How to make red beans & rice?!
Answers:
Just made this for dinner last night, easy sort-of-cheating recipe:
brown sliced smoked sausage (in a little bacon grease if you have some), add in about 1/2 medium chopped onion, 1 stalk celery chopped, and 1/2 bell pepper chopped!. Saute til transluscent!. Add about a cup or 2 of boxed chicken broth, some liquid smoke, season with minced garlic, cajun seasoning, black pepper, one bay leaf, and pinch of thyme!. Simmer 10 minutes while rice cooks!. At 10 minutes, add in one can large or small red kidney beans!. Continue to cook 10- 12 minutes!. Thicken with a little flour if needed!. Serve over rice with hot sauce!.Www@FoodAQ@Com
brown sliced smoked sausage (in a little bacon grease if you have some), add in about 1/2 medium chopped onion, 1 stalk celery chopped, and 1/2 bell pepper chopped!. Saute til transluscent!. Add about a cup or 2 of boxed chicken broth, some liquid smoke, season with minced garlic, cajun seasoning, black pepper, one bay leaf, and pinch of thyme!. Simmer 10 minutes while rice cooks!. At 10 minutes, add in one can large or small red kidney beans!. Continue to cook 10- 12 minutes!. Thicken with a little flour if needed!. Serve over rice with hot sauce!.Www@FoodAQ@Com
Here's an easy recipe for red beans and rice!.
Cook Time: 40 minutes
Ingredients:
2 cans red kidney beans, (15 ounces each)
3 slices bacon
1 large onion, chopped
1/2 cup chopped celery
1 small bell pepper, chopped
2 tablespoons chopped parsley
1/2 cup chopped green onions, with tops
2 tablespoons ketchup
1 1/2 teaspoons Worcestershire sauce
1 jar (2 oz) chopped pimiento
1 can (8 oz) tomato paste
1 teaspoon chili powder
1/2 pound Polish sausage, sliced, if desired
Preparation:
Fry bacon and crumble into kidney beans!. Saute vegetables in the bacon drippings!. Cook until vegetables are wilted!. Add beans and remaining ingredients!. Cover and simmer for 30 minutes!. Serve over rice!.
Serves 4!.Www@FoodAQ@Com
Cook Time: 40 minutes
Ingredients:
2 cans red kidney beans, (15 ounces each)
3 slices bacon
1 large onion, chopped
1/2 cup chopped celery
1 small bell pepper, chopped
2 tablespoons chopped parsley
1/2 cup chopped green onions, with tops
2 tablespoons ketchup
1 1/2 teaspoons Worcestershire sauce
1 jar (2 oz) chopped pimiento
1 can (8 oz) tomato paste
1 teaspoon chili powder
1/2 pound Polish sausage, sliced, if desired
Preparation:
Fry bacon and crumble into kidney beans!. Saute vegetables in the bacon drippings!. Cook until vegetables are wilted!. Add beans and remaining ingredients!. Cover and simmer for 30 minutes!. Serve over rice!.
Serves 4!.Www@FoodAQ@Com
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
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 onionsWww@FoodAQ@Com
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
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 onionsWww@FoodAQ@Com