CLASSIC BLACK BEANS AND RICE
This is a typical dish served in Cuba or Puerto Rico, each country has their own method of preparation. You can flavor this dish with meat, but I left it out as I serve it as a side dish with my meats. It is an easy and healthy short cut and takes about 30 minutes to cook.
Provided by Dawn399
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
- Sauté until tender@8-10 minutes.
- Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
- Serve over white rice.
- I like to mash a few of the beans with the back of a spoon to flavor the sauce.
- Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.
BLACK BEANS AND RICE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Bring 2 quarts water to a boil in a large saucepan. Add salt and beans. Allow beans to re-hydrate by boiling for 15 minutes, skimming off "scum" from surface of water, and allowing it to sit, covered, for 1 hour.
- Heat oil in a separate pot, and saute onion until it begins to turn translucent. Add 6 cups of water to this pot, and then add rice, allowing to simmer until water is absorbed and rice is soft, about 20 minutes. Stir okra into pot of rice to warm okra. Gently mix rice and okra with beans and tomatoes in a bowl and serve.
RED BEANS AND RICE
Provided by Emeril Lagasse
Categories main-dish
Time 2h50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
- In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
- Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
- Serve over rice and garnish with green onions.
BLACK AND RED FIESTA BEANS WITH RICE
This is low fat with tons of flavor and fiber. A quick, easy weeknight meal. Serve with corn chips and a green salad. From Quick Fix Meals with Robin Miller on foodnetwork.com.
Provided by KelBel
Categories Brown Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice according to package directions.
- Meanwhile, combine remaining ingredients in a large saucepan and set pan over medium-high heat.
- Bring to a simmer. Fold in rice and season to taste with salt and black pepper.
Nutrition Facts : Calories 479.1, Fat 3.1, SaturatedFat 0.5, Sodium 816.8, Carbohydrate 96.3, Fiber 17, Sugar 9.5, Protein 20.4
RED BEANS AND RICE
Provided by Food Network
Categories main-dish
Time P1DT3h45m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Put the beans in a large bowl and add enough stock to cover by about 1 inch. Cover and refrigerate for 24 hours. (Water is not recommended for soaking the beans as it adds nothing to the flavor and does not soften the beans quite as well as stock does.)
- Add 1 tablespoon of the vegetable oil to a large saute pan over medium heat. Add the onions and cook until translucent, 2 to 3 minutes. Then add the celery and bell peppers, and cook until softened, slightly brown and giving off a pleasant aroma, about 3 minutes. Then add the seasoning meats and chopped garlic, and cook until browned, 4 to 5 minutes. Divide in half and reserve.
- Remove the beans from the refrigerator (they will have expanded nicely and their skins should be bursting by now). Add the beans and soaking liquid to a large stockpot, and add additional stock to cover the beans by several inches.
- Set the stockpot on the stove, bring it to a slight boil and reduce to a heavy simmer. Stirring vigorously, add the liquid smoke, Worcestershire sauce, granulated garlic, granulated onion, black pepper, brown sugar if using, bay leaves and half of the seasoning meat mixture. Simmer for 2 1/2 to 3 hours. (To get "New Orleans cream-style" beans, which are preferable, you can continue to simmer until the beans break down, about 1 hour more.) Season with salt, remove from the heat and let cool in the stockpot to room temperature. Refrigerate overnight. (The beans can be eaten after seasoning with salt, but refrigerating them overnight improves the flavor of the dish.)
- Remove the stockpot from the refrigerator and gently reheat on the stove, stirring in 1/2 cup stock to loosen up the coagulated bean mixture. When the beans reach a boil, reduce to a heavy simmer, stirring frequently as to not let the beans at the bottom of the pot burn. Taste and adjust the seasoning as desired.
- Heat the remaining 1 tablespoon vegetable oil in a small saute pan over medium heat. Add the andouille sausage and cook until brown on both sides, about 1 minute per side.
- Bring 3 cups water to a boil in a small stockpot. Add the rice, bring it back to a boil and cook for 3 minutes. Cover the stockpot, remove from the heat and let steam for 15 minutes. Remove the lid and transfer the rice to a small baking sheet to cool slightly.
- Reheat the remaining seasoning meat mixture. Divide the seasoning meat mixture, beans and andouille sausage among bowls, top with a scoop of rice, and sprinkle with the green onions and parsley. Serve with hot sauce and mustard.
BLACK AND RED FIESTA BEANS WITH RICE
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook rice according to package directions. Meanwhile, combine remaining ingredients in a large saucepan and set pan over medium-high heat. Bring to a simmer. Simmer until rice is cooked. Fold in rice and season to taste with salt and black pepper.
RED & BLACK BEANS AND RICE
Make and share this Red & Black Beans And Rice recipe from Food.com.
Provided by HollyLQuinn
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- *note:If you or your family are sensitive to MSG, don't use Sazon!
- You can substitute 1 tsp ground cumin, plus some garlic salt, if needed.
- In a large saucepan, heat olive oil over medium heat.
- Sauté onion and pepper until onion starts to look translucent.
- Add garlic and tomato.
- Stir in both cans of beans and heat to just boiling.
- Reduce heat and simmer for 15 minutes.
- Stir in Sazon (or alternate seasoning).
- Serve over rice.
Nutrition Facts : Calories 55.2, Fat 4.6, SaturatedFat 0.6, Sodium 67.3, Carbohydrate 3.6, Fiber 0.8, Sugar 1.6, Protein 0.5
EASY BLACK BEANS AND RICE
Black Beans and Rice is the perfect family side dish. It's fast and affordable, and everyone loves the taste. A black bean and rice dish is more than satisfying, too--it's packed with protein for a healthy meal. Our recipe for rice and beans can't be easier. You make it with GOYA® Canned Beans, so you won't mind when your family requests it again and again.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo.
- Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.
BLACK BEANS AND RICE
There's a lot of beans and rice recipes already here, but it seems I can't get enough of them. This one comes from Real Simple magazine, and it's different than the types I normally make since it doesn't have tomatoes, and it is also a mild-flavored dish.
Provided by Vino Girl
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine water with 1 tsp salt and 1 1/2 tsp olive oil in a medium saucepan; bring to a boil.
- Stir in rice, cover, reduce heat to low, and cook for 20 minutes or until tender.
- In a large saucepan, heat the rest of the olive oil over medium heat; saute onion, bell pepper and garlic about 5 minutes or until softened.
- Add beans, broth, vinegar, bay leaves, black pepper, cumin, and the rest of the salt; cover and bring to a boil.
- Reduce heat to low and simmer for 10 minutes; remove bay leaves.
- Serve beans over the rice and top with scallions.
- Serves 4 as a main dish, 6-8 as a side.
Nutrition Facts : Calories 649.6, Fat 10.1, SaturatedFat 1.6, Sodium 891.3, Carbohydrate 118.4, Fiber 16.6, Sugar 3.5, Protein 21.5
BLACK BEANS & RICE
A simple two-ingredient side to serve with all manner of mains - try it with barbecued meat or vegetarian salads
Provided by Jennifer Joyce
Categories Side dish
Time 15m
Number Of Ingredients 2
Steps:
- Put the rice in a large saucepan with a fitted lid. Cover with plenty of water and boil until al dente, about 8 mins. Drain and put back in the pan. Add the beans and stir through. Put the lid on and warm through for 5 mins before serving.
Nutrition Facts : Calories 222 calories, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
WEEKDAY BLACK BEANS AND RICE
My family loves this recipe and it's so easy to throw together after work. It's pretty spicy, how spicy depends on the andouille sausage that you use, mine was quite hot and so the resulting dish was spicy hot, but good. I reduced the amount of red pepper flakes to appease my family's preference. This will make your house smell as if you've been cooking, rather than out working, all day! I found this in the Chicago Tribune, the author, Donna Pierce, re-worked her Grandma's recipe to make it after-work friendly.
Provided by Hey Jude
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a Dutch oven over medium heat; add sausage; cook until just beginning to brown, about 3 minutes.
- Add celery and onion; cook until softened, about 3 minutes.
- Add garlic; cook until softened, 1 minute.
- Stir in beans, beef broth, chicken broth, thyme, red pepper flakes, bay leaf, mace, salt and black pepper to taste; increase heat to medium-high, heat just to a boil then reduce heat to a simmer; cook until flavors come together, about 20 minutes.
- Stir in cilantro and green onions and serve over rice.
BLACK BEANS AND RICE
This is an excellent side dish, especially with grilled chicken. I don't remember where I got the recipe, but it has been an almost weekly standard at my house.
Provided by mandabears
Categories Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Prepare Rice-a-roni according to package directions.
- 5 minutes before it is finished, add the 2 cans of Black beans and the 1 cup of salsa.
- Stir well.
- Cover pan and cook for 10 minutes more.
Nutrition Facts : Calories 155.8, Fat 0.7, SaturatedFat 0.2, Sodium 260.1, Carbohydrate 28.6, Fiber 10.2, Sugar 1.3, Protein 10.3
RED BEANS AND RICE
It took me about 7 years to perfect this recipe. I wanted to make sure it was that amazing! Red beans and rice are a staple in every New Orleans household, even if you're making them from a can. Everybody eats red beans, even if it's not Monday! I make these a little healthier by using turkey sausage and smoked turkey necks, but feel free to use smoked sausage and ham hocks. These red beans are creamy and flavorful and will transport you to New Orleans with each bite.
Provided by Food Network
Categories side-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
- For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook's Note).
- Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
- To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.
More about "red black beans and rice food"
VEGAN BLACK BEAN BURRITOS WITH RED RICE - RUNNING ON …
From runningonrealfood.com
BLACK BEANS AND RICE - THE PIONEER WOMAN
From thepioneerwoman.com
Cuisine American, MexicanTotal Time 30 minsServings 6-8
BLACK FOLKS SOUL FOOD RED BEANS AND RICE
From thesoulfoodpot.com
Ratings 1Total Time 1 hr 6 minsCategory Main Course, Side DishCalories 526 per serving
OPTION: FOR ONE-PAN: MAKE THIS A ONE-PAN MEAL BY ADDING 1 CUP OF
From sbov.basicfoodplan.nl
JAMAICAN RED BEANS AND RICE - WZOHQ.BASICFOODPLAN.NL
From wzohq.basicfoodplan.nl
LOUISIANA RED BEANS AND RICE - FOOD & WINE
From foodandwine.com
21 BEST BEANS AND RICE RECIPES (ALL TYPES) - HOME STRATOSPHERE
From homestratosphere.com
BEST BLACK BEANS AND RICE – A COUPLE COOKS
From acouplecooks.com
MOJITO LATIN SOUL FOOD - FOOD MENU
From mojitolatinsoulfood.com
RED BEANS & RICE - ARS TECHNICA OPENFORUM
From arstechnica.com
RED & BLACK BEANS AND RICE. : R/WHATSFORDINNER
From reddit.com
RED BEANS AND RICE - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
MEDITERRANEAN BISTRO - FOOD MENU
10 SPICES FOR RED BEANS AND RICE PLUS REALLY EASY AND ... - FOOD …
From foodfornet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love