How to Make Pinto Beans & Rice : Tasty Meals
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Making pinto beans and rice is something you can do by soaking them overnight to unlock the maximum amount of flavor. Make pinto beans and rice with help from an experienced culinary professional in this free video clip.
Expert: Nancy Mehagian
Filmmaker: David Schaffer
Series Description: Making a great meal from scratch right at home doesn't have to cost you an arm and a leg. Learn about the wide variety of different delicious dishes that you can make any night of the week with help from an experienced culinary professional in this free video series.
White Beans & Rice
White Beans & Rice
2 tbs olive oil
Sausage
Onion chopped
Green bell pepper chopped
2 stalks celery chopped
1 tbs minced garlic
1 pound white beans
32 oz chicken broth
2 cups water
1 tsp of each of the following spices:
salt, pepper, Tony Chachere‘s, cayenne, turmeric, paprika, garlic powder and dry parsley.
3 bay leaves
Minced parsley and green onions to garnish.
Cooked white rice
Wash and rinse white beans then put to the side no soaking necessary. Set stove to medium heat and in your Dutch oven add olive oil. Add sausage and sauté for 3 to 4 minutes, now add in all of our vegetables and sauté for another 6 to 8 minutes. Add in minced garlic and seasonings sauté for another minute or two then add in white beans and chicken broth. Bring to a boil reduce heat and cover. We’re going to let this cook for 2 to 3 hours and adding water as needed. When this is done, you can mash some of the beans to get a creamier consistency. Serve over rice garnish with parsley and green onions.
Y’all come eat!
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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.