RED BEANS RECIPE VEGETARIAN RECIPES

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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     Main Dishes    Rice    Beans and Rice Recipes

Total Time 11 hours 30 minutes

Prep Time 25 minutes

Cook Time 3 hours 5 minutes

Yield 8 servings

Number Of Ingredients 16

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 RECIPE | ROBERT IRVINE | FOOD NETWORK



Red Beans and Rice Recipe | Robert Irvine | Food Network image

Provided by Robert Irvine : Food Network

Categories     side-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 14

1 tablespoon olive oil
2 large cloves garlic, lightly crushed with the side of a knife blade and minced
1 large red onion, diced
1 stalk celery, diced
1 green bell pepper, stem and seeds removed and small diced
2 (1-pound) cans red kidney beans
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon hot sauce
2 1/2 cups chicken stock
1 cup white rice
1 tablespoon butter
1 tablespoon minced fresh cilantro leaves

Steps:

  • Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
  • Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
  • Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

Nutrition Facts : Calories 247 calorie, FatContent 4 grams, SaturatedFatContent 1 grams, CholesterolContent 4 milligrams, SodiumContent 315 milligrams, CarbohydrateContent 43 grams, FiberContent 9.5 grams, ProteinContent 11 grams, SugarContent 3 grams

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