Best 10 Red Beans Poor Holler Style Recipes

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If you're looking for a hearty and flavorful dish that will warm you up on a cold day, look no further than red beans poor holler style. This classic Southern dish is made with simple ingredients like red beans, ham, and vegetables, and it can be easily customized to your liking. Whether you like your red beans spicy or mild, thick or thin, there's a recipe out there that's perfect for you. So grab a bowl and spoon, and get ready to enjoy a delicious meal that's sure to become a family favorite.

Let's cook with our recipes!

RED BEANS



Red Beans image

Beans with pure Latin flavor. Accented with potatoes, pumpkin, ham, garlic, and cilantro, this side dish could steal the show!

Provided by BAKERSUNLIMITED

Categories     Side Dish     Vegetables     Squash

Time 40m

Yield 8

Number Of Ingredients 12

1 small onion, chopped
1 small green bell pepper, chopped
2 cloves garlic, chopped
1 tablespoon fresh cilantro leaves
1 teaspoon annatto or achiote powder
1 tablespoon olive oil
½ cup diced ham
1 (16.5 ounce) can red beans, drained
1 cup peeled and diced potatoes
½ cup peeled and diced pumpkin
1 cup water
1 teaspoon salt

Steps:

  • In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.
  • Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.

Nutrition Facts : Calories 117.7 calories, Carbohydrate 18 g, Cholesterol 4.8 mg, Fat 2.7 g, Fiber 5.6 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 464.9 mg, Sugar 2 g

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

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

13 WAYS TO COOK RED BEANS



13 Ways to Cook Red Beans image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 13

Red Beans and Rice
Coconut Red Bean Puddings
Steamed Red Bean Cake
Red Bean Wheel Pie (Imagawayaki)
Basic Chili Con Carne With Beef and Beans
Andouille Sausage with Red Beans and Rice
Red Beans Vegan Chili
Red Bean Mochi
Uptown Red Beans and Rice
Skillet Cajun Chicken with Red Beans u0026amp; Rice
20-Minute Red Bean Soup
Baked Red Bean Glutinous Rice Flour Cake
Sweet Red Bean Paste

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a red bean recipe in 30 minutes or less!

Nutrition Facts :

RED BEANS - POOR HOLLER STYLE



Red Beans - Poor Holler Style image

Red Kidney beans by Camellia in LA are far superior beans to anything else on the market. I get them from Cajungrocer.com since I can't find them in my area. Additionally, They stay good for a very long time. Some beans get too old, too hard - these are always perfect. Tonight I found a bag that was previously opened and put in a zip loc that is at least four years old. I cooked them and still top quality. This is so delicious with lard, you don't even need to add meat - hence Poor Holler Style. You'll never eat better - more delicious beans!

Provided by SparkleKristy

Categories     Beans

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 4

1 (16 ounce) bag red kidney beans, Cameilla's, preferred brand
8 cups water
1/3 cup lard
1 tablespoon sea salt (to taste)

Steps:

  • Rinse and pick beans, do not soak.
  • Put beans in large pot and add cold tap water.
  • Cover, bring to a boil on high, reduce heat to a simmer.
  • After 1 hour, add lard and salt.
  • Bring back to a boil, reduce to simmer and cook for 2 - 3 hours or until done.
  • You may or may not need to add a little water halfway through cooking time. It depends on how much water the been need.
  • TIP: You can put pork fat in your crock pot on low and render the fat off, refrigerate and you have lard. You can also use your fat from a pork butt.

RED BEANS - POOR HOLLER STYLE



Red Beans - Poor Holler Style image

Red Kidney beans by Camellia in LA are far superior beans to anything else on the market. I get them from Cajungrocer.com since I can't find them in my area. Additionally, They stay good for a very long time. Some beans get too old, too hard - these are always perfect. Tonight I found a bag that was previously opened and put in a zip loc that is at least four years old. I cooked them and still top quality. This is so delicious with lard, you don't even need to add meat - hence Poor Holler Style. You'll never eat better - more delicious beans! (Don't be afraid of lard. If you make your own from clean, healthy organic pigs, you have a very natural fat - not a man-made, synthetic fat. Google it, you'll read some things that will surprise you.)

Provided by SparkleKristy

Categories     Beans

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 4

1 (16 ounce) bag red kidney beans, Cameilla's, preferred brand
8 cups water
1/3 cup lard
1 tablespoon sea salt (to taste)

Steps:

  • Rinse and pick beans, do not soak.
  • Put beans in large pot and add cold tap water.
  • Cover, bring to a boil on high, reduce heat to a simmer.
  • After 1 hour, add lard and salt.
  • Bring back to a boil, reduce to simmer and cook for 2 - 3 hours or until done.
  • You may or may not need to add a little water halfway through cooking time. It depends on how much water the been need.
  • TIP: You can put pork fat in your crock pot on low and render the fat off, refrigerate and you have lard. You can also use your fat from a pork butt.

Nutrition Facts : Calories 298, Fat 17.6, SaturatedFat 6.8, Cholesterol 16.2, Sodium 1760.6, Carbohydrate 25.9, Fiber 8.4, Sugar 0.4, Protein 9.8

NEW ORLEANS-STYLE RED BEANS



New Orleans-Style Red Beans image

This is one of the most economical meals to serve for a tableful of guys, and it can be further enhanced with a topping of your sausage of choice, split lengthwise and grilled. Serve over the white rice with a bottle of hot sauce within reach. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 15

1 tablespoon vegetable oil
1 small onion, finely chopped (about 1 cup)
2 celery stalks, peeled and finely chopped
1/2 red or green bell pepper, cored, seeded, and chopped
3 garlic cloves, minced
1 pound dried red kidney beans, soaked overnight in cold water
10 cups water
1 ham bone end, ham hock, or cured pork product of some kind (2 to 3 slices of bacon will work, too)
2 teaspoons Tabasco sauce, plus more for serving
2 teaspoons coarse salt
1 teaspoon dried thyme
1 bay leaf, crushed
1 recipe Basic White Rice
Halved, grilled seared sausage (optional)
Hot sauce, for serving

Steps:

  • Heat a large pot. Swirl in the oil. Add the onion, celery, bell pepper, and garlic and saute until soft and lightly caramelized, 11 to 12 minutes.
  • Drain and discard the soaking liquid from the beans and add the beans to the pot. Pour in the fresh water and stir. Bring to a boil, reduce the heat, and simmer uncovered for 1 hour. Skim off any foam as it rises to the surface.
  • Add the ham bone, Tabasco sauce, salt, thyme, and bay leaf. Continue to cook until the beans are soft and tender, 30 to 60 minutes more. (The time will vary depending on the age of the beans, so taste frequently.) Using the back of a spoon or spatula, crush some of the beans against the side of the pan to create a slightly creamy consistency.

BAKED BEANS VEGETARIAN STYLE



Baked Beans Vegetarian Style image

I like this as it has a light flavour without being too salty or too sweet. When I made it, I used small red beans. Next time, I plan on doubling this because as is, it was simply gone too fast!

Provided by Emily Nelfnoffen

Categories     Black Beans

Time 12h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb black beans or 1 lb pinto beans
1 small onion, chopped fine (optional)
7 cups water
1/4 cup molasses
2 tablespoons brown sugar (and one teaspoon if you like this sweeter)
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1/2 cup butter

Steps:

  • Precook beans in boiling water for 2 minutes. Cover and let stand 1 hour. Then simmer for 1 hour until tender. Drain, reserving liquid. Mix beans with onion if using. Place beans in crock pot.
  • Mix 1 1/2 cup reserved liquid, brown sugar, molasses, salt and mustard. Pour over beans and dot with butter. Cover and cook for 6-12 hours on low setting.
  • Meat could be added as the beans are put in the crockpot, salt pork cut into chunks, or bacon as your personal preferences desire.
  • The crockpot can be used on high to half cooking time, but the longer slower cooking time gives the beans a truly deep and rich flavour.

Nutrition Facts : Calories 300.8, Fat 15.9, SaturatedFat 9.8, Cholesterol 40.7, Sodium 882, Carbohydrate 34.8, Fiber 8, Sugar 12.5, Protein 6.5

BLACK BEAN SOUP WITH SAUSAGE (CROCK POT)



Black Bean Soup With Sausage (Crock Pot) image

This is from All You magazine. I haven't tried it yet, but it looks delicious. Instead of black beans you can try navy beans, red kidney beans, or black-eyed peas (or a mix). You can add a cup of yellow corn, a can of diced chiles or chopped jarred pimientos just before the end of cooking time for a shot of color and flavor, or sprinkle in a few drops of hot sauce. Also, instead of sausage, you could stir in cut-up leftover ham, chicken or beef. Or try chicken or turkey sausage. Per serving: 635 Calories, 11g fat (3g Sat.), 21mg Chol., 29g Fiber, 38g Pro., 101g Carb., 1025mg Sod.

Provided by Mrs. Hughes

Categories     Black Beans

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, diced
3 garlic cloves, chopped
2 (15 1/2 ounce) cans black beans
1 (16 ounce) jar salsa
1 cup low sodium chicken broth
3 ounces hot Italian sausage links
1/2 cup cilantro, chopped
salt
pepper

Steps:

  • Warm oil in a medium skillet over medium heat.
  • Add onion and garlic and cook, stirring frequently, until onion is softened and translucent, about 5 minutes.
  • Combine onion mixture, beans (with their liquid), salsa and chicken broth in a slow cooker.
  • Stir well and cook on low for 5 hours.
  • Stir sausages into bean mixture in slow cooker and cook for 1 hour longer.
  • Using tongs, remove sausages to a cutting board, cut into bite size pieces and then return to slow cooker.
  • Stir in cilantro and season with salt and pepper.
  • Serve soup hot in bowls, with chopped avocado and a dollop of sour cream on top, if desired.

AUTHENTIC, NO SHORTCUTS, LOUISIANA RED BEANS AND RICE



Authentic, No Shortcuts, Louisiana Red Beans and Rice image

This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.

Provided by Melissa S.

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 8h20m

Yield 8

Number Of Ingredients 12

1 pound dried red beans, soaked overnight
10 cups water
1 pound andouille sausage, sliced into rounds
1 large sweet onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and chopped
8 cloves garlic, chopped
1 teaspoon ground black pepper
1 teaspoon Creole seasoning, or to taste
6 fresh basil leaves, chopped
1 ham hock
4 cups cooked rice

Steps:

  • Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
  • Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

Nutrition Facts : Calories 556.1 calories, Carbohydrate 61.5 g, Cholesterol 49.9 mg, Fat 22.3 g, Fiber 15.2 g, Protein 27.2 g, SaturatedFat 7.5 g, Sodium 615.1 mg, Sugar 2.5 g

CAJUN-STYLE RED BEANS AND RICE



Cajun-Style Red Beans and Rice image

This is a hearty Southern dish, easy to make and full of flavor and quite spicy! I sometimes add in cooked ground beef, you can add in some chopped cooked bacon or use spicy dryed smoked sausage to the beans for smokey flavor --- I also like to add in some Creole seasoning -- see my recipe#186029

Provided by Kittencalrecipezazz

Categories     Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

3 -4 tablespoons oil
1 medium onion, chopped
1 -2 tablespoon chopped fresh garlic
1 green bell pepper, chopped
1 -2 teaspoon crushed red pepper flakes
1 -2 tablespoon chili powder (or use chipotle chili powder or to taste)
1 teaspoon paprika (or to taste)
2 cups tomato sauce (can add in more)
1 (13 ounce) can stewed tomatoes (with juice)
salt
1 -2 teaspoon sugar
1 -2 teaspoon louisianna hot sauce (add in only if you like extreme spicy!)
2 (15 ounce) cans red kidney beans, drained and rinsed under cold water
5 -8 slices bacon, cooked and finely chopped (optional, or use dryed smoked sausage, sliced)
4 cups cooked rice

Steps:

  • Heat oil in a large skillet over medium heat.
  • Add in onions, garlic green bell pepper and crushed chili flakes; saute until veggies are soft (about 8 minutes).
  • Sprinkle with chili powder and paprika, cook about 1 minute.
  • Add in tomato sauce, stewed tomatoes and hot sauce (if using) season with salt and add in sugar to taste if needed.
  • Add in beans, cooked ground beef and bacon if using; mix to combine and simmer for about 1 hour.
  • Serve mixed or over rice topped with a dollup of sour cream if desired.

Nutrition Facts : Calories 735.5, Fat 17, SaturatedFat 3.2, Cholesterol 6.8, Sodium 1016, Carbohydrate 121.7, Fiber 21.1, Sugar 12.6, Protein 27.6

Tips:

  • Soak the beans overnight: Soaking the beans overnight helps to soften them and reduce their cooking time. You can also quick-soak the beans by boiling them for 2 minutes, then removing them from the heat and letting them sit for 1 hour.
  • Use a variety of beans: This recipe calls for red beans, but you can also use other types of beans, such as black beans, pinto beans, or kidney beans. Experiment with different beans to find your favorite combination.
  • Add vegetables and spices: This recipe is a great way to use up leftover vegetables. You can add chopped onions, celery, carrots, or bell peppers to the pot. You can also add spices, such as cumin, chili powder, or paprika, to taste.
  • Serve with cornbread or rice: Red beans and rice is a classic Southern dish. You can also serve red beans with cornbread, crackers, or toast.

Conclusion:

Red beans and rice is a delicious, easy-to-make, and affordable meal. It's a great way to use up leftover beans and vegetables, and it's a dish that the whole family will enjoy. So next time you're looking for a quick and easy weeknight meal, give red beans and rice a try.

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