Italian Casserole with White Beans
This vegetarian Italian casserole with Cannellini beans is incredibly appetizing and full of great flavors! Made with fresh carrots, herbs, onions, and white beans mixed with cheesy coarse breadcrumbs and fresh herbs for a gratin that tastes fully authentic! You're going to love this easy side dish or main meal that is ready in less than an hour!
Recipe --
Haitian Cuisine: Red Beans and Rice
Red Beans and Rice Recipe
Courtesy of A Taste of Haiti
1c kidney beans
3 tsp salt
2 tbsp Oil
1 Scotch bonnet green pepper (hot pepper)
4 garlic cloves, minced and crushed
½ onion, finely chopped
½ scallion, finely chopped
¼ tsp black pepper, or to taste
2c brown rice or long-grain white rice
2 whole cloves
1 thyme sprig
1 parsley sprig (optional)
To cook dried beans:
Wash and drain. Place in pot with 6c water and 1 tsp of salt and bring to boil. Lower heat and boil on medium-low heat, uncovered, 1-1 ½ hrs. When skin wrinkles, taste to see if they are fork tender. Drain and keep liquid for cooking rice.
Heat pot with oil on medium heat. Stir in onions, garlic, scallions, salt and pepper for 2 minutes. Add and stir in beans and fry for 5 minutes until beans are crisp. Add 4 cups water from cooked beans (if not add water) and bring to boil. Add rice and cloves, stir and boil til water evaporates. Lower heat, stir rice and place hot pepper, thyme and parsley sprig on top of rice. Cover and cook for 30 minutes. Remove hot pepper, thyme and parsley sprig. Stir before serving.
If you have any questions, please comment below.
Remember to rate, comment and subscribe.
Thanks for watching!
Luv, D
Kenneth Temple's Red Beans and Rice | An Introduction to Cajun and Creole Cooking | Food Network
Red Beans and Rice is a staple dish in New Orleans. Kenneth Temple spent SEVEN years perfecting his take on this recipe!
Get the recipe ▶
Subscribe to Food Network ▶
Follow Kenneth Temple ▶
Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Red Beans and Rice
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 2 hr 30 min
Active: 40 min
Yield: 8 servings
Ingredients
Smoked Turkey Neck Stock:
2 pounds smoked turkey necks
Kosher salt
1 bay leaf
Red Beans and Rice:
2 tablespoons canola oil
3 stalks celery, chopped
1 large Spanish or white onion, chopped
1 bell pepper, chopped
1 teaspoon dried thyme
8 cloves garlic, finely chopped
2 bay leaves
2 pounds dark red kidney beans, soaked overnight and drained (see Cook's Note)
2 pounds smoked turkey sausage, sliced 1/4 inch thick
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons cayenne pepper
2 teaspoons ground cumin
2 teaspoons garlic powder or granulated garlic
3 cups cooked white or brown rice
1 bunch green onions (3 to 4 bulbs), sliced 1/4 inch-thick
1/2 cup chopped fresh flat-leaf parsley
Hot sauce, for serving
Garlic bread, for serving
Directions
For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook’s Note).
Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.
Cook’s Note
To soak 2 pounds of dark red kidney beans, add them to a large bowl and fill with enough water to completely cover the beans. Cover with plastic wrap and refrigerate overnight. The beans will split when properly soaked. Drain before using.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#KennethTemple #RedBeansAndRice #AnIntroductionToCajunAndCreoleCooking #FoodNetwork
Kenneth Temple's Red Beans and Rice | An Introduction to Cajun and Creole Cooking | Food Network
How to Make Gumbo with Our Foolproof (Surprising) Technique and Tips for Perfect Red Beans and Rice
Buy Our Winning Traditional Skillet:
Buy Our Winning Dutch Oven:
Buy Our Winning Stock Pot:
Get Our Recipe for Chicken and Sausage Gumbo:
Get Our Recipe for Red Beans and Rice:
Host Bridget Lancaster shows host Julia Collin Davison the steps to making the ultimate Chicken and Sausage Gumbo. Then, tasting expert Jack Bishop challenges Julia to a tasting of smoked paprika. Finally, test cook Erin McMurrer reveals the secrets to making the best Red Beans and Rice.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Exploring Creole food in vibrant and magical New Orleans
Cajun, Creole, French, Italian and German- Aneesha discovers the many and varied cuisines of New Orleans, as she goes about eating her way through the city.
Watch full show:
Florence & Tony Gravois | A Taste of Louisiana with Chef John Folse & Company (2003)
In this episode from the “Louisiana Cooking with a Change of Heart” series of “A Taste of Louisiana” from April 26, 2003, Chef John Folse visits Florence Gravois and Tony Gravois at their home in Vacherie, Louisiana. Florence shares her recipe for Petit Gateaux, or Christmas Tea Cookies. In his kitchen, Chef Folse prepares a healthier version of the Petit Gateaux, as well as Crab Meat Au Gratin.