 79.1 g, CholesterolContent 32.9 mg, FatContent 24.2 g, FiberContent 10.1 g, ProteinContent 24 g, SaturatedFatContent 6.7 g, SodiumContent 603.9 mg, SugarContent 2.6 g

RED BEANS AND RICE – INSTANT POT RECIPES

Red Beans and Rice – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 15 minutes

Cook Time 90 minutes

Yield 8 - 10 servings

Number Of Ingredients 14

Ingredients

1 medium onion (finely diced)
1/2 bell pepper (diced)
3 stalks celery (diced)
3 cloves garlic (minced)
1 lb dry red kidney beans (it is not necessary to soak the beans)
2 bay leaves
1 tsp fresh thyme (or 1/2 tsp dried thyme)
4 cups chicken broth ( 32 ounces )
3 cups Water
12-16 ounces chicken andouille (or other high-quality smoked sausage, cut into thin slices)
2 tbsp butter (cut into 4-6 pieces )
hot sauce (to taste)
Salt and pepper (to taste)
8 cups Cooked rice

Steps:

Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 25 minutes.
When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
Add the sliced sausage and stir to combine. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and and stir until incorporated and slightly thickened.
Use a potato masher or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
Add hot sauce, salt and pepper to taste.
Serve over rice.

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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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I first created the clone for this Cajun-style recipe back in 1994 for the second TSR book, More Top Secret Recipes, but I've never been overjoyed with the results. After convincing a Popeyes manager to show me the ingredients written on the box of red bean mixture, I determined the only way to accurately clone this one is to include an important ingredient omitted from the first version: pork fat. Emeril Lagasse—a Cajun food master—says, "pork fat rules," and it does. We could get the delicious smoky fat from rendering smoked ham hocks, but that takes too long. The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or eat it!), then use 1/4 cup of the fat for this hack. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will be a fine substitute. Can't get enough Popeyes? Find all of my recipes here. Source: Top Secret Recipes Unlocked by Todd Wilbur.
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"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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In a large nonstick skillet, saute the onion, green pepper and garlic in oil until tender. Add cilantro; cook and stir until wilted, about 1 minute. Stir in the beans, salt, cumin and pepper. Cover and simmer for 10-15 minutes. Serve over rice.

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RED BEANS AND RICE – INSTANT POT RECIPES

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LOUISIANA RED BEANS AND RICE - TASTE OF HOME

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.
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COPYCAT POPEYES RED BEANS AND RICE RECIPE | TOP SECRET R…

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In a large nonstick skillet, saute the onion, green pepper and garlic in oil until tender. Add cilantro; cook and stir until wilted, about 1 minute. Stir in the beans, salt, cumin and pepper. Cover and simmer for 10-15 minutes. Serve over rice.

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