1/2 c Onion, chopped 1/2 c Celery, chopped 1 Garlic clove 2 tb Butter or margarine 16 oz Canned kidney beans 2 c Cooked rice 1 tb Parsley, chopped 1/4 ts Salt 1/8 ts Pepper Cook onion, celery, and garlic in fat until tender. Remove garlic. Add remaining ingredients. Simmer for 5 minutes to blend flavors. Calories per 1/2 cup serving: About 165 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
How To make Red Beans& Rice (Usda)'s Videos
Camellia Beans - Beans Done Right
Meet Camellia Brand and the family who created a nearly 100-year-old tradition of premium-quality dry beans, peas and lentils. Camellia is so beloved by New Orleans, the South and across America, it even has its own Mardi Gras parade! Our longtime relationships with bean growers are how we provide the creamiest, best quality beans that are at the heart of classic comfort-food traditions like Red Beans & Rice, Blackeye Peas, Butter Beans & Ham and so much more.
Tony Chachere's and Zatarain's Redbeans and Rice Review
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I Will be Doing a Review On Tony Chachere's and Zatarain's Redbeans and Rice and I get to eat them.....LOL
Tony Chachere's -
Zatarain's Red Beans and Rice -
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Welcome to Pafford Homestead!! Come on in take your shoes off and stay a while!!
Ingredients: 1 lb dried red kidney beans, soaked overnight 1 (13 oz) smoked turkey kielbasa sausage, sliced 1 large yellow onion, diced 3 stalks celery, diced 2 large bell peppers, any color, diced 1 batch Homemade Cajun seasoning* 1 (32oz) reduced sodium chicken broth 4 cups instant brown rice
Preparation: 1. Sort & rinse beans to make sure there are no small stones. Bring a pot of water to a boil. Add beans & boil 10 minutes. Drain & rinse beans. Add to slow cooker with remaining ingredients & stir, excluding rice. 2. Cover & cook on LOW 8 hours or on HIGH 4 hours. 3. Prepare rice according to package directions. Set aside. 4. Remove 2-3 cups of beans, mash to desired consistency & return to pot. Stir & serve over cooked brown rice.
Red Beans and Rice
Join UAF Cooperative Extension agent Julie Cascio as she prepares a New Orleans standard - red beans and rice.
Red Beans and Rice Prep Time: 15 minutes Cooking Time: 15-20 minutes Yield: 8 1-cup servings
Ingredients: 2 cups brown rice 4 cups water 1 onion, chopped 1tbsp oil 4 cups cooked red beans OR 2 cans (15oz) red beans, undrained (Louisiana style) 2 cans (14 ½ oz) stewed or diced tomatoes ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon pepper 5-10 drops hot sauce
Directions: 1. Place brown rice and water into a pot over medium-high heat. Bring to a boil. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Set covered pot off the heat for 10 minutes then fluff with a fork. 2. In a saucepan over medium heat, sauté onions in 1 tablespoon oil about 3 minutes. 3. Add cooked beans, stewed or diced tomatoes, seasonings and hot sauce; simmer 10-15 minutes. Serve over rice. Storing: Store leftovers tightly covered in the refrigerator. Use within 4 days