MY MOM'S FAVORITE RICE AND BEANS
This is a classic, nutritious dish that's full of flavor, which makes it the perfect comfort food. It's fantastic as a side, and even better as a main course.
Provided by Katherine D'Costa
Categories Grains
Time 8h55m
Number Of Ingredients 14
Steps:
- Clean and rinse dried kidney beans, removing any debris.
- Soak in 4 quarts warm water for at least 8 hours before cooking.
- Reserve 11 cups of the water for cooking, and discard the rest. Rinse and drain beans, and set aside.
- Add the onion, bell pepper, tomato, garlic, and 1 tablespoon vegetable oil to a medium-sized saute pan, and place over medium heat. Saute for 4 minutes, stirring constantly.
- Add 1 cup reserved water, bouillon cube, smoked paprika, ground cumin, and black pepper.
- Simmer for 5 minutes, stirring occasionally. Remove from heat and set pan aside for 2 minutes.
- In either a stove-top or electric pressure cooker, add drained beans and 6 cups reserved water.
- Transfer vegetable mixture to pressure cooker. Stir. Secure lid and cook for 20 minutes. Allow pressure to release naturally.
- Meanwhile, coat a large, heavy pot with remaining vegetable oil and place over medium heat. Add rice and salt.
- Saute rice for 2 minutes until slightly toasted, then add 4 cups water and mix well. When water starts to gently boil, cover and reduce heat to medium-low. Cook for 20 minutes.
- Uncover rice and fluff thoroughly with a fork.
- Fold rice and beans together in the pot or in a large bowl, using a rubber spatula.
- Sprinkle cilantro on top and serve.
Nutrition Facts : ServingSize 1 dinner portion, Calories 409 calories, Sugar 2.6 g, Sodium 422.7 mg, Fat 4.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 75.4 g, Fiber 10.3 g, Protein 16.9 g, Cholesterol 0.1 mg
THE BEST BAKED RICE AND BEANS
Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.
Provided by Chef John
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 422.2 calories, Carbohydrate 76.1 g, Cholesterol 1.5 mg, Fat 8.6 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 1344.2 mg, Sugar 2.3 g
YELLOW RICE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield about 4 side dish servings
Number Of Ingredients 23
Steps:
- Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, cook for 20 minutes.
- Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Serve with the black beans.
- Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
- Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
- Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
- If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve.
- Yield: about 4 side dish servings
ONE-POT RICE AND BEANS
Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin' John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they're canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, weeknight, beans, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
- Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
- Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
- Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 9 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 739 milligrams, Sugar 4 grams
THE BEST RICE AND BEANS EVER
Make and share this The Best Rice and Beans Ever recipe from Food.com.
Provided by Vito Fun
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat up the olive oil in a large saucepan on medium-high heat.
- When the Oil is hot pour in the rice, onions, Garlic, Sofrito and Cilantro.
- Sautee for 10-15 minutes so the rice can absorb the flavors.
- Then, place the porkchops, olives, beans, salt, pepper, basil and oregano on top of the rice.
- Pour in 3 cups water.
- Cover and let cook on medium-low heat for 35-45 minutes.
THE VERY BEST RED BEANS AND RICE
After trying many red beans and rice recipes, I've settled on this one. It's one of the best, in my humble opinion, although I am sure it's not super authentic since I use bacon instead of tasso or ham hocks. It's loosely adapted from Emeril's Red Beans and Rice (the non "New Orleans style" recipe) on foodnetwork.com. The original, more authentic recipe can be found here: http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html
Provided by sbjanda
Categories One Dish Meal
Time 3h
Yield 1 large pot, 8 serving(s)
Number Of Ingredients 17
Steps:
- Cover the beans with ample water and soak overnight. Rinse beans and set aside.
- In a large pot, cook the bacon until done. Remove the bacon slices and set aside to cool. Reserve the bacon grease for the next step.
- Reduce heat to medium. Add yellow onions, celery and green bell peppers. Season with the pepper and cayenne and cook until vegetables start to become translucent, about 5 minutes,.
- Add the bay leaves, parsley and thyme. If you are using fresh andouille, add now and brown (about 4 more minutes). If using smoked (pre-cooked) sausage, wait until step 7.
- Add the garlic and cook for another minute.
- Add water/stock, beans, and reserved bacon (chopped) and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally 1 and a half hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.).
- Add smoked sausage (if not already added in step 3). Adding this later, keeps it from overcooking and getting too tough. Cook another 30 minutes or until beans become tender and start to thicken.
- 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. Cook until the beans are tender and creamy, about 15 to 20 minutes. Add vinegar and stir. Add salt to taste.
- Remove from the heat and serve over rice with green onions as a garnish.
Nutrition Facts : Calories 388.8, Fat 14.2, SaturatedFat 4.6, Cholesterol 28.6, Sodium 826.9, Carbohydrate 45.9, Fiber 1.4, Sugar 6.9, Protein 19
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