Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
********
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Best Pork and Red Beans Recipe - Gloria's Favorite! | Jacques Pépin Cooking at Home | KQED
Jacques Pépin shares his recipe for pork and red beans with rice. This recipe is special, not only because it looks SO delicious, but it was also one of his late wife Gloria's favorite dishes. Jacques suggest cooking for 1 hour in the pressure cooker, but make sure to test along the way as cooking times may vary. Dinner guests will be fighting for an invite when this Puerto Rican/Cuban classic in on the menu. Happy cooking!
What you'll need:
1/2 lb of red beans, 3 cups cold water, 1 1/2 tsp salt, 1/2 - 3/4 cup canned tomato, 1 1/2 lbs boneless pork ribs, 4 - 5 garlic cloves, 2 cups chopped onions, 1 leek, 1 tsp Italian seasoning, 1/2 tsp cumin, 1/4 cup cilantro stems, 1 cup peeled carrots, 2 tbsp jalapeno, 1 cup long grain rice, 2 cups water, 1/4 tsp salt, dash of tabasco, garnish with cilantro
Jacques Pépin Cooking At Home: Pork & Beans with Rice
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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$5 DINNERS | FIVE Quick Cheap Meal Ideas Made EASY! | $25 Grocery Budget | Julia Pacheco
$25 FOR 5 MEALS | EASY TASTY $5 DINNERS | CHEAP MEALS TO MAKE AT HOME | BUDGET FRIENDLY MEALS Welcome back my cooking friends!! Today I am taking you shopping with me at my local Walmart as I gather all the ingredients for these delicious budget friendly meals! Cooking reasonably healthy and delicious meals at home should not cost tooo much and heres how we are going to do it! Here are five tasty $5 dinner ideas that I truly think you will love that will help keep that grocery budget down a bit that you can feel good about eating!! As always, I encourage you to adapt these meals to fit your specific needs! I hope you find a recipe you'll want to make again and again. I'm grateful for all the support ????
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12:13 Easy Red Beans and Rice
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Crockpot Red Beans | Easy Slow Cooker Recipe | STACEY FLOWERS
This Crockpot Red Beans recipe is so good! It's almost a cajun red beans without the meat because I've learned how to budget on a low income. Meal planning for one is made so easy with this simple crockpot freezer meals. A meal Dave Ramsey style is basically a slow cooker meal. Enjoy the video.
INGREDIENTS
1 lb of Red Beans
2 Cups of Coconut Soup Base
2 Cups of Chicken Broth
1 Cup of Water
3 Bay Leaves
3 Roasted Red Peppers
Adobe to taste
Smoked Paraika to taste
Minced Onions (dried)
INSTRUCTIONS
1. Soak red beans overnight (or at least 8 hours)
2. Add beans and all ingredients to crockpot
3. Cook on low for 10 -12 hours
4. Let cool, bag and freeze
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Vegan Red Beans & Rice
VEGAN RED BEANS & RICE | Did you know; it’s New Orleans tradition to eat Red Beans & Rice on Monday ⚜️ This is my favorite recipe for this delicious staple! Recipe is in my cookbook, and on my blog (where there are also instructions to make it in the Instant Pot). Enjoy!!
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Louisiana Red Beans and Rice
Classic Louisiana style red beans and rice are a naturally budget friendly meal that will give you leftovers for days! Freezer friendly! FULL RECIPE BELOW ????
Get recipe FAQs and a printable version here:
INGREDIENTS
1 lb. dry red beans ($1.49)
2 Tbsp cooking oil ($0.08)
14 oz. Andouille sausage ($3.79)
1 yellow onion ($0.32)
1 green bell pepper ($0.69)
3 ribs celery ($0.46)
4 cloves garlic ($0.32)
2 tsp smoked paprika ($0.20)
1 tsp dried oregano ($0.10)
1 tsp dried thyme ($0.10)
1/2 tsp garlic powder ($0.05)
1/2 tsp onion powder ($0.05)
1/4 tsp cayenne pepper ($0.03)
1/4 tsp freshly cracked black pepper ($0.02)
2 bay leaves ($0.60)
6 cups water ($0.00)
1/4 cup chopped parsley ($0.20)
1 Tbsp salt, or to taste ($0.10)
1.5 cups long grain white rice (uncooked) ($0.93)
3 green onions ($0.22)
INSTRUCTIONS
1. The night before, add the dry beans to a large bowl with double their volume in water. Allow the beans to soak in the refrigerator overnight.
2. When you're ready to start cooking, slice the sausage into rounds. Add the cooking oil and sliced sausage to a large pot and cook over medium until the sausage pieces are browned. Remove the cooked sausage with a slotted spoon to a clean bowl. Place the cooked sausage in the refrigerator while you prepare the rest of the dish.
3. While the sausage is cooking, dice the onion, bell pepper, and celery. Mince the garlic.
4. After removing the cooked sausage, add the onion, bell pepper, celery, and garlic to the pot. Sauté over medium heat, allowing the moisture from the vegetables to help dissolve any browned bits off the bottom of the pot as you stir.
5. Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves to the pot. Stir and cook for one minute more.
6. Drain and rinse the soaked beans. Add them to the pot along with 6 cups water and give the pot a brief stir to combine the ingredients.
7. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once boiling, turn the heat down to medium-low, and let the pot boil for one hour, stirring occasionally. Replace the lid every time you stir.
8. After boiling for one hour, the beans should be tender. Begin to smash the beans with the back of a spoon against the side of the pot. Continue smashing the beans and letting the pot simmer without a lid for 30 minutes to thicken the pot.
9. While the beans are simmering for their final 30 minutes, cook the rice. Add the rice and 3 cups water to a sauce pot. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without removing the lid. Fluff the rice with a fork before serving.
10. Once the red beans have thickened, add the cooked sausage back to the pot along with 1/4 cup chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking. Start with 1 tsp and add more as needed. I used 1 Tbsp total (3 tsp).
11. Serve the red beans in a bowl topped with a scoop of rice and a sprinkle of sliced green onions.
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TIMESTAMPS
0:00 Introduction
0:08 Soak beans
0:13 Drain beans
0:16 Cook sausage
0:22 Sauté onion, celery, bell peppers, garlic
0:30 Add seasoning
0:35 Add soaked beans and water
0:42 Simmer
0:46 Smash beans
0:50 Return sausage to pot
0:52 Add fresh parsley & salt
0:58 Serve and enjoy