Best 7 Cream Style Red Beans And Rice Recipes

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• 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.

MY RED BEANS AND RICE

Steps:

• Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice.
• Heat butter in a skillet over medium heat; cook and stir onions, bell pepper, celery, and bay leaves until softened, about 5 minutes. Add sausage, ham, and 1/2 of the Creole seasoning; saute over medium-high heat until lightly browned, about 10 minutes. Stir drained beans into sausage mixture.
• Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours.
• Stir tomato sauce, vinegar, and 1/2 of the green onions into bean mixture, slightly smashing beans with a potato masher. Simmer, uncovered, until thickened and beans are tender, about 30 minutes more. Mix remaining green onions and parsley into beans and serve over cooked rice.

RED BEANS AND RICE

Steps:

• 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.

CREAM-STYLE RED BEANS AND RICE

Steps:

• Heat oil in large Dutch oven over medium-high heat until hot. Add onion, bell pepper, celery and garlic; cook and stir 2 minutes. Stir in water, ham, salt, thyme, oregano, black pepper, ground red pepper and bay leaves. Bring to a boil. Reduce heat. Cover; simmer 1 hour.
• Add beans to ham mixture; bring to a boil over high heat. Reduce heat to low. Cover; simmer 1 hour or until beans are tender.
• Carefully ladle 1 cup bean mixture into food processor or blender container. Cover; process until mixture is smooth. Returnpureed mixture to Dutch oven; stir in sausage and tomato paste.
• Cook, uncovered, over medium heat 10 minutes or until thickened and bubbly, stirring occasionally. Remove bay leaves; discard. Serve in bowls over hot cooked rice.

RED BEANS AND RICE

Steps:

• Sort the beans by removing any dirt and bad beans
• Pour the beans in a large bowl, add enough cool water to submerge the beans completely, and leave to soak for at least 4 hours. I prefer to leave it overnight.
• For a quick soak, pour the beans in a stockpot, add enough water to submerge the beans about 4 inches, then bring the beans to a boil and let it sit for one hour. Drain and rinse under cold water. Pour the beans back into the stockpot.
• Heat the oil in the skillet over medium heat and brown the sausage on both sides.
• Stir in the onion, bell pepper, and celery Cook until tender. About 5 to 8 minutes. Stir in the garlic and cook until fragrant-about a minute.
• Add the red beans, smoked Turkey, bay leaves, thyme, black pepper, cayenne pepper, cajun seasoning, and chicken broth. Bring to a boil, then turn the heat to medium-low and leave to simmer for 1 1/2 hours; Season with salt and adjust the seasoning if necessary.
• Cook for another 30 mins or until thick and creamy.
• Cook the rice: Bring the rice and water to boil in a pot. Cover, reduce heat to low and simmer for 20 minutes.
• Serve over rice. Enjoy!

NEW ORLEANS-STYLE RED BEANS AND RICE

Steps:

• Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.

RED BEANS & RICE

Steps:

• Rinse and drain beans to clean (oooh that rhymed! I'm corny. Continue...) Put beans into pot and fill with enough water to cover them Discard any floating beans using a spoon (Easy way to get rid of the bad ones) Heat on high and bring to a boil As soon as it starts to boil, turn off the heat, cover with lid, and allow beans to soak for 1-2 hours Drain and rinse again
• Slice sausage and fry in the pot while the beans drain for 6 mins Add in onions and celery, and saute for 3 mins Add garlic; saute for 30 secs. Pour beans back into the pot Add in meat of your choice Pour in 6-7 cups of water and the bouillon cubes Bring to a boil Lower heat to a simmer Cook for 1 hr hour, uncovered, stirring occasionally After 1 1/2 hours, add seasoning and butter Cook, uncovered, for an additional 30 mins or until thick and creamy Serve over rice and don't forget the cornbread I was too lazy to make Enjoy!