RED BEANS AND RICE SIDE DISH RECIPES

Name: Homemade Southern Red Beans and Rice
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American, Southern
Ingredients: 1 pound dried, red kidney beans (Camellia brand preferred); 1/2 tablespoon of cooking oil; 1 package (12-14 oz.) andouille or regular smoked sausage; 3 slices bacon, chopped; 2 cups chopped onion; 1 cup chopped green bell pepper; 1/2 cup chopped celery; 1/2 tablespoon minced garlic; Freshly cracked black pepper, to taste; 1/4 teaspoon cayenne pepper, or to taste, optional; 1 teaspoon dried basil; 2 medium bay leaves; 1 large meaty ham bone or two meaty ham hocks; 2 quarts water; 2 tablespoons unsalted butter or bacon drippings, optional; Kosher salt to taste, only as needed; Hot, steamed rice; Sliced green onion, for garnish, optional; Hot sauce, for the table

More about "red beans and rice side dish recipes"

DEEP SOUTH DISH: HOMEMADE SOUTHERN RED BEANS AND RICE

Deep South Dish: Homemade Southern Red Beans and Rice image

Homemade red kidney beans made with dried beans, and slow stewed with the Trinity, bacon, smoked sausage and a good ham bone or ham hock if you have one, served over hot rice with fresh French bread.

Provided by Deep South Dish

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Number Of Ingredients 19

Ingredients

1 pound dried, red kidney beans (Camellia brand preferred)
1/2 tablespoon of cooking oil
1 package (12-14 oz.) andouille or regular smoked sausage
3 slices bacon, chopped
2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1/2 tablespoon minced garlic
Freshly cracked black pepper, to taste
1/4 teaspoon cayenne pepper, or to taste, optional
1 teaspoon dried basil
2 medium bay leaves
1 large meaty ham bone or two meaty ham hocks
2 quarts water
2 tablespoons unsalted butter or bacon drippings, optional
Kosher salt to taste, only as needed
Hot, steamed rice
Sliced green onion, for garnish, optional
Hot sauce, for the table

Steps:

Rinse and sort beans and place into a deep pot, adding water to cover beans plus an inch. Soak overnight or bring to a boil; boil for 5 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and set aside.
Heat cooking oil in the pot. Cut sausage into 1-inch chunks and add to oil, cooking until browned; remove and set aside.
Add bacon and cook until fat is rendered. Add the onion, bell pepper, and celery to the drippings and sauté the veggies until tender, about 5 minutes.
Add the garlic, black and red pepper, basil and bay leaf to the vegetable mixture and continue cooking for about 3 minutes, stirring.
Add the ham bone or hocks, beans and sausage, and the 2 quarts of fresh water. Bring to a boil.
Reduce heat to a simmer and cook, uncovered, for about 2 hours, stirring occasionally, or until beans are tender and slightly thickened.
For extra richness, stir in the butter when beans are finished. Remove bay leaves and discard.
Remove bone or hocks and pick off any meat, returning to the pot. Taste and adjust for seasonings, adding salt only if needed.
Serve over hot, steamed rice and garnish with sliced green onion, if desired. Pass hot sauce at the table.

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