Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
How To Make The Perfect Spanish RICE AND BEANS
Rich and flavorful Spanish rice and beans, the perfect weeknight dinner for vegetarians & vegans alike. Also, a tasty side dish for meat-eaters or pescetarians! Easy to make in one pot, with all the aspects of a supreme comfort food. This recipe is naturally gluten-free, dairy-free, and a great source of complete proteins. ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
1 tbsp oil use veggie broth if you avoid oil
1 medium onion diced
1 medium red bell pepper chopped
3-4 garlic cloves minced
1 tsp ground cumin
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp smoked paprika
Pinch of red pepper flakes
Salt & black pepper to taste
1 1/2 cups (300 g) white rice uncooked
1 1/4 cups (300 ml) vegetable broth or more, depending on rice variety
1 1/4 cups (300 g) salsa
One 15 oz can (270 g) kidney beans drained and rinsed
1/2 cup (65 g) green olives halved (optional)
Fresh herbs to garnish, e.g. cilantro or parsley
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How to make puerto Rican red beans
Ingredients
1 can red kidney beans
2 tablespoon of sofrito
1 packet of Sazon
1/2 teaspoon of Adobo
2 tablespoons of green Olives
1 Potato
1/4 teaspoon of Black pepper
1 can of Tomato sauce
1 Chicken broth cube
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OLD SCHOOL RED BEANS AND RICE(BIRTHDAY MONTH FAVORITE RECIPES)
RECIPE:
1# red beans
1# smoked ham hocks
1 cups diced yellow onion
2 tablespoons chopped garlic
1 cup diced green bell pepper
1# sliced smoked sausage( your choice)
1 tsp salt and pepper
1 tsp cavenders Greek seasonings
1 tsp tony Cajun seasonings
1 tsp old school shake
3 bay leaves
2 tsp hot sauce
2 tsp of uncle Steve shake( or your choice)
1 tsp cavenders Greek seasoning( or your choice)
1 tablespoon white vinegar
1/3 cup hot sauce( your choice
2 quarts water
place water, vinegar, ham hocks,onions,celery, bell peppers and garlic in LARGE stock pot and simmer for 2 hours or until tender
remove ham hocks from pot and add beans
add seasonings and bay leaves
simmer for 1 hour adding water as needed until beans are tender
add picked ham hock meat and sausage back to pot and season to taste
simmer for an additional 15 minutes
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Red Beans and Rice from Home Canned Beans in Tomato Sauce
Here's a great way to make a simple, quick and delicious meal using your home canned kidney beans in tomato sauce. There's a lot of different recipes for Red Beans and Rice but this is my simple one. You can use any kind of sausage and add the spices that you like.
Homemade Red Beans and Rice Recipe
This delicious homemade red beans and rice recipe is jam-packed with Cajun country flavors and is perfect for grazing on all day long.
Red beans and rice are a staple in Louisiana, in fact, red beans are held in the highest of regards in New Orleans when it comes to the entire legume family. The origin story of red beans and rice is certainly up for debate. Did come from Spanish-Caribbean settlers in Louisiana, Enslaved African Americans in that territory, or Acadians from Canada who migrated to the area in the 1700s. All have claim over this prized dish.
The basics of the recipe consist of slow-cooked red beans in a broth of the trinity (onions, celery, bell peppers), ham, and then served with some andouille sausage and alongside some white rice. It’s a very comforting dish that is incredibly flavorful and fairly easy to make.
Ingredients for this recipe:
• 1 pound dried red kidney beans
• 3 tablespoons rendered bacon fat, butter, or oil
• 2 peeled small diced yellow onions
• 3 small diced celery stalks
• 1 seeded small diced green bell pepper
• 1 seeded small diced red bell pepper
• 4 finely minced garlic cloves
• 6 cups chicken stock
• 4 bay leaves
• 3 tablespoons Cajun seasoning
• 1 ham hock or 1 ½ cups of large diced smoked ham
• 1 pound cooked sliced andouille sausage
• 4 cups of cooked white rice
• tabasco sauce to taste
• salt and pepper to taste
• sliced green onions for garnish
Serves 10
Prep Time: 15 minutes
Cook Time: 2:30
Procedures:
1. Add the beans to a large container and completely cover them with cold water until the water is about 4-6 inches over the top of the beans. Let sit overnight. When you’re ready to start cooking, drain the beans, rinse with water, and set aside until it’s time to add them into the recipe.
2. Add the bacon fat to a large pot over medium heat and sweat the onions, celery, peppers, and garlic, stirring frequently, which takes about 10 minutes.
3. Next, add in the beans, stock, bay leaves, seasonings, and ham, cover with a lid, and cook over low-medium heat for about 2 hours or until the beans are very tender and the liquid has thickened.
4. Finish the mixture with sliced cooked sausage, Tabasco, salt, and pepper, and cook for 10 more minutes over low-medium heat.
5. Serve with cooked white rice and garnish with sliced green onions.
Chef Notes:
Make-Ahead: You can make this recipe up to 1 day ahead of time.
How to Store: Cover and keep separate from the rice in the refrigerator for up to 5 days. This will freeze well covered and separate from the rice for up to 6 months. Thaw for 1 day in the refrigerator before reheating.
How to Reheat: Add the desired amount of red beans and rice to a small pot and heat over low heat until warm. You can also heat in the microwave until warm.
When using canned beans, drain, and add with half the amount of chicken stock and cook for ½ the amount of time.
To fast track soaking the beans, cover them with boiling water, and let stand for 1 hour before using.
If you do not want to use the Cajun seasoning, substitute for 1 teaspoon of cayenne pepper, 2 teaspoons of garlic granules, and 2 teaspoons of dry thyme.
Other dry herbs you can use are oregano, sage, or basil.
For the ham, you can simply use leftover ham, a smoked ham hock, or a small shoulder cottage butt.
Use Camellia red beans if you can.
Absolutely use water in place of chicken stock as that would be more traditional. I believe chicken stock adds another layer of flavor to the recipe.
If your andouille sausage is not pre-cooked, add it to the red beans pot about 30 minutes before it’s finished cooking.