RED BEANS AND RICE TOPPINGS RECIPES

RED BEANS AND RICE | BETTER HOMES & GARDENS

Red Beans and Rice | Better Homes & Gardens image

Slow cook beans with ham and sausage for the most flavorful rice topping ever.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 150 minutes

Prep Time 20 minutes

Cook Time 9 hours 30 minutes

Number Of Ingredients 13

Ingredients

1 cup small dry red beans or dry red kidney beans
2 cooked smoked pork hocks
12 ounces cooked smoked sausage links or cooked andouille sausage cut into 1/2-inch pieces
3 cups reduced-sodium chicken broth
¾ cup chopped red sweet pepper
1 cup chopped celery (2 stalks)
½ cup chopped onion (1 medium)
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Cajun seasoning
Several drops bottled hot pepper sauce
1?? cups instant white rice
Snipped fresh celery leaves

Steps:

Rinse red beans or red kidney beans. In a saucepan, combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
In a 4- or 5-quart slow cooker, combine beans, pork hocks, sausage, broth, sweet pepper, celery, onion, garlic, tomato paste, Cajun seasoning, and hot pepper sauce.
Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.
Remove pork hocks. When cool enough to handle, cut pork off bones; cut pork into bite-size pieces. Discard bones. Stir pork and uncooked instant rice into bean mixture in slow cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more. If desired, sprinkle with snipped celery leaves before serving. Makes 6 to 8 servings.

Nutrition Facts : Calories 336 calories, CarbohydrateContent 44 g, CholesterolContent 59 mg, FatContent 7 g, ProteinContent 26 g, SaturatedFatContent 2 g, SodiumContent 1013 mg

RED BEANS AND RICE RECIPE | EMERIL LAGASSE | FOOD NETWORK

Red Beans and Rice Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Categories main-dish

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish

Steps:

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.

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