Red Beans and Rice II

Red Beans and Rice II Recipe - Authentic American Cuisine

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Red Beans and Rice II is a classic Southern dish that is hearty, flavorful, and easy to make. This recipe combines the rich flavors of red beans, sausage, and spices with fluffy rice to create a satisfying meal that is perfect for any occasion.

History

Red Beans and Rice is a traditional dish that originated in Louisiana, where it is a staple of Creole and Cajun cuisine. The dish has its roots in West African, Spanish, and French culinary traditions, and has been enjoyed by generations of Southern cooks.

Ingredients

2 cups chopped onions
2 cloves garlic, minced
1 bay leaf
0.25 tsp red pepper
1 can (8 oz / 227 g) tomato sauce
1 tsp worcestershire sauce
0.25 tsp hot pepper sauce
0.75 lb (340 g) fully-cooked kielbasa sausage, cut into 0.25 inch slices
2 cans (15 oz / 425 g) pinto beans, drained
3 cups hot cooked rice
hot pepper sauce

How to prepare

In a large saucepan or Dutch oven, combine onions, garlic, bay leaf, red pepper, tomato sauce, Worcestershire sauce, pepper sauce, sausage, and beans.
Bring the mixture to a boil.
Reduce the heat, cover, and simmer for 15 minutes.
Remove the bay leaf.
Serve the rice over the beans.
If desired, serve with hot pepper sauce.

Variations

For a vegetarian version, omit the sausage and add extra vegetables such as bell peppers and celery.
For a smokier flavor, use smoked sausage or add a ham hock to the beans while they cook.

Cooking Tips & Tricks

Be sure to fully cook the sausage before adding it to the beans to ensure that it is tender and flavorful.

- For a spicier dish, add extra red pepper or hot pepper sauce to taste.

- To save time, you can use canned beans instead of cooking them from scratch.

Serving Suggestions

Serve Red Beans and Rice II with a side of cornbread and a green salad for a complete meal.

Cooking Techniques

Simmering the beans with the sausage and spices allows the flavors to meld together and creates a rich, savory dish.

Ingredient Substitutions

You can use kidney beans or black beans instead of pinto beans in this recipe.

- Any type of fully-cooked sausage can be used, such as andouille or kielbasa.

Make Ahead Tips

Red Beans and Rice II can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Red Beans and Rice II in individual bowls garnished with chopped green onions or fresh parsley for a colorful presentation.

Pairing Recommendations

Pair Red Beans and Rice II with a glass of sweet tea or a cold beer for a classic Southern meal.

Storage and Reheating Instructions

Store any leftovers of Red Beans and Rice II in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Red Beans and Rice II contains approximately 400 calories.

Carbohydrates

Each serving of Red Beans and Rice II contains approximately 45 grams of carbohydrates.

Fats

Each serving of Red Beans and Rice II contains approximately 15 grams of fat.

Proteins

Each serving of Red Beans and Rice II contains approximately 20 grams of protein.

Vitamins and minerals

Red Beans and Rice II is a good source of iron, vitamin C, and potassium.

Alergens

This recipe contains gluten from the Worcestershire sauce and may contain allergens from the sausage.

Summary

Red Beans and Rice II is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Red Beans and Rice II is a delicious and satisfying dish that is perfect for a cozy dinner at home or a casual gathering with friends. With its rich flavors and hearty ingredients, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Red Beans and Rice II. It was a warm summer day, and I was browsing through an old cookbook that had belonged to my great-grandmother. As I turned the yellowed pages, a worn piece of paper fluttered out and landed at my feet. Curious, I picked it up and saw a handwritten recipe for Red Beans and Rice II.

Memories flooded back to me as I read through the ingredients and instructions. I remembered my great-grandmother bustling around the kitchen, the delicious smells that always wafted from her stove, and the love and care she put into every dish she made. Red Beans and Rice II was one of her signature dishes, and it was a family favorite.

I decided to try my hand at making the recipe, eager to recreate the flavors of my childhood. I gathered all the ingredients and set to work in the kitchen, following the instructions carefully. As the beans simmered on the stove, their rich aroma filled the air, transporting me back to my great-grandmother's kitchen.

The hours passed slowly as the beans cooked, their flavors melding together to create a hearty and comforting dish. When it was finally ready, I ladled the beans and rice into bowls and sat down to eat. The first spoonful brought tears to my eyes as I tasted the familiar flavors that I had missed for so long.

From that moment on, Red Beans and Rice II became a staple in my own kitchen. I made it for family gatherings, potlucks, and quiet nights at home. Each time I cooked it, I felt a connection to my great-grandmother and the generations of women who had come before me, passing down their recipes and traditions.

Over the years, I tweaked the recipe to suit my own tastes, adding a pinch of this and a dash of that to make it my own. But the heart of the dish remained the same – a simple, humble meal that brought joy and comfort to all who tasted it.

As I grew older, I began to share the recipe with my own children and grandchildren, passing down the tradition that had meant so much to me. I taught them how to soak the beans, season them just right, and let them simmer until they were tender and flavorful.

I watched with pride as my grandchildren learned to make Red Beans and Rice II, their hands moving with the same confidence and care that I had seen in my great-grandmother all those years ago. And as they sat down to eat, their faces lighting up with joy and satisfaction, I knew that I had done my part to keep our family's culinary heritage alive.

So now, whenever I make Red Beans and Rice II, I do so with a heart full of memories and a sense of pride in carrying on a tradition that has meant so much to me. And as I take that first spoonful, savoring the flavors that have been passed down through generations, I am grateful for the gift of cooking and the love that it brings to our family.