Best 6 Spicy Red Beans With Fennel Seed Recipes
Immerse yourself in the vibrant flavors of spicy red beans with fennel seed, a delectable dish that tantalizes the taste buds with its harmonious blend of aromatic spices. This classic culinary creation, hailing from the heart of New Orleans, embodies the essence of Southern cooking, showcasing the perfect balance between heat and comfort. As you embark on this culinary journey, you'll discover a symphony of textures and flavors that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY PICKLED GREEN BEANS AND FENNEL
These hot and sour pickles are great alongside the [spread](/recipes/food/views/51193480) and [frittata](/recipes/food/views/51193700) , and make a perfect garnish for the [Bloody Beers](/recipes/drink/views/51193490) .
Provided by Duane Sorenson
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Cook green beans in a large pot of boiling salted water until just tender, about 3 minutes. Drain; transfer to a bowl of ice water and let cool. Drain. Place in a large heatproof jar or bowl with fennel and lemon slices.
- Bring chiles, vinegar, sugar, peppercorns, 2 tablespoons salt, and 2 cups water to a boil in a medium saucepan; pour over green beans. Let cool. Cover and chill at least 12 hours and up to 2 weeks.
SPICY RED BEANS WITH FENNEL SEED
Prepared in a pressure cooker, kidney beans are cooked with fennel seed and cayenne pepper. This is very good mixed with cubed ham, or in red beans and rice.
Provided by FURB
Categories Bean and Pea Side Dishes
Time 2h
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 22.8 g, Fat 0.5 g, Fiber 5.7 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 470.4 mg, Sugar 0.8 g
SPICY RED BEANS WITH FENNEL SEED
Prepared in a pressure cooker, kidney beans are cooked with fennel seed and cayenne pepper. This is very good mixed with cubed ham, or in red beans and rice.
Provided by FURB
Categories Bean and Pea Side Dishes
Time 2h
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 22.8 g, Fat 0.5 g, Fiber 5.7 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 470.4 mg, Sugar 0.8 g
GREEN BEANS WITH CUMIN AND FENNEL
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". These spicy green beans go well with split pea and dried bean dishes, potato and sweet potato dishes, and eggplant dishes. Breads or rice may be served on the side. To complete the meal, yogurt drinks or relishes or a paneer or cheese dish may also be served.
Provided by KateL
Categories Vegetable
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Put the oil in a large frying pan and set over medium-high heat. When very hot, add the whole cumin and fennel seeds. Stir for a few seconds.
- Quickly add the shallots, garlic, and ginger. Stir for about a minute, or until lightly browned.
- Add the beans and stir for another 2 minutes.
- Add the coriander, cumin, turmeric, and cayenne and stir a few times.
- Add 1/2 cup water and the salt and bring to a simmer. Stir and cover. Turn the heat down to low and cook gently for 5 minutes.
- Add the tomato and cilantro. Stir, cover, and cook for another 4-5 minutes, or until the beans are tender.
Nutrition Facts : Calories 143.6, Fat 10.8, SaturatedFat 1.8, Sodium 739.2, Carbohydrate 11.5, Fiber 3.8, Sugar 4.1, Protein 2.9
SPICY RED BEANS AND RICE
I guess I'm one of those women "who have moved from the country in body but not in heart"! Although I'm an attorney in a large city, my parents are ranchers. And, since they once grew rice, that's a staple of my cooking. Because of my busy schedule, I like dishes like this that can be easily reheated throughout the week. This was actually a soup recipe when I first found it. I needed a side dish, however, so I simply reduced the amount of water.
Provided by Taste of Home
Categories Side Dishes
Time 3h10m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 711mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
SPICY BEANS 'N' RICE
Savory Cajun flavor zips up this quick skillet dish that's loaded with beans, tomatoes, rice and seasonings. "It's delicious served with corn bread muffins," notes Ranae Jones from Fort Rucker, Alabama.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a nonstick skillet, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the stewed tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in the beans. Cover and simmer 5-10 minutes longer or until beans are heated through. Serve with rice.,
Nutrition Facts : Calories 298 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 888mg sodium, Carbohydrate 59g carbohydrate (0 sugars, Fiber 10g fiber), Protein 14g protein.
Tips:
- Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
- Use a variety of beans: This will add flavor and texture to the dish. Try using a mix of red beans, black beans, and kidney beans.
- Sauté the vegetables before adding them to the beans: This will help to caramelize the vegetables and bring out their flavor.
- Use a good quality broth: This will make a big difference in the flavor of the dish. Try using a homemade broth or a store-bought broth that is low in sodium.
- Season the dish to taste: Add salt, pepper, and other spices to taste. You can also add a bit of hot sauce if you like spicy food.
- Serve the beans with your favorite sides: These beans can be served with rice, bread, or salad. They can also be used as a filling for tacos or burritos.
Conclusion:
Spicy red beans with fennel seed is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beans are simmered in a flavorful broth with vegetables and fennel seed, and the result is a hearty and satisfying stew. This dish is also a great source of protein and fiber. So next time you're looking for a quick and easy meal, give this spicy red beans with fennel seed recipe a try. You won't be disappointed!
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