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Red Beans And Rice Recipe Robert Irvine

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Description

Red beans and rice is a classic Creole dish that originated in New Orleans. It is a hearty and flavorful recipe that is perfect for a family dinner or a potluck party. This particular recipe by Robert Irvine adds a unique twist to the traditional recipe, making it a must-try for any food lover.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 2 hours.

Ingredients

  • 1 pound of dried red beans
  • 1 pound of smoked sausage
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 cloves of garlic, minced
  • 2 bay leaves
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried oregano
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of hot sauce (optional)
  • 4 cups of chicken broth
  • 2 cups of water
  • Salt and pepper to taste

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method

  1. Sort through the beans, removing any debris or stones. Rinse the beans under cold water and drain.
  2. In a Dutch oven or large pot, sauté the sausage until browned. Remove the sausage from the pot and set aside.
  3. In the same pot, sauté the onions, green bell pepper, and celery until softened. Add the garlic and sauté for an additional minute.
  4. Add the beans, bay leaves, thyme, oregano, Worcestershire sauce, and hot sauce (if using) to the pot. Stir to combine.
  5. Add the chicken broth and water to the pot. Bring the mixture to a boil.
  6. Reduce the heat to low and simmer the beans for 2 hours, stirring occasionally. If the mixture becomes too thick, add additional water as needed.
  7. After 2 hours, remove the bay leaves and discard. Use a wooden spoon to mash some of the beans against the side of the pot. This will help thicken the mixture.
  8. Add the sausage back to the pot and stir to combine. Simmer for an additional 10-15 minutes to allow the flavors to meld together.
  9. Season the mixture with salt and pepper to taste.
  10. Serve the red beans and rice hot, with cooked white rice as a side dish.

Notes

  • This recipe can be made ahead of time and reheated before serving.
  • If you prefer a spicier dish, add additional hot sauce or cayenne pepper to the mixture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 345
  • Protein: 23g
  • Fat: 16g
  • Carbohydrates: 27g
  • Fiber: 8g
  • Sodium: 890mg

Recipe Tips

  • For a vegetarian version of this recipe, omit the sausage and use vegetable broth instead of chicken broth.
  • If you don't have dried red beans, you can use canned red beans instead. Simply drain and rinse the canned beans before using.
  • For a smokier flavor, use smoked paprika or liquid smoke in the recipe.
  • Add a splash of vinegar to the mixture before serving to brighten the flavors.

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