Red Beans & Rice Recipe
448th video recipe of my cooking and food review channel series on YouTube and the Internet, Cindys Home Kitchen! In this video recipe, I cook up some Red Beans & Rice for dinner time! Let rice dry for 5 to 10 minutes, cook for 15 minutes after drying and moving rice before serving. Subscribe to Cindys Home Kitchen on YouTube if you enjoy my video recipes, how to tutorials, food reviews, food compilations, shout outs, what happens when or holiday specials. My Patreon, social media links & ingredients to this video recipe are down below. Thanks for watching everybody and remember...DON'T DRINK AND DRIVE! #redbeans #rice #beans
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Ingredients Here
1) white rice
2) 2 cans of pinto beans
3) olive oil
4) garlic
5) diced jalapeno
6) white onions
7) cilantro
8) orange peppers
9) oregano leaves
10) cumin
11) adobo Goya all purpose seasoning
12) water
13) ketchup
14) tomato sauce
15) 1/3 cup of white vinegar
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How to make Cajun red beans & rice; From a can
Enjoy the delicious taste of genuine Cajun red beans and rice with sausage without spending hours in the kitchen. This is a simple yet delicious and inexpensive recipe using canned red beans. The ingredients are: 4 cans red neans with liquid, 1 cup water or chicken broth, 1/2 to 1lb smoked sausage,, can use Turkey, 3 strips cut up bacon, 1 chopped onion, 1/2 -1 chopped bell pepper, can add other peppers and celery, 2 tbs chopped garlic, 1 tsp each:Tony Chachere creole seasoning, sweet basil or regular basil, Sazon Goya con safran, 3 bay leaves. Taste as you go and add more liquid 8f you want thinner consistency. Add three tbs butter ant end and don't forget to crush beans before cooking for a creamier texture. See video for exact directions. Serve over rice or perhaps tortilla chips with grated cheese and sour cream. Enjoy.
Red Beans and Rice Vegan
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Southwestern Beans & Rice
This recipe from Karen with #Electrolux is Gluten Free AND Vegan...We're betting that if you don't tell your family, they won't even notice!!! Be sure to check out the recipe for all of the great variations on this dish! Recipe Below...
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RECIPE:
SOUTHWESTERN BEANS WITH RICE
(Vegan, Oil Free, Gluten free)
A hearty and satisfying, plant-based skillet meal
INGREDIENTS:
1 cup chopped onion
1 tablespoon minced garlic
1 1/2 tablespoons chili powder
1/8 teaspoon chipotle chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 tablespoon cocoa powder
1 teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon agave (or sugar)
1 (14.5 ounce) can petite diced tomatoes
1 (8 ounce) can tomato sauce
1 (7 ounce) can diced green chilies (mild)
1 cup frozen corn
2 cups vegetable broth
1 (15.5 ounce) can dark red kidney beans, drained and rinsed
1 (15.5 ounce) black beans, drained and rinsed
1 (15.5 ounce) can chili beans (including liquid- NOT rinsed and drained)
¾ cup long grain rice
1/2 cup of chopped bell pepper (Add the chopped bell pepper near the very end of cooking.)
GARNISHES: Tortilla Strips, Chopped Cilantro, Sliced Green Onion, Fresh Diced Tomatoes, Sliced Black Olives, Diced Avocado, Cashew Sour Cream, etc. (cashew sour cream recipe below)
DIRECTIONS:
Cook chopped onion in a large skillet for about 4 minutes, adding a little water as needed to keep it from sticking to the skillet. Next add the garlic, chili powders, cumin, paprika, cocoa powder, salt, pepper and agave.
Add the petite diced tomatoes, tomato sauce, green chilies and corn; stir. Add the broth, beans, and rice. Bring to a boil, stir, cover and reduce heat to simmer. Cover and simmer for 15 minutes or until rice is cooked through. *NOTE: If using brown rice instead of white rice, increase simmer time to 45-50 minutes.
Uncover skillet and add green pepper chunks. Stir. Drizzle with cashew sour cream and garnish with sliced green onions, fresh diced tomatoes, sliced black olives, tortilla strips, or your other favorite toppings. Serve immediately. Leftovers may be stored covered, in the Electrolux refrigerator for up to 5 days; or may be frozen in the Electrolux freezer for up to 2 months.
ADDITIONAL SERVING SUGGESTIONS:
~BURRITO FILLING:
Use hot cooked mixture as a filling for burritos- adding shredded cabbage, cilantro, cashew sour cream, salsa, etc. (Burritos can even be wrapped in plastic wrap and frozen, then reheated in the microwave for 2 minutes, for a quick lunch.)
~TAMALE PIE:
Pour 1 batch of gluten free cornbread batter over the top of the hot cooked rice and bean mixture in the skillet, then bake in the oven at 350 for 35-40 minutes, until cornbread is golden brown.
~HOT OR COLD DIP:
Serve with corn tortilla scoops, as a hearty hot or cold dip.
CASHEW SOUR CREAM
INGREDIENTS:
1 ½ cups raw cashews, soaked overnight in 2 cups water
¾ cup water
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
½ teaspoon sea salt
DIRECTIONS:
1. Place cashews in a bowl and cover with 2 cups water. Soak overnight or for 8 hours.
2. Drain the water from the cashews and place the drained cashews in a high-speed blender.
3. Add ¾ cup water, lemon juice, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a bit more water to get it going.
4. Transfer to a small, air-tight container and chill in the fridge. (The cream will thicken up as it chills.) The cream will keep in the Electrolux refrigerator for about 1 week. You can also freeze it for up to 1 month in the Electrolux freezer.