50 Beans & Rice Recipes with 20 Sizzling sides
Creating 50 different beans and rice recipes along with 20 side dishes is quite an extensive task. However, I can provide you with a diverse selection of beans and rice recipes and side dish ideas to get you started. You can mix and match these recipes to create your own combinations:
Beans and Rice Recipes:
Red Beans and Rice
Black Beans and Cilantro-Lime Rice
Pinto Beans with Spanish Rice
Chickpea and Basmati Rice Curry
Lentil and Brown Rice Stew
White Bean and Wild Rice Soup
Cajun Dirty Rice with Kidney Beans
Black-Eyed Peas and Rice
Cuban-style Black Beans and Rice (Moros y Cristianos)
Red Lentil and Coconut Rice
Navy Bean and Quinoa Pilaf
Mexican Refried Beans with Spanish Rice
Kidney Beans and Turmeric Rice
Adzuki Beans and Sushi Rice Bowl
Caribbean Rice and Peas (with pigeon peas)
Garbanzo Bean and Lemon Rice
Black Bean and Brown Rice Stuffed Bell Peppers
Indian Tadka Dal with Basmati Rice
Lima Beans and Mexican Rice
Split Pea and Jasmine Rice Soup
Cuban Black Beans and Yellow Rice
Navy Bean and Bulgur Pilaf
Pinto Beans with Southwest-style Rice
White Bean and Risotto with Roasted Vegetables
Kidney Beans and Turmeric-infused Basmati Rice
Side Dishes:
Grilled Vegetables
Garlic Butter Roasted Asparagus
Creamed Spinach
Cornbread
Coleslaw
Garlic Mashed Potatoes
Roasted Brussels Sprouts
Sauteed Garlic Mushrooms
Tossed Green Salad
Sweet Potato Fries
Roasted Root Vegetables
Roasted Garlic Parmesan Broccoli
Mediterranean Quinoa Salad
Avocado Tomato Salad
Cucumber and Tomato Tzatziki
Steamed Artichokes with Garlic Butter
Buttery Corn on the Cob
Ratatouille
Roasted Beet Salad
Sauteed Green Beans with Almonds
Jamaican Stewed Red Peas - Vegan Ital version
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Jamaican How to cook Great food recipe
Traditional version contains beef, beef bone or even pigtail.
This is a vegetarian vegan Ital version that contains no meat or dairy.
If you need Jamaican curry powder, note this is not the same as Indian. Please see our other videos on how to make this.We also have many more recipes from Jamaica including jerk, beef, jerk chicken, belly pork, rice and peas, fish tea, curry chicken, fried dumplings, bammy, escoveitch fish, fried fish, steam fish, patties, sweet potato, yam, rum punch and lots of other food from around the world on all our other sites from Ethiopian recipes to Filipino recipes and Curries.
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8 Mind blowing Rice Recipes for your next Party.
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BLACK RICE WITH HERBS
I'm going to cook some tasty black rice with herbs.
Compared with other types of rice, black rice is one of the highest in protein. It's also a good source of several nutrients, fiber and iron that of which can help promote weight loss by reducing appetite. Black rice contains over 23 types of antioxidants and it's naturally GLUTEN-FREE!
I hope you'll like it! And thanks for watching this video!
Chicken Chili Beans Recipe - Black Eye Peas Mexican Tex
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Mexican cuisine is a style of food which is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, cooking developed after the Spanish conquest of the Aztec Empire. The basic staples remain the native corn, beans and chili peppers but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.
While the Spanish initially tried to superimpose their diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, Oaxaca, Veracruz and the Yucatan Peninsula. Mexican cuisine is highly tied to the culture, social structure and its popular traditions, the most important example of which is the use of mole for special occasions and holidays, particularly in the South region of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world's intangible cultural heritage.
Mexican cuisine is complex, as complex as any of the great cuisines in the world such as those of China, France and Turkey. It is created mostly with ingredients native to Mexico as well as those brought over by the Spanish conquistadors, with some new influences since then. Native ingredients include tomatoes, squashes, avocados, cocoa and vanilla, as well as ingredients not generally used in other cuisines such as various edible flowers, vegetables such as huauzontle and papaloquelite or small criollo avocados, whose skin is edible. European contributions include pork, chicken, beef, cheese, various herbs and spices and some fruits. Tropical fruits such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country.It has been debated how much Mexican food is still indigenous and how much is European. However, the basis of the diet is still corn and beans with chili pepper as a seasoning as they are complimentary foods.
Despite the introduction of wheat and rice to Mexico, the basic starch remains corn in almost all areas of the country. While it is eaten fresh, most corn is dried, treated with lime and ground into a dough. This dough is used fresh and fermented to make a wide variety of dishes from drinks (atole, pozol, etc.) to tamales, to sopes and much more. However, the most common way to eat corn in Mexico is in the form of a tortilla, which accompanies almost every dish in Mexico. Tortillas are made of corn in most of the country but other versions exist such as wheat in the north or plantain, yuca and wild greens in Oaxaca.
The other basic ingredient in all parts of Mexico is the chili pepper. Mexican food has a reputation for being spicy, but its seasoning can be better described as strong. Many dishes also have subtle flavors as well. In Mexico, the various chili peppers are used for their flavors and not just their heat, with Mexico using the widest variety of chili peppers. If a savory dish or snack does not contain chili pepper, hot sauce is usually added and chili pepper is often added to fresh fruit and sweets. The importance of the chili pepper goes back to the Mesoamerican period, which it was considered to be as much of a staple as corn and beans. In the 16th century, Bartolomé de las Casas wrote that without chili peppers the indigenous did not think they were eating. Even today, most Mexicans believe that their national identity would be at a loss without it. Many dishes in Mexico are defined by their sauces and the chili peppers those sauces contain, rather than the meat or vegetable that the sauce covers. These dishes include entomatada (in tomato sauce), adobo or adobados, pipians and moles. A hominy soup called pozole is defined as white, green or red depending on the chili pepper sauce used or omitted. Tamales are differentiated by the filling which is defined by the sauce (red, green, chili pepper strips or mole). Dishes without a sauce are nearly inconceivable to eat without a salsa or with fresh or pickled chili peppers. This includes street foods such as tacos, soups, sopes, tlacoyos, gorditas and sincronizadas.For most dishes, it is the variety of chili used that gives it its main flavor.
Red Beans and Rice
Red Beans and rice are a southern staple. Traditionally served on Mondays, this dish is truly beloved and has withstood the test of time. Everyone has their own secrets and tricks to this dish but here is my Backyard take on it.
Here is a great article if you are wondering why this ended up being a day specific meal by the wonderful people at Camellia.
Ingredients
• 2 lb. Camellia red kidney beans
• 1 lb. ham cubes
• 1 stick andouille cubed
• 2 sticks smoked sausage
• 3 med onions
• 2 green bell peppers
• 3 stalks celery
• 1 bunch green onions
• 2 tbs parsley
• 1/2 pack bacon rendered and fat reserved
• 4 cloves garlic
• 2 qt. chicken stock
• Water as needed
• Cajun seasoning
• Black pepper
• Cayenne pepper
• 2 tbs Italian seasoning
Directions
1. Wash beans and soak in water overnight.
2. Small dice vegetables and mince garlic. Cube into 3/4 inch pieces all meats.
3. Brown meat in little oil until brown. Add in trinity and cook until translucent. Add garlic and cook 5 more minutes.
4. Season.
5. Add soaked beans, chicken stock and water to fill pot.
6. Simmer for 3-4 hours until beans are tender. Add water as needed and stir occasionally.
7. On a low heat render down bacon. Have bacon as a snack and reserve fat.
8. Once beans are tender remove 2 spoonsful of beans and place in bacon fat. Smash beans to make a paste. Add to pot. This will help establish ultra-creamy beans.
9. Add in green onions and parsley.
10. Taste for seasoning and adjust.
11. Serve with your favorite side meat. Fresh sausage, gravy steaks , fried fish or if you’re like me, I got to have a breaded pork chop.