Best Louisiana Red Beans And Rice Recipes

LOUISIANA RED BEANS AND RICE

Steps:

• Place the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
• Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry.
• Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion.

AUTHENTIC, NO SHORTCUTS, LOUISIANA RED BEANS AND RICE

Steps:

• Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
• Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

LOUISIANA RED BEANS AND RICE

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low until vegetables are tender, 3-4 hours. , Stir before serving. Remove bay leaf. Serve with green onions and rice. Freeze option: Discard bay leaf and freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

AUTHENTIC LOUISIANA RED BEANS AND 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.

AUTHENTIC LOUISIANA RED BEANS AND 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, briong water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

RED BEANS AND RICE, LOUISIANA-STYLE

Steps:

• Put the beans and ham hocks in a large bowl and add cold water to cover, to a level about two inches above the tops of the beans. Cover and let stand overnight.
• Drain the beans and ham hocks, reserving the water in which they soaked. Put the beans and ham hocks in a kettle. Add enough additional water to the soaking water to make eight cups. Add the water to the beans and ham hocks. Bring to the boil and cook, uncovered, two hours, stirring occasionally from the bottom.
• Meanwhile, heat the oil in a skillet and add the garlic, onions, green peppers and celery. Cook, stirring, until the mixture is wilted. Add this to the beans. Add the parsley, cayenne pepper, bay leaf, thyme, Tabasco sauce, sugar, salt, pepper and tomatoes.
• As the beans cook, preheat the broiler to high. Place the sausage pieces on a rack and cook about 10 minutes, turning often. Add the sausage pieces to the beans for the last 30 minutes of cooking.
• Scoop out about one cup of the beans and their liquid and put them in a food processor or electric blender. Blend thoroughly. Return this mixture to the beans. Remove the bay leaf.
• Spoon one serving of rice into each of eight hot soup bowls. Cover with beans. Sprinkle with chopped scallions and serve with a little hot vinegar on the side, to be added, if desired, according to taste.

LOUISIANA RED BEANS AND RICE

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Cook sausage, stirring constantly until no longer pink, about 5 minutes.
• Add remaining ingredients, and water if necessary to thin out mixture.
• Simmer for about 15 minutes, stirring occasionally.
• Serve over cooked rice.
• Note: For food safety, cook turkey to a minimum internal temperature of 165 degrees Fahrenheit as measured by a meat thermometer.

LOUISIANA RED BEANS AND RICE

Steps:

• 1.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. 2.Cook sausage, stirring constantly until no longer pink, about 5 minutes. 3.Add remaining ingredients, and water if necessary to thin out mixture. 4.Simmer for about 15 minutes, stirring occasionally. 5.Serve over cooked rice. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.

LOUISIANA RED BEANS AND RICE WITH ADOUILLE SAUSAGE

Steps:

• 1. Soak beans according to package instructions. For this recipe I used this method of soaking beans: clean beans with fresh water. Place beans in large pot and cover with water (6 cups). Bring to a boil and boil for 2 minutes. Remove from heat and let them set for 1 hour. NOTE: I usually add a little salt to the water.
• 2. While beans are soaking; chop up vegetables; set aside.
• 3. Measure out the seasonings; set aside.
• 4. Rinse beans, and transfer to a large pot; cover with 6 cups water; add wine, stir in vegetables, olive oil and seasonings.
• 5. Over a medium heat bring to a boil, and then reduce heat to medium-low. Simmer with lid cracked open for 1 1/2 hours.
• 6. Add sausage and continue to simmer an additional 30 minutes.
• 7. Spoon over rice and serve with oven fresh sweet cheesy cornbread. Enjoy!

DAVID'S LOUISIANA RED BEANS AND RICE

Steps:

• 1. This recipe to me is best when using dry red kidney beans. Yes you can use canned but then the finished dish tastes of tin. SOOO, the night before you're going to make your Red Beans & Rice soak your dry beans in a larger container and make sure you rinse the beans first and remove any stems and such, then fill container with water so there is twice the water to/bean ratio. The next day you will have very little water as the beans have soaked it up. The water will have a reddish color to it, rinse in a colander under cold water and set beans aside.
• 2. Chop all of your meat and aromatics (onions, celery, bell pepper and garlic) just get it all ready for the cooking/browning process. I don't brown the ham hocks if you use them or my ham bone. The purpose of either of these is added flavor and some meat added as well. Also the added wonderful bone marrow adds so much to this dish. You can use whatever meat you want with this dish. I like the mix and each meat brings different levels and depth of flavor to the finished dish. If you want use the sausage. I've written this recipe to how I prefer to make it.
• 3. Brown your meat first by putting about 2 tablespoons of oil in the skillet and bring to a med/high heat. When it's hot enough you will see "dimples" in the oil. Brown all meat as evenly as you can. Do not over stir this. You are wanting the meat to actually get browned. This is very important to the flavor of this dish.
• 4. Next take the pot that you're going to make your final red beans in and make your roux. You want a medium color roux for this like a light brown in color, not as dark as you would make for gumbo. Once the roux is ready add your aromatics and cook until tender. About 5 minutes
• 5. When the aromatics are done add the browned meat to the mix and continue to cook another 5 minutes.
• 6. Add your beans to the mix and enough chicken stock to cover the mixture by about 1 - 2 inches. This is where i add the ham bone or ham hocks
• 7. Add all of your seasonings including the bay leaves and stir, bring to a simmer, lower heat to low and cover. Watch your heat as it can become too hot covered and you will have to put the heat to low. Check and stir from the bottom of the post every 10-15 minutes for an hour. You want a finished thick consistency not watery.
• 8. Make your rice. You want enough rice for each person to have 1/2 cup per serving.
• 9. Place about 1/2 cup of rice in the middle of a bowl and then ladle 1-1/2 cups of red beans and meat over the top. Garnish with chopped green onions or fresh parsley
• 10. Of course if you want you can always shortcut this and get a package mix of red beans and rice but I promise it's not near the same. But if you do pick one that doesn't have a TON of salt. Most do (I like Zatarain's products but they are way too salty. So to do this just follow the directions on the package and add your favorite meat.
• 11. Ah leftovers! This is one of the best dishes as leftovers. It gets better everytime you reheat it. Make sure you add water to the red beans/meat as it heats up. You will need to watch the texture for how much water or stock to add.

RED BEANS AND RICE (LOUISIANA STYLE)

Steps:

• Cover the beans with water 2 inches over beans and soak overnight. Or, bring beans to a boil for one minute, remove from heat, and soak for at least an hour. Drain beans and rinse. Put the beans back in the pot and cover them with water 2 inches above level of beans. Put over high heat to begin cooking while you prepare the other ingredients. You're going to want to chop the garlic, onion, celery, and bell pepper very finely, and the fastest and best way to do this is in a food processor. I throw the 4 peeled cloves of garlic in first, and then add the onion, quartered, and pulse until finely chopped. Add this to the pot on the stove, and then do the same thing with the celery and bell peppers, adding each to the beans. Add the remaining ingredients, except the salt and the rice. When the beans reach a boil, reduce the heat to a simmer. Cook, stirring every now and then, until they are completely tender and falling apart. This can take anywhere from 2 to 3 hours, depending upon the age of your beans. (Add more water as necessary to keep them hydrated.) When they are completely tender, add the salt to taste, and check the seasonings. Add any additional spices you want, and cook for at least 10 more minutes, until sauce is thick and beans are disintegrating. Remove the bay leaves, and serve over rice. Notes If your beans are old, they may never disintegrate, or at least not in time for dinner. What you have to do is take out a bunch of them, mash them up well, and add them back into the pot (or use a hand blender right in the pot). Then proceed as though they had fallen apart on their own. I won't tell anyone if you don't!

AUTHENTIC LOUISIANA RED BEANS AND 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.

LOUISIANA RED BEANS AND RICE

Steps:

• Place the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator. Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry. Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion.

LOUISIANA RED BEANS AND RICE

Steps:

• Drain beans from water they've soaked in. Put in pot, cover with water and boil for approximately an hour or until softened.
• When beans are almost done,heat half of oil in a dutch oven and add veggies. Saute until softened. Meanwhile, drain beans, then add them to the veggies. Add rest of ingredients (but not the rice) and just cover with water.
• Bring to boil, then turn down heat and simmer for 1-2 hours until mixture is "creamy".
• Before beans are done, heat rest oil in another pot. Add rice and stir to coat with oil. Add 1 1/2 cups water. Bring to easy boil, then lower heat to simmer until done.
• Serve beans over rice, add hot sauce, salt and pepper to taste.

LOUISIANA RED BEANS AND RICE

Steps:

• 1. I received a couple of questions about the beans and sausage, so I thought I'd include a shot of the ingredients I usually use.
• 2. Rinse beans thoroughly, sorting out any stones or foreign matter. Put into a large pot, cover with water and boil for ten minutes. Remove from heat and soak overnight (or 8 hours).
• 3. When ready to start cooking, drain the beans, rinse and put into a large pot or Dutch oven. Add fresh water to cover. Add sausage and ham hocks or hambone, then add onion, garlic and all seasonings EXCEPT salt, then bring to boil over medium high heat.
• 4. Reduce heat to medium low, cover and simmer until beans are tender, adding hot water if necessary to keep them from drying out. Beans are done when you can blow across the spoon and the skins split. At this point, you can either serve immediately (if you want a lot of liquid) or you can cut the heat to low and allow it to cook gently for a few more hours. or until the broth reduces. Do not allow the broth to evaporate entirely, however.
• 5. When ready to serve, make your rice (any kind of white rice will do.) Note: I've had questions about the kind of rice I usually use for this. While plain old Minute Rice will stand up well, I've had the best luck with arborio rice. Recipe for arborio rice: 1 cup arborio rice 3 cups chicken broth 1 medium sweet yellow onion, diced 2 T olive oil 2 T butter dash dried thyme salt to taste Heat olive oil and butter in large skillet on medium heat. Sauté diced onion for 3 minutes, stirring frequently. Add rice and sauté another two minutes, stirring frequently to keep the rice from sticking. Add one cup of chicken broth and reduce temperature to medium low, stirring occasionally. Cook until broth is absorbed. Repeat with next two cups of broth. Rice should be slightly creamy, like a risotto. Add a dash of dried thyme and salt to taste.
• 6. While the rice is cooking, remove ham hocks or hambone, pick off meat and/or marrow, chop meat, then return meat and/or marrow to the pot. Discard bones. Add salt to taste and serve over fresh, hot rice. Note: It's best not to combine the rice and the beans in one pot. The beans are even better the next day, but the rice will swell up and become glutinous. It's best to make just as much rice as you need at the time, and make fresh rice the next day for your leftovers.
• 7. Note: Our Cajun friend prefers using andouille sausage for this, which is very hot and spicy, and even recommends a dash of Louisiana hot sauce if you're *very* brave. Andouille is a little too hot for us, so I use this pecan-smoked venison/pork blend that's got a fair amount of black pepper in it, but isn't overly hot. However, regular old pork smoked sausage or kielbasa will work, if you need this dish to be very mild. I don't recommend beef smoked sausage, as it doesn't combine well with the other seasoning meats. This is a great and easy meal for the holidays, since it can be kept warm for hours and easily stretched to serve more if you have unexpected company. Just toss in some more sausage and add some more rice, and you're covered. Small red beans are readily available in most parts of the South and Southwest, but may be more difficult to come by in some parts of the country. They are available through Amazon or other mail order alternatives. It's worth the effort, as they make a definite difference in taste and texture versus regular kidney beans.