Best 5 The Gumbo Pages Traditional Red Beans And Rice Recipes

Welcome to the world of culinary delights with the gumbo pages' traditional red beans and rice recipe! This classic dish, rooted in the vibrant culture of Louisiana, offers a delightful blend of flavors that will tantalize your taste buds. In this article, we'll guide you through the process of creating this hearty and delicious meal, ensuring that every step is explained clearly and accurately. Whether you're a seasoned chef or a novice in the kitchen, we'll provide you with all the necessary information and tips to make this dish a resounding success. So, gather your ingredients, prepare your cooking utensils, and let's embark on a culinary adventure that will leave you craving more!

Here are our top 5 tried and tested recipes!

RED BEANS AND RICE

Red Beans and Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 pound dried red beans
3 tablespoons extra-virgin olive oil
8 ounces andouille sausage, sliced 1/2 inch thick
1 onion, chopped
3 scallions, sliced (white and green parts separated)
3 stalks celery, chopped
1 green bell pepper, chopped
Kosher salt
4 cloves garlic, minced
1 smoked ham hock
4 fresh bay leaves
1/2 teaspoon cayenne pepper
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
2 cups long-grain white rice
1 teaspoon apple cider vinegar, plus more to taste
Hot sauce, for topping

Steps:

Put the dried beans in a large bowl or container and cover with water. Soak overnight in the refrigerator. Drain well.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onion, scallion whites, celery, bell pepper and a big pinch of salt. Cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the garlic and cook, stirring, until softened, about 1 minute.
Add the beans, 8 cups fresh water, the ham hock, bay leaves, cayenne, sage, thyme and 1 1/2 teaspoons salt to the pot. Bring to a boil, reduce to a gentle simmer and cook, stirring occasionally, until the beans are creamy and tender, about 2 hours. Add a few tablespoons water if the beans get too thick.
Meanwhile, combine the rice and 3 cups water in a large saucepan and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, and the water is absorbed, about 15 minutes. Remove from the heat and let sit until ready to serve.
Remove the ham hock from the beans and pull the meat off the bone. Chop the meat and stir it back into the beans; season with salt. Sprinkle with the vinegar; add more to taste. Divide the rice and beans among bowls; top with the scallion greens and hot sauce.

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

Ingredients

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

"THE GUMBO PAGES" TRADITIONAL RED BEANS AND RICE

This recipe comes from "The Gumbo Pages" and it's the best basic recipe I've come across. I tweaked it a bit to make it healthier by omitting the smoked meat and substituting liquid smoke and using the turkey sausage. I have put the traditional notes on the ingredients as well. It also has a very good Vegetarian version I will post. Once you have the basics, you can taste and tweak it to you and your family's tastes as the beans cook down.

Provided by CookingBlues

Categories One Dish Meal

Time P1DT4h

Yield 8 , 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb red beans or 1 lb red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 celery ribs, chopped
3 -5 garlic cloves, minced
1 teaspoon liquid smoke, more to taste (traditional way use 1 large smoked ham hock, or 3/4 lb. smoked ham, diced, for seasoning)
1 -1 1/2 lb mild or hot smoked turkey sausage (more traditional is just regular sausage or andouille) or 1 -1 1/2 lb turkey andouille sausage, sliced on the bias (more traditional is just regular sausage or andouille)
1/2-1 teaspoon dried thyme leaves, crushed
1 -2 bay leaf
as many dashes Crystal hot sauce, to taste or Tabasco sauce, as you like to taste
3 -6 dashes Worcestershire sauce
1 teaspoon creole seasoning (like Tony Chachere's)
salt
cooked rice (I serve it over brown rice, but traditional is white)

Steps:

Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the flatulence factor.)
Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.
After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the liquid smoke (or ham hock), smoked sausage/turkey sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook uncovered for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. I taste the broth at around 1.5 hours and adjust seasonings as they cook down. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.
NOTE: If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.
If you can -- let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
Serve generous ladles-ful over hot white long-grain rice, with good French bread. I also have a bottle of hot sauce on the side for those who like it spicy!

GUY'S GUMBO SHACK - RED BEANS AND RICE

Guy's Gumbo Shack - Red Beans and Rice image

Provided by Food Network

Categories main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons butter
2 cups diced green pepper
2 cups chopped onion
1 tablespoon chopped garlic
1 tablespoon salt
2 tablespoons oregano
2 tablespoons black pepper
2 tablespoons sugar
2 tablespoons dried basil
1 tablespoon dried thyme
2 bay leaves
1/4 cup red wine vinegar
1 to 2 pounds smoked sausage (we use Conecuh Sausage)
Six 14-ounce cans dark red kidney beans
Cooked white rice, for serving

Steps:

In a large saucepan, melt butter. Add all ingredients except beans and rice and saute until vegetables are soft. Add beans and cook for 30 minutes over medium heat. Use hand blender or potato masher to mash beans until approximately 50 percent of the beans remain intact. Serve over cooked white rice.

GUY'S GUMBO SHACK - RED BEANS AND RICE

Guy's Gumbo Shack - Red Beans and Rice image

I have not tried this recipe. I got this recipe from Food Network it's from Diners, Drive-ins and Dives.

Provided by internetnut

Categories < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons butter
2 cups diced green peppers
2 cups chopped onions
1 tablespoon chopped garlic
1 tablespoon salt
2 tablespoons oregano
2 tablespoons black pepper
2 tablespoons sugar
2 tablespoons dried basil
1 tablespoon dried thyme
2 bay leaves
1/4 cup red wine vinegar
1 -2 lb smoked sausage (we use Conecuh Sausage)
6 (14 ounce) cans dark red kidney beans
cooked white rice, for serving

Steps:

In a large saucepan, melt butter. Add all ingredients except beans and rice and saute until vegetables are soft. Add beans and cook for 30 minutes over medium heat. Use hand blender or potato masher to mash beans until approximately 50 percent of the beans remain intact. Serve over cooked white rice.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Nutrition Facts : Calories 894, Fat 30.2, SaturatedFat 11.4, Cholesterol 61.8, Sodium 2340.5, Carbohydrate 107, Fiber 32.2, Sugar 9, Protein 52.7

Tips:

Soak the beans overnight: Soaking the beans overnight helps to soften them and reduce the cooking time. It also helps to remove some of the indigestible sugars, which can cause gas and bloating.
Use a variety of beans: Don't be afraid to mix and match different types of beans in your red beans and rice. This will add flavor and texture to the dish. Some good options include kidney beans, black beans, and pinto beans.
Use a flavorful stock: The stock you use to cook the beans will have a big impact on the flavor of the dish. Use a stock that is flavorful and has a good depth of flavor. A good option is to use a ham bone or smoked turkey wing.
Add vegetables: Vegetables add flavor, texture, and nutrients to red beans and rice. Some good options include celery, onions, bell peppers, and garlic.
Season the dish well: Red beans and rice should be well-seasoned with salt, pepper, and other spices. Some good options include paprika, cumin, and cayenne pepper.
Cook the dish slowly: Red beans and rice should be cooked slowly over low heat. This will help the flavors to meld and the beans to become tender.
Serve with rice: Red beans and rice is traditionally served with rice. You can use white rice, brown rice, or even dirty rice.

Conclusion:

Red beans and rice is a delicious and hearty dish that is perfect for a weeknight meal. It is also a great way to use up leftover beans. With a few simple tips, you can make a pot of red beans and rice that is sure to please everyone at the table.