Best 8 Spicy Red Beans Recipes

SPICY RED BEANS WITH CHICKEN AND ANDOUILLE SAUSAGE

Steps:

• Drain and rinse the soaked beans and heat the oven to 350.
• Heat the oil in a 6-quart Dutch oven or other large, heavy pot over medium-high until hot but not smoking. Add the chicken thighs and brown well, 4 to 6 minutes. Remove the thighs, add the sausage to pot and brown well, another 4 to 6 minutes. Remove the sausage. Add the onion, bell pepper and celery and sauté, stirring occasionally, until tender, 5 to 7 minutes.
• Add the garlic and sauté, stirring frequently, 1 minute. Add back the thighs and sausage along with the beans, filé powder if using, red pepper flakes, salt and pepper and enough water to cover. Stir well and bring the mixture to a simmer.
• Cover and transfer the pot to the oven and bake until the beans are tender, 2 1/2 to 3 hours, checking every half-hour or so after the first hour and adding water as needed if all the liquid has been absorbed.

SPICY RED BEANS AND RICE

Steps:

• Sort and rinse beans. In a large Dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered, 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice.

SPICY RED BEANS AND RICE

Steps:

• Sort and rinse beans.
• In a large Dutch oven or kettle, place all ingredients except parsley and rice.
• Bring to a boil, then simmer, covered for 3-4 hours or until beans are tender.
• Stir occasionally, adding water as needed to make a thick gravy.
• Just before serving remove bay leaves and stir in parsley.
• Serve over rice.

SWEET AND SPICY BAKED RED BED BEANS

Steps:

• Preheat oven to 300 degrees F.
• In a large, heavy-bottomed, ovenproof pot, on medium heat, cook the onions with the butter and bacon until tender. Turn the heat up to high and add the garlic, ginger, tomato, spices, and sugar. Stir until vegetables start to lightly caramelize. Add the vinegar, mustard and stock. Stir in the beans. Cover and place in the oven for 1 hour. Remove from oven. The beans should have absorbed a lot of the liquid, if the beans are soupy place on top of the stove and cook over medium heat until the desired consistency is reached. Season, to taste, with salt and pepper.

SPICY BUTTERNUT SQUASH SOUP WITH BLACK BEANS, RED BELL PEPPER, A

Steps:

• Preheat oven or toasted oven to 400F/200°C Cut butternut squash in half and use a sharp spoon to scoop out seeds. Place squash on a baking sheet and season with salt and fresh ground black pepper. Roast squash until it is soft enough to pierce easily with a fork, and starting to slightly brown, about 50-60 minutes. Let squash cool enough to handle.
• While squash is roasting, chop onion and celery and mince the garlic. Heat olive oil in large non-stick soup pot and saute onions and celery until they're soft, about 7 minutes. Add minced garlic and cook 2-3 minutes more. Add 2 cups of vegetable broth and simmer the mixture about 10 minutes.
• As soon as the squash has cooled enough to handle, scrape the flesh away with the skin and mix it with the other 4 cups of broth and the ground cumin. Add this mixture to the soup pot and simmer about 20 minutes; then use an immersion blender to puree the soup.
• While the soup simmers, rinse the black beans well with cold water and let them drain in a colander. Chop the cilantro and red bell pepper. After you're pureed the soup add the beans, red bell pepper, and cilantro and simmer about 15-20 minutes more, adding a little more stock if you'd like a thinner soup. Stir in the Green Tabasco Sauce to taste and serve hot, garnished with low-fat sour cream or plain Greek yogurt, lime wedges, and tortilla chips if desired.

SPICY ITALIAN RED BEANS AND RICE

Steps:

• 1. Brown sausage in a large skillet over medium-high heat, breaking up chunks. Drain off Fat. 2. Add onion, green and red pepper and garlic. Cook 8 minutes or until vegetables are tender. 3. Stir in beans, soup and salsa. Reduce heat to low and simmer 15 minutes, stirring occasionally, until hot and flavors have blended. 4. Spoon over rice. Top with Scallions.

SPICY RED BEANS

Steps:

• 1. Rinse beans under cold water, sorting out any rocks/particles.
• 2. Place beans in a stock pot with the cooked bacon and cover with water by 2 inches. Bring to a boil, then reduce to a simmer. Cover the pot and simmer for 2 hours, checking occasionally to make sure the water level is fine. Add more water as needed.
• 3. Then toss in diced onion, red bell pepper, garlic and jalapeno. Cover and continue cooking for another hour or two, remembering to check the water level.
• 4. Add salt, chili powder, garlic powder, red pepper and black pepper, then cover and cook for another 20 to 30 minutes, or until beans. Serve with cornbread and French fries.

SPICY RED BEANS WITH FENNEL SEED

Steps:

• Place beans into a pressure cooker and fill with enough water to cover the beans by 1 inch. Bring to a boil, and boil for 2 minutes. Remove from the heat, drain and cool for 1 hour.
• Add water to the beans again, filling just enough to cover the beans by 1/2 inch. Season with salt, fennel seed, cayenne pepper and mixed peppercorns. Put the lid on and set the pressure to high, or 15 pounds depending on your indicator. Bring to a boil and cook for 35 minutes. Let the pressure lower naturally before releasing the lid, according to manufacturer's instructions (about 15 minutes). Serve hot.