RED KIDNEY BEANS RECIPE RECIPES

Name: Red Beans
Yield: Makes 6 servings
Ingredients: 1 lb. red kidney beans; 2 qt. water; 1 large onion (chopped); 1/4 cup vegetable oil; 1 lb. smoked ham (cubed); 1 lb. smoked sausages (in 1/2-inch slices); 1 cup water; 1 tbsp. chopped garlic; 1 bay leaf; 1 tbsp. black pepper; 2 tbsp. chopped parsley; 1 tsp. whole thyme leaves; 2 level tbsp. salt

RED BEANS RECIPE | EPICURIOUS

Red Beans Recipe | Epicurious image

An easy red beans over rice recipe straight out of New Orleans

Provided by Leah Chase

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1 lb. red kidney beans
2 qt. water
1 large onion (chopped)
1/4 cup vegetable oil
1 lb. smoked ham (cubed)
1 lb. smoked sausages (in 1/2-inch slices)
1 cup water
1 tbsp. chopped garlic
1 bay leaf
1 tbsp. black pepper
2 tbsp. chopped parsley
1 tsp. whole thyme leaves
2 level tbsp. salt

Steps:

Pick through beans, removing all bad beans or any other particles. Wash beans well. Place beans in a 5-quart pot. Add the 2 quarts of water. Add onions; bring to a boil. Lower heat and let beans boil slowly for 1 hour. When beans are soft, stir well, mashing some against the side of the pot.
Heat oil in frying pan; add ham and sausage. Sauté in oil for 5 mintues. Then add the sausage, ham, and oil to beans. Deglaze pan with the cup of water, then pour into beans. Add all other ingredients. Let simmer for 30 minutes. Beans should be nice and creamy. Serve over rice.

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

Ingredients

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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