Recipe for beans and rice?!
Answers: Do you have a great recipe for beans and rice? I would love to try it! Especially if it does not include any pre-mixed flavor packets and such... I live in Japan and probably cant find that kind of stuff, but all raw ingredients like chili powder I can buy.
Beans and Rice Recipe
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/4 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon chile powder
2 plum tomatoes, chopped
2 cups cooked or canned black beans, soaked and rinsed
1 cup water
3 tablespoons chopped parsley or cilantro
4 cups white rice
Salsa, grated cheddar cheese, sour cream, chopped red onions or scallions for garnish
In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute. Stir in tomatoes, beans, and water and stir well. Simmer mixture for 15-20 minutes or until it has thickened. Stir in the chopped parsley or cilantro. Serve hot over rice with various toppings
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Red Beans and Rice Recipe
1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.
I love beans and rice!!
Bring 5 cups of water to a boil. Add chicken bouillon or chicken base if you have any, and 2 tbsp of butter, or a splash of soy sauce.
Add:
1 small onion, chopped
1 clove garlic, minced
2 c rice (I use converted, but any kind is fine)
1 tsp dried herbs (I usually use oregano, but basil or thyme work fine too)
1 tsp chili powder
1/2 tsp cumin powder (ground cumin seeds)
Cook until the rice is done (20 minutes for converted rice). Remove from heat.
Add:
1 can of black beans, drained
1 can of corn, drained
1 can of diced tomatoes, partly drained
green vegetable of your choice (zucchini, broccoli, green beans, whatever you like, canned or frozen).
salt and pepper to taste
Stir well and let sit for ten minutes.
I used canned ingredients but you can use fresh vegetables, just add them in time to get cooked when the rice is done. I have used all fresh veggies and added them with the rice, so they all cook together, and it works fine.
Best of luck.
This one is a can't miss. It's my favorite! We make it all the time and it's always wonderful!!
Rice and Beans and Sausage
(you could omit the sausage, but it really gives it a nice flavor)
3 celery ribs, chopped
1 onion, chopped
4 garlic cloves, minced
1 3/4 cups V8 juice (or tomato juice)
2 16 oz. cans kidney beans, drained
3/4 tsp dired oregano
3/4 tsp. dried thyme
1/2-3/4 tsp. red pepper flakes (less if you don't like spicy)
1/2 tsp pepper
2 lb. fully cooked smoked kielbasa cut into 1/4 inch slices.
4 cups cooked rice
Combine all ingredients except rice in slow cooker. Cover. Cook on low 4-6 hours. Serve over rice. Yummy!!
I have a couple of suggestions:
1. Beans and Basmati rice. Rice is easy: just cook, strain and let sit. Beans: soak red or black beans for an hour or so and rinse off. Let water boil and pour beans in water. In a small skillet, sautee 1 cup of onion and garlic (use a little veggie oil or cooking spray). After onions and garlic are done, pour into pot of beans. Add cumin, pepper, salt, a little onion powder and garlic powder, and one bullion cube (I usually use chicken flavor). Turn down the heat and let some water cook off. Serve over rice.
Also, you can make curried rice by adding sauteed onions and garlic to the rice (make sure that you cut them into large pieces). Also add yellow curry, salt and pepper and canned baby peas. Mix very well in a skillet or pot. I also use a little hot yellow curry or a little baryani mix to liven it up. It's very good by itself or with beans.
Treebeard's Red Beans (And Rice)
6 servings 2? hours 20 min prep
1 lb dried red kidney beans
2 quarts water
2 medium onions, chopped
2 stalks celery, with leaves, chopped
1/2 large bell pepper, chopped
2 1/2 teaspoons salt
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 1/4 teaspoons garlic powder
3/4 teaspoon cayenne pepper
2 bay leaves
1 lb smoked sausage, cut in 1/2-inch slices
Sort and wash red beans. In a large soup pot, add 2 qrts cold water and red beans. Let soak overnight. (To speed up the process, you can bring them to a boil, simmer 2 minutes, remove from heat and let stand 1 hour before the next step.) DO NOT DRAIN WATER!
Add onions, celery, and bell pepper to beans and bring to a boil. Cover, and reduce heat to simmer about 1 1/2 hours, or until beans are soft. DO NOT STIR MORE THAN NECESSARY.
Stir in seasonings and sausage. Simmer 30 minutes more.
Meanwhile cook a pot of rice, and serve the beans over the hot cooked rice, garnished with shredded cheddar cheese and chopped green onion.
Note: Don't stir more than necessary - you don't want mushy beans. If you want thicker beans, remove the lid during the last 30 minutes of cooking time, or remove 1/2 cups of the beans and mash them before returning to the pot.
Red Beans and Rice
1 cup uncooked long-grain white rice
2 cups water
2 tablespoons butter
1 onion, chopped
1/2 green bell pepper, chopped
16 ounces smoked sausage, thinly sliced
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
Melt butter in a skillet over medium heat. Stir in onion and green bell pepper, and cook until tender. Stir in sausage, and cook until evenly browned. Mix in beans and tomatoes, and continue cooking until heated through. Serve skillet mixture over the rice.