RED BEANS AND RICE EASY RECIPES

Name: Easy Red Beans & Rice With Sausage
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6-8 serving(s)
Ingredients: 1 lb smoked sausage; 1 (14 ounce) can dark red kidney beans; 1 (14 ounce) can light kidney beans; 2 cups chicken broth (seasoned is best); 1 cup water; 1/2 cup chopped red bell pepper; 1/2 cup chopped onion; 1/2 cup celery; 2 tablespoons cayenne seasoning; 2 teaspoons louisiana hot sauce, to taste; 1 cup white rice (instant or not) or 1 cup brown rice (instant or not)

EASY RED BEANS & RICE WITH SAUSAGE RECIPE - FOOD.COM

Easy Red Beans & Rice With Sausage Recipe - Food.com image

This recipe is a one dish meal. It's so easy to throw together and the cooking time just depends on the kind of rice you use. The flavor is great and this is easy to modify should you need to.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb smoked sausage
1 (14 ounce) can dark red kidney beans
1 (14 ounce) can light kidney beans
2 cups chicken broth (seasoned is best)
1 cup water
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/2 cup celery
2 tablespoons cayenne seasoning
2 teaspoons louisiana hot sauce, to taste
1 cup white rice (instant or not) or 1 cup brown rice (instant or not)

Steps:

Cut sausage into 1/2 inch pieces.
Lightly brown.
Add vegetables.
Simmer 5-7 minutes.
Add remaining ingredients and bring to a boil.
Reduce to simmer, cover with a tight fitting lid, and cook until rice is done.
**NOTE** The cayenne seasoning mentioned is NOT straight cayenne pepper. Try one of the seasonings such as Tony Cachere's or Emeril's cajun seasoning. Sorry for any miscommunication.

Nutrition Facts : Calories 510.2, FatContent 22.8, SaturatedFatContent 7.4, CholesterolContent 46.3, SodiumContent 1125.7, CarbohydrateContent 52.6, FiberContent 9.9, SugarContent 3.6, ProteinContent 22.4

SLOW COOKER RED BEANS AND RICE RECIPE - NYT COOKING

Slow Cooker Red Beans and Rice Recipe - NYT Cooking image

This slow cooker version of New Orleans-style red beans requires about 20 minutes to toss together in the morning and can be ready to eat when you walk in the door after work. Creamy and comforting, it is traditionally flavored with a leftover pork bone, so if you happen to have one, feel free to throw that in instead of a ham hock. And if you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika powders, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. Adding hot sauce at the end is key: The best kind to use is a vinegary, cayenne-based, Louisiana-style sauce, like Crystal, Louisiana brand or Tabasco. (Here is a vegan version of this recipe.)

Provided by Sarah DiGregorio

Total Time 7 hours 30 minutes

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 sprigs fresh thyme or 1 teaspoon dried thyme
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Steps:

Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker.
Add the beans, bay leaves, thyme, sausage, ham hock and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
Before serving, add salt or cayenne to taste. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

More about "red beans and rice easy recipes"

EASY RED BEANS & RICE WITH SAUSAGE RECIPE - FOOD.COM

This recipe is a one dish meal. It's so easy to throw together and the cooking time just depends on the kind of rice you use. The flavor is great and this is easy to modify should you need to.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 510.2 per serving

**NOTE** The cayenne seasoning mentioned is NOT straight cayenne pepper. Try one of the seasonings such as Tony Cachere's or Emeril's cajun seasoning. Sorry for any miscommunication.

See details

SLOW COOKER RED BEANS AND RICE RECIPE - NYT COOKING

This slow cooker version of New Orleans-style red beans requires about 20 minutes to toss together in the morning and can be ready to eat when you walk in the door after work. Creamy and comforting, it is traditionally flavored with a leftover pork bone, so if you happen to have one, feel free to throw that in instead of a ham hock. And if you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika powders, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. Adding hot sauce at the end is key: The best kind to use is a vinegary, cayenne-based, Louisiana-style sauce, like Crystal, Louisiana brand or Tabasco. (Here is a vegan version of this recipe.)
From cooking.nytimes.com
Reviews 4
Total Time 7 hours 30 minutes
Cuisine american, southern

Before serving, add salt or cayenne to taste. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

See details

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Before serving, add salt or cayenne to taste. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

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