Recipes for "red beans and rice"

Cook the rice according to package directions.

Place the ground beef in a large skillet over medium high heat. Saute for 5 to 10 minutes, or until browned and crumbly. Drain well and transfer meat to a large pot over low heat. Add the rice, beans, picante sauce, paprika, chili powder and crushed red pepper flakes. Stir well and let simmer for 20 minutes. Stir in cheese and let simmer for 10 more minutes.

Place dried beans in a large bowl and cover them with cold water by a couple of inches. Let soak for 8 hours or overnight. (You can quick soak them by putting them in a bowl and pouring boiling water over them, covering them by 2 inches, then letting them soak for two hours.) Drain.

Place beans, ham shanks, garlic, chopped onion, and water in a large (8-quart) pot and bring to a boil. Reduce to a simmer and cover, simmer for 1 1/2 hours or until beans are tender.

Remove ham shanks from the pot to a dish. Let cool slightly then shred the meat away from the bones. Return the meat back to the pot.

Add the celery, bell peppers, Worcestershire and seasonings. Cover and cook for another hour or until the mixture gets thick.

Season to taste with Tabasco sauce, salt and pepper.

Serve over rice.

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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 30 seconds. Add sausage and cook for 5 minutes. Transfer to a plate using a slotted spoon and set sausage aside.

Add onion, bell pepper, and celery to the Instant Pot and cook for 3 minutes. Add garlic, Creole seasoning, thyme, and oregano; cook 2 minutes more. Turn pot off.

Add beans, broth, hot sauce, and bay leaf to the Instant Pot with the vegetables. Close and lock the lid. Select high pressure and set the timer for 30 minutes. Allow 10 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Remove bay leaf from the pot and discard. Add reserved cooked sausage. Select Saute function. Cook, stirring frequently to mash some of the beans and thicken the mixture, for about 10 minutes. Turn off pot and let stand for 10 minutes.

Serve beans over hot cooked rice garnished with parsley and green onions.

Pick over dried beans and soak them in water overnight.

The next day, drain off the soaking water, and place beans in a large pot or slow cooker. Cover with water and stir in dried onion and garlic. Season with salt, sugar, celery seed, cumin, cayenne pepper, red pepper flakes, and bay leaf. Add in ham hock and push down into beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours.

Stir in smoked sausage, simmer for 20 more minutes; serve over hot cooked rice.

Combine sausage, half the onion, half the green bell pepper, half the jalapeno pepper, water, chicken bouillon, garlic and herb seasoning, Cajun seasoning blend, red pepper flakes, and bay leaf in a large stockpot; Bring to boil and cook, stirring occasionally, until liquid is reduced by half, 15 to 20 minutes.

Mix kidney beans, tomatoes, remaining onion, remaining green bell pepper, and remaining jalapeno pepper into the sausage mixture; season with salt. Bring to a boil, reduce heat, and simmer until kidney bean mixture is thickened, 15 to 20 minutes. Remove and discard bay leaf.

Spoon 1/2 cup cooked rice into 6 serving bowls; top with kidney bean mixture.

Gather the ingredients.

Prepare the rice: Bring water to a boil in a saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.

Meanwhile, cook sausage in a large skillet over low heat for 5 minutes.

Stir in onion, green pepper, and garlic; saute until tender.

Add in beans and tomatoes with juice. Season with oregano, pepper, and salt.

Simmer uncovered for 20 minutes. Serve over rice.

Heat oil in a medium saucepan over medium-high heat. Add sausage and cook until browned on both sides, 7 to 10 minutes.

Stir in water and rice mix; bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until rice is tender, 20 to 25 minutes.

Remove from the heat and stir in green onions. Let stand 5 minutes before serving.

Place broth, water, beans, rice, onion, bell pepper, celery, Creole seasoning, garlic, hot sauce, thyme, oregano, and bay leaves in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Close and lock the lid.

Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 20 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove the lid, stir, and let stand for 10 minutes to thicken.

Divide among serving dishes and garnish with parsley.

Place red beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain and rinse.

Add celery, onion, bell pepper, and garlic to a blender and process until just shy of a puree.

Add vegetable oil to a saucepan or stockpot over medium heat. Cook and stir vegetable mixture for 5 minutes. Add thyme, oregano, black pepper, cumin, and cayenne pepper. Cook, stirring regularly, for 2 minutes more.

Add 6 cups water, the beans, liquid smoke, and bay leaves. Stir to combine and turn heat up to high. Bring to a boil, reduce heat to low, and let simmer until beans begin to fall apart, 2 to 3 hours.

Bring remaining water and rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Pour most of the cooking liquid from the beans into a bowl and reserve. Remove bay leaves. Mash about 1/3 of the beans, adding as much of the reserved liquid as necessary to reach preferred thickness. Mix with the unmashed beans and season with salt. Serve beans over rice.

Turn on a multifunctional pressure cooker, such as Instant Pot, and select the Sauté function. Add olive oil. Add bacon and pork neck bones to hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion; 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 vegetables in the pot; stir well to combine. Cancel Sauté mode and return meat to the pot. Close and lock the lid. Set vent to Sealing. Select High pressure, according to the 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 the manufacturer's instructions, about 10 minutes. Move the valve to the venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid.

Remove pork bones from the pot. Use a fork to separate meat from bones and return meat back to the pot. Mix well. Serve with white rice.

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Meanwhile, combine kidney beans with liquid, luncheon meat, butter, and onion flakes in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 15 minutes, stirring occasionally. Spoon bean mixture over cooked rice; serve.

Place beans into a large pot with water. Bring to a boil; reduce heat and let simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.

Drain and rinse the beans. Return to the pot with broth, garlic, and bay leaves; bring to a boil. Reduce heat, cover, and let simmer for 1 hour and 15 minutes.

Stir in diced tomatoes, pimentos, green chiles, bell pepper, sweet red pepper, onion, celery, parsley, vinegar, paprika, salt, red pepper flakes, cumin, and hot sauce. Cover and let simmer until beans and vegetables are tender and gravy is thick, about 1 hour. Remove bay leaves. Serve over cooked rice.

Put red beans in a large pot with enough water to cover by several inches. Soak 8 hours to overnight.

Drain and rinse beans. Pour hot water into the pot. Add beans, sausage, onions, bell pepper, celery, cayenne pepper, salt, and bay leaf to the pot; stir. Place pot over medium heat, put a cover on the pot, and simmer, stirring frequently, for 30 minutes.

Reduce heat to medium-low and continue cooking at a simmer until the beans are tender, about 30 minutes more. Remove and discard bay leaf.

Serve over cooked rice.

Heat a large nonstick pot over medium-high heat.

Place onion and garlic into a food processor and pulse on and off to mince. Add to the heated pan. Chop bell pepper finely in the processor and add to pan. Repeat with the celery.

Stir vegetables well and add 2 tablespoons water. Cook until soft, 6 to 10 minutes.

Place 1/2 of the beans and tomatoes into the food processor. Process until all beans are coarsely chopped, just short of pureed.

Stir the blended beans, whole beans, remaining tomatoes, hot sauce, thyme, oregano, smoked paprika, salt, black pepper, and cayenne. Cover tightly, reduce heat to lowest setting, and cook until flavors combine at least 30 minutes. Stir every 5 or 10 minutes.

Add the red beans and water to a medium bowl. Cover the bowl and let soak at room temperature for 8 hours or overnight.

Simply Recipes / Frank Tiu

Drain the beans and discard the water. In a saucepan, add the soaked beans, 3 cups of fresh water, and sugar.

Bring the water to a vigorous boil over high heat before lowering the heat to medium-low to maintain a gentle simmer. Cover and cook for 2 hours while occasionally checking to replenish with water if needed (the beans should never be poking above the water).

Pierce the red beans with a fork to check for doneness; they should be super soft. If they’re not, add more water if needed and replace the lid and continue cooking. Once the beans have completely softened, turn the heat up to medium and simmer with the lid off to evaporate the excess moisture.

Once almost all of the water has evaporated, smear the beans on the sides of the pot to mash the red beans into a paste. Let cool before transferring to a container and pressing plastic wrap directly against the red bean paste to prevent a skin from forming.

Refrigerate for at least 2 hours, or until firm.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

In a large bowl, add the glutinous rice flour and boiling water. Stir until it becomes a shaggy dough and is just cool enough to handle. If the dough is too dry, add boiling water a teaspoon or two at a time as needed.

Dump the shaggy dough out onto a clean surface and knead it together to form a soft and round dough.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Divide the dough in half. Wrap one half with plastic wrap and set it aside to prevent drying out. Roll the other half into a ball and divide into 8 equal pieces (I like to use a bench scraper to divide the dough).

Grab one piece and cover the remaining dough with plastic wrap.  Roll out into a log and divide in half. Roll both halves into a ball and place one under the plastic wrap. Use your thumb to make an indent in the remaining dough ball.

If the dough balls feel sticky, toss in excess glutinous rice flour and roll with your hands until it is easier to work with. If they become dry, lightly wet your hands with water.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Scoop out about 1/2 teaspoon of red bean filling and place it in the center of the indent. Press the red bean filling into the center and roll the dough edges to create a small wall around the filling. Pinch the walls to seal in the filling and roll until it becomes a smooth ball.

Roll the tangyuan in excess glutinous rice flour to prevent it from sticking and place on a baking sheet. Cover loosely with a kitchen towel.

Repeat these steps with the other piece of prepared dough, then with the rest of the tangyuan dough.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

At this point, you can freeze the tangyuan or cook them.

To freeze: Dust a baking sheet with glutinous rice flour to prevent sticking. Spread the tangyuan apart into a single layer. Freeze for 4 hours, or until they are fully frozen, before transferring them to a freezer bag. You can cook them directly from frozen, just add a few minutes to the cook time.

To cook and serve: In a pot, add the ginger, dark brown sugar, and water. Stir over high heat and bring to a boil. Add the tangyuan and cook for 5 minutes or until they float to the top, stirring occasionally to make sure they don’t stick to the pot. For a clear soup, use a spoon to skim off any foam from the top.

This recipe makes enough gingery sweet syrup to cook and serve all of the tangyuan. If you are cooking less at a time, adjust the soup accordingly.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Use a ladle to scoop the tangyuan and soup into bowls. Serve warm.

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Simply Recipes / Frank Tiu