Hearty Beans And Rice Recipes

HEARTY RED BEANS AND RICE

Steps:

• Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until softened. , Drain beans, discarding liquid. Add the garlic salt, Worcestershire sauce, hot pepper sauce and water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Meanwhile, in a large skillet, saute ham and sausage until lightly browned. Remove with a slotted spoon to bean mixture. Saute onion and celery in drippings until tender. Add minced garlic cloves; cook 1 minute longer. Add to bean mixture. Stir in tomato sauce and bay leaves. Cover and simmer for 30 minutes or until beans are tender. , Discard bay leaves. Measure 2 cups beans; mash and return to the bean mixture. Stir in the parsley, salt and pepper. Serve over rice.

THE BEST BAKED RICE AND BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

HEARTY BLACK BEANS & RICE

Steps:

• Start the water boiling in a fairly large pot; add the fat (if desired).
• When it boils, add the rice.
• Stir for the first minute, then cover and turn the heat as low as possible.
• Rice should only cook for 20 minutes; you'll get perfect white rice every time by following a 2:1 rice-water ratio and following these directions.
• Heat a saucepan slightly, then add oil and heat that briefly as well (this prevents sticking).
• Saute the onion until aromatic, then add garlic; don't brown.
• Turn the heat down to medium low.
• Dump the whole can of beans in.
• Add the vinegar, spices and chopped tomato, stir, and let simmer, covered.
• When rice is done (20 minutes), remove from heat.
• Serve beans over rice.

RED BEAN AND BLACK RICE BURGERS

Steps:

• If using cooked red beans, skip to step 4 within this section. Rinse and then place the red beans to soak in plenty of water for at least 8 hours or overnight.
• After this time, drain the soaked beans and discard the soaking water.
• To cook the beans, add them to a thick bottom pot with plenty of fresh water. Bring the water to a boil on medium-high heat, then partially cover the pan and cook on medium heat, until the beans are al dente or soft but not mushy.
• Once beans are cooked, drain the water and let the beans cool before coarsely mashing them with a fork. You may also pulse them in a food processor, but take care not to blend them to a paste.
• Rinse and then place the rice and shiitake mushrooms, in a large bowl, and soak for at least 4 hours or overnight.
• After this time, drain the rice and shiitake mushrooms, and discard the soaking water.
• To cook the rice, place them in a pot with the shiitake mushrooms. Add 480 ml (2 cups) of water. Cover or partially cover the pan, and cook until all the water is absorbed and the rice is cooked through.
• Once the rice is cooked, remove the shiitake mushrooms and set aside. Fluff the rice with a fork and let cool.
• Finely chop or mince the shiitake mushrooms.
• Squeeze out some of the excess water from the grated zucchini.
• Mix all the ingredients together (mashed beans, rice, minced shiitake, zucchini, crushed tomato, miso paste, soy sauce, vegetable bouillon powder, black pepper, ground cumin, paprika, chilli sauce/powder, coriander/cilantro), except the gluten free flour mix.
• Once you obtain a bean mixture, add the gluten free flour, starting with 120 g, and then adding more as needed to adjust the consistency, so that the mixture is neither too wet nor too dry. When forming the patties, they should hold well.
• Place some gluten free flour in a flat bowl, like a pasta bowl, and make it into a little heap in the centre.
• Take a ⅓ cup measurement and fill with the bean mixture. Drop the mixture into the flour in the bowl. Roll it onto itself to completely cover with the flour and form a ball.
• Pick up the ball and shape into a patty with your fingers and in between your hands.
• If the patty seems to be too wet, add a little more flour to the mixture until you are able to handle the mixture better. Note: Bear in mind that the binding agents (starches and xanthan gum) in the gluten free flour will activate with heat, when the patties are cooked. This will make the patties firm up and hold their shape. So, the uncooked patties may seem a little fragile to start with, but try cooking one and see how it holds first before adding more flour. You don't want too much flour in there as this will alter the taste and texture.
• Once the patties are formed, you may either pan fry them or bake them.

HEARTY BEANS AND RICE

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in the beans, tomatoes, corn, water and salt. Bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand, covered, for 5 minutes.