Homemade Red beans and Rice?

DuckDogDr

Anyone have a pet recipe they would like to share 

Langner91

*following*

I love the boxed stuff, for its simplicity and taste.  But, I have always wanted to make it authentic!

wps456

This doesn’t answer your question but when I lived in New Orleans, I asked a friend where the best place to get red beans and rice was. He looked around to make sure know one was listening, leaned over and whispered in my ear “Just go to Popeyes, it’s really good!”

Battleborn

Here is my answer. Take as you will, my Texan MIL call me her yankee SIL. But I soak some red beans over night. Put in a crockpot with an onion or two, garlic, green peppers, browned andouille sausage and the spice cabinet. I slightly mash the beans and call it a day. Put over rice and serve with cornbread. 

Gulfcoastguy

It changes every time. A must to me is hot link sausage. Brown that in a thick walled pot with a little olive oil then remove. Brown onions, celery and garlic in the grease adding the garlic last so that you don’t burn it. Add some bay leaves, red pepper, thyme. Then add the beans that have been soaked over night and drained. Add water. Don’t add salt until the beans are soft. Sometimes I will add some dried peppers from last years garden. 

Ozzie_Isaac

Gulfcoastguy said:

It changes every time. A must to me is hot link sausage. Brown that in a thick walled pot with a little olive oil then remove. Brown onions, celery and garlic in the grease adding the garlic last so that you don’t burn it. Add some bay leaves, red pepper, thyme. Then add the beans that have been soaked over night and drained. Add water. Don’t add salt until the beans are soft. Sometimes I will add some dried peppers from last years garden. 

This is similar to my red beans and rice.  I do not use celery or thyme though.  I use beef kielbasa, and a ham hock.

If you want it sweeter then caramelize the onions, otherwise just soften them up.  I also use chicken stock instead of plain water.

Cook them all day and crush some to thicken it to your liking.

StillH2OEgger

Man, all your pets eat well.

Gulfcoastguy

Don’t need much celery, just a stick or two. Rereading my post I see that I forgot to say add back the sausage after the onions are cooked to the shade that you want. Pork is a must though. I like sausage because of the seasonings already in it. 

Botch

This is my go-to, I usually cut it by 2/3rds because I'm only cooking for one (which yields about 2 servings)
 

6 ounces bacon, diced/chopped up/whatever

12 ounces (2 links) Andouille sausage, sliced into roughly 1/4” rounds

1 yellow onion, diced fine

1 green bell pepper, diced fine

3 stalks celery, diced fine

3 cloves garlic, minced

2 tablespoons tomato paste

Three 15 ounce cans red beans or red kidney beans, drained & rinsed

2 cups chicken broth

1 tablespoon creole seasoning

1 teaspoon dried sage

½ teaspoon cayenne

2 bay leaves

1/2 cup chopped parsley

Kosher salt & pepper to taste

 

• Heat a large pan (with a lid) and add bacon, cook till almost done 
• Add the sausage and cook until it starts to brown, about 6 minutes
• Add the onion, peppers & celery and let soften about 5 minute, then stir in garlic until fragrant
• Stir in the tomato paste, beans, broth, bay leaves and all the seasonings.  Stir to combine, cover and let simmer 15 minutes, then remove the lid, stir in parsley, cover and simmer another 15 minutes

(oh, and I usually do the bacon and sausage simultaneously)  

PoppasGrill

My DIL does a Puerto Rican red beans and rice with chicken or pork and adds olives. It gives it a unique flavor that I enjoy , though when I try to make it I can’t get the flavors right.

billt01

Arroz con Frijoles al Estilo Cubano

2 tbsp olive oil
2 tbsp of your favorite tomato sauce
2 tbsp vegetable stock
1 tsp of minced garlic
1 tsp of softito
1 tsp sugar
2 tsp of salt
1 can of red beans
1 1/2 cups of rice 


Heat the oil in the pot and add the Sofrito, Tomato Sauce with Garlic and Sazón. Cook for 1 minute.

Measure the water in the beans and add tap water to make 3½ cups.

Add to the saucepan and bring the water to a boil.

When the liquid is boiling, add the Rice, Beans, Salt and Sugar; then stir over low heat for 20 minutes.


***I add Chorizo cooked separately***

xfire_ATX

This is what I use in the instant pot
https://food52.com/recipes/78028-melissa-clark-s-instant-pot-cajun-red-beans-rice?

buzd504

Most of what I do has been covered.

2 onions, 1 bell pepper, 4-5 ribs celery (key IMO), 2-4 jalapenos (optional) 2-4 toes of garlic (rare case where more is not better), per lb of beans and lb of andouille.

Also about 1/2 lb of "base" pork (tasso, pickled pork, ham hock, et).

For IP -

Saute off meat and remove.  Saute onions til just browning.  Add other veg.  Add soaked beans (I soak in red wine + stock + water, probably doesn't matter), broth to cover by about 1/2 inch.  Creole seasoning to taste.  I usually wrap a bunch of thyme and bay leaves in cheese cloth for easy removal.  Optional additions - red wine, worcestershire, hot sauce

high pressure for 30-40 minutes.  Hit with stick blender a couple of zaps, add meat back in.  Stir in some parsley and green onion tops.  Check seasoning.

Ozzie_Isaac

Dang.  I am going ro have to cook a pot of beans and try it with celery now.

TideEggHead

Nothing much to add other than I frequently do everything in the crockpot for a quick dinner. Make some rice when I get home from work and it's ready to go. I start by browning the sausage (we like smoked sausage) and veggies in the cast iron skillet first.