How To make Red Beans & Rice with Salsa
1/2 c Dried red beans
1/2 c Dried kidney beans
3 c Water
1 1/2 c Chopped onion (1-2 onions)
3 Garlic cloves, peeled and
-halved lengthwise 1 ts Dried oregano
1 Bay leaf
2 tb Chili powder
1 ts Ground cumin
1 ts Dried coriander
1 ts Crushed red pepper flakes
1 c Tomato juice
1 c Brown rice
2 c Chicken stock, fat skimmed
FOR THE SALSA:
1 1/2 c Cubed tomato (1 large)
2 tb Minced jalapeno pepper
-(1 large pepper) 1/4 c Sliced scallion, white part
-only (2 large scallions) 1/4 c Fresh squeezed lime juice
1/4 c Chopped fresh cilantro
Pick over and rinse the beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours).
Drain the beans and transfer them to a large pot. Add the 3 cups water. Bring to a boil over medium heat and cook for 5 minutes. Stir in the onion, garlic, oregano, and bay leaf. Reduce the heat to low and simmer, uncovered, for about 1 hour, until the beans are tender. Add the chili powder, cumin, coriander, red pepper flakes, and tomato juice, stirring to mix. Continue to cook while preparing the rice. Put the rice and chicken stock in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for 45 minutes, or until tender. In the meantime, combine all the salsa ingredients in a small serving bowl and set it aside for the flavors to meld. When the rice is done, stir it into the bean mixture. Ladle into bowls and serve with the salsa on the side. Fat per serving= 2.1 grams Calories per serving= 278 IN THE KITCHEN WITH ROSIE by Rosie Daley Submitted By PAT KEYS On SAT, 20 MAY 1995 001307 -0400 (EDT)
How To make Red Beans & Rice with Salsa's Videos
Red Beans and Rice from Home Canned Beans in Tomato Sauce
Here's a great way to make a simple, quick and delicious meal using your home canned kidney beans in tomato sauce. There's a lot of different recipes for Red Beans and Rice but this is my simple one. You can use any kind of sausage and add the spices that you like.
How To Make Red Beans And Rice: Cajun Red Beans & Rice Recipe
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Red beans and rice recipe
Place one bag of red kidney beans in a large size bowl
Remove the rotten/bad beans
Cover the beans in water and allow them to sit for at least 4 hrs
Chop up 2 stalks of celery, 1/2 green bell pepper, 1 onion, and 3 scallions
Chop up 2-3 smoked sausages or (andouille sausage)
Place a pot of medium heat and add 3 tbs of butter
Add your chopped vegetables and sausages to the pot
Add 1 tbs of minced garlic
Stir and allow the sausage and veggies to brown (it should take about 10 mins)
Once they are browned add 6 cups chicken broth. If you don't have any broth left over add water
Rinse and drain your red beans and add them to the pot along with 1 ham hock
Add your season: 4 tbs of creole season, 2 tsp of parsley, 1 tsp of Cajun season,1 tsp of black pepper, 2 bouillon cubes and 2 bay leafs
Stir in well and cover with a top
Allow the beans to simmer for approximately 2 1/2 hours or until as soft as you like them
Taste them once done and add additional season if you need too
Poor them over some boiled white rice
Red Beans and rice recipe
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.
OLD SCHOOL RED BEANS AND RICE(BIRTHDAY MONTH FAVORITE RECIPES)
RECIPE:
1# red beans
1# smoked ham hocks
1 cups diced yellow onion
2 tablespoons chopped garlic
1 cup diced green bell pepper
1# sliced smoked sausage( your choice)
1 tsp salt and pepper
1 tsp cavenders Greek seasonings
1 tsp tony Cajun seasonings
1 tsp old school shake
3 bay leaves
2 tsp hot sauce
2 tsp of uncle Steve shake( or your choice)
1 tsp cavenders Greek seasoning( or your choice)
1 tablespoon white vinegar
1/3 cup hot sauce( your choice
2 quarts water
place water, vinegar, ham hocks,onions,celery, bell peppers and garlic in LARGE stock pot and simmer for 2 hours or until tender
remove ham hocks from pot and add beans
add seasonings and bay leaves
simmer for 1 hour adding water as needed until beans are tender
add picked ham hock meat and sausage back to pot and season to taste
simmer for an additional 15 minutes
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Easy Red Beans and Rice |Instapot | @accompanimentsYT
Flavorful Cajun inspired red beans and rice recipe. Tastes like it's been cooking all day but is ready in half the time. This is a great family meal that you can even have on a week night!
Printable Recipe:
Ingredients:
2 teaspoons Cajun seasoning
8 cups water
2 tablespoons chicken base
1 tablespoon ham base
1 tablespoon bacon fat
1/2 teaspoon dried parsley
1 cup celery
1 cup onions
1 cup bell pepper
2 garlic cloves
1/2 teaspoon cayenne
12 oz andouille
1 pound pork neckbones
1 pound red beans, soaked
Bacon Fat Jar:
Louisiana Style Red Beans and Rice with Andouille Sausage
Welcome to Greg's Kitchen / Greg Kantner
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Louisiana Style Red Beans and Rice with Andouille Sausage
Let's head on down to Cajun country y'all. These are my Louisiana Style Red Beans and Rice with Andouille Sausage and they have such an amazing flavor profile. Y'all are going to love them. Let me know what you think about this version and y'all enjoy.
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Ingredients:
3 links Andouille sausage sliced thin
4 cans red beans drained
1 medium onion diced
1 green pepper
2 tablespoons flour
1/2 teaspoon cayenne
1 teaspoon thyme
3/4 teaspoon sage
1 tablespoon parsley
1 tablespoon sugar
2 bay leaves
2 tablespoons tomato paste
1 quart chicken stock
3 tablespoons minced garlic
Sauté the Andouille sausage and the onions and peppers till veggies are tender
Add the flour and stir into the meat and veggies and cook over medium heat.
Add in the sugar and seasonings and the tomato paste. Cook to caramelize the paste.
Add the chicken stock and deglaze pan to get all the good bits.
Now add in the bay leaves and garlic and mix to combine.
Add in the beans taste for salt/pepper, and cook for 15-20 minutes covered over medium low heat.
To thicken if needed, mash the beans a bit and cook for another 15 minutes uncovered.
Serve with white rice.
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Ideas of what I use:
Greg Kantner / Greg's Kitchen
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