RED BEANS AND RICE WITH GARLIC
I got this recipe from Good Housekeeping Magazine. It was a "Celeb Dish" recipe attributed to Alec Baldwin. I have not tried it yet, but it sounds good!
Provided by Mrs. Hughes
Categories White Rice
Time 11h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, place beans and enough water to cover by 2 inches.
- Cover and socak for 8 hours.
- Drain beans; transfer to 7-quart sacuepot.
- Add enough water to cover by 2 inches.
- Heat to boiling on high.
- Reduce heat to medium-low; simmer 1 1/2 to 2 hours or until beans are tender.
- Set sieve over large bowl.
- Into sieve, drain beans; reserve liquid.
- In same saucepot, heat oil on medijm-high.
- Add 2 cloves garlic and cook 3 minutes; finely chop remaining garlic and reserve.
- To saucepot, add sun-dried tomatoes, onion, paprika, ground red pepper, and beans.
- Cook 3 minutes, stirring gently.
- Add 4 cups reserved liquid and chopped garlic; heat to boiling.
- Stir rice into bean mixture.
- Cover and cook on low 25 to 30 minutes or until rice is cooked through, stirring occasionally.
- Season with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper.
Nutrition Facts : Calories 279.6, Fat 7.7, SaturatedFat 1, Sodium 731.4, Carbohydrate 46.7, Fiber 2.5, Sugar 3.1, Protein 7.6
RICE AND RED BEANS WITH COCONUT MILK, CHILE AND GARLIC
Here's an incredibly easy one-pot vegan dish you can put together on a weeknight. For extra oomph, add more jalapeños and garlic, and don't forget to season with salt and pepper as you go. Black, or "forbidden", rice was used in the photo, but you can also use brown.
Provided by Mark Bittman
Categories beans, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Put oil in a large ovenproof pot over medium heat. A minute later, add onion, bell pepper, chile and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add beans and enough water to barely cover. Bring to a boil, then turn off heat. Use an immersion blender or a potato masher to semipurée beans in pot (leave at least half unpuréed).
- Stir in rice, coconut milk, 1/2 cup water, thyme and a good amount of salt and pepper. (If you don't want a crust to develop, cover pot.) Bake until liquid is absorbed and rice is tender, 20 to 30 minutes. Taste and adjust seasoning, then sprinkle with parsley or cilantro and serve.
Nutrition Facts : @context http, Calories 556, UnsaturatedFat 5 grams, Carbohydrate 79 grams, Fat 20 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 14 grams, Sodium 516 milligrams, Sugar 3 grams
RED BEANS AND RICE
Steps:
- Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.
- Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.
- Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.
ALEC BALDWIN'S RED BEANS WITH GARLIC
Make and share this Alec Baldwin's Red Beans With Garlic recipe from Food.com.
Provided by internetnut
Categories Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, place beans and enough water to cover by 2"-inches. Cover and soak 8 hours.
- Drain beans; transfer to 7-quart saucepot. Add enough water to cover by 2"-inches. Heat to boiling on high. Reduce heat to medium-low; simmer 1 1/2 to 2 hours or until beans are tender. Set sieve over large bowl. Into sieve, drain beans; reserve liquid.
- In same saucepot, heat oil on medium-high. Add 2 cloves garlic and cook 3 minutes; finely chop remaining garlic and reserve. To saucepot, add sun-dried tomatoes, onion, paprika, ground red pepper, and beans. Cook 3 minutes, stirring gently. Add 4 cups reserved liquid and chopped garlic; heat to boiling.
Nutrition Facts : Calories 335.7, Fat 7.9, SaturatedFat 1.1, Sodium 156.4, Carbohydrate 59.2, Fiber 3.2, Sugar 3.5, Protein 10
STRING BEANS WITH GARLIC
Steps:
- Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
- Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.
SAUTEED GARLIC SCAPES (OR GREEN BEANS)WITH RED PEPPER & ALMONDS
Make and share this Sauteed Garlic Scapes (Or Green Beans)With Red Pepper & Almonds recipe from Food.com.
Provided by CountryLady
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cover& cook scapes in a pot of boiling salted water until tender-crisp, about 2 minutes.
- Drain& chill under cold water, then drain well& pat dry.
- Heat oil in a large nonstick skillet over medium heat; cook scapes, peppers& seasoning, stirring occasionally, until softened- about 4 minutes.
- Stir in almonds.
Nutrition Facts : Calories 87.7, Fat 7.9, SaturatedFat 0.8, Sodium 146.3, Carbohydrate 3.2, Fiber 1.5, Sugar 1.1, Protein 2.1
GREEN BEANS WITH GINGER AND GARLIC
Here is a recipe for fresh green beans, boiled just until barely tender and bright green, then tossed in a pan with minced garlic and ginger. The beans can be cooked a day ahead, leaving nothing more to do before the meal than to assemble everything over high heat.
Provided by Julia Moskin
Categories easy, quick, side dish
Time 20m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
- When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 285 milligrams, Sugar 4 grams, TransFat 0 grams
RED BEANS AND RICE - ALTON BROWN
From "Good Eats," episode "American Classics III". Use recipe #337996 to make this. If you don't have time to make your own pickled pork, you can use unsmoked slab bacon, cut into chunks.
Provided by DrGaellon
Categories Long Grain Rice
Time 2h56m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Place a 7 quart cast iron Dutch oven over medium-high heat. Add oil and heat until shimmering. Add onion, bell pepper and celery. Sprinkle with salt and pepper. Cook, stirring frequently, until onion and celery are soft and translucent, 6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne pepper, hot sauce and beans. Add water. Turn up to high and heat until boiling, stirring occasionally, 6-8 minutes.
- Reduce heat to maintain a strong simmer. Cover tightly and cook 90 minutes, stirring every 30 minutes. Remove the lid and cook, uncovered, 30-40 minutes longer, maintaining a strong simmer. If you want your sauce a bit thicker and more gravy-like, use a potato masher to crush some of the beans. Remove bay leaves.
- Bring 3 cups water to a full rolling boil. Meanwhile, in a medium saucepan, melt butter over high heat. When foaming subsides and butter begins to brown, add rice and salt. Saute until rice turns opaque and slightly tan. Add boiling water all at once - be very careful! Cover tightly, reduce to simmer and cook 17-20 minutes, until fully cooked. If you prefer your rice dry and fluffy, let stand off heat, uncovered, 5 minutes before serving. Serve beans over rice.
Nutrition Facts : Calories 519.9, Fat 11.8, SaturatedFat 3.7, Cholesterol 42.3, Sodium 616.4, Carbohydrate 74.7, Fiber 11.4, Sugar 3.3, Protein 29.6
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