How To make Gf Red Beans & Rice New Orleans Style
1 ts Canola oil
3 Cloves garlic, minced
2 Onions, chopped
1 Green sweet pepper, chopped
1 Stalk celery, chopped
1 ts Dried thyme
1/2 ts Dried oregano
1/2 ts Salt
1/4 ts Crushed red chili pepper
1 c Beef OR vegetable stock
2 c Cooked red kidney beans
1/4 lb Lean ham, cubed
2 c Hot cooked brown rice
Fresh parsley or cilantro Heat oil over medium heat in a nonstick skillet. Cook garlic, onions, green pepper and celery, stirring often, for about 5 minutes or until onion is translucent. Stir in seasonings, pour in stock. With fork, crush about 1/3 of the beans. Add to skillet along with ham, stir well. Bring to a boil, reduce heat. Simmer, stirring occasionally, for about 20 minutes or until thickened. Spoon over rice. Garnish with parsley. 1/4 recipe = 302 calories, 2 1/2 starch, 1 1/2 protein, 1 extra
choice 5 grams total fat, 16 mg cholesterol, 15 grams protein, 48 grams carbohydrate, 583 mg sodium, 582 mg potassium. High Fibre. Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but not tested by Elizabeth Rodier March 94
How To make Gf Red Beans & Rice New Orleans Style's Videos
THE BEST RED BEANS AND RICE | QUICK AND EASY 30 MINUTE RECIPE | NO SOAKING
What if I told you that you can have the same authentic delicious flavor of Red Beans and Rice, but in less time and without the soaked bean hassle?? You can have it all with this 30 minute recipe of my red beans and rice. This one is a must try and makes the perfect weeknight meal!! Let me know what you think!
#redbeans #redbeansandrice #cajunstyleredbeans
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FULL LIST OF INGREDIENTS:
Serves: 4 Prep Time: 10 Mins Cook Time: 20 Mins
- 1 Lb Smoked Sausage, Cut into rounds.
- 2 to 3 Cans of RED Beans, 15-15.5oz (1 Drained, 1 Not Drained)
- 2.5 Cups Chicken Broth
- 1/2 Bell Pepper, Chopped ( I used 1/4 Red + 1/4 Green)
- 1/2 Cup Onion, Chopped
- 1/4 Cup Chopped Celery
- 1 Tsp Minced Garlic
- 1 to 2 Bay Leaves
- 1/4 Tsp Dried Thyme or 2 Sprigs of Fresh Thyme
- Pinch of Dried Oregano (Less than 1/4)
- 1 Tsp Better Than Bouillion Chicken Base OR Cajun Seasoning
- 1 Tsp Black Pepper
- 1/2 Tsp Cayenne Pepper
- 1 Tbsp Hot Sauce (optional)
- Scallions for Garnish
the PERFECT red beans and rice recipe
#shortsvideo #redbeansandrice #beans
RECIPE:
New Orleans Red Beans & Rice (Easy Freezer Meals)
Welcome back to Easy Freezer Meals. Today we are making New Orleans Red Beans & Rice (Easy Freezer Meals). This dish is so easy and so flavorful that you will love it fresh and love it as a freezer meal.
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In this recipe I used 2 ingredients that might be difficult to find depending on where you live. You can easily substitute the sausage for any smoked sausage and you can substitute the ham hocks for smoked pork tasso.
Alternatively if you want to know how to make either of these ingredients you can visit my other channel and check it out yourself..
How to Make Andouille Sausage:
How to Smoke Ham Hocks:
I like my Red Beans and rice to be loaded with sausage, veggies, and beans and I think you will love it!!
Recipe: inspired by Emeril Lagasse : (feel free to double or triple as you see fit)
2 pounds or Red Kidney Beans
2 Pounds of Andouille Smoked Sausage sliced (or any quality smoked sausage)
2 Pounds of Smoked Ham Hocks (or 2 pounds of smoked pork tasso diced)
3 cups of diced onions
3 cups of diced green bell peppers
3 cups of diced celery
1/4 cup minced garlic
4 bay leaves
2 teaspoon dried thyme
2 teaspoons black pepper
2 teaspoons creole seasoning
1 teaspoon of Spicy Cayenne Pepper (add 1 more if you like it hotter)
4 quarts +/- of low sodium chicken stock (if it's too thick you can add a little more stock at the end)
salt to taste (add at the end)
Soak bean overnight (Minimum 12 hours). The next day slice the andouille sausage and set to the side also, dice the onions, celery, and bell peppers. In a large pot Sautee the Trinity Vegetables once soft add the bay leaves, thyme, cayenne, pepper, and creole seasoning. Next add the andouille sausage and cook for 8-10 minutes. Add the ham hocks (or tasso) and cook another 5 minutes. Finally add the garlic and cook for a few minutes longer. Add the soaked beans and the chicken stock to your pot. Be sure that the stock covers all your ingredients by about 1 inch. Bring to a boil then reduce the temp to med/low and simmer for 2.5-3 hours uncovered. As you stir gently break apart some of the beans b y rubbing them along the sides of the pot. This will help thicken the dish..
Once finished remove the hocks and separate the meat from the bones adding the meat back into the dish. Taste for salt and serve. To freeze just let cool completely and package in freezer friendly containers.
To reheat just let this dish thaw and reheat on the stovetop or if you are using boilable bags like I have just boil the bags for 20 minutes and serve with fresh rice.
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Vegan Red Beans & Rice
VEGAN RED BEANS & RICE | Did you know; it’s New Orleans tradition to eat Red Beans & Rice on Monday ⚜️ This is my favorite recipe for this delicious staple! Recipe is in my cookbook, and on my blog (where there are also instructions to make it in the Instant Pot). Enjoy!!
#veganrecipes #vegansoulfood #shorts
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Red Beans and Rice Spicy and gluten Free
Husband’s Tasty stovetop read beans and rice. Spicy and gluten free! My husband cooks too! Family living with food allergies!
Ingredients used:
1 bag Small Red kidney beans any brand ( soak according to package)
6 cups water
Bay leaf
Thyme
Salt
Red pepper
Garlic powder or minced
Sage
Parsley
Creole seasoning 1 TBSP
Veggies:
1 Onion
1 bell pepper
2 celery stalks
Rope sausage of your choice we used Turkey kielbasa
Long grain rice
**be sure to add the Red Beans to 6 cups water then add all other ingredients.
*add seasonings, herbs and spices to your liking. He used 2 tsp of cayenne and 1 TBSP of creole seasoning, 1 tsp of salt as well.
*Be sure to take out the bay leaves after cooking.
*saute’ celery onions and bell peppers in olive oil to make it dairy free.
ENJOY simple easy allergy friendly cooking!
VEGETARIAN RED BEANS AND RICE!
My good friend Kara is in Town from New Orleans and she was kind enough to show me how to make some traditional New Orleans red beans and rice.
Recipe:
- 4 cups dried red beans (soak the beans in water according to the direction on the bag)
- white rice
- 1 bell pepper
- two white onions
- 4 celery stalks
- sausage or tofurkey
- 2 ts. dried oregeno leaves
- 2 ts. garlic powder
- 2 ts. thyme
- 2 ts. salt
- 1 ts. white pepper
- 1 ts. black pepper
- 1 ts. cayenne pepper
- canola oil
- 4 cloves garlic