How To make Gf Red Beans & Rice with Cilantro
2 c Cooked red/blk kidney beans
2 c Cooked rice, white or brown
4 Green onions, thinly sliced
2 Stalks celery, thinly sliced
1 sm Red sweet pepper diced
1/4 c Canola oil
1/4 c Lime juice
1 tb White vinegar
1/4 c Fresh cilantro, fine chopped
Or 1 tbsp. dried cilantro 1 ts Chili powder
1 ts Ground cumin
1 ts Granulated sugar
1/2 ts Salt
1/4 ts Freshly ground black pepper
In salad bowl combine beans, rice, onion, celery and red sweet pepper. In jar with tight-fitting lid, shake together oil and remaining ingredients. Pour over bean mixture, toss lightly to thoroughly coat. Cover and refrigerate at least 3 hours or up to 3 days, stirring occasionally. 1/8 recipe = 194 calories, 1 1/2 starch + 1 1/2 fats + 1 Extra choice
7 grams total fat, 5 grams protein, 27 grams carbohydrate, 111 mg
sodium, 279 mg potassium. Good Vitamin C, High Fibre. Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 $18.95 Shared but not tested by Elizabeth Rodier March 1994 ISBN 0-9695688-1-9 Published in co-operation with Canadian Celiac Assoc.
and Sponsored by the Ontario Coloured Bean Growers Assoc.
How To make Gf Red Beans & Rice with Cilantro's Videos
The JAMAICAN recipe from MOM’S KITCHEN that You’ll LOVE
If you've never had curry before, then you will want to make this one for sure! It comes right from my mom's kitchen and you won't believe how much flavor you can get in a one pot dish!
This Vegan Jamaican Lentil Curry will be an absolute must on your menu rotation from here on out!
Give it a try and let me know what you think!
★Recipe ★
???? Jamaican Lentil Curry:
???? Serve with Jamaican Rice and Peas:
Timestamps:
00:00 How to Make Vegan Jamaican Lentil Curry
3:58 Vegan Jamaican Lentil Curry finished
4:07 My background
4:44 Difference in Jamaican and Indian curry dishes
6:10 Tip for toasting spices
7:00 Swapping lentils
7:30 Why use scotch bonnet and why keep it whole
8:13 swapping coconut milk
8:58 secret ingredient
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Red Beans and Rice Vegan
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How to make Cajun red beans & rice; From a can
Enjoy the delicious taste of genuine Cajun red beans and rice with sausage without spending hours in the kitchen. This is a simple yet delicious and inexpensive recipe using canned red beans. The ingredients are: 4 cans red neans with liquid, 1 cup water or chicken broth, 1/2 to 1lb smoked sausage,, can use Turkey, 3 strips cut up bacon, 1 chopped onion, 1/2 -1 chopped bell pepper, can add other peppers and celery, 2 tbs chopped garlic, 1 tsp each:Tony Chachere creole seasoning, sweet basil or regular basil, Sazon Goya con safran, 3 bay leaves. Taste as you go and add more liquid 8f you want thinner consistency. Add three tbs butter ant end and don't forget to crush beans before cooking for a creamier texture. See video for exact directions. Serve over rice or perhaps tortilla chips with grated cheese and sour cream. Enjoy.
Popeyes Red Beans and Rice
Chef Frank shows you how to make Popeyes Red Beans and Rice and helps a viewer with a personal problem.
Ingredients
2...15.5oz cans of red beans
3/4 cup chopped onions
1 TBSP minced garlic
1 cup water
3 TBSP bacon fat
1 1/2 tsp salt
1 tsp garlic powder
1 tsp onion
1/2 tsp black pepper
1 tsp cayenne
1 1/2 cups cooked white rice
1TBSP liquid smoke
1 TBSP sliced scallions (optional) as garnish
RECIPE
1. Chop 3/4 cup yellow onion
2. Mince 1 tablespoon fresh garlic
3. Rinse off the beans
4. Put half of your beans in a blender or food processor with One cup of water and purée.
5. Sauté the onions and garlic in the bacon fat until tender.
6. Add the remaining whole beans as well as the bean purée.
7. Add all the dry spices.
8. Add the liquid smoke and simmer for 20 minutes.
9. If the bean mixture is a little too thick add a bit of water. Refer to the video for the proper consistency.
10. Add the beans to the cooked rice and that’s it.
11. Garnish with sliced scallions (optional)
One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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Puerto Rican Arroz Con Gandules | Perfect every time | Mari's Cooking
Let’s make the national dish of Puerto Rico - arroz con gandules!
Ingredients:
•2 cups medium or long grain rice (washed n rinsed well)
•2-3 tbsps oil
•2 oz cooking ham
•1 tbsp pimientos
•1tbsp spanish olives
•2oz sofrito (my recipe linked below!)
•1/4 cup tomato sauce
•1 packet sazón
•1 packet pork sazón (optional)
•1 bay leaf
•1tsp garlic powder
•1/2 tsp black pepper
•1/2tsp - 1 tsp salt
•1 can gandules (pois congo/gungo peas/pigeon peas)
• about 1.5 cups water (maybe a bit less) + the liquid from the can of gandules
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WATCH MORE MARI'S COOKING:
How to Make Authentic Puerto Rican White Rice:
How to Make Authentic Puerto Rican Beans:
How to Make & Store Authentic Puerto Rican Sofrito:
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