Sausage and Bean Pasta- How I use my Home Canned Kidney Beans Recipe
Easy way to use home canned beans. Very delicious ans quick to throw together.
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My Italian friend gave me a recipe for Easy Bean Soup! So delicious you'll want more!
My Italian friend gave me a recipe for easy bean soup! So delicious you want more!
This is a very simple and light Italian bean soup that is quick and easy to prepare. This easy bean soup is so tasty that you will definitely want more.
Recipe:
2 carrots
2 small onions
1 large onion
2 garlic cloves
1.5 liters (6 glasses) water
3 black peppercorns
olive oil
1 celery stalk
1 can of chopped tomatoes
2 cans of white beans
100 g spinach
2 teaspoons dried basil
1 teaspoon dried oregano
salt to taste
pepper to taste
100 g spinach
Parmesan
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EASY CHORIZO PASTA - One pot, under 30 minutes, and perfect for a quick and easy weeknight meal!
A quick and easy mid-week dinner, ready in less than 25 mins!
One Pot Creamy Tomato and Chorizo Rigatoni - an indulgent and super-tasty family meal. It's all finished with lovely chunks of mozzarella, baby spinach and plenty of parmesan.
Free printable recipe is available on our site:
Ingredients:
1 tsp olive oil
200 g (7oz) chorizo sliced
1 small onion peeled and finely chopped
pinch of salt and pepper
1 red bell pepper de-seeded and sliced
1 yellow bell pepper de-seeded and sliced
3 cloves garlic peeled and minced
250 g (8.8oz) dried rigatoni pasta
480 ml (2 cups) chicken or vegetable stock
400 g (14 oz) tin of finely chopped tomatoes
1 heaped tbsp tomato puree/paste
120 ml (½ cup) double (heavy) cream
75 g (2 ½ packed cups) baby spinach leaves
150 g (5.3 oz) mozzarella chopped/torn into small chunks
75 g (¾ cup) grated parmesan cheese
10 cherry/grape tomatoes sliced in half. I used a mixture of different colour tomatoes
To Serve:
pinch of black pepper
2 tbsp chopped fresh parsley
2 tbsp grated parmesan cheese
Instructions:
1. Heat the oil in a large frying pan (skillet) on a medium heat.
2. Add the chorizo and cook for 1-2 minutes on each side until lightly browned and crisp. Remove from the pan with a slotted spoon, place in a bowl and cover.
3. Add the chopped onions to the pan and cook for 5 minutes, stirring often, until softened.
4. Add a pinch of salt and pepper, the red and yellow pepper slices and the garlic. Cook for a further 2 minutes.
5. Add in the rigatoni, then pour in the stock, tinned tomatoes and tomato puree. Stir together, pushing the rigatoni under the liquid. Bring to a gentle simmer, then cover the pan with a lid or foil and simmer gently for 10 minutes.
6. After 10 minutes, carefully remove the lid and give everything a stir. Add the cream, spinach, mozzarella and parmesan. Stir together, then arrange the cooked chorizo on top (to heat through) and cover. Simmer for a further 2-3 minutes until the pasta is cooked through, the spinach wilted and the cheese melted.
7. Remove the lid and arrange the chopped tomatoes on top, then sprinkle with black pepper, chopped parsley and grated parmesan.
Notes
Can I make it ahead?
This recipe tastes best when cooked and eaten right away (especially the flavour of the chorizo), but you can make it ahead and it will still taste good.
Make the whole thing ahead (except adding the fresh tomatoes and parsley at the end), then cool, cover and refrigerate for up to two days.
Reheat in a pan, on the hob, over a medium heat, stirring often. You'll probably need to add a few splashes of water or stock to loosen up the sauce.
Note: As the dish cools, the pasta will continue to absorb liquid, so the pasta will be a little softer upon reheating.
Can I freeze it?
Yes, leftover portions can be placed in freezer-proof containers and frozen. Defrost overnight in the refrigerator, then reheat as per the 'make ahead' instructions above.
Ingredient swaps
Swap the pasta for your favourite pasta shape
Add extra vegetables (or swap existing ones) - mushrooms, green beans and broccoli make great additions.
Add the mushrooms in at the same time as the peppers
Add green beans and/or broccoli in about 10 minutes before the end of cooking.
Add chilli flakes, chilli sauce or sliced fresh chillies in for a spicy kick. Add them in when you add the bell peppers.
Add chicken if you like more meat. After frying and removing the chorizo from the pan, fry chicken pieces off in the leftover chorizo oil, before adding the onions and continuing on with the recipe.
How to scale up and scale down this recipe
You can double or halve the recipe, sticking to the same recipe ratios. The dish will take the same amount of time to cook if you're halving it.
If you're doubling the recipe, you'll need to use quite a deep pan to hold everything. It will probably take an extra minute or two to cook the pasta
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Possibly The BEST Stew I´ve Ever Made | Red Bean & Sausage Stew Recipe
EPISODE 687 - How to Make a Spanish Red Bean & Sausage Stew | Potaje de Alubias Rojas con Salchichas Recipe
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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Traditional Cowboy Beans
Beans just the way the old cook made going down the trail.Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: #bestpintobeans #oldfashionbeans
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Cowboy Apron
Hash Knife
Mesquite wood spatula
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Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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