Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
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.
Black Beans & Rice!#beans #rice #recipe #sidedish #glutenfree #meatless #comfortfood
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!
#whitebeansandrice #navybeans #dinner #beanrecipe #cajunrecipe #heb #camelliabeans #zline #dinnerideas #tonychacheres
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
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
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.
???? Mexican Rice and Refried Beans ???? | Mexican Basics
No Mexican meal is complete without rice and beans.
LIKE ???? and SUBSCRIBE:
Follow me on Instagram:
INGREDIENTS:
RICE:
2 roma tomatoes
¼ onion
1 garlic clove
2 cups water or chicken broth
¼ tsp salt
⅛ tsp cumin
2¼ tsp chicken bouillon powder
1 cup jasmine rice
2 tbsp oil
BEANS:
1 cup dried pinto beans
3 cups water
2 large garlic cloves
½ onion
3 tbsp oil
salt to taste
Lemon Wedge in the Sky performed by Sarah, The Illstrumentalist/via Adobe Stock
Mexican Inspired Bean Rice with Corn / Healthy One Pot Meal / Mexican Bean Rice / Recipe
Mexican Inspired Bean Rice with Corn is a healthy one pot meal recipe that is prepared with rice, corn, semi-boiled red kidney beans, tomato, onion, bell peppers and a few spices. This recipe can be quickly prepared using canned beans & frozen corns. However we have used boiled kidney beans & fresh corns.
Kidney beans are available in different varieties and sizes. . It comes in a variety of colours and patterns, including white, cream, black, red, purple, spotted, striped, and mottled.
These beans are rich in nutrients. They are among the best sources of plant-based protein. They’re also rich in healthy fibres which moderate blood sugar levels and promote colon health. They are also a good source of several vitamins and minerals, such as molybdenum, folate, iron, copper, manganese, potassium, and vitamin K1. Kidney beans help in reducing cholesterol so are good for heart health. Due to the fibre content, kidney beans make the people feel full for longer time and avoid over-eating, thus help in weight management.
Corn is rich in vitamin C, an antioxidant that helps protect your cells from damage and wards off diseases like cancer and heart disease. It is good for eye health and prevents the lens damage that leads to cataracts. Corn also has smaller amounts of vitamins B, E, and K, along with minerals like magnesium and potassium.
Method of boiling kidney beans -
Take 1 cup (200g) small red kidney beans, wash it and soak overnight. Transfer to a pressure cooker. Add 1 tea spoon salt, ½ tea spoon oil & 1¼ cup water (the beans should be well immersed in water). Give 1 whistle on high flame then cook for 8-10 minutes on low flame. After 8-10 minutes, turn off the flame. Let the pressure of cooker release on its own. Before making rice remove excess water from the beans using a strainer & refrigerate the boiled kidney beans for some time. Excess water of boiled kidney beans can be used in making curry or dal.
Try this recipe & you’ll love it.
Keep watching our channel for new recipes.
---------------------------------------------------------------------------------------------------------------------------------------
Ingredients -
Rice – 1 cup (200g)
Small red kidney beans – 1 cup (200g)
Corn kernels – 1 cup
Cooking oil – 4 large spoons
Onion (chopped) – 2 medium
Green bell pepper – (cubes)
Red bell pepper – (cubes)
Garlic (finely chopped) – 2 tbsp
Tomato puree (deseeded) – ¾ cup
Roasted cumin powder (jeera) - 1 tsp
Crushed red chilli powder (kuti mirch) – 1 tsp
Kashmiri lal mirch – ½ tsp
Salt – as per taste
Water – 1¼ cup
Lemon juice – 2 tbsp
Crushed pepper corns (kali mirch) – 1 tsp
Spring onion greens (finely chopped)
Coriander leaves (finely chopped)
---------------------------------------------------------------------------------------------------------------------------------------
Do remember cooking is an art not a science.
Quantity of ingredients needs to be altered as per the local taste and your personal preferences.
Follow the steps carefully to get the best results.
#ricerecipe
#mexicanfoodrecipes
#mexicancuisine