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.
How To Make The Perfect Spanish RICE AND BEANS
Rich and flavorful Spanish rice and beans, the perfect weeknight dinner for vegetarians & vegans alike. Also, a tasty side dish for meat-eaters or pescetarians! Easy to make in one pot, with all the aspects of a supreme comfort food. This recipe is naturally gluten-free, dairy-free, and a great source of complete proteins. ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
1 tbsp oil use veggie broth if you avoid oil
1 medium onion diced
1 medium red bell pepper chopped
3-4 garlic cloves minced
1 tsp ground cumin
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp smoked paprika
Pinch of red pepper flakes
Salt & black pepper to taste
1 1/2 cups (300 g) white rice uncooked
1 1/4 cups (300 ml) vegetable broth or more, depending on rice variety
1 1/4 cups (300 g) salsa
One 15 oz can (270 g) kidney beans drained and rinsed
1/2 cup (65 g) green olives halved (optional)
Fresh herbs to garnish, e.g. cilantro or parsley
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Louisiana Style Red Beans and Rice Recipe | #SoulFoodSunday
Louisiana Style Red Beans and Rice Recipe - This is a classic style red beans and rice recipe that is really easy to follow and packs that authentic down in the bayou taste! This is a must try!!
Ingredients
1 lb. dry Red Beans or Kidney Beans
2 tbsp cooking Oil
14 oz. Andouille sausage
1 Yellow Onion
1 Green Bell Pepper
3 Celery Stalks
4 tsp minced Garlic
2 tsp Smoked Paprika
1 tsp Dried Oregano
1 tsp Dried Thyme
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Cayenne Pepper
1/4 tsp black Pepper
2 Bay Leaves
6 cups water
1/4 cup chopped fresh Parsley (dried will work)
1 tbsp salt, or to taste
3 Green Onions
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How to make Gallo Pinto Costa Rican Beans and Rice
Filmed at Hotel Doce Lunas in Jaco Costa Rica. Chef Maria Jarquin with the help of Leidy Fajardo demonstrate how to make this national dish.
Pinto Beans | Just Realized I Never Uploaded This Video I Recorded In January | Happy New Year Again
I had a taste for some Pinto Beans!!! Hopefully you guys will enjoy this recipe as much as you did the Salmon Patties I cooked in the cast iron skillet!
#PintoBeans #EasyRecipe #InTheKitchenWithTheMinors #YourFoodShouldBeBeautifulToo
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INGREDIENTS I USED:
Pinto Beans
Onion
Salt
Pepper
Crushed Red Peppers
Minced Garlic
Roasted Chicken Broth
Bacon Grease
Goya Ham Flavored Concentrate
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THE BEST RED BEANS AND RICE | QUICK AND EASY 30 MINUTE RECIPE | NO SOAKING
What if I told you that you can have the same authentic delicious flavor of Red Beans and Rice, but in less time and without the soaked bean hassle?? You can have it all with this 30 minute recipe of my red beans and rice. This one is a must try and makes the perfect weeknight meal!! Let me know what you think!
#redbeans #redbeansandrice #cajunstyleredbeans
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FULL LIST OF INGREDIENTS:
Serves: 4 Prep Time: 10 Mins Cook Time: 20 Mins
- 1 Lb Smoked Sausage, Cut into rounds.
- 2 to 3 Cans of RED Beans, 15-15.5oz (1 Drained, 1 Not Drained)
- 2.5 Cups Chicken Broth
- 1/2 Bell Pepper, Chopped ( I used 1/4 Red + 1/4 Green)
- 1/2 Cup Onion, Chopped
- 1/4 Cup Chopped Celery
- 1 Tsp Minced Garlic
- 1 to 2 Bay Leaves
- 1/4 Tsp Dried Thyme or 2 Sprigs of Fresh Thyme
- Pinch of Dried Oregano (Less than 1/4)
- 1 Tsp Better Than Bouillion Chicken Base OR Cajun Seasoning
- 1 Tsp Black Pepper
- 1/2 Tsp Cayenne Pepper
- 1 Tbsp Hot Sauce (optional)
- Scallions for Garnish