Four Beans And Brown Rice Recipes

BLACK BEANS WITH BROWN RICE

Steps:

• In a large saucepan, saute peppers and onion in oil until tender. Stir in the beans, tomatoes, vinegar, garlic salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until desired consistency, stirring occasionally. Serve with rice.

THE BEST BAKED RICE AND BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

QUICK BLACK BEANS AND RICE

Steps:

• In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.

BLACK-BEAN AND BROWN-RICE CAKES

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse half the beans with scallions, jalapeno, and cumin until a chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight 3-inch-wide patties. (To freeze, wrap individually in plastic and freeze up to 2 weeks; thaw before cooking.)
• Brush a rimmed baking sheet with oil; place in oven to heat, 5 minutes. Carefully place patties on hot sheet; bake until bottoms are golden brown, 10 to 12 minutes, rotating sheet halfway through. Let rest on sheet 5 minutes before removing.
• Meanwhile, in a small bowl, combine yogurt, cilantro, and lime juice; season with salt and pepper. Serve patties topped with yogurt sauce and cilantro leaves.

RED BEANS 'N' BROWN RICE

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Add the beans, chilies, beer or broth, ketchup, molasses, chili powder, vinegar and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes. Serve with rice.

RED BEANS AND BROWN RICE

Steps:

• Drain the beans, discarding the water, and set them aside in a pot. Place the onion, celery, garlic and bay leaves in a medium mixing bowl. Drizzle the olive oil over them and let the mixture sit at room temperature for at least 30 minutes. Don't skip it!
• Pour the oil and veggie mixture over the beans and let that mix sit at room temp for 10 to 15 minutes. Add enough of the water to cover the beans and bring to a boil. (Here, you could also place the mix in a slow cooker.) Lower the temp to a simmer, add S & P, cover and cook for 3 to 4 hours. Remove the bay leaves and add final seasonings to taste. Serve the hot beans over the rice.
• I add plenty of Red Hot at the end, as well.

BROWN RICE WITH BEANS AND RED SAUCE

Steps:

• Bring rice and 1/2 cup plus 2 tablespoons water to a boil in a small saucepan. Cover tightly, and reduce heat to a simmer. Cook 35 minutes until cooked through. Remove from heat; let sit 5 minutes.
• Heat sauce in a small saucepan. Heat beans in a second pan. Season sauce and beans with salt and pepper. Transfer rice, beans, and sauce to a dinner plate. Top with sour cream and cilantro, if using. Serve hot, with warm tortillas on the side.

BLACK BEANS AND BROWN RICE

Steps:

• Cook the brown rice in salted water or broth for 40 minutes.
• You will have two and a half cups of cooked rice.
• Transfer the rice to a microwave proof dish.
• Add the chopped onion, lime juice and drained beans to the rice.
• Crush the clove of garlic into the mixture, then salt and pepper to taste.
• Combine ingredients well, and reheat in the microwave for about 6-8 minutes, then garnish with reserved cilantro to serve.