MOMS SUNDAY BEANS AND RICE
After beans are done and your rice is cooked. I put about 1 cup of rice in a bowl and add a big heaping ladle full over the rice. Me and my family have this almost every Sunday. I serve it with a side of cornbread. It's old fashion and it kind of reminds you of home or having dinner at grandmas house on a Sunday.
Provided by Sabrina Nichols
Categories Other Main Dishes
Time 3h15m
Number Of Ingredients 7
Steps:
- 1. You can use the directions on the back of dry beans to prepare the beans. I like to soak bean in the morning when I get up and start prep for cooking around noon or 1pm.
- 2. After soak over night or quick soak directions- Rinse beans, put in a big pot and add 6 cups of water. Add your stock Turn stove on to med high until boiling. Cover, turn stove to med-med low and simmer for 1 hour. Note- make sure their is about 2in of water above beans the whole cook time. If it get low just add more hot water to make 2in above the beans.
- 3. Pinto seasoning- after an hour add seasoning ( some stores don't carry pinto seasoning already mix ) Homemade Pinto seasoning mix- 1 Tsp. cumin, 1 tsp. salt, 1 tsp. fresh black pepper, 1 Tsp. chili powder, 1/8 tsp. cayenne pepper or 1/2 tsp. red crushed pepper (opt) and 1 Tsp. oregano Cover and cook for another hour on med heat Note- don't let you beans get mushy- means your heat is to high. ( I like to start cooking my rice soon after this step...I make about 3 cups of rice to go with this meal. You can use min rice if you like)
- 4. Onion, jalapeno, and garlic- chop onions, deseed jalapeno and cut into small strips, minced garlic and put all in pot and cook for 1 more hour on med heat. Note- Beans should only take 3 hours of cook time..alway taste your beans before you turn off heat, if bean are still hard... turn up your heat and check every 30-40min until soft- means you had your heat to low or the beans needed more soaking time. Cilantro - add on top 10 min before done. ( If you don't like jalapeno you can add 1/2 can of Rotel tomatoes instead ) Note- to get rid of gas from beans add a 1/2 cup of sliced celery while cooking in the first step it should be dissolve at the end of cooking and or in soaking beans before cook add salt to the soaking water but be sure to rinse soaking water off and add fresh water to cook beans in.
AUTHENTIC LOUISIANA RED BEANS AND RICE
Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.
Provided by MIAMI BEACH
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 11h30m
Yield 8
Number Of Ingredients 16
Steps:
- Rinse beans, and then soak in a large pot of water overnight.
- In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
- Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
- Stir sausage into beans, and continue to simmer for 30 minutes.
- Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g
MAMA'S RED BEANS & RICE
Down home delicious! My family doesn't like things too hot, but does enjoy a bit of spice. They also like a hearty meal with meat, meat, and more meat. Without the additional ham in red beans and rice, my family always was less than excited for this meal. When I learned to add the ham to it, they now clamor for Mama's Red Beans and Rice!
Provided by NewNerdMom
Categories One Dish Meal
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Speed soak kidney beans by covering with water and bringing to rolling boil for 2-5 minutes. Cover, remove from heat, and let sit for an hour.
- Render fat from bacon or ham to coat bottom of dutch oven OR use about 2 Tabelspoons oil to brown andouille sausage.
- Once sausage is browned, remove from pan and set aside.
- In fat left over from sausage, saute onions, celery, carrots, and bell pepper until translucent and beginning to brown scraping up the fond from the sausage.
- Add the garlic and cook for an additional 2-3 minutes. DO NOT let the garlic burn!
- Add ham hocks and ham bone to the pot and cover with water.
- Bring to boil and simmer, covered, for 2 hours.
- Mix together in small bowl salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, thyme, and paprika; set aside.
- Once ham is falling off the bone and ham hocks are beginning to fall apart, remove about 2 cups of water/stock from the pot.
- Remove the bones and return the meat to the pot.
- Drain what liquid is left from the beans and dump beans into the ham and stock mixture.
- Dump browned andouille sausage into ham, bean, and stock mixture.
- Add spice mixture and bay leaves to the pot and mix in well.
- Cover and simmer for 1-2 hours.
- While simmering the beans, cook your favorite rice. You'll need at least 3-4 cups. My family really likes rice so I usually double that.
- Remove the bay leaves and any bone or skin pieces from ham hock.
- When ready to eat, if there still seems to be too much liquid on the beans, just ladle the excess liquid off. (I find that some days are just more humid and there's a lot of liquid, and some days there's hardly any.).
- Serve meaty bean mixture over the top of hot rice.
- If desired, use some good hot sauce on top. Enjoy!
Nutrition Facts : Calories 240.3, Fat 12.9, SaturatedFat 4.8, Cholesterol 23.9, Sodium 678.8, Carbohydrate 20.8, Fiber 1.5, Sugar 2, Protein 10.6
SUNDAY BEANS
This recipe is authentic to the Caribbean larder: beans, garlic, cumin, citrus and meat, bubbling together on the stove. Of course, rice and beans are served across Latin America, in different variations, with different beans, for different reasons. Adding a further delight to the plate would not be in error: some fried pork chops, say, or a dish of fast and flavorful roast chicken, dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic.
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 30m
Yield Serves 8
Number Of Ingredients 12
Steps:
- Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes.
- Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.
- Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to one half of its volume. Taste and adjust the seasonings.
- Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice.
Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 8 grams, Carbohydrate 183 grams, Fat 18 grams, Fiber 46 grams, Protein 67 grams, SaturatedFat 4 grams, Sodium 2096 milligrams, Sugar 36 grams, TransFat 0 grams
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