GRAINS AND BEANS
A play on Southern red beans and rice, this is a spicy, filling and highly nutritious dish. To make this meat-free, leave out the bacon, or substitute sliced mushrooms fried in olive oil for depth of flavor. But do use the hot sauce, preferably one with a vinegar bite to brighten up the dense heartiness of beans and grains.
Provided by Melissa Clark
Categories dinner, lunch, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock.
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons bacon grease in skillet.
- Add onion, pepper, celery and 1/2 teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant.
- Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, 10 to 20 minutes, adding some reserved chicken stock from the grains or water if pan looks dry.
- Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side.
Nutrition Facts : @context http, Calories 764, UnsaturatedFat 9 grams, Carbohydrate 117 grams, Fat 15 grams, Fiber 26 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 634 milligrams, Sugar 7 grams, TransFat 0 grams
MY MOM'S FAVORITE RICE AND BEANS
This is a classic, nutritious dish that's full of flavor, which makes it the perfect comfort food. It's fantastic as a side, and even better as a main course.
Provided by Katherine D'Costa
Categories Grains
Time 8h55m
Number Of Ingredients 14
Steps:
- Clean and rinse dried kidney beans, removing any debris.
- Soak in 4 quarts warm water for at least 8 hours before cooking.
- Reserve 11 cups of the water for cooking, and discard the rest. Rinse and drain beans, and set aside.
- Add the onion, bell pepper, tomato, garlic, and 1 tablespoon vegetable oil to a medium-sized saute pan, and place over medium heat. Saute for 4 minutes, stirring constantly.
- Add 1 cup reserved water, bouillon cube, smoked paprika, ground cumin, and black pepper.
- Simmer for 5 minutes, stirring occasionally. Remove from heat and set pan aside for 2 minutes.
- In either a stove-top or electric pressure cooker, add drained beans and 6 cups reserved water.
- Transfer vegetable mixture to pressure cooker. Stir. Secure lid and cook for 20 minutes. Allow pressure to release naturally.
- Meanwhile, coat a large, heavy pot with remaining vegetable oil and place over medium heat. Add rice and salt.
- Saute rice for 2 minutes until slightly toasted, then add 4 cups water and mix well. When water starts to gently boil, cover and reduce heat to medium-low. Cook for 20 minutes.
- Uncover rice and fluff thoroughly with a fork.
- Fold rice and beans together in the pot or in a large bowl, using a rubber spatula.
- Sprinkle cilantro on top and serve.
Nutrition Facts : ServingSize 1 dinner portion, Calories 409 calories, Sugar 2.6 g, Sodium 422.7 mg, Fat 4.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 75.4 g, Fiber 10.3 g, Protein 16.9 g, Cholesterol 0.1 mg
VEGAN CHEESY BEANS AND GRAINS
The cheese sauce is from vegancoach.com. I added the beans and grains to it for a surprisingly good dinner. I'm not vegan, but this looked good--and it was. It's not just like regular cheese because it isn't regular cheese...but it's creamy, flavorful, delicious and sure has a lot of nutrition. If you're using canned beans, you can omit the salt in the sauce. Of course, you can swap out the grains for others (such as brown rice), or use all of one. Just keep the proportions the same. This can be a main dish or a side.
Provided by Jujubegirl
Categories Grains
Time 40m
Yield 2/3 cup, 7 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and toast your quinoa. Add 2 cups of water to the skillet where the quinoa is toasting, and add the barley and bulgar. Cover and simmer on low approximately 30 minutes, or until grains are done to desired texture (I like mine just a touch al dente for this recipe).
- While grains are cooking, puree cheese ingredients until smooth.
- Add cheese to skillet of grains, add beans, mix well. Serve!
Nutrition Facts : Calories 273.3, Fat 4.3, SaturatedFat 0.7, Sodium 305.3, Carbohydrate 44.5, Fiber 13.9, Sugar 1.2, Protein 18.5
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