VEGAN RED BEANS AND RICE | Katie Makes It Vegan
Hey y'all! This recipe is perfect for the winter! Actually nah, it's perfect for any time ???? Let me know what you think!
Link to the detailed recipe:
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The Creamy Red Beans And Rice Recipe You'll Crave
Red Beans and Rice is one of the most popular soul food recipes in the US. In this video, we're going to show you how to make this delicious dish using the best ingredients!
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Measurement Used
1 pound Red beans
13 oz Andouille Sausage
1 tablespoon Butter
1 Onion diced
3/4 cup Celery Ribs diced
1/2 of Green Bell Pepper diced
2 tablespoon Olive Oil
1/2 pound Smoked Meats (Turkey Legs, Neck Bones, Ham hocks, smoke precooked ribs)
6 to 8 cups Chicken Broth
2 Bay Leaves
1 teaspoon Thyme
1/4 cup Green Onion
1 to 2 tablespoon Cajun Seasoning
1/8 teaspoon Cayenne Pepper
1/2 teaspoon Smoked Paprika
1 teaspoon Oregano
6 to 8 Garlic Cloves minced
Salta & Pepper to taste
Vegan Red Beans & Rice
VEGAN RED BEANS & RICE | Did you know; it’s New Orleans tradition to eat Red Beans & Rice on Monday ⚜️ This is my favorite recipe for this delicious staple! Recipe is in my cookbook, and on my blog (where there are also instructions to make it in the Instant Pot). Enjoy!!
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Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
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.