How To make Red Beans& Rice (Usa Rice)
2 ts Vegetable oil
4 oz Low-salt diced ham
-- (optional) 1 c Diced onion
1/2 c Diced green bell pepper
1/2 c Diced celery
2 ts Minced garlic
1 t -Minced jalapeno pepper
-OR up to... 3 ts Minced jalapeno pepper
8 oz Canned red kidney beans
-- rinsed and drained 1/2 c Tomato juice
-OR- mixed vegetable juice 1/2 ts Dried oregano
2 c Cooked white rice -- hot
2 tb Chopped scallions
2 tb Minced parsley
"A lightening-quick version of the classic, this cooks in the time it takes to boil the rice. Hot sauce, please?" In a medium nonstick skillet, heat oil over medium heat; add ham (if using), onion, bell pepper, celery, garlic and jalapeno pepper. Cook, stirring constantly, until vegetables are soft, about 5 minutes. Add beans, tomato juice, oregano and 1/4 cup of water. Bring to a boil; reduce heat to low and simmer uncovered for 10 minutes. Spoon bean mixture over hot cooked rice, sprinkle with scallions and parsley to garnish, and serve. Each serving (generous 1/2 cup bean mixture with ham and 1/2 cup rice) provides: * 1/2 FA, 1-1/4 V, 2 P, 1 B Per serving (with ham): * 281 cal, 14 g pro, 47 g car * 4 g fat: 2 g poly, 1 g mono, 1 g sat * 480 mg sod, 14 mg chol
Each serving (1/2 cup) without ham provides: * 1/2 FA, 1-1/4 V, 1 P, 1 B
Per serving (without ham): * 250 cal, 9 g pro, 46 g car * 3 g fat: 2 g poly, 1 g mono, 0 g sat * 247 mg sod, 0 mg chol Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
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Making Louisiana Style Red Beans & Rice | #shorts
Red Beans & Rice Recipe - The Vegan Zombie
In this video Jon makes a great dish for Fall, vegan red beans and rice. Yum!. Stay tuned to the very end for a message from Jon.
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How To Make Red Beans And Rice: Cajun Red Beans & Rice Recipe
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Red beans and rice recipe
Place one bag of red kidney beans in a large size bowl
Remove the rotten/bad beans
Cover the beans in water and allow them to sit for at least 4 hrs
Chop up 2 stalks of celery, 1/2 green bell pepper, 1 onion, and 3 scallions
Chop up 2-3 smoked sausages or (andouille sausage)
Place a pot of medium heat and add 3 tbs of butter
Add your chopped vegetables and sausages to the pot
Add 1 tbs of minced garlic
Stir and allow the sausage and veggies to brown (it should take about 10 mins)
Once they are browned add 6 cups chicken broth. If you don't have any broth left over add water
Rinse and drain your red beans and add them to the pot along with 1 ham hock
Add your season: 4 tbs of creole season, 2 tsp of parsley, 1 tsp of Cajun season,1 tsp of black pepper, 2 bouillon cubes and 2 bay leafs
Stir in well and cover with a top
Allow the beans to simmer for approximately 2 1/2 hours or until as soft as you like them
Taste them once done and add additional season if you need too
Poor them over some boiled white rice
Red Beans and rice recipe
RED BEANS AND RICE | recipe in description
Ingredients
16oz(1lb) of Red beans
1 pack of sausage (I used smoked sausage you can use what you like)
2 Celery stalks
1 Onions
1 green pepper
4 cups of chicken broth
4 cups of water
Seasoning
Lawrys seasoned salt
Tony's creole seasoning
garlic
onion
pepper
Recipe
first you going to cook your sausage then your going to remove the sausage form the pot and add veggies in the same pot. Your going to saute your veggies for 3-5 minutes then add your sausage back in. Next your going to add your beans, chicken broth and water. bring to a boil then cover on low for 1 hour. Next your going to take some of the beans out enough to cover the bottom of a bowl, then your going to mash them up really good then add them back to the pot then stir them in really good. cover and cook for another two hours stirring occasionally then. taste to make sure your are ok with the seasoning then your done. you can serve over rice if you choose.
ENJOY!!!!!!!!!!!
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Red Beans & Rice: The Roots | Behind the Recipe with Millie Peartree
RED BEANS AND RICE:
In Season 1, Episode 2 of Food52’s Behind the Recipe, Millie Peartree talks with food historian, Maricel, to learn the cross-cultural history of a dish that we know and love as a hallmark of Louisiana Creole cuisine- red beans and rice.
CHAPTERS:
00:00 - Introduction
00:40 - Browning the Sausage
01:43 - History with Maricel
03:00 - Building the Beans
04:27 - History with Maricel
05:44 - Mashing the Beans
06:32 - History with Maricel
07:33 - Finishing Touches
08:40 - Taste Test!
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Food52 x Staub Round Cocotte:
MORE ABOUT BEHIND THE RECIPE:
Inspired by her upbringing in the American South, Chef Millie Peartree shares the recipes that she most loves to make, along with the rich and fascinating history behind them.
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