How To Make Red Beans & Rice | Comfort Food Recipe #MrMakeItHappen
Red Beans & Rice is a dish that just screams comfort food to me! It's also massively underrated, in my opinion. It's been snowing more often than usual here in VA and this recipe certainly warmed me right up! Let's #MakeItHappen
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Shopping List:
1lb red beans
1 cup white rice
1 red and green bell pepper
2 stalks of celery
1 onion
1 lb andouille sausage
1 large smoked turkey leg or hamhock
1 tbsp cooking oil
dry oregano
1 tsp fresh diced thyme
smoked paprika
1 tsp better than bouillon chicken base
salt, pepper, garlic, onion powder, cayenne, cajun seasoning
3-4 cups chicken broth
green onion (garnish)
Directions:
Soak beans overnight in cold water (fridge).
In a medium sized pot add 2 cups water, cook rice according to package instructions; set aside.
Heat vegetable oil in a large Dutch oven over medium heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in tomato garlic and oregano, thyme, chicken base, smoked paprika, cajun seasoning.
Stir in red beans, chicken stock, andbay leaf. Season to taste. Add whole smoked turkey leg. Bring to a boil; cover, reduce heat and simmer for about 1 hour, stirring every 15 minutes. Uncover; continue to simmer until reduced, an additional 15-20 minutes.
Using a wooden spoon or potato masher, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
Serve immediately, topped with rice and garnished with green onion, if desired.
Baked Beans with Buttered Rice by Tarla Dalal
Baked Beans with Buttered, A pungent topping of baked beans, onions, capsicum, spice powders and sauces complements the buttered rice very well.
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Baked Beans with Buttered Rice
Rice, when tossed with a dollop of butter, gets a luxurious aroma and flavour that is subtle but easily noticeable. A pungent topping of baked beans, onions, capsicum and ketchup complements the buttered rice very well, and when coated with grated cheese and baked, the Baked Beans with Buttered Rice is a truly irresistible preparation that tastes so exotic that you will celebrate a proud moment when people praise you for it!
Preparation time: 15 minutes. Cooking time: 10 minutes. Serves 4.
For the buttered rice
2 tbsp butter
2¼ cups cooked rice
Salt to taste
For the baked beans
1 cup canned baked beans
1 tbsp butter
¼ cup finely chopped onions
1 tsp garlic (lehsun) paste
½ cup finely chopped capsicum
½ tsp chilli powder
2 tbsp tomato ketchup
Salt to taste
Other ingredients
2 tbsp grated processed cheese
For the buttered rice
Heat the butter in a broad non-stick pan and add the rice and salt, mix well and sauté on a medium flame for 1 to 2 minutes and keep aside.
For the baked beans
1. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
2. Add the garlic paste and capsicum and sauté on a medium flame for 2 to 3 minutes.
3. Add the chilli powder, baked beans, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
How to proceed
1. Spread the rice in a 175 mm. (7) diameter microwave safe baking dish and spread the rice evenly all over.
2. Pour the baked beans mixture in the centre and spread it evenly.
3. Sprinkle the cheese evenly over it and microwave on HIGH for 3 to 4 minutes.
Serve immediately.
The Best Mexican Rice and Beans You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make rich, creamy, and flavorful rice and beans–a classic Mexican side dish.
Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: JC Scruggs; Micah Phillips
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Brown Rice and Black Eyed Beans ???? High Fiber and Protein One Pot Meal for Vegans (Super Easy)
Black-eyed peas, an Old World plant from Africa, are used in every continent.
➡️ The uses range from New Year's traditions to nutritional value, to making meals that just taste great.
Today we will pair it with brown rice, a whole grain with more nutrients and fiber than white rice, and several other ingredients for an easy, one-pot vegan meal.
No matter where you are in the world, in a suburb, a highrise, or on a farm, there’s something about the plinking sound of dry beans that makes you feel reconnected with nature.
➡️ In fact, this meal is completely natural and contains no processed food or preservatives.
The slow blending and stewing of cumin, garlic, paprika, onion, thyme, and other herbs will fill your house with an incredible aroma.
???? Do you have a favorite black-eyed bean or brown rice recipe? Let me know in the comments below!
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 180g Black Eyed Beans (Soaked)
1 Cup / 200g MEDIUM GRAIN Brown Rice (Soaked)
2 cups / 275g Onion - chopped
2 Tablespoon Garlic - finely chopped
1 Teaspoon Dry Thyme
1 Teaspoon Ground Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper
3/4 cup / 175ml Strained Tomatoes/Passata
Salt to taste (I added total 1+3/4 teaspoon Pink Himalayan Salt)
1+1/2 Cup / 200g Carrots
4 cups / 900ml Vegetable Broth
2 cups / 475ml Water
Garnish:
Lemon juice to taste (I added 1+1/2 Tablespoon)
3/4 cup / 30g to 35g Parsley - finely chopped
Freshly Ground Black pepper to taste (I added 1/2 teaspoon)
Drizzle of olive oil (I added 1 tablespoon of Organic Cold-pressed Olive oil)
▶️ METHOD:
Soak the black eyed beans in water for at least 8 hours or overnight. Also, wash and soak the brown rice for 1 hour before cooking.
To heated pot add olive oil, onion, salt and fry until the onion starts to caramelize. Adding salt to onion will release it's moisture and help it cook faster so don’t skip it.
Reduce the heat to low or medium-low and add garlic and fry for another 1 minute or until fragrant. Now add thyme, ground cumin, paprika, cayenne pepper and mix. Add the strained tomatoes/Passata and mix well.
Add the soaked/strained/rinsed brown rice and beans, carrots, salt, vegetable broth, water and give it a good stir. Increase the heat and bring to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for 50 to 55 minutes or until the rice and beans are cooked to your liking. DO NOT over cook, we don't want mushy rice.
Uncover and increase the heat to medium-high and cook for another 1 to 2 minutes or to the desired consistency. Turn off the heat. Garnish with parsley, black pepper, lemon juice, olive oil. Mix well and taste for seasoning. Cover the lid and let it rest for about 5 minutes for the flavours to blend. Serve hot.
The stew thickens as it cools down. If the stew gets too thick, add boiling water to thin it out, DO NOT ADD COLD WATER.
▶️ IMPORTANT NOTES:
???? Soak the beans really well for 8 hours or overnight and soak the rice for 1 hour before cooking
???? If you are using long grain brown rice adjust the cooking time accordingly, because long grain brown rice cooks faster than the medium grain rice
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Turn the heat to medium-low to low before adding the garlic and spices, this will prevent it from burning
???? Cooking time depends on the type of pot being used, heat of the stove, freshness of the ingredients etc. so use your judgement and adjust the cooking time accordingly
???? If the stew gets too thick, add some boiling water to thin it out, DO NOT ADD COLD WATER.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits our recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel for my latest vegan recipes!
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#BrownRice #BlackEyeBeans #FoodImpromptu #FiberVeganRecipes #ProteinVeganRecipes #OnePotMeal #VeganRecipes #HealthyVeganRecipes #VeganFood #HealthyRecipes
Easy Cheesy Rice and Beans
This easy cheesy rice and beans is made in a single skillet! It can be served as a side dish or as an entree served with flour tortillas. YUM!
Full recipe:
Ultimate Refried Beans - How to Make Refried Beans for Nachos & Burritos
Learn how to make the Ultimate Refried Beans! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Refried Beans recipe.