How To Make Red Beans & Rice | Comfort Food Recipe #MrMakeItHappen
Red Beans & Rice is a dish that just screams comfort food to me! It's also massively underrated, in my opinion. It's been snowing more often than usual here in VA and this recipe certainly warmed me right up! Let's #MakeItHappen
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Shopping List:
1lb red beans
1 cup white rice
1 red and green bell pepper
2 stalks of celery
1 onion
1 lb andouille sausage
1 large smoked turkey leg or hamhock
1 tbsp cooking oil
dry oregano
1 tsp fresh diced thyme
smoked paprika
1 tsp better than bouillon chicken base
salt, pepper, garlic, onion powder, cayenne, cajun seasoning
3-4 cups chicken broth
green onion (garnish)
Directions:
Soak beans overnight in cold water (fridge).
In a medium sized pot add 2 cups water, cook rice according to package instructions; set aside.
Heat vegetable oil in a large Dutch oven over medium heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in tomato garlic and oregano, thyme, chicken base, smoked paprika, cajun seasoning.
Stir in red beans, chicken stock, andbay leaf. Season to taste. Add whole smoked turkey leg. Bring to a boil; cover, reduce heat and simmer for about 1 hour, stirring every 15 minutes. Uncover; continue to simmer until reduced, an additional 15-20 minutes.
Using a wooden spoon or potato masher, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
Serve immediately, topped with rice and garnished with green onion, if desired.
Pro Chef Turns Canned Black Beans Into 3 Meals For Under $9 | The Smart Cook | Epicurious
Chef Dan Giusti is back with another edition of The Smart Cook, this time demonstrating the potential waiting within your average can of black beans. Watch as Dan prepares a day's worth of meals, each elevating canned black beans from the mundane to something nutritious and surprisingly delicious. The best part? All 3 dishes come in for under $3 a serving.
Dan Giusti, formerly the head chef of Noma, is the founder of Brigaid, a company that places professional chefs into institutional food spaces like public schools. Brigaid chefs bring their experience, knowledge and technique to institutional kitchens to improve food quality. Similar to how Brigaid works--by bringing professional chefs into institutional spaces to apply their knowledge to new environments-- The Smart Cook intends to do the same by bringing Chef Dan's experience and knowhow into your home with delicious recipes prepared on a budget.
Learn more at
Follow Dan on Instagram at @dan.giusti and @brigaid
Director/Producer: Mel Ibarra
Director of Photography: Kevin Dynia
Editors: Boris Khaykin, Manolo Moreno
Talent: Dan Giusti
Sr. Culinary Director: Carrie Parente
Producer: Jonathan Bang
Culinary Producer: Kelly Janke
Culinary Associate Producer: Jessica Do
Line Producer: Jennifer McGinity
Associate Producer: Dimitri Lazarashvili
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Lily Van Leeuwen
Production Assistant: Anna Kaplan
Post Production Supervisor: Steph Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morrell
--
0:00 Introduction
0:53 Breakfast: Corn Muffins With Chipotle-Glazed Black Beans
7:04 Lunch: Black Bean Salad With Charred Scallion Vinaigrette
12:22 Dinner: Black Bean Stew With Smoked Turkey Wing
18:00 Wrap Up
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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.
Zucchini, Black Bean and Rice Skillet
Healthier recipes can taste incredible. Rosarita® Premium Whole Black Beans and Hunt’s® Fire Roasted Diced Tomatoes with Garlic really ramp up the flavor in this easy ReadySetEat one-skillet dinner recipe.
Get the recipe at
MEXICAN GROUND BEEF AND RICE SKILLET, All in One Pot Recipe Easy Weeknight Meal Recipe
MEXICAN GROUND BEEF AND RICE SKILLET, All in One Pot Recipe Easy Weeknight Meal
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????TURKEY RICE & BEANS SKILLET???? #turkey #riceandbeans #tomatoes #greenbeans #onepotmeal
TURKEY RICE & BEANS SKILLET
#turkey #riceandbeans #tomatoes #greenbeans #onepotmeal
1 pound 85/15 ground beef
1 yellow onion diced
3 cups white rice cooked
1 15 oz can of green beans
1 15 oz can of black beans
1 14.5 oz can of diced tomatoes
1 14.5 oz can of spaghetti sauce
1 tsp Mrs Dash Garlic and Herb
Brown the ground beef
add in the onions, let them cook until translucent
add Mrs Dash Garlic and Herb and mix together
add in the green beans and black beans and mix together
add in the white rice and mix together
add in the diced tomatoes and the spaghetti sauce and mix all together
turn the heat down, cover and simmer until liquid is absorbed. About 30 minutes. Serve and enjoy.
Honey Garlic Turkey Bowls Meal Prep | Low Calorie, 1 Hour Meal Prep
Here is a link to my website where you can find the recipe for the Honey Garlic Turkey Bowls:
On my website there are hundreds of meal prep, snack, and macro friendly dessert recipes that I have developed over the years. There are no targeted ads, no pointless life stories and endless scrolling to get to the ingredient list, just the recipes. I have a subscription based model where Gold Members have access to every recipe on the site, which is under $5/month with annual memberships. If that's not your thing, there is also a Silver level membership that is free for life, still ad free, and you get access to more than 40% of the recipes. Registering to become a member, whether that is a Gold or Silver (free) member, is the best way you can help support what I do. I appreciate all of you more than you know ????
Note that this recipe is for 5 Servings. I made 10 in the video.
INGREDIENTS
FOR THE RICE
3¾ cups (563 g) cooked rice
FOR THE VEGETABLES
1 medium (200 g) sweet onion
1 medium (150 g) red pepper
1 small (150 g) zucchini
1 tbsp (15 g) olive oil
salt and pepper to taste
FOR THE TURKEY
1 ½ lbs (681 g) ground turkey (93/7)
6 oz (170 g) green beans
1 tbsp (15 g) garlic minced
1 tbsp (21 g) honey
2 tsp (10 g) sriracha
2½ tbsp (37 mL) chicken stock
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) olive oil
salt and pepper to taste
INSTRUCTIONS
FOR THE RICE
1. Cook enough rice to have 3¾ cups of cooked rice. 1 cup of uncooked rice will yield around 3 cups of cooked rice.
FOR THE VEGETABLES
2. Wash and cut your red pepper and zucchini into a large dice. Cut your sweet onion into a large dice as well.
3. Cut your green beans into small pieces, about ¼ in length.
4. In a large skillet, heat some olive oil over medium high heat.
Add the onion first and cook for 2-3 minutes then make some room and add in the red peppers and zucchini. Cook until soft and remove from the pan. Season with salt and pepper to taste.
FOR THE TURKEY
5. Heat some olive oil over medium high heat. Add in the ground turkey and cook until browned.
6. In another skillet over medium high heat, add a bit of oil and the green beans. Cook for 4-5 minutes so that they can develop color. Add in 1 tbsp of minced garlic and cook an additional 2-3 minutes and season with salt to taste. Be sure not to burn the garlic.
7. Combine the turkey and green beans in one skillet. Add in 1 Tbsp of honey, 2½ Tbsp chicken stock, 2 tsp sriracha, and 1 tbsp soy sauce. Stir to incorporate and season with salt and pepper to taste.
PLATING
8. This recipe makes 5 servings. Add ¾ cup of cooked rice and to each container and divide the remaining ingredients equally.
Calories: 468kcal | Carbohydrates: 49g | Protein: 33g | Fat: 16g