Cannellini Rice Food

HOPPIN' JASON: CANNELLINI AND RICE WITH ANDOUILLE SAUSAGE

Hoppin' Jason: Cannellini and Rice with Andouille Sausage image

Provided by Sunny Anderson

Time 13h50m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 pound slab bacon, cut into 1/4-inch chunks
6 ounces andouille sausage, sliced into 1/2-inch disks
1 small onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
Kosher salt
6 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 pound dry white cannellini beans, soaked overnight in water
6 cups low-sodium chicken stock
2 cups long grain white rice
1/4 cup chopped fresh parsley, for serving

Steps:

In a large pot, heat the oil and bacon over medium heat. When the bacon starts to render its fat, add the sausage and cook until the bacon crisps up and the sausage turns golden, about 10 minutes. Remove bacon and sausage to a bowl with a slotted spoon.
To the pan, add the onions, celery, and bell pepper. Season with a pinch of salt. Saute until tender, then add the garlic, oregano, white pepper and cayenne pepper. Stir and cook until garlic is tender and pot is fragrant.
Drain and add the soaked beans. Stir to coat the beans, then add the chicken stock, raise the heat and bring to a boil. Cover and reduce to a simmer, cook for 30 to 40 minutes, or until beans are al dente. Add the bacon, and sausage back into the pot along with the rice. Cook 30 minutes more or until rice is tender and the liquid has absorbed. Stir in chopped fresh parsley just before serving. Season to taste.

TOMATO RICE SOUP WITH GARLIC AND CANNELLINI BEANS

Tomato Rice Soup With Garlic and Cannellini Beans image

This is an adaptation from a delicious soup from Veganomicon. Their soup uses olive oil instead of butter and has no cauliflower. They also use roasted garlic. Both versions are delicious, filling and quick to make.

Provided by Aioli_Queen

Categories Beans

Time 45m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1 medium onion, finely diced
2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
2 teaspoons salt
2 bay leaves
1 cup long grain rice (brown or Basmati)
1 (28 ounce) can crushed tomatoes
2 (15 ounce) cans diced tomatoes
7 cups water or 7 cups broth
2 cups cauliflower florets
1 (15 ounce) can cannellini beans, drained and rinsed
6 fresh garlic cloves, diced

Steps:

Melt the butter in a stock pot over medium head and add the onion. Saute for about 5 minutes and then add the herbs, salt, bay leaves and rice. Saute for 2 minutes.
Add the tomatoes and water and bring to a boil. Lower the heat to a simmer and simmer for about 20 minutes, stirring occasionally.
After 20 minutes add the cauliflower and cook until just tender, about 5 minutes.
Add the beans and the garlic and continue cooking for about 5-8 minutes or until the cauliflower is tender and the garlic has lost its rawness.
Serve with a grilled cheese sandwich for a special treat:-).

Nutrition Facts : Calories 192.7, Fat 1.8, SaturatedFat 0.9, Cholesterol 3, Sodium 841.6, Carbohydrate 38.8, Fiber 6, Sugar 7.2, Protein 7.4

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