Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Creamy Black Bean, Corn & Chorizo Soup.avi
RWOP Season Two, Week Three, Entrees with Cooking Cream, Entry 3
Black Bean & Roasted Corn Chowder
This Black Bean and Roasted Corn Chowder starts on your grill and finishes in your soup bowl! Get the full recipe from Platter Talk:
Ndengu ???????? || Aguoth ???????? || Mung Beans Stew
Ndengu ???????? || Aguoth ???????? || Mung Beans Stew
Ndengu is a mung bean stew. It is called Aguoth in my language.
INGREDIENTS LIST:
2 cups mung beans
1 small onions
1 tomato
2 tablespoons veg stock powder,
1 teaspoon cumin powder
1 tablespoon garlic paste
Canola oil
Salt to taste
Black pepper to taste
HOW MY FAMILY & I EAT THIS: This stew can be served with bread, rice or chapati.
CHECK OUT MORE OF MY RECIPES:
Githeri ???????? || Belila/balela ???????? || Maize/corn & Beans Recipe
Janjaro ???????? || Maharagwe ???????? || South Sudanese Beans Stew
Sheiya || The Simplest Sudanese/South Sudanese Pan Fried Beef || Beef Wet Fry
Sukuma Wiki || Chinese Brocolli
Mahshi || Sudanese Stuffed Capsicums
Lamb & Potato Stew || Nyama na Viazi ||Recipe Update
HOW TO MAKE SOFT KENYAN CHAPATIS || CHAPO LAINI
Lamb, Spinach & Couscous
CHICKEN DAMA WITH POTATOES || CHICKEN & POTATOES STEW
Chicken, Vegetables & Pasta
Mandazi || Legemat || Dabo || Zero Egg Recipe
Boneless Chicken Dama || Chicken Curry || Chicken Stew ????????????
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Corn & Sweet Potato Chowder
A chunky blend of harvest ingredients make up a special mid-week soup or Thanksgiving dinner.
Black Bean, Corn & Shrimp Chowder/ Homemade Sausage - Saturday in the Kitchen
Black Bean, Corn & Shrimp Chowder/ Homemade Sausage - Saturday in the Kitchen
SHARE Black Bean, Corn & Shrimp Chowder/ Homemade Sausage - Saturday in the Kitchen:
Black Bean, Corn and Shrimp Chowder
1 T EVOO 1c chopped onion 1 c red, yellow, green peppers
2 minced cloves of garlic 3 c chicken stock 1 sweet potato diced 3 c corn kernels
2 can black beans, drained 1 small jar pimentos, drained and chopped 1/2 c half & half
salt, pepper to taste 1 T cornstarch 1 pound shrimp 1 T cilantro chopped
shredded Mexican cheese
Healthy Breakfast Sausage
2 lbs ground turkey 2 to 3 t poultry seasoning 1/4 t thyme 4 T unsweetened applesauce 1/2 t onion and garlic powder or to taste pinch of allspice
1 t black pepper pinch of red pepper (optional) 1/4 t smoky paprika
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