Awesome Red Beans And Rice Food

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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


  • 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.


Authentic Louisiana Red Beans and Rice image

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by MIAMI BEACH

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 11h30m

Yield 8

Number Of Ingredients 16

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice


  • Rinse beans, and then soak in a large pot of water overnight.
  • In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  • Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  • Stir sausage into beans, and continue to simmer for 30 minutes.
  • Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g


Red Beans and Rice image

Provided by Alton Brown

Categories     side-dish

Time P3DT3h

Yield 8 servings

Number Of Ingredients 30

2 tablespoons vegetable oil
1 medium onion, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
12 ounces pickled pork, cut into 1-inch pieces, recipe follows
3 bay leaves
1 teaspoon dried thyme
1 teaspoon hot sauce
1/2 teaspoon cayenne pepper
2 quarts water
1 pound red kidney beans, rinsed and picked of debris
3 cups water
1 1/2 tablespoons unsalted butter
2 cups long-grain rice
1/2 to 1 teaspoon kosher salt
2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes


  • Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.
  • Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.
  • Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.


Easy Red Beans and Rice image

This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor. Season with hot pepper sauce if you like.

Provided by Paula

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 40m

Yield 8

Number Of Ingredients 11

2 cups water
1 cup uncooked rice
1 (16 ounce) package turkey kielbasa, cut diagonally into 1/4 inch slices
1 onion, chopped
1 green bell pepper, chopped
1 clove chopped garlic
2 (15 ounce) cans canned kidney beans, drained
1 (16 ounce) can whole peeled tomatoes, chopped
½ teaspoon dried oregano
salt to taste
½ teaspoon pepper


  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.4 g, Cholesterol 35 mg, Fat 5.7 g, Fiber 7.8 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 807.8 mg, Sugar 3.7 g


Awesome Red Beans and Rice image

Make and share this Awesome Red Beans and Rice recipe from

Provided by lolablitz

Categories     One Dish Meal

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 (1 lb) package red kidney beans
1 green bell pepper
1 medium onion
4 celery ribs
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon thyme
1 teaspoon seasoning salt
1 1/2-2 tablespoons creole seasoning or 1 1/2-2 tablespoons cajun seasoning
3 garlic cloves
8 cups water
1 lb smoked sausage (I have used chorizo which is good, but andouille is best)
cooked rice (at least 3 cups)


  • Soak kidney beans overnight OR rinse beans and add to pot, cover with 8 cups water and bring to boil. Boil for 2 minutes, then turn off heat and let sit, covered for one hour.
  • Pour out water and add 8 cups fresh water.
  • Chop onion, bell pepper, celery and garlic.
  • Add to beans.
  • Add salt, pepper, thyme, seasoned salt, and Creole seasoning.
  • Cover and bring to boil. Reduce heat to medium low and cook for 2 1/2 hours, stirring occasionally. When you stir, be sure to mash the beans against the sides of the pot. This creates a creamier texture.
  • Slice the sausage into 1/4 inch pieces and add to beans. Cook for an additional 30 minutes.
  • Serve Red Beans over hot, steaming rice. Serve Jiffy cornbread on side (add 1 stick of butter and an extra egg to the recipe
  • for some kick-ass cornbread!).

Nutrition Facts : Calories 347, Fat 21.9, SaturatedFat 7.2, Cholesterol 46.3, Sodium 1048.7, Carbohydrate 21.4, Fiber 6.7, Sugar 2.7, Protein 16.3


The Very Best Red Beans and Rice image

After trying many red beans and rice recipes, I've settled on this one. It's one of the best, in my humble opinion, although I am sure it's not super authentic since I use bacon instead of tasso or ham hocks. It's loosely adapted from Emeril's Red Beans and Rice (the non "New Orleans style" recipe) on The original, more authentic recipe can be found here:

Provided by sbjanda

Categories     One Dish Meal

Time 3h

Yield 1 large pot, 8 serving(s)

Number Of Ingredients 17

1 lb dried red beans, rinsed and sorted over
5 pieces pepper bacon
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell pepper
1/2 teaspoon fresh ground black pepper
1 pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley (optional)
2 teaspoons fresh thyme
1/2 lb smoked or fresh andouille sausage
3 tablespoons chopped garlic
10 cups chicken stock or 10 cups water
1 teaspoon apple cider vinegar or 1 teaspoon red wine vinegar
4 cups cooked white rice
1/4 cup chopped green onion, garnish


  • Cover the beans with ample water and soak overnight. Rinse beans and set aside.
  • In a large pot, cook the bacon until done. Remove the bacon slices and set aside to cool. Reserve the bacon grease for the next step.
  • Reduce heat to medium. Add yellow onions, celery and green bell peppers. Season with the pepper and cayenne and cook until vegetables start to become translucent, about 5 minutes,.
  • Add the bay leaves, parsley and thyme. If you are using fresh andouille, add now and brown (about 4 more minutes). If using smoked (pre-cooked) sausage, wait until step 7.
  • Add the garlic and cook for another minute.
  • Add water/stock, beans, and reserved bacon (chopped) and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally 1 and a half hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.).
  • Add smoked sausage (if not already added in step 3). Adding this later, keeps it from overcooking and getting too tough. Cook another 30 minutes or until beans become tender and start to thicken.
  • 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. Cook until the beans are tender and creamy, about 15 to 20 minutes. Add vinegar and stir. Add salt to taste.
  • Remove from the heat and serve over rice with green onions as a garnish.

Nutrition Facts : Calories 388.8, Fat 14.2, SaturatedFat 4.6, Cholesterol 28.6, Sodium 826.9, Carbohydrate 45.9, Fiber 1.4, Sugar 6.9, Protein 19


Red Beans and Rice image

It took me about 7 years to perfect this recipe. I wanted to make sure it was that amazing! Red beans and rice are a staple in every New Orleans household, even if you're making them from a can. Everybody eats red beans, even if it's not Monday! I make these a little healthier by using turkey sausage and smoked turkey necks, but feel free to use smoked sausage and ham hocks. These red beans are creamy and flavorful and will transport you to New Orleans with each bite.

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 22

2 pounds smoked turkey necks
Kosher salt
1 bay leaf
2 tablespoons canola oil
3 stalks celery, chopped
1 large Spanish or white onion, chopped
1 bell pepper, chopped
1 teaspoon dried thyme
8 cloves garlic, finely chopped
2 bay leaves
2 pounds dark red kidney beans, soaked overnight and drained (see Cook's Note)
2 pounds smoked turkey sausage, sliced 1/4 inch thick
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons cayenne pepper
2 teaspoons ground cumin
2 teaspoons garlic powder or granulated garlic
3 cups cooked white or brown rice
1 bunch green onions (3 to 4 bulbs), sliced 1/4 inch-thick
1/2 cup chopped fresh flat-leaf parsley
Hot sauce, for serving
Garlic bread, for serving


  • For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
  • For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook's Note).
  • Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
  • To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.


Quick Red Beans and Rice image

Quick, easy approximation of Louisiana-style red beans and rice. Just before serving, sprinkle with smoked salt or a little liquid smoke. Serve atop brown rice with more hot sauce at the table.

Provided by coldweatherkim

Categories     100+ Everyday Cooking Recipes

Time 55m

Yield 6

Number Of Ingredients 14

1 medium onion, quartered
3 cloves garlic
½ green bell pepper, quartered
2 stalks celery, cut into 2-inch pieces
2 tablespoons water
3 (15 ounce) cans red kidney beans, drained and rinsed
1 (15 ounce) can fire-roasted diced tomatoes
2 teaspoons hot sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper


  • 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.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 40.1 g, Fat 1 g, Fiber 14.5 g, Protein 12.5 g, Sodium 1013.7 mg, Sugar 3 g


Perfect Red Beans and Rice image

Make and share this Perfect Red Beans and Rice recipe from

Provided by Penny Stettinius

Categories     One Dish Meal

Time P1DT5h

Yield 30 serving(s)

Number Of Ingredients 17

2 lbs red kidney red beans, preferably Camellia brand, washed and drained
2 large onions, chopped
4 celery ribs, chopped
6 bay leaves
24 drops Tabasco sauce or 24 drops hot sauce
1 tablespoon italian seasoning
1 teaspoon italian seasoning
1 tablespoon creole seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 teaspoon Worcestershire sauce
2 teaspoons soy sauce
2 teaspoons Kitchen Bouquet
20 cups water
2 -3 lbs ham seasoning, cut up
cooked long-grain rice, for serving


  • In a very large mixing bowl (or a 12-quart non-reactive pot, or two 6- to 8-quart pots), combine all ingredients except ham, sausage and rice. Cover and refrigerate for 24 hours.
  • When ready to cook, place all in a pot with the ham and sausage.
  • Bring to a boil, then lower heat, cover, and strongly simmer (preferably without skimming), for 1 hour; stir as needed to keep beans from sticking.
  • Reduce heat and slowly simmer, covered, between 2 and 4 hours, or until mixture is very thick and beans are tender.
  • During the slow-simmering process, stir frequently, especially toward end of cooking time, adding more water to pot only if dish seems too dry.
  • About 1 hour before done, periodically mash some of the beans with a potato masher, scraping pan bottom clean after each mashing; try to mash about 40 percent of the beans.
  • Serve immediately over rice or, preferably, let beans cool and refrigerate overnight.
  • Reheat for serving.

Nutrition Facts : Calories 137.7, Fat 2.5, SaturatedFat 1, Sodium 48, Carbohydrate 28.2, Fiber 5.6, Sugar 1.7, Protein 5.7


Red Beans and Rice image

Make and share this Red Beans and Rice recipe from

Provided by islandgirl77551

Categories     Beans

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 lb dried red kidney beans
8 cups water
1 onion
1 lb andouille sausage (or smoked sausage)
1 tablespoon cajun seasoning (more if you like)
1/2 teaspoon garlic powder


  • Rinse and clean beans good.
  • Put into a large soup pot.
  • Add water.
  • Slice onion and sausage into beans.
  • Add cajun seasoning and garlic powder.
  • Bring to a boil and let boil 15 minutes.
  • Reduce heat to low and simmer for 2-3 hours, until beans are tender.
  • Salt to taste.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 523.8, Fat 21.5, SaturatedFat 7.3, Cholesterol 43.1, Sodium 929.3, Carbohydrate 51.6, Fiber 11.9, Sugar 3.2, Protein 31.7

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Top Asked Questions

How do you cook red beans and rice together?
Cook until the beans are tender and creamy, about 15 to 20 minutes. Add vinegar and stir. Add salt to taste. Remove from the heat and serve over rice with green onions as a garnish. "After trying many red beans and rice recipes, I've settled on this one.
What kind of beans are used for red beans and rice?
Updated 03/05/18. Red beans and rice is a trademark Louisiana dish, traditionally served on Mondays using the ham bone left over from the previous Sunday's ham dinner. Red kidney beans are most often used, but many purists think that flavor is too strong and use the small South Louisiana red beans instead.
Are these red beans and rice legit?
These red beans and rice are LEGIT! Soooooo good! They tasted like the red beans and rice from my favorite cajun restaurant! I didn’t change a thing in the recipe. I will definitely make these again! Thanks for sharing! Chris Underwood— May 14, 2020 @ 4:29 PM Reply Rated 5 out of 5
Does red beans and rice have tomato paste in it?
Red beans and rice does not use tomato paste.  Never have seen this addition.  The rest of the recipe is correct.  Best made with dried small red beans soaked overnight.  Try a smoked turkey drumstick to replace andouille sausage which can be greasy.  The smoked turkey breaks down and add a wonderful Smokey non pork flavor.

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