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This red beans and rice recipe contains bacon, but you can easily omit if you want to make it vegetarian.
- ¾ cup chopped red bell pepper
- 3 cups long-grain white rice
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon hot Spanish smoked paprika (Pimentón de la Vera)
- 1 15–15½-ounce can kidney beans, rinsed, drained
Sauté chopped bacon in heavy 4-quart saucepan over medium-high heat until bacon is brown and fat is rendered, about 5 minutes. Add onion, red bell pepper, and garlic; sauté until onion is golden, about 5 minutes. Add rice and stir until coated, about 1 minute. Stir in bay leaves, tomato paste, cumin, paprika, and salt. Add 4 cups water and beans and bring to boil. Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Remove bay leaves. Transfer rice to bowl and serve.
Red beans and rice is a healthful, nutritious part of a classic Caribbean diet and is enjoyed all over the world as a side dish. Our GOYA® Red Kidney Beans and Rice uses plump, tender red beans, CANILLA ® Extra Long Grain Rice, and flavorful seasonings in a delicious, low-fat complement to any meal.
GOYA® Red Kidney Beans , drained and rinsed
CANILLA® Extra Long Grain Rice , cooked according to package directions
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Canned Red Beans and Rice
This is a great fool-proof recipe made with Johnsonville® Smoked Rope Sausage that&rsquos soon to be a favorite bean dish meal.
This is a great fool-proof recipe made with Johnsonville® Smoked Rope Sausage that&rsquos soon to be a favorite bean dish meal.
teaspoons Creole or Cajun seasoning
cans (15-ounces each) red beans, drained and rinsed
Kosher salt and freshly ground black pepper, to taste
Chopped parsley leaves, to garnish
In a large stock pot, cook and stir sausage in oil over medium heat until browned 3-4 minutes. Set aside.
Add the onion, bell pepper and celery. Cook and stir until tender 3-4 minutes.
Stir in garlic and seasoning until fragrant about 1 minute.
Stir in red beans, chicken stock, hot sauce, bay leaf and sausage season with salt and pepper. Bring to a boil cover, reduce heat and simmer for 15 minutes.
Uncover and continue to simmer until stock is reduced by half, an additional 15 minutes
Red Beans and Rice
A classic dish, sure to become a favorite at your house. This recipe was a blue-ribbon winner at the State Fair of Texas.
- Rinse and pick over beans. Put beans and water in a Dutch oven or large pot, bring to boil and boil for 45 minutes. Drain.
- In another pan, sauté bacon, carrots and onion until onion is softened, but not browned.
- Mix drained beans and bacon mixture, and add the chicken stock. Cook over medium heat 15 minutes. Stir in spices, lower heat and simmer about 2 hours or until beans are soft.
- Add rice and, if necessary, more chicken stock. Simmer for 1 additional hour. Salt to taste.
Recipe editor Patricia Mitchell
All materials, including Grandma's Cookbook and its contents are © 2020 . Reproduction in whole or in part without permission is prohibited.
- 1 pound (450g) red kidney beans
- Kosher salt
- 1 tablespoon (15ml) vegetable oil or lard
- 1 pound (about 450g) cooked andouille sausage, cut into 1/2-inch disks
- 1 large onion, finely chopped (about 12 ounces 340g)
- 1 green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces 225g)
- 4 ribs celery, finely chopped (about 8 ounces 225g)
- 4 medium cloves garlic, minced
- 1/2 teaspoon to 1 tablespoon (3 to 15g) ground cayenne pepper (depending on how hot you like it)
- 1 teaspoon (about 4g) ground sage
- Freshly ground black pepper
- 1 smoked ham hock (optional)
- 8 ounces (225g) pickled pork shoulder or rind (optional see note)
- 4 sprigs fresh thyme
- 3 bay leaves
- Hot sauce, such as Crystal or Frank's, to taste
- Cider vinegar, to taste (optional see note)
- Cooked white rice, for serving
No, the Popeye&rsquos red beans and rice recipe doesn&rsquot include meat.
Many people add ham hock to the recipe, but that isn&rsquot an accurate representation of the original recipe. This is a meat-free recipe.
This doesn&rsquot mean that you can&rsquot add meat. Suppose you&rsquod like to make red beans and rice as a meal, consider cooking it with a ham hock. That bit of ham will make it even more hearty and delicious!
Keep in mind that adding meat is a dramatic deviation from Popeye&rsquos recipe, but that isn&rsquot necessarily bad.
Red Beans and Rice - Recipes
Monday means red beans and rice for supper here in the Deep South. Historically, the lady of the house would bake a ham for Sunday supper and that ham bone would be carried over for a pot of beans the next day, something that could be started on the stovetop and left pretty much unattended while she went about doing laundry and other household chores for the day.
It's a long held tradition that continues to this day, even if nobody is doing any laundry, and you'll find it offered up at just about every meat and three restaurant here, and even in some that are more upscale. Like po'boys, it's a meal that is just part of our lives.
four five different ways that I make them, depending on resources and time, so I thought that I'd gather them all up in one place for y'all. We've got you covered for those super busy days where you only have a few minutes to those days that you have the time to let them cook low and slow in the traditional way - my personal favorite. I promise you that they all deliver on flavor. Just click on the titles or photo to go to the recipe!
|Homemade red kidney beans made with dried beans, and slow stewed with the Trinity, bacon, smoked sausage and a good ham bone or ham hock if you have one, served over hot rice with fresh French bread.|
|When you don't want to tend over a stovetop pot, let your slow cooker do the work! These red beans and rice are still made with dried beans and cooked with a ham bone, bacon and smoked sausage, but they go low and slow in your Crockpot all day.|
|A quicker version of Red Beans and Rice made with The Trinity, bacon, smoked sausage and canned kidney beans, preferably Blue Runner brand. You will hardly believe they're a shortcut version!|
|An even quicker in-a-hurry skillet version of red beans and rice, made with canned kidney beans, the Trinity of vegetables and cooked with instant rice.|
There you have it -
four FIVE delicious ways to prepare red beans and rice!
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Tips for Success
Working with red beans is fairly easy, even for an inexperienced cook. But, I would like to share these tips and tricks for making the process as easy (and delicious) as possible!
- Pick Over the Beans: Dried beans are like any other raw vegetable product they need to be cleaned properly before using. With beans, it is possible that small pebbles or bits of dirt got into the beans during the harvesting and packaging processes. So run your hands through the dry beans, turning them over to see if you find any bits of rock or dirt. Then rinse them in clean water before soaking.
- Add Vinegar or Lemon: When making any soupy dish, and any bean dish (and red beans and rice is kind of both), I will often taste the mixture and feel like it’s a little flat, even with the appropriate seasonings. Adding a spoon or two of vinegar or lemon juice is a great way to boost the flavor without adding more salt or too much spice. Try it!
- Change Up the Protein: It’s not necessary to have Andouille sausage on hand to make this dish. Like many beans and rice dishes, it’s a basic way of preparing basic ingredients, and traditionally cooks would use all kinds of leftover pork meats, such as ham, ham hocks, and homemade pork sausages. Smoked turkey, too! Use what you like and what you have.
Where do I start on this topic? How about Louis Armstrong! This was his comfort food, his “birthright” as he once said, as I’m sure it is for many New Orleanians. He actually used to sign his name Red Beans and Ricely Yours, Louis Armstrong. I’ve been a huge Louis Armstrong fan since I discovered him when I was a kid, so it’s hard not to think of him when eating a big plate of Red Beans. I’ve tracked down two different red beans recipes from Louis Armstrong which I will share in the future.
Everyone has their own recipe for Red Beans & Rice, just like most great New Orleans classics, most of which probably change a little with each cooking, usually depending on either:
what’s in the refrigerator, or what looked good at the store.
This one is made with my homemade Tasso, and homemade Andouille Sausage, so it has a rich, down home smoky flavor.
This traditional Monday lunch in New Orleans, stems from lean times, and a good cook’s sense of how to make something, out of nothing! It’s my absolute favorite thing to cook, I make it once a week, usually on Monday, staying with tradition. I never follow a recipe, but you can always find nine, or so, cookbooks open on my table when I’m cooking it. I always search for a new technique, they almost always turn out good, but once in awhile, there is magic in the pot.
So here is some traditional Monday comfort food, and anyone who loves New Orleans, can certainly use any comfort they can get these days.
Red Beans & Ricely Yours – Danno
Red Beans & Rice Recipe
1 Tbsp Unsalted Butter
2 Tbsp Creole Seasoning
1 Cup Onion, chopped
1/2 Cup Bell Pepper, chopped
1/4 Cup Celery, Chopped
1 Cup Andouille Sausage, Cubed
1 Cup Tasso, Cubed
1/2 lb. Small Red Beans (soaked overnight or for at least a few hours)
1 Tbsp Fresh Garlic, Minced
3 1/2 Cups Chicken Stock (You could certainly use water)
3 Fresh Bay Leaves
1 tsp Red Wine Vinegar (When I don’t use Pickle Meat, I add a little vinegar because I like the flavor it lends. Pickle Meat makes wonderful Red Beans by the way recipe forthcoming.)
1/2 Cup Tomato Sauce (I learned this from Louis Armstrong’s Recipe)
1 Tbsp Italian Parsley, Finely Chopped
1/4 Cup Green Onions, thinly sliced on the bias
1/2 Recipe Creole Boiled Rice
Mix together the Holy Trinity (Onions, Celery, Bell Pepper). Drain the beans.
Melt the butter over medium heat.
Add 1/2 of the Holy Trinity, 1 Tbsp of the Creole Seasoning, Tasso, and the Andouille, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the vegetables start to get some color.
Add the beans and cook stirring occasionally for about 5 minutes.
Add the Chicken Stock or Water, Garlic, Bay Leaves, the remaining Trinity and Creole Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 2- 2 1/2 Hours. The first hour is low maintenance an occasional stir and making sure the beans are covered with liquid. The second hour, you want to check back a little more often, the beans will really start to absorb some liquid and you don’t want them to stick.
After the beans have cooked for two hours, add the Tomato Sauce, the Parsley and 1/2 of the Green Onions. Make your Rice. Cook the beans for another half hour.
Remove the Bay Leaves. Mound a half cup of Rice each, onto two serving plates, Cover with a generous helping of the Red Beans, Garnish with the remaining Green Onions. Make sure there is a bottle of hot sauce on the table. Perfect compliments to this meal are a simple vinaigrette salad, Good Crusty French Bread, and your favorite Ice Cold Beer.