For this article, I will discuss
Diva's Red Beans and Rice. Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage. I've done a ton of research and development for this, eating so much red beans and rice every trip to make sure I perfect this for you guys.
Making red beans and rice from scratch is easy; all it takes is beans, vegetables, some cured pork and sausage, and patience. [Photographs and video: J. New Orleans-style red beans and rice is mind-bendingly delicious. Smoky, spicy, hearty, and supremely comforting. You can cook Diva's Red Beans and Rice using 6 ingredients and 6 steps. Here is how you cook it.
Ingredients of Diva's Red Beans and Rice
- It's of Dry Red Kidney Beans.
- It's of Knorr Concentrated Vegetable stock.
- It's of Knorr Concentrated Chicken stock.
- You need of Onion diced.
- You need of Downhome Smoked sausage sliced in bite sized pieces (any kind will work, but this kind is best and gives best flavor).
- Prepare of Water.
The ingredients in this vegan red beans and rice recipe are simple: onion, celery, green pepper, tomatoes, and red beans. What makes the zesty flavor is the homemade Cajun spices: cayenne, paprika, oregano, and thyme. And if you can handle the heat, the finishing touch is the hot sauce! Red beans & rice is a traditional Creole dish made with red beans, veggies, and, often, leftover pork bones.
Diva's Red Beans and Rice step by step
- The night before you are cooking the beans soak in water 6-8 hours or overnight as bag suggests..
- The next morning drain and rinse your beans well..
- Add all ingredients to crop pot and cook on low for 12 hours or on high for 8 hours stirring occasionally..
- Add salt and pepper to taste after it has been cooking a while. I like mine a little juicy, it makes a great bean soup as well..
- Serve over rice. :).
- serves 4-8 Ppl depending upon how much you like it. lol.
It's traditionally made with soaked dried beans and simmered for hours, but this recipe uses some shortcuts so you can have it on the table in under an hour. And, instead of using a ham hock. Prechopped vegetables and canned beans keep this version of red beans and rice simple yet satisfying. Because this recipe begins with oil-sautéed aromatics, it contains more grams of fat per serving than its boxed counterpart—but the calories and sodium are significantly lower, and the taste. Red beans and rice are synonymous with New Orleans, but how did that become so?
Thus our article which we give the title: