Paula Deen Red Beans And Rice Food

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CREOLE RED BEANS AND RICE



Creole Red Beans and Rice image

Makes 4 to 6 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 (14-ounce) package smoked sausage, cut into ¼-inch-thick slices
1 onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
1 (16-ounce) can red beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup chicken broth
⅓ cup chopped green onion
2 tablespoons chopped fresh parsley
1 teaspoon Creole seasoning
1 teaspoon chili powder
Hot sauce
Hot cooked rice

Steps:

  • In a 12-inch skillet, heat oil over medium-high heat. Add sausage, onion, bell pepper, and garlic; cook, stirring frequently, until sausage is browned, about 8 minutes; drain.
  • Stir in beans, tomato sauce, broth, green onion, parsley, Creole seasoning, and chili powder, and bring to a boil. Reduce heat, and simmer, stirring occasionally, for 20 minutes. Stir in hot sauce to taste. Serve with rice.

RED BEANS AND RICE



Red Beans and Rice image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h50m

Yield 8 servings

Number Of Ingredients 18

1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish

Steps:

  • Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
  • In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
  • Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
  • Serve over rice and garnish with green onions.

RED BEANS AND RICE - HABICHUELA



Red Beans and Rice - Habichuela image

A hearty side dish or flavorful entree.

Provided by Paula Deen

Categories     Family Supper     International

Time 20m

Yield 5

Number Of Ingredients 13

2 tablespoons olive oil, divided
1 strip bacon, sliced
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 cup green bell pepper, chopped
1/2 cup acorn squash, chopped
1 tablespoon tomato paste
1 large chicken bouillon cube, crumbled
2 1/2 cups water, divided
1 (15 oz) can red beans, drained
1/4 cup fresh cilantro, chopped, for garnish
1 teaspoon kosher salt
1 cup medium-grain rice

Steps:

  • In a medium saucepan over medium heat, add 1 tablespoon of oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and 1/2 cup water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.
  • White Rice:
  • In a medium pot, bring the 2 cups of water to a boil over high heat and add the 1 tablespoon of oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.

RED BEANS AND RICE



Red Beans and Rice image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 16

1 tablespoon vegetable oil
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1/2 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon Neelys Dry Rub
1 teaspoon dried thyme
Salt and freshly ground black pepper
2 (12-ounce) cans red beans, drained and rinsed
3 cups chicken stock
2 bay leaves
4 cups chicken stock
2 cups long-grain rice
1 tablespoon vegetable oil
Pinch salt

Steps:

  • In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
  • While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.

RED BEANS AND RICE WITH ANDOUILLE SAUSAGE



Red Beans and Rice with Andouille Sausage image

Red Beans and Rice with Andouille Sausage is a savory meal that makes any dinner a great one.

Provided by Paula Deen

Categories     comfort food     Family Supper     International

Time 20m

Yield 8

Number Of Ingredients 15

3 tablespoons lard, bacon fat, or olive oil
1 3/4 cups andouille sausage chopped
1 yellow onion chopped
1 green bell pepper chopped
2 celery stalks with leaves chopped
3 cloves garlic finely chopped
2 teaspoons ground cumin
1 teaspoon dried thyme
1 lb dried red beans
1 1/2 teaspoons salt
1 teaspoon hot sauce
3 bay leaves
6 cups cooked rice
3 tablespoons chopped fresh parsley, for garnish
1/4 cup scallions, sliced

Steps:

  • In a large pot or a Dutch oven, heat the fat, lard or oil over medium-high heat. Add the sausage and cook until golden, 5 to 7 minutes. Add the onion, bell pepper, celery, and garlic. Cook, stirring, until softened, 5 to 7 minutes. Stir in the cumin and thyme and cook for 1 minute.
  • Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches. Bring the mixture to a boil. Immediately reduce to a simmer, cover, and cook for 1 ½ hours. Uncover and simmer until the beans are tender and the sauce has thickened, 30 to 45 minutes, adding more water if necessary. Remove and discard the bay leaves. Serve over the rice, topped with the scallions. Garnish with the parsley.

PAULA DEEN'S SAVANNAH RED RICE



Paula Deen's Savannah Red Rice image

I love this recipe! The rice is flavorful and just slightly spicy. I have typed it exactly as written. However, when I make it, I sautee the (sweet italian) sausage first without any butter or oil, and then I add the onion and bell pepper. I always buy a local brand of sausage and I never add salt to dishes with tomatoes in them.

Provided by Scrivener1

Categories     White Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup onion, chopped
1 cup bell pepper, chopped
2 tablespoons butter
1 cup sausage
1 (14 1/2 ounce) can crushed tomatoes with juice
1 tablespoon red hot sauce
1 cup tomato sauce
1 cup water
2 chicken bouillon cubes
pepper
add salt, to taste if desired (optional)
1 cup white rice, uncooked

Steps:

  • Preheat oven to 350 deg.
  • In a saucepan over medium heat, saute onion and bell pepper in butter.
  • Add sausage; heat until mixture is slightly browned.
  • Add tomatoes, hot sauce, water, and bouillon cubes.
  • Season with pepper and salt as needed.
  • Stir in rice.
  • Pour mixture into a greased casserole and bake for 45 minutes.

PAULA DEEN'S PINTO BEANS



Paula Deen's Pinto Beans image

Or as we call them "Red Beans" in Texas. I've been making "Red Beans" for as long as I've been cooking, but I saw Paula make her's on the Foodnet Work and I liked the way she cooked her "ham hocks" and saved the liquid for the beans. The whole onion is a different twist on my way of cooking beans, too. It calls for her "house seasoning" but I just broke it down. These are wonderful, trust me.

Provided by True Texas

Categories     Beans

Time 5h10m

Yield 10 serving(s)

Number Of Ingredients 8

1 lb dry pinto beans
1 teaspoon chili powder
1/2 lb ham hock
4 cups water
1 onion, leave whole
salt, to taste
pepper
garlic powder

Steps:

  • Wash beans and soak overnight in cold water.
  • Drain the beans and dump into a slow cooker.
  • Stir in chili powder and oregano. If using ham hock: Pre-soak ham in a seperate pot, for a least 2 hours, or refrigerate up to 24 hours. Cook ham hock on top of oven for about 30 minutes, save the liquid and add to your beans.
  • Add the ham hock beans and more liquid to cover beans.
  • Add the onion (whole) to your beans then season with salt, pepper and garlic salt.
  • Cook on high for at least 5 hours or until beans are tender.
  • Serve up beans with some of the ham hock in them and cornbread.

Nutrition Facts : Calories 33.6, Fat 0.5, SaturatedFat 0.1, Sodium 74.3, Carbohydrate 6.5, Fiber 0.2, Sugar 0.5, Protein 2.5

RED BEANS AND RICE WITH ANDOUILLE SAUSAGE



Red Beans and Rice With Andouille Sausage image

Make and share this Red Beans and Rice With Andouille Sausage recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 15

3 tablespoons bacon fat, lard or 3 tablespoons olive oil
1 3/4 cups chopped andouille sausages (about 1/2 lb)
1 yellow onion, chopped
1 green bell pepper, chopped
2 celery ribs, chopped (with leaves)
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried thyme
1 lb dried red beans
1 1/2 teaspoons salt
1 teaspoon hot sauce
3 bay leaves
6 cups cooked rice
1/4 cup sliced scallion
3 tablespoons chopped fresh parsley

Steps:

  • In a large pot or Dutch oven, heat the fat over med-high heat.
  • Add the sausage and cook until golden, 5-7 minutes.
  • Add the onion, bell pepper, celery, and garlic.
  • Cook, stirring, until softened, 5-7 minutes.
  • Stir in the cumin and thyme and cook for 1 minute.
  • Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches.
  • Bring the mixture to a boil.
  • Immediately decrease heat to a simmer, cover, and cook for 1 ½ hours.
  • Uncover and simmer until the beans are tender and the sauce has thickened, 30-45 minutes, adding more water if necessary.
  • Remove and discard the bay leaves.
  • Serve over rice, topped with scallions.
  • Garnish with parsley.

Nutrition Facts : Calories 213.7, Fat 0.8, SaturatedFat 0.2, Sodium 466.4, Carbohydrate 45.5, Fiber 1.3, Sugar 1.2, Protein 6.3

CHEF PAUL'S RED BEAN S AND RICE WITH HAM HOCKS



Chef Paul's Red Bean S and Rice With Ham Hocks image

Who better than Paul Prudhomme to rely on when in need of a good red beans and rice recipe? We consider Chef Paul the Papa of Cajun cooking. He's simply the best! The beans need to soak overnight the day before cooking.

Provided by Penny Stettinius

Categories     Beans

Time P1DT3h

Yield 6 serving(s)

Number Of Ingredients 16

1 lb dried red kidney beans
water, to cover the beans
3 1/2 lbs ham hocks
16 cups water
2 1/2 cups celery, finely chopped
2 cups onions, finely chopped
2 cups green bell peppers, finely chopped
5 bay leaves
2 teaspoons white pepper
2 teaspoons dried thyme leaves
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano leaves
1 teaspoon cayenne
1/2 teaspoon black pepper
1 tablespoon Tabasco sauce
1 lb andouille sausage, cut diagonally into 3/4-inch pieces

Steps:

  • Cover the beans with water 2" above beans.
  • Let stand overnight.
  • Drain just before using.
  • Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt saucepan or large Dutch oven; stir well.
  • Cover and bring to a boil over high heat.
  • Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally.
  • Remove ham hocks from pan and set aside.
  • Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasinally.Add the remaining 2 cups of water and simmer 30 minutes, stirring often.
  • Stire in the Andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping the bottom of the pan fairly often.
  • *If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any of the scorched beans into the new mixture.
  • Add the ham hocks and cook and stir 10 minutes more.
  • Serve immediately over hot, white rice.

Nutrition Facts : Calories 561.5, Fat 21.8, SaturatedFat 7.5, Cholesterol 43.1, Sodium 994.3, Carbohydrate 60, Fiber 14.7, Sugar 6.5, Protein 33.2

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