Best Red Beans And Smoked Neckbones Over Rice Recipes

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RED BEANS AND SMOKED NECKBONES OVER RICE



Red Beans and Smoked Neckbones over Rice image

My husband use to always tell me to ask my friend Carmen to make beans and rice and I told him I can make it and he yeah right, well guess what I not only made it my way but I sent my friend some so now they both be asking me too make it instead of her.

Provided by irene BETHEL

Categories     Pork

Time 2h10m

Number Of Ingredients 7

2 can(s) pink beans
2 large potatoes
1 pkg smoked neckbones
1/2 c stir fry peppers
1 pkg small sazon goya seasoning
1 tsp goya adobo
2 c rice (yellow or white)

Steps:

  • 1. Boil neck bones until very tender add pink beans and continue boiling. Cut potatoes in to small squares add to pot.
  • 2. Then you mix in the stir fry peppers and the Sazon Goya seasoning and the Goya Adobo into the pot, let it boil on low as the potatoes get soft then the sauce of the mixture will start to thicken
  • 3. Cook rice as it say on package, When done pour beans and neckbone mixture over cooked rice and serve.

AUTHENTIC LOUISIANA RED BEANS AND RICE



Authentic Louisiana Red Beans and Rice image

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by MIAMI BEACH

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 11h30m

Yield 8

Number Of Ingredients 16

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white 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.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g

NEW ORLEANS RED BEANS & RICE



New Orleans Red Beans & Rice image

A long standing New Orleans tradition, every Monday, is cooking a big pot of Red Beans on the stove, or in this case, the crock pot and simmering it low and slow. My version doesn't add the sausage in the beginning, which allows the taste of the red beans and seasonings to stand out. Red Beans and Rice - A "Naturally N'awlins"...

Provided by Donna Graffagnino

Categories     Other Main Dishes

Time 4h20m

Number Of Ingredients 22

SOAKING INGREDIENTS
1 lb dry kidney beans (camellia brand)
enough water to fill the pot
1 Tbsp granulated garlic
1 Tbsp granulated onion
2 tsp creole seasoning (tony cachere's or zatarain's)
3 large bay leaves
COOKING INGREDIENTS
pre-soaked red beans
water to cover beans by 2 inches
1 tsp bacon grease or butter
1 large onion, chopped
1 green bell pepper, seeded and chopped
3 stalk(s) celery, chopped
2 Tbsp garlic, minced
2 tsp granulated garlic
2 tsp granulated onion
1+ lb pickled pork (not salt pork) or ham chunks
1 lb smoked sausage or andouille
cooked white long-grain rice
1/2 tsp cayenne pepper or cajun seasoning (to taste)
salt & black pepper to taste

Steps:

  • 1. Check dried beans for rocks and add to Dutch oven or large heavy bottomed pot and cover by 4 inches with water. Add granulated garlic, granulated onion, creole seasoning and bay leaves. Do Not Cook! Cover with lid and let beans soak in seasoned water until beans are completely plump or overnight.
  • 2. When beans are ready to cook, remove bay leaves and set aside, drain beans in colander and rinse well. The beans are dirty and soaking not only softens them but also removes the grit, while the granulated garlic, onion, and creole flavor is infused into the beans.
  • 3. Add rinsed beans back to the pot and cover with chicken broth or water by about 2 inches. Add all chopped vegetables, granulated garlic & onion, creole seasoning, bacon grease or butter and replace bay leaf. Stir and bring to a boil.
  • 4. Turn heat to low and let simmer for 30-40 minutes, stirring occasionally, then add diced pickled pork or ham. New Orleanians say "Pickle meat", and it's the absolute best meat to season red beans but if you can't find it use seasoned ham chunks. Do Not Add Salt, yet! Depending on how salty the ham or pickle meat is, you may not even need to salt the beans. If you want to add a ham bone, go ahead.
  • 5. Once the meat is added, stir well and cover. Check on it occasionally and stir. After about an hour taste for seasonings and adjust as needed. If you don't want your beans spicy just don't add the cayenne. Be careful with the salt because the creole seasoning has a little salt - more can always be added but too salty beans are nasty.
  • 6. As the beans continue to cook the meat will become very tender. Once you believe they are done (test 5 different beans from the pot to check for doneness), remove lid, and allow to simmer. The liquid should be creamy, not soupy. Once it reaches the right consistency add smoked or Andouille sausage and turn the heat to low for about 20-30 minutes. Again, taste for seasoning and adjust if needed.
  • 7. Ladle red beans over white rice, garnish with sliced green onions if desired and serve with hot buttered cornbread! Enjoy!
  • 8. Important Things To Know: If you're not familiar with Andouille sausage, it is highly seasoned. If you don't want the beans to be hot, but like the spice of the sausage then don't add the sausage to the pot at all. Bake it or fry it off (for flavor) and add it to your plate. If you don't like very spicy, use Smoked Pork sausage and go easy on the Creole seasoning. You can always add heat, but you can't take it out. A lot of recipes call for adding the sausage to the beans at the beginning of the cooking process. I don't do this because the dish will taste like sausage and it's too strong and greasy. I've had so many people even some who don't normally like red beans tell me that they like mine. Pickled pork is not what it sounds like. It doesn't taste like pickles and it is still raw, but it's been brined in salt water over a long period of time. It will feel slimy coming out of the package - that is normal! There are three types of pickled pork that I can find here; Richard's, Savoie's and Tangi. Richard's is usually already cut up in odd shapes and sizes, while Savoie's is in strips and Tangi is a solid piece or two large pieces. If your grocer doesn't carry it you can find Savoie's online here: http://www.cajungrocer.com/savoies-pickled-pork-p-143.html. This freezes well. Pickled pork and smoked ham/pork hocks are two completely different things and I NEVER, EVER use smoked ham hocks.

RED BEANS AND RICE



Red Beans and Rice image

It took me about 7 years to perfect this recipe. I wanted to make sure it was that amazing! Red beans and rice are a staple in every New Orleans household, even if you're making them from a can. Everybody eats red beans, even if it's not Monday! I make these a little healthier by using turkey sausage and smoked turkey necks, but feel free to use smoked sausage and ham hocks. These red beans are creamy and flavorful and will transport you to New Orleans with each bite.

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 22

2 pounds smoked turkey necks
Kosher salt
1 bay leaf
2 tablespoons canola oil
3 stalks celery, chopped
1 large Spanish or white onion, chopped
1 bell pepper, chopped
1 teaspoon dried thyme
8 cloves garlic, finely chopped
2 bay leaves
2 pounds dark red kidney beans, soaked overnight and drained (see Cook's Note)
2 pounds smoked turkey sausage, sliced 1/4 inch thick
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons cayenne pepper
2 teaspoons ground cumin
2 teaspoons garlic powder or granulated garlic
3 cups cooked white or brown rice
1 bunch green onions (3 to 4 bulbs), sliced 1/4 inch-thick
1/2 cup chopped fresh flat-leaf parsley
Hot sauce, for serving
Garlic bread, for serving

Steps:

  • For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
  • For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook's Note).
  • Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
  • To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.

INSTANT POT® NOLA RED BEANS AND RICE



Instant Pot® NOLA Red Beans and Rice image

This pressure cooker recipe has been converted from a family recipe that we've used for 40+ years. Our family had come across it while in New Orleans when I was a little girl. From what I remember, red beans and rice were always made at home on Mondays using leftover pork bones from the weekend meals. It's deliciously flavorful and can be made as spicy as you'd like. I hope you love it as much as my own family does.

Provided by Diana71

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 1h45m

Yield 8

Number Of Ingredients 19

1 tablespoon olive oil
1 pound pork neck bones
4 slices bacon, diced
1 green pepper, diced
2 stalks celery, diced
½ medium onion, diced
2 teaspoons ground white pepper
2 teaspoons ground thyme
1 ½ teaspoons garlic powder
1 ½ teaspoons dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon Cajun or Creole seasoning
½ teaspoon black pepper
3 cloves garlic, minced
1 pound dry red kidney beans, sorted and rinsed
4 cups chicken broth
5 bay leaves
1 teaspoon salt
4 cups hot cooked white rice, or as needed

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add bacon and pork neck bones to the hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion ("trinity" mix); cook and stir for 1 to 2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Mix in garlic and continue cooking until onion is translucent, 2 to 3 minutes.
  • Mix kidney beans, chicken broth, salt, and bay leaves into the vegetables in the pot; stir well to combine. Cancel Saute mode and return meat to the pot. Close and lock the lid. Set vent to "Sealing." Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Move valve to venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid.
  • Remove pork bones from pot. Use a fork to separate the meat from the bones and return meat back to the pot. Mix well. Serve with white rice.

Nutrition Facts : Calories 477.4 calories, Carbohydrate 61.3 g, Cholesterol 54 mg, Fat 10.4 g, Fiber 10.1 g, Protein 34 g, SaturatedFat 2.9 g, Sodium 1431 mg, Sugar 2.8 g

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