Best 8 Smokey Red Beans And Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the ultimate guide to cooking a hearty and flavorful dish: smokey red beans and rice. This classic Southern comfort food is a testament to the power of simple ingredients coming together to create a symphony of flavors. With its smoky, savory, and slightly spicy profile, this dish is sure to tantalize your taste buds and warm your soul. Whether you're a seasoned cook or just starting out, this article will provide you with the knowledge and inspiration you need to create a memorable meal that will have everyone asking for seconds. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

RED BEANS AND RICE WITH SAUSAGE



Red Beans and Rice With Sausage image

A new favorite of ours! This recipe is adapted from a magazine. The stand time of 10 minutes is not included in prep or cook time.

Provided by Lvs2Cook

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb spicy smoked sausage
1 large onion, diced
2 celery ribs, diced
3 garlic cloves, minced
2 teaspoons cajun seasoning, divided
2 cups uncooked long grain rice
2 (14 ounce) cans chicken broth
2 (15 ounce) cans kidney beans, rinsed and drained
1 (15 ounce) can diced tomatoes
2 bay leaves
1/2 cup chopped fresh parsley

Steps:

  • Cut smoked sausage into 1/4 inch thick slices. Cook in a large Dutch oven over medium-high heat 8 to 10 minutes or until browned.
  • Remove sausage and drain on paper towels. Reserve 1 teaspoon drippings in pan.
  • Saute onion and celery in hot drippings over medium-high heat 4 to 5 minutes.
  • Stir in garlic, 1/2 teaspoon Cajun seasoning, and rice. Saute 3 minutes.
  • Stir in broth, next 3 ingredients and remaining 1 1/2 teaspoons Cajun seasoning. Bring to boil; cover, reduce heat and simmer 15 to 20 minutes.
  • Remove from heat; stir in sausage and parsley; let stand, covered for 10 minutes or until rice is tender.
  • Serve with hot sauce if desired.

Nutrition Facts : Calories 624.4, Fat 22.5, SaturatedFat 7.6, Cholesterol 53.9, Sodium 1520.2, Carbohydrate 78.2, Fiber 10, Sugar 6.3, Protein 25.1

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

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

Provided by Douglas Rodriguez

Categories     Bean     Garlic     Herb     Onion     Rice     Side     Sauté     Bacon     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 12

3 bacon slices, chopped
1 cup chopped onion
3/4 cup chopped red bell pepper
4 garlic cloves, minced
3 cups long-grain white rice
3 bay leaves
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon hot Spanish smoked paprika (Pimentón de la Vera)
2 teaspoons salt
4 cups water
1 15- to 151/2-ounce can kidney beans, rinsed, drained

Steps:

  • Sauté chopped bacon in heavy 4-quart saucepan over medium-high heat until bacon is brown and fat is rendered, about 5 minutes. Add onion, red bell pepper, and garlic; sauté until onion is golden, about 5 minutes. Add rice and stir until coated, about 1 minute. Stir in bay leaves, tomato paste, cumin, paprika, and salt. Add 4 cups water and beans and bring to boil. Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Remove bay leaves. Transfer rice to bowl and serve.

RED BEANS AND RICE



Red Beans and Rice image

Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.

Provided by Sandi Nelson

Categories     Bean     Pork     Rice     Side     Kid-Friendly     Low/No Sugar     Mardi Gras     Sausage     Winter     Bon Appétit     Michigan     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 6

Number Of Ingredients 8

2 tablespoons olive oil
1 pound fully cooked smoked sausage (such as hot links or Kielbasa), sliced into 1/2-inch-thick rounds
1 onion, chopped
4 garlic cloves, chopped
3 14 1/2- to 16-ounce cans kidney beans
1 cup canned low-salt chicken broth
1 teaspoon Creole or Cajun seasoning or 1/2 teaspoon cayenne pepper
3 cups cooked 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.

RED BEANS AND RICE



Red Beans and Rice image

Red Beans and Rice is one of those incredibly simple but delicious recipes that offer a huge bang for your buck. The winning texture and flavor combination is hard not to love!

Provided by Lola Osinkolu

Number Of Ingredients 17

1 lb Red beans
2 tbsp olive oil (or vegetable oil)
1 lb andouille sausage (sliced)
1 cup onion (finely diced )
¾ cup celery (chopped )
1 green bell pepper (diced)
4 cloves garlic (minced)
7 to 8 cups chicken stock (or more as needed)
1/2 lb Smoked turkey leg (necks, ham bone, or ham hock)
2 bay leaves
Salt and black pepper to taste
1 tsp dried thyme
½ to 1 tsp cayenne pepper (or to taste)
2 tsp cajun seasoning
2 tbsp chopped green onion or parsley for garnish
Hot sauce
Apple cider vinegar

Steps:

  • Sort the beans by removing any dirt and bad beans
  • Pour the beans in a large bowl, add enough cool water to submerge the beans completely, and leave to soak for at least 4 hours. I prefer to leave it overnight.
  • For a quick soak, pour the beans in a stockpot, add enough water to submerge the beans about 4 inches, then bring the beans to a boil and let it sit for one hour. Drain and rinse under cold water. Pour the beans back into the stockpot.
  • Heat the oil in the skillet over medium heat and brown the sausage on both sides.
  • Stir in the onion, bell pepper, and celery Cook until tender. About 5 to 8 minutes. Stir in the garlic and cook until fragrant-about a minute.
  • Add the red beans, smoked Turkey, bay leaves, thyme, black pepper, cayenne pepper, cajun seasoning, and chicken broth. Bring to a boil, then turn the heat to medium-low and leave to simmer for 1 1/2 hours; Season with salt and adjust the seasoning if necessary.
  • Cook for another 30 mins or until thick and creamy.
  • Cook the rice: Bring the rice and water to boil in a pot. Cover, reduce heat to low and simmer for 20 minutes.
  • Serve over rice. Enjoy!

Nutrition Facts : Calories 2877 kcal, Carbohydrate 194 g, Protein 175 g, Fat 155 g, SaturatedFat 48 g, TransFat 1 g, Cholesterol 431 mg, Sodium 6796 mg, Fiber 42 g, Sugar 40 g, ServingSize 1 serving

SMOKEY RED BEANS



Smokey Red Beans image

A savory soup or main course when served over rice, from Rozanne Gold, a favorite cookbook author. This actually gets better with age, so make it a day or two ahead. Her suggestion, and my favorite accompaniment to these red beans and smoked ham, is Recipe #76899, posted separately. And bicuits, don't forget the biscuits. Cook time includes soaking the beans.

Provided by sugarpea

Categories     Pork

Time 11h10m

Yield 7-8 cups soup

Number Of Ingredients 7

1 lb dried red kidney beans
2 medium onions, peeled and quartered
1 smoked ham hock, split or 8 ounces smoked pork butt
2 garlic cloves, peeled
3 bay leaves
1 -2 teaspoon salt, to taste
fresh ground black pepper

Steps:

  • Soak beans overnight in water to cover plus 2"; drain; place beans in a pot of cold, fresh water to cover plus 2"; add the onions and ham and bring to a boil; cover, reduce heat and simmer for 1 hour, skimming foam off occasionally.
  • Add the salt and continue simmering, uncovered, over low heat for 1 1/2-2 hours more, stirring frequently; season with pepper; cut meat off bones, chop and return to the pot.
  • The soup is actually best when refrigerated for a couple of days and then served.
  • May be served over rice as a main course.

Nutrition Facts : Calories 232.5, Fat 0.7, SaturatedFat 0.1, Sodium 341.4, Carbohydrate 43, Fiber 10.4, Sugar 2.7, Protein 15

RED BEANS AND RICE RECIPE



Red Beans and Rice Recipe image

Delicious chunks of smoked turkey sausage turn this classic red beans and rice recipe into a hearty main dish that's perfect for busy weeknights.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 6 servings.

Number Of Ingredients 8

2 Tbsp. oil
1 medium onion, chopped
3 cans (15-1/2 oz. each) red beans, drained, rinsed
2 cans (14-1/2 oz. each) chicken broth
1/2 lb. turkey smoked sausage, cooked, chopped
1 cup water
1 tsp. crushed red pepper
2-1/2 cups instant white rice, uncooked

Steps:

  • Heat oil in medium saucepan. Add onion; cook and stir 3 min. or until crisp-tender.
  • Add beans, broth, turkey sausage, water and seasonings; mix well. Bring to boil.
  • Stir in rice; cover. Reduce heat to medium-low; simmer 10 min. or until rice is tender. Stir.

Nutrition Facts : Calories 440, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 23 g

SMOKEY RED BEANS AND RICE



Smokey Red Beans and Rice image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 13

8 ounces dried red beans
3 cups chicken stock
2 cups beef stock
1 onion, chopped
1 small smoked ham hock
1/2 green bell pepper, chopped
2 tablespoons minced garlic
1 tablespoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon grapeseed oil
1/2 pound smoked sausage, diced
Steamed white rice, for serving

Steps:

  • In a large Dutch oven over medium heat, add the beans, chicken and beef stock, onions, ham hock, green pepper, garlic, salt, black pepper and cayenne. Stir and bring the mixture to a boil. Reduce the heat and simmer for approximately 2 hours.
  • In a medium saute pan over high heat, add the grapeseed oil. When the oil is hot, add the smoked sausage and brown evenly for 2 to 3 minutes. Add the sausage to the pot with the beans. Continue simmering the beans until tender, about 20 minutes more. Transfer to a serving bowl and serve over hot rice.

Tips:

  • To save time, use pre-cooked rice or leftover rice.
  • If you don't have smoked sausage, you can use regular sausage or kielbasa.
  • If you like spicy food, add a pinch of cayenne pepper or chili powder to the pot.
  • For a vegetarian version of this dish, omit the sausage and use vegetable broth instead of chicken broth.
  • Serve this dish with your favorite sides, such as cornbread, coleslaw, or potato salad.

Conclusion:

This smoky red beans and rice recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice. With its smoky flavor and hearty ingredients, this dish is sure to be a hit with your family and friends.

Related Topics