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.
Slow Cooker Red Beans and Rice | I Heart Recipes
Hey ya’ll! Here is an awesome recipe for Slow Cooker Red Beans and Rice:
This southern style red beans and rice recipe is slow cooked to perfection. For this recipe I will be using smoked turkey, which is just as delicious as my other recipes where I used smoked pork. This is a delicious dish to serve as a side or main course!
Find the recipe here :
Timestamps for video:
0:15 - Chop the onion.
0:20 - Chop the celery.
0:30 - Open the package of smoked turkey.
0:45 - Add the onion and celery to the slow cooker.
0:50 - Add minced garlic.
0:55 - Sprinkle in the seasoning.
1:05 - Sort and rinse the beans.
1:18 - Add the turkey to the slow cooker.
1:28 - Add the beans to the slow cooker.
1:37 - Add bay leaves.
1:42 - Add water.
1:53 - Remove the thyme leaves from the stem.
2:00 - Add the thyme to the slow cooker.
2:10 - Cover and cook for six hours.
2:24 - Remove the bay leaves.
2:30 - Remove the bones.
2:40 - Give everything a quick stir.
2:44 - Butter a small bowl.
2:54 - Fill the bowl with rice.
3:01 - Dish out the beans.
3:09 - Invert the bowl of rice and empty it into the dish.
3:16 - Dish out more beans around the rice.
3:30 - Top with dried parsley.
Loved this Red Beans and Rice recipe? Here are some more recipes to try:
Southern Red Beans and Rice:
Mixed Beans and Smoked Pork Neck Bones:
Southern Pinto Beans and Ham Hocks Made in the Crock Pot:
Slow Cooked Beans and Smoked Ham Hocks:
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Red Beans and Rice | Louisiana Cajun Style Red Beans and Rice Recipe
Red Beans and Rice | Louisiana Cajun Style Red Beans and Rice Recipe on Cooking With The Cajun ..... In Memory of My Mom and Dad!
Cooking With the Cajun is:
00:00 Red Beans and Rice
0:13 Washing the Red Beans for the Red Beans and Rice Recipe
0:25 Pan frying the sausage
1:38 CLOSEUP View of the Cooked Sausage
2:07 Add the diced ham
2:41 Time to add the Trinity (Onions, Celery, Green Bell Peppers)
3:58 CLOSEUP look at the finished Sausage
4:09 CLOSEUP look at the Red Beans and Rice with all ingredients combined and cooking.
4:57 Red Beans and Rice is brought up to a boil.
5:19 Time to SERVE after simmering for an hour and forty-five minutes.
5:58 HOT Alert
6:18 Thanks for watching
6:57 End Cards
Louisiana Style Red Beans and Rice Recipe with a Cajun accent. Hope you enjoy it.
Let me tell ya a little about Red Beans and Rice. Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not from the Cajuns) traditionally served on Mondays with red beans, vegetables, spices, and pork bones as leftovers from Sunday dinner, cooked together slowly in a pot and served over rice. Some of the meats we used were ham, sausage, and tasso ham. Now if ya visit a local restaurant in New Orleans you might have a choice of meats such as Fried Chicken, Pork Chops, Sausage Links, Grilled Chicken Breast, and a ham bone. Back Pre-Katrina while working for Dixie Mill my co-workers and I would walk down to The Praline Connection for lunch on Mondays and have Red Beans and Rice with Fried Chicken or Grilled Pork Chops. It was really good!
Ingredients:
* 1 to 2 pounds of red beans (Laura Lynn UPC: 0 86854 02117 0)
* 4 Cups cooked Rice Laura Lynn UPC: 0 86854 00472 2
* The Trinity: (Sauce à la Mirepoix which is a buttery, wine laced stock garnished with an aromatic mixture of carrots (Cajuns use Green Bell Peppers (Trinity)), onions, and a bouquet garni.)
* 1/2 cups finely chopped celery (Fresh from Food City in Trenton, Georgia)
* 1/2 cups finely chopped white onions (Fresh from Food City in Trenton, Georgia)
* 1/2 cups finely chopped red onions (Fresh from Food City in Trenton, Georgia)
* 1/2 cups finely chopped bell peppers (Fresh from Food City in Trenton, Georgia)
* 1 clove of chopped Roasted Garlic (Fresh from Food City in Trenton, Georgia (The Cajuns Holy Ghost added to the Trinity))
The Seasoning:
* 2 12oz ham hocks (3 lbs total from Suncrest Farms UPC: 7 06517 00308 3) or (1lb diced Ham)
* 1 lbs Smoked Sausage (2 lbs of Conch Original Smoked Sausage UPC: 0 12176 20010 8)
* 2 Bay leaves (Fresh from Food City in Trenton, Georgia)
* 3 Tbls Paul Prudholme's Pork Magic UPC: 0 47997 12330 5
* 1 Tbls Tabasco Sauce UPC: 0 11210 00001 8
Additional Ingredients:
* 4 Tbls Red Cooking Wine to deglaze (Reese Vintage Cooking Wine UPC: 0 70670 00805 7)
Time: 4 hours cook time
1. Cover beans with water, let stand over night. Drain.
2. Place ham hocks (1lb diced ham = less fat to skim), celery, onions, bell peppers, Bay leaves, and seasoning into large saucepan with 10 cups water. —(if other meats then cook them at this time)
3. Cover and bring to boil. Simmer until meat is fork tender, about an hour after boiling starts, stir occasionally.
4. Remove ham hocks from pan, set aside, skim fat from pan, discard. (I used 1lb diced ham)
5. Remove a significant fraction of liquid from pan, add drained beans, add back just enough liquid to cover beans. Simmer beans until they just begin to break up and liquid starts to become creamy, about 45 minutes. Stir frequently. Add back liquid as needed to keep beans covered.
6. If beans begin to scorch, do not stir, transfer mixture to another pan without scraping scorched beans into new pot.
7. Add ham hocks, cook 45 minutes more, SERVE IMMEDIATELY (I did not use the Ham hocks this time)
Cooking With The Cajun
© 2021 Cooking With The Cajun, All Rights Reserved
Contact: CookingWithTheCajun@Gmail.com
Thanks for your support,
The Cajun
Cooking With The Cajun
Chattanooga, TN, & NW Georgia, USA
#RedBeansandRice #CookingWithTheCajun #NewOrleansStyleRedBeansandRice
How To Make The Perfect Spanish RICE AND BEANS
Rich and flavorful Spanish rice and beans, the perfect weeknight dinner for vegetarians & vegans alike. Also, a tasty side dish for meat-eaters or pescetarians! Easy to make in one pot, with all the aspects of a supreme comfort food. This recipe is naturally gluten-free, dairy-free, and a great source of complete proteins. ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
1 tbsp oil use veggie broth if you avoid oil
1 medium onion diced
1 medium red bell pepper chopped
3-4 garlic cloves minced
1 tsp ground cumin
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp smoked paprika
Pinch of red pepper flakes
Salt & black pepper to taste
1 1/2 cups (300 g) white rice uncooked
1 1/4 cups (300 ml) vegetable broth or more, depending on rice variety
1 1/4 cups (300 g) salsa
One 15 oz can (270 g) kidney beans drained and rinsed
1/2 cup (65 g) green olives halved (optional)
Fresh herbs to garnish, e.g. cilantro or parsley
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How to make puerto Rican red beans
Ingredients
1 can red kidney beans
2 tablespoon of sofrito
1 packet of Sazon
1/2 teaspoon of Adobo
2 tablespoons of green Olives
1 Potato
1/4 teaspoon of Black pepper
1 can of Tomato sauce
1 Chicken broth cube
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The Best Mexican Rice and Beans You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make rich, creamy, and flavorful rice and beans–a classic Mexican side dish.
Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: JC Scruggs; Micah Phillips
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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