Best 5 Red Beans And Smoked Neckbones Over Rice Recipes

Indulge in the Southern comfort food classic: red beans and smoked neckbones, a hearty and flavorful dish that will warm your soul. This traditional recipe combines tender smoked neckbones, slow-cooked in a rich broth with savory red beans, aromatic vegetables, and a blend of spices. Served over fluffy rice, this dish is a symphony of flavors and textures that will leave you craving more. Also included in this article is a variation using andouille sausage, offering a spicy twist to the classic dish. Additionally, you'll find a vegetarian alternative that swaps the neckbones for vegetable broth and meaty mushrooms, ensuring everyone can enjoy this comforting meal.

Let's cook with our recipes!

RED BEANS AND SMOKED NECKBONES OVER RICE

Red Beans and Smoked Neckbones over Rice image

My husband use to always tell me to ask my friend Carmen to make beans and rice and I told him I can make it and he yeah right, well guess what I not only made it my way but I sent my friend some so now they both be asking me too make it instead of her.

Provided by irene BETHEL

Categories Pork

Time 2h10m

Number Of Ingredients 7

Ingredients

2 can(s) pink beans
2 large potatoes
1 pkg smoked neckbones
1/2 c stir fry peppers
1 pkg small sazon goya seasoning
1 tsp goya adobo
2 c rice (yellow or white)

Steps:

1. Boil neck bones until very tender add pink beans and continue boiling. Cut potatoes in to small squares add to pot.
2. Then you mix in the stir fry peppers and the Sazon Goya seasoning and the Goya Adobo into the pot, let it boil on low as the potatoes get soft then the sauce of the mixture will start to thicken
3. Cook rice as it say on package, When done pour beans and neckbone mixture over cooked rice and serve.

AUTHENTIC LOUISIANA RED BEANS AND RICE

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

Ingredients

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

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.

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

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

Ingredients

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

Steps:

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.

RED BEANS AND RICE

Red Beans and Rice image

Every Monday, you can find a pot of red beans and rice cooking in someone's kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson's house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do.

Provided by Kim Severson

Categories side dish

Time 6h30m

Yield About 12 cups

Number Of Ingredients 16

Ingredients

1 1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound Andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1 1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving

Steps:

In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 18 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams

INSTANT POT® NOLA RED BEANS AND RICE

Instant Pot® NOLA Red Beans and Rice image

This pressure cooker recipe has been converted from a family recipe that we've used for 40+ years. Our family had come across it while in New Orleans when I was a little girl. From what I remember, red beans and rice were always made at home on Mondays using leftover pork bones from the weekend meals. It's deliciously flavorful and can be made as spicy as you'd like. I hope you love it as much as my own family does.

Provided by Diana71

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h45m

Yield 8

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
1 pound pork neck bones
4 slices bacon, diced
1 green pepper, diced
2 stalks celery, diced
½ medium onion, diced
2 teaspoons ground white pepper
2 teaspoons ground thyme
1 ½ teaspoons garlic powder
1 ½ teaspoons dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon Cajun or Creole seasoning
½ teaspoon black pepper
3 cloves garlic, minced
1 pound dry red kidney beans, sorted and rinsed
4 cups chicken broth
5 bay leaves
1 teaspoon salt
4 cups hot cooked white rice, or as needed

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add bacon and pork neck bones to the hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion ("trinity" mix); cook and stir for 1 to 2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Mix in garlic and continue cooking until onion is translucent, 2 to 3 minutes.
Mix kidney beans, chicken broth, salt, and bay leaves into the vegetables in the pot; stir well to combine. Cancel Saute mode and return meat to the pot. Close and lock the lid. Set vent to "Sealing." Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Move valve to venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid.
Remove pork bones from pot. Use a fork to separate the meat from the bones and return meat back to the pot. Mix well. Serve with white rice.

Nutrition Facts : Calories 477.4 calories, Carbohydrate 61.3 g, Cholesterol 54 mg, Fat 10.4 g, Fiber 10.1 g, Protein 34 g, SaturatedFat 2.9 g, Sodium 1431 mg, Sugar 2.8 g

Tips:

Choose dried red beans that are plump and free of blemishes.
Rinse the beans thoroughly before cooking to remove any dirt or debris.
Soak the beans in water for at least 6 hours, or overnight, to help them cook more evenly.
Use a large pot or Dutch oven to cook the beans, as they will expand as they cook.
Add aromatics such as onion, garlic, celery, and bell pepper to the pot to enhance the flavor of the beans.
Use smoked neck bones or ham hocks to add a smoky flavor to the beans.
Season the beans with salt, pepper, and other spices to taste.
Simmer the beans for at least 1 hour, or until they are tender and have reached your desired consistency.
Serve the beans over rice, with cornbread, or with your favorite sides.

Conclusion:

Red beans and smoked neck bones are a delicious and comforting dish that is perfect for a cold winter day. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. So next time you're looking for a hearty and flavorful meal, give this recipe a try!