Best Creole Pinto Beans And Rice Sallye Recipes

CREOLE PINTO BEANS

Creole Pinto Beans image

Provided by Damaris Phillips

Time 13h50m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

2 tablespoons coconut oil
4 leeks, white parts only, sliced thin and washed to remove dirt
2 medium carrots, chopped
2 stalks celery, chopped
8 ounces shiitake mushrooms, chopped
4 cloves garlic, diced
4 sprigs fresh thyme, chopped, or 2 teaspoons dried thyme
2 bay leaves
1 tablespoon Creole seasoning blend (should be spicy)
5 cups mushroom broth
One 12-ounce bottle dark beer
One 14-ounce can diced tomatoes with juices
2 cups dried pinto beans, soaked overnight and drained
2 to 4 tablespoons red miso paste (depending on saltiness)
Coarsely ground black pepper
Sour cream, for garnish
Sliced green onions, for garnish

Steps:

Heat the coconut oil in a Dutch oven set over medium heat. Add the leeks, carrots and celery, and saute until soft, about 5 minutes. Add the mushrooms, garlic, thyme, bay leaves and creole seasoning; stir, and saute 2 more minutes.
Add the mushroom broth, beer, tomatoes and pinto beans. Bring to a simmer, then cover with a tight-fitting lid and cook until the beans are tender, about 1 hour.
Uncover the pot and cook until the liquid is reduced by one-third, about 15 minutes. Season with 2 tablespoons of the miso paste and some pepper. Taste and add more miso as needed.

PINTO BEANS AND RICE

Pinto Beans and Rice image

I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.-Linda Romano, Mt. Airy, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 large onion, chopped
2 tablespoons vegetable oil
3/4 cup ketchup
2 to 4 tablespoons brown sugar
1 teaspoon prepared mustard
1 teaspoon Liquid Smoke, optional
1 teaspoon salt
1/4 teaspoon pepper
3 cups cooked long grain rice
2 cans (15 ounces each) pinto beans, rinsed and drained

Steps:

In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 263 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 856mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 6g protein.

CREOLE RICE

Creole Rice image

I've found a fast and fantastic way to turn leftover rice into a spectacular side dish. I spice it up with Creole seasoning and pepper to give it a boost of flavor, then sprinkle it with paprika for color. Rest assured that no one will figure out the zippy combination is a "second-day dish".

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1/4 cup butter, cubed
1 teaspoon Creole seasoning
1/8 teaspoon pepper
2 cups cooked long grain rice

Steps:

In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through.

Nutrition Facts : Calories 203 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 282mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CREOLE PINTO BEANS AND RICE (SALLYE)

Creole Pinto Beans and Rice (Sallye) image

We were tired of Charro and chili beans, so I came up with a plan. This is the result which turned out to be a great dish.

Provided by sallye bates

Categories Other Main Dishes

Time 6h15m

Number Of Ingredients 8

Ingredients

1 lb pinto beans
1 to 2 lb andouille sausage
3 to 4 Tbsp homemade creole seasoning (link in comments) or you can use zatairan's
1 medium white onion
1 medium green bell pepper
4+ qt water
1 can(s) hunts tomato sauce (10-14 ounces)
2 c steamed rice

Steps:

1. Place beans in colander, run cold tap water over while sorting to remove any stones or other foreign debris. Do not skimp on rinsing to avoid contamination from grower. Place beans in large heavy dutch oven or stew pot and cover with water to completely cover up to 2" above beans. NOTE: BEANS WILL ABSORB A LOT OF LIQUID WHILE COOKING.
2. Place pot on high heat and bring to a rolling boil When water is boiling, add creole seasoning and tomato sauce, stirring well to blend into liquid. Turn heat to low so beans just simmer. Cook for 3 hours, checking often and adding more water if needed
3. AFTER 3 HOURS: Put 1 tablespoon oil in heavy skillet and heat to medium high. Cut sausages into 1" thick "silver dollar" pieces and place in skillet Peel and cut onion into thin wedges; separate pieces and add to skillet Remove stem, seeds and veins on bell pepper, cut into thin wedges and add to skillet Cook until sausage is beginning to brown and veggies are softening.
4. Add sausages and vegetables to beans and stir to blend well. Cook for another hour until beans and veggies are soft. Again, add water if needed to keep liquid up to 2" above beans. Beans will thicken the liquid while cooking.
5. Can be served as a main or side dish. I made cornbread and steamed rice to serve with our meal today.