Best 10 Red Beans And Rice With Ham And Chorizo Recipes

CLASSIC RED BEANS AND RICE WITH CHORIZO

Steps:

• Soak beans overnight in about 8 cups of water and 1 tablespoon sea salt.
• In the morning, drain the beans and rinse with fresh water.
• Line your slow cooker with a liner, and add the soaked beans and 4-6 cups of water. Add the bay leaves and garlic, and cook on high for 8 hours.
• When you get home from work, heat 1½ tablespoons olive oil in a skillet and sauté the onion for about 5-6 minutes. When it is translucent, add the red bell pepper, sauté for about 3-4 minutes, and then add the skillet contents to the slow cooker.
• Sauté the chorizo in 1½ tablespoons olive oil for 4-5 minutes and remove from skillet.
• In the same skillet you used to cook the chorizo, sauté the bacon strips briefly, and then add them and the chorizo to the slow cooker. Cook on high for at least another hour while you make your brown rice.
• About 5 minutes before serving, dice the avocado, and douse with lime juice and a little sea salt.
• When the rice is done, put it around the edge of a pretty soup bowl and put the red beans and chorizo in the center. Top with the diced avocado.

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.

AUTHENTIC NEW ORLEANS RED BEANS AND RICE

Steps:

• Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
• Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
• Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

CHORIZO RED BEANS AND RICE

Steps:

• Heat oil in a large saute pan over medium-high heat. Add the fresh chorizo links, reduce heat to medium and brown well on all sides. (Will not be completely cooked through at this point.) Transfer to a cutting board to cool. When the chorizo is cool enough to handle, slice lengthwise, then slice into 1/2-inch pieces.
• Meanwhile, add onion and Ancho pepper to the pan. Cook 4-5 minutes on medium-low or until beginning to soften. Add the garlic, chili powder, coriander, cumin, oregano and bay leaf and cook briefly, approximately 15 seconds.
• Add the tomatoes, chicken broth, chorizo and beans. Bring to a boil, reduce heat to low and simmer 12-15 minutes or until thickened and chorizo is thoroughly cooked through. Remove bay leaf.
• Season to taste with salt, black pepper and hot sauce. Serve with brown rice and sauteed peppers.
• Heat canola oil in a saute pan over medium-high heat. Add the bell peppers and garlic and cook 3-4 minutes or to desired doneness. Add lime juice and salt and pepper to taste. Serve atop beans and rice.

PUERTO RICAN RED BEANS AND RICE

Steps:

• Over medium heat, heat oil in a large saucepan.
• Add ham, chorizo, onion and green pepper, garlic and cumin.
• Sauté until vegetables are tender.
• Add beans, tomato sauce and Tabasco sauce.
• Simmer for 5 minutes.
• Add in remaining ingredients and 4 cups water.
• Bring to boil.
• Reduce heat, cover and simmer until rice is tender.

RED BEANS AND RICE WITH HAM AND CHORIZO

Steps:

• remove casing from chorizo and cook in frying pan, breaking it up.drain, and add to crock pot along with everything else. cook on low for at least 6 hours( the longer the better).add spices to taste.
• before serving if used a ham hock take out and pull meat off bone and add back to pot, discarding the bone.
• serve over rice or makes great burritos.

RED BEANS AND RICE WITH CHORIZO

Steps:

• In a medium pot over medium-high heat, add the bacon and cook until it begins to crisp around the edges, about 6 minutes.
• Add the onion, celery, pepper and garlic and cook until vegetables are golden brown, about 10 minutes.
• Add beans and chorizo, reduce heat, cover and simmer to blend flavors, about 25 minutes.
• Heat rice according to package directions.
• Ladle beans over rice and garnish with parsley.

HAM, RED BEANS AND RICE

Steps:

• In large saucepan, combine all ingredients except rice. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes. Serve over rice.

RED BEANS AND RICE

Steps:

• In a large nonstick skillet, saute the onion, green pepper and garlic in oil until tender. Add cilantro; cook and stir until wilted, about 1 minute. Stir in the beans, salt, cumin and pepper. Cover and simmer for 10-15 minutes. Serve over rice.

RED BEANS AND RICE

Steps:

• Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and sauté until onion is brown, about 15 minutes. Mix in kidney beans with their juices, broth and Creole seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.
• Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.