Soybeans And Rice Food

SOYBEANS AND RICE

Steps:

• In 4-quart saucepan or Dutch oven, heat soybeans and enough water just to cover beans to boiling. Boil uncovered 2 minutes; remove from heat. Cover; let stand 1 hour. Drain.
• Stir in 2 cups water. Heat to boiling; reduce heat to medium-low. Cover; cook 2 hours to 2 hours 30 minutes or until soybeans are tender (do not boil or beans will fall apart). Drain.
• Spray 12-inch skillet with cooking spray. Add oil; heat over medium-high heat. Add onion, bell pepper and garlic; cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in broth, oregano, red pepper and bay leaves. Heat to boiling. Stir in rice; reduce heat. Cover; simmer 15 to 20 minutes or until liquid is absorbed.
• Stir in soybeans and tomatoes. Cook, stirring occasionally, until thoroughly heated and liquid is absorbed. Remove bay leaves.

SESAME JASMINE RICE WITH SOYBEANS

Steps:

• Combine 2 cups water, rice, soybeans, oil, and salt in large saucepan. Bring to boil over high heat, stirring occasionally. Reduce heat to medium, cover and simmer until rice is tender, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes. Fluff rice with fork. Stir in sesame seeds; season with salt and pepper.

SOYBEAN/RICE/CHEESE CASSEROLE

Steps:

• Cook the brown rice first since it takes the most time (1 hour in rice steamer).
• Boil soybeans with 4 cups water for 5 minutes. Drain and set aside.
• In a large stock pan, saute onions garlic mushrooms and herbs in butter until onions are soft.
• Remove from heat, add everything except the eggs and mix well.
• Lightly beat the eggs, add to mixture, and mix well.
• Spread mixture into casserole dish.
• Bake in 350 degree oven for 40 minutes.

JOHN'S RED BEANS AND RICE

Steps:

• Either soak beans overnight according to package directions, or for a quick soak, cover beans with 2 inches of water and bring to a boil for 25 minutes. Turn off heat and let beans rest for 4 hours.
• The key to good red beans and rice is the stock. To make stock, boil ham shanks with a carrot, one stalk of celery and half an onion until the meat falls off the bone. This will take about 1½ hours. Remove the shanks, shred the meat off the bone and set aside.
• You want about 8 cups of stock.
• Add red beans to the ham stock and bring to a boil. Reduce beans to a gentle boil and cook for 1½ hours until beans are almost tender. Be sure to check them after an hour. Bean cooking times can vary, and you don't want them to get mushy.
• Chop remaining celery,onion and bell pepper.
• Slice andouille sausage and saute until browned. Then, pour off most of the fat and cook the vegetables in the remaining fat for a few minutes. (The vegetables should still be crisp.).
• When beans are almost done, add the vegetables, shredded ham, sausage, soy sauce and garlic to them. Add onion powder to taste and if desired, Cajun seasoning. If you add Cajun seasoning, be careful not to add too much because some have a lot of salt.
• Simmer 10 minutes more, or until beans are tender in the middle.
• Before serving, remove several tablespoons of beans and mash them. Return to pot to thicken the sauce.
• Serve over rice garnished with parsley and a slice of baguette.