Been wanting some. Pulled these recipes from foodtv last nite.

RED BEANS AND RICE

Red Beans and Rice
Ingredients
2 tablespoons vegetable oil
1 medium onion, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
12 ounces pickled pork, cut into 1-inch pieces, recipe follows
3 bay leaves
1 teaspoon dried thyme
1 teaspoon hot sauce
1/2 teaspoon cayenne pepper
2 quarts water
1 pound red kidney beans, rinsed and picked of debris
For rice:
3 Cups water
1 1/2 tablespoons unsalted butter
2 cups long-grain rice
1/2 to 1 teaspoon kosher salt
Pickled Pork:
2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 clovs garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes
Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.
Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.

Red Beans and Rice
Ingredients
1 tablespoon olive oil
2 large cloves garlic, lightly crushed with the side of a knife blade and minced
1 large red onion, diced
1 stalk celery, diced
1 green bell pepper, stem and seeds removed and small diced
2 (1-pound) cans red kidney beans
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon hot sauce
2 1/2 cups chicken stock
1 cup white rice
1 tablespoon butter
1 tablespoon minced fresh cilantro leaves
Directions
Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

Sunny's Easy Red Beans and Rice
Ingredients
2 tablespoons olive oil
1 pound andouille sausage, sliced on the bias 1/2-inch-thick
1 green bell pepper, seeded and chopped
1 celery stalk, chopped
1/2 cup chopped white onion
Kosher salt and freshly ground black pepper
One 15.5-ounce can red kidney beans, liquid reserved
2 cloves garlic, grated on a rasp or minced
1 smoked ham hock
4 cups cooked white rice
Hot sauce, to taste

Slow Cooker Red Beans and Rice
Ingredients
1 pound dried red beans
1/2 pound andouille sausage, chopped
3 ribs celery, chopped
1 smoked ham shank
1 medium onion, chopped

1 large green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon brown sugar
Kosher salt
4 cups chicken stock
8 cups cooked long-grain white rice, for serving
4 scallions, chopped

Red Beans and Rice
Ingredients
1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish
Directions
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.



Smokey Red Beans and Rice
Ingredients
8 ounces dried red beans
3 cups chicken stock
2 cups beef stock
1 onion, chopped
1 small smoked ham hock
1/2 green bell pepper, chopped
2 tablespoons minced garlic
1 tablespoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon grapeseed oil
1/2 pound smoked sausage, diced
Steamed white rice, for serving

Never seen such a simple dish seem so complicated.
Never seen such a simple dish seem so complicated. Dear lord, it`s only beans and rice.

I guess it depends on how good you want them to taste. Ive seen chili recipes on here that would frustrate the best chef, but never heard anyone say they were to complicated. If you dont want to cook any of them then that is your choice, but there is no need to play negative and criticize for no reason.

Ok......To be fair........The next time someone post a simple chili recipe that takes 3 pieces of paper to print, I`ll bust their balls to.

Nice try but no banna. You certainly lied and twisted that one didnt you. When someone posts several different variations of a recipe you should expect it to take more than one piece of paper to print. But you decided to lie and imply that it was one simple recipe so you could piss on it. What a stud you are. By the way the last chili recipe thread had multiple recipes for chili posted that used multiple pages. Why arent you busting the balls of those who posted those multiple chili recipes on that thread. After all it just a simple dish. No need to make it complicated.

I do agree. It is time for you to move on and go take your meds.

Zatarain's for the ...........simplicity

Made some red beans and rice today from one of my recipes. Best red beans and rice I have ever had. You guys enjoy your packaged bland versions.

it is really good
but man
read the ingredients

Reading the ingredients in anything is spooky

My father-in-law worked at his recipe for years, it is simple and good. If I could find a copy I will share it. I know we have it!

Now y'all are making me hungry!

LOL
i ate it anyway
& that stuff is great
cheers

Don't step on Bluesman's recipes. He becomes Triggered.