Best Creole Red Beans And Rice Recipes

CREOLE RED BEANS AND RICE

Steps:

• Soak kidney beans overnight.
• Pour out water and add 3 quarts fresh water.
• Chop onion, bell pepper, celery and garlic.
• Add to beans.
• Add salt, pepper and Creole seasoning.
• Cover and cook on low heat 4 hours.
• Cut smoked sausage in 1 1/2-inch rounds.
• Add to beans and cook 45 minutes.
• Stir beans occasionally while cooking.
• Rice: Bring 2 cups water and 1 tablespoon margarine to boil.
• Add 1 cup rice; cover and simmer on low until water steams away.
• Serve Red Beans over hot, steaming rice.

CREOLE RED BEANS AND RICE

Steps:

• Pick over kidney beans, place into a large bowl, and pour in enough water to cover by several inches. Soak kidney beans overnight.
• Drain kidney beans, transfer to a large soup pot, and cover with 3 quarts fresh water.
• Stir in green bell pepper, onion, celery, salt, black pepper, Creole seasoning, and garlic.
• Cover the pot, place over medium heat, and bring to a boil.
• Reduce heat to low and simmer until beans are tender, about 4 hours.
• Mix smoked sausage into the beans; cook an additional 45 minutes, stirring occasionally.
• About 30 minutes before serving time, place 2 cups water and margarine into a saucepan and bring to a boil.
• Stir in rice, return to a boil, and reduce heat to medium-low. Cover the pan and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Remove from heat and allow to stand covered for 5 minutes.
• Serve red beans over cooked rice.

CREOLE RED BEANS AND RICE SALAD

Steps:

• Combine 1 cup water, rice, 1 tablespoon thyme and cayenne in heavy medium saucepan over medium-high heat. Bring just to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes.
• Transfer rice to large bowl. Add beans, bell pepper, tomatoes, dressing and remaining 2 tablespoons thyme; toss to combine. Season salad to taste with salt and pepper. Serve warm or at room temperature.

CREOLE RED BEANS AND RICE FRITTERS

Steps:

• Mix red beans, rice, ham, green onions, 4 tablespoons panko bread crumbs, 2 eggs, 1/4 teaspoon Cajun seasoning, and black pepper together in a bowl to form a tight mixture.
• Form mixture into small, hush puppy-sized balls, pressing firmly together to hold their shape. Chill for 1 hour to overnight.
• Whisk milk and remaining egg together in a small bowl to make an egg wash. Mix remaining bread crumbs and remaining Cajun seasoning together in a shallow dish. Roll chilled balls first in flour, coat with egg wash, and roll in bread crumb mixture.
• Heat oil in a deep-fryer or large saucepan to 360 to 375 degrees F (182 to 190 degrees C).
• Fry fritters in the hot oil until golden brown, about 10 minutes. Drain on paper towels and sprinkle with salt.

CREOLE RED BEANS AND RICE

Steps:

• 1. Wash and sort beans well. Soak overnight in beef broth, worcestershire sauce, and liquid smoke.
• 2. After soak, transfer beans and liquid into a large stock pot.
• 3. In a large skillet, melt 2 tbs. bacon grease or oil and saute all vegetables except for green onions. The add the vegetables and spices to stock pot.
• 4. Bring beans to a boil over high heat, then reduce heat and simmer for 1 hour.
• 5. While beans are simmering, slice smoked sausage. Heat remaining bacon grease or oil in skillet and brown sausage. Add sausage to red beans.
• 6. Continue to simmer another 30 minutes. Garnish with green onions and serve over rice.

CREOLE RED BEANS AND RICE

Steps:

• 1. Pick through the beans, removing any stones or debris, and then rince them under cold running water. Place them in a bowl, add cold water to cover, and let them soak overnight. 2. Heat the olive oil an a stockpot or Dutch oven over medium heat. Add the smoked salmon, if using, and sauté until fragrant, about 7 minutes. 3. Add the celery and sauté until slightly tender, about 2 minutes. Add the bell pepper and cook for 1 minute. Then add the garlic and onion, and cook until the onion is translucent and all the ingredients are tender, about 8 minutes. 4. Drain the beans and add them to the pot. Add enough water to cover, approximately 6 cups. Turn the heat to high and add the thyme, hot sauce, salt, bay leaves, and black pepper. Cook for 3 to 4 minutes. 5. Reduce the heat to low, cover, and simmer until the beans are tender, about 1 1/2 hours. 6. About 20 minutes before the beans are done, prepare the rice according to he package. 7. Ad the fish sauce to the beans. Taste the beans for seasoning, and server over the hot rice.