"Shotgun Red Beans and Rice" is a classic dish that combines the bold flavors of red beans, smoked sausage, and rice to create a hearty and flavorful meal. Originating from Louisiana, this dish is often associated with the sounds of a shotgun being fired, a common method used to signal the start of a neighborhood gathering or celebration. The dish's simplicity and affordability have made it a popular choice for potlucks and family gatherings, but its distinct taste and cultural significance have elevated it to a beloved culinary treasure. Embark on a culinary journey to discover the secrets behind creating the perfect pot of "Shotgun Red Beans and Rice", and experience the rich history and vibrant flavors that make this dish so special.
Here are our top 4 tried and tested recipes!
SHOTGUN RED BEANS AND RICE
Make and share this Shotgun Red Beans And Rice recipe from Food.com.
Provided by Iowahorse
Categories White Rice
Time P1DT1h
Yield 6 cups
Number Of Ingredients 16
Steps:
- Day 1: Add enough water to the red beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator.
- As the beans absorb the water; they'll more than double in volume.
- Day 2: Combine the seasoning mix ingredients in a small bowl.
- Drain the beans and set them aside.
- Preheat a heavy 5-quart pot, preferrably non-stick, over high heat to 350 degrees, about 4 minutes.
- Add 2 CUPS of the onions, the bell peppers, and the celery, and 1 TABLESPOON of the seasoning mix.
- Stir and cook until the vegetables start to turn brown, about 5 minutes.
- Add 1/2 CUP of the stock, scrape the bottom of the pot to clear all the browned bits, and cook 3 minutes.
- Add the REMAINING 1 cup of onions, stir, and cook 5 minutes.
- Add the drained beans, 5 CUPS of the stock, and the REMAINING seasoning mix.
- Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking.
- Add 1 CUP grape juice and continue to cook for 25 minutes.
- CAUTION: At this point, the starches in the beans start to break down and sticking will occur more often.
- It is therefore important to check and clear the bottom of the pan frequently.
- Add the REMAINING stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30 to 35 minutes.
- Serve over the rice.
- NOTES: Red beans with rice is an old traditional New Orleans Monday supper dish.
- Monday used to be wash day, and the story goes that the beans could simmer while the laundry was being done.
- When the wash was finished, so were the beans.
- In the past, in order to make the beans really good, the cook started off with a lot of oil.
- While this recipe eliminates the oil, it still is mouth-watering.
- MAKES ABOUT 7 CUPS, ENOUGH FOR 6 MAIN-DISH SERVINGS.
AUTHENTIC LOUISIANA RED BEANS AND RICE
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
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
SLOW COOKER RED BEANS AND RICE
Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!
Provided by DaleAnn82
Categories Side Dish Beans and Peas
Time 8h15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 39 g, Cholesterol 28.9 mg, Fat 14.2 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 4.9 g, Sodium 675.6 mg, Sugar 3.7 g
CHEF JOHN'S RED BEANS AND RICE
Any time someone asks the question, 'What exactly is soul food?' the answer should always be 'a comforting bowl of red beans and rice.' Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will.
Provided by Chef John
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 3h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
- Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
- Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.
Nutrition Facts : Calories 541.5 calories, Carbohydrate 62.9 g, Cholesterol 46.4 mg, Fat 20.5 g, Fiber 10.1 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1384 mg, Sugar 3.6 g
Tips:
- Be sure to rinse the beans and soak them overnight before cooking. This helps to remove impurities and reduce cooking time.
- Use a large pot for cooking the beans. This will give the beans plenty of room to expand and the broth to simmer without boiling over.
- Add the ham bone or smoked sausage to the pot along with the beans. This will add flavor to the beans and the broth.
- Season the beans with salt, pepper, garlic powder, onion powder, and cayenne pepper. You can also add other spices to taste, such as paprika, cumin, or chili powder.
- Bring the beans to a boil, then reduce the heat to low and simmer for at least an hour, or until the beans are tender.
- While the beans are cooking, prepare the rice. Rinse the rice in a fine-mesh strainer and then cook it according to the package directions.
- Once the beans and rice are cooked, combine them in a large bowl. Stir in the chopped green onions, parsley, and hot sauce. Serve immediately.
Conclusion:
Shotgun red beans and rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beans are tender and flavorful, the rice is fluffy and light, and the sauce is rich and spicy. This dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give shotgun red beans and rice a try.
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