How to make rice & beans • Brazilian recipe
Today I am going to share with you this amazing Brazilian food. More than a recipe, a life style. Growing up in Brazil, I ate rice and beans every day, except Sundays, along with a protein and veggies, and I was never bored.
The combination of rice and beans is a staple in many cultures, it’s one of the healthiest dishes available.
Here you will learn simple ways to cook good food.
Rice:
1 cup white rice, rinsed and dry.
2 tablespoons olive oil
1 teaspoon salt or to taste
1 teaspoon garlic paste
2 – 2 ½ cups boiling water
Beans:
2 cups dried beans
6-8 cups water
3 bay leaves
3 strips of bacon, cut in small pieces
1 small onion, diced
1 teaspoon garlic paste
1 large chopped tomato, peeled and seeded
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This Rice & Beans Recipe Is Like None You’ve Ever Tasted, Very Tasty & Easy To Make Try It! Rice
Ingredients:
2cups Black Eye Beans
Coconut Oil
1 Small Onion
3cups Jasmine Rice
Salt to taste
1 1/2 cups of water more if you want it softer
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The Perfect Louisiana Style Red Beans and Rice Recipe
Louisiana Style Red Beans and Rice Recipe. This red beans and rice recipe is quick and very easy to follow. So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage. Enjoy!
Ingredients
1 pound red kidney beans
1 hot andouille sausage
3 celery stalk
1 teaspoon crab boil
1/2 green bell pepper
1 tablespoon minced garlic
1 tablespoon creole seasoning
1 teaspoon ground black pepper
1/2 tablespoon smoked paprika
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
2 tablespoons fresh parsley
6 cups of chicken broth
1/2 large red onion
2 tablespoons unsalted butter
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Red Beans and Rice | Louisiana Cajun Style Red Beans and Rice Recipe
Red Beans and Rice | Louisiana Cajun Style Red Beans and Rice Recipe on Cooking With The Cajun ..... In Memory of My Mom and Dad!
Cooking With the Cajun is:
00:00 Red Beans and Rice
0:13 Washing the Red Beans for the Red Beans and Rice Recipe
0:25 Pan frying the sausage
1:38 CLOSEUP View of the Cooked Sausage
2:07 Add the diced ham
2:41 Time to add the Trinity (Onions, Celery, Green Bell Peppers)
3:58 CLOSEUP look at the finished Sausage
4:09 CLOSEUP look at the Red Beans and Rice with all ingredients combined and cooking.
4:57 Red Beans and Rice is brought up to a boil.
5:19 Time to SERVE after simmering for an hour and forty-five minutes.
5:58 HOT Alert
6:18 Thanks for watching
6:57 End Cards
Louisiana Style Red Beans and Rice Recipe with a Cajun accent. Hope you enjoy it.
Let me tell ya a little about Red Beans and Rice. Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not from the Cajuns) traditionally served on Mondays with red beans, vegetables, spices, and pork bones as leftovers from Sunday dinner, cooked together slowly in a pot and served over rice. Some of the meats we used were ham, sausage, and tasso ham. Now if ya visit a local restaurant in New Orleans you might have a choice of meats such as Fried Chicken, Pork Chops, Sausage Links, Grilled Chicken Breast, and a ham bone. Back Pre-Katrina while working for Dixie Mill my co-workers and I would walk down to The Praline Connection for lunch on Mondays and have Red Beans and Rice with Fried Chicken or Grilled Pork Chops. It was really good!
Ingredients:
* 1 to 2 pounds of red beans (Laura Lynn UPC: 0 86854 02117 0)
* 4 Cups cooked Rice Laura Lynn UPC: 0 86854 00472 2
* The Trinity: (Sauce à la Mirepoix which is a buttery, wine laced stock garnished with an aromatic mixture of carrots (Cajuns use Green Bell Peppers (Trinity)), onions, and a bouquet garni.)
* 1/2 cups finely chopped celery (Fresh from Food City in Trenton, Georgia)
* 1/2 cups finely chopped white onions (Fresh from Food City in Trenton, Georgia)
* 1/2 cups finely chopped red onions (Fresh from Food City in Trenton, Georgia)
* 1/2 cups finely chopped bell peppers (Fresh from Food City in Trenton, Georgia)
* 1 clove of chopped Roasted Garlic (Fresh from Food City in Trenton, Georgia (The Cajuns Holy Ghost added to the Trinity))
The Seasoning:
* 2 12oz ham hocks (3 lbs total from Suncrest Farms UPC: 7 06517 00308 3) or (1lb diced Ham)
* 1 lbs Smoked Sausage (2 lbs of Conch Original Smoked Sausage UPC: 0 12176 20010 8)
* 2 Bay leaves (Fresh from Food City in Trenton, Georgia)
* 3 Tbls Paul Prudholme's Pork Magic UPC: 0 47997 12330 5
* 1 Tbls Tabasco Sauce UPC: 0 11210 00001 8
Additional Ingredients:
* 4 Tbls Red Cooking Wine to deglaze (Reese Vintage Cooking Wine UPC: 0 70670 00805 7)
Time: 4 hours cook time
1. Cover beans with water, let stand over night. Drain.
2. Place ham hocks (1lb diced ham = less fat to skim), celery, onions, bell peppers, Bay leaves, and seasoning into large saucepan with 10 cups water. —(if other meats then cook them at this time)
3. Cover and bring to boil. Simmer until meat is fork tender, about an hour after boiling starts, stir occasionally.
4. Remove ham hocks from pan, set aside, skim fat from pan, discard. (I used 1lb diced ham)
5. Remove a significant fraction of liquid from pan, add drained beans, add back just enough liquid to cover beans. Simmer beans until they just begin to break up and liquid starts to become creamy, about 45 minutes. Stir frequently. Add back liquid as needed to keep beans covered.
6. If beans begin to scorch, do not stir, transfer mixture to another pan without scraping scorched beans into new pot.
7. Add ham hocks, cook 45 minutes more, SERVE IMMEDIATELY (I did not use the Ham hocks this time)
Cooking With The Cajun
© 2021 Cooking With The Cajun, All Rights Reserved
Contact: CookingWithTheCajun@Gmail.com
Thanks for your support,
The Cajun
Cooking With The Cajun
Chattanooga, TN, & NW Georgia, USA
#RedBeansandRice #CookingWithTheCajun #NewOrleansStyleRedBeansandRice
COZY Pinto Bean & Rice Stew | HEART-HEALTHY One Pan Recipe
EPISODE 932 - How to Make a Pinto Bean & Rice Stew | Guiso de Alubias Pintas con Arroz Recipe
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