Moms Sunday Beans And Rice Recipes

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MY MOM'S FAVORITE RICE AND BEANS



My Mom's Favorite Rice and Beans image

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

16 ounces dried kidney beans (or 4 15-oz cans)
4 quarts warm water (128 fl oz)
1 small red onion, diced (about ½ cup)
1 medium green bell pepper, or your choice of color, diced (about 1 cup)
1 ripe Roma tomato, chopped (about ½ cup)
2 large cloves garlic, minced
2 tablespoons vegetable oil, divided
1 chicken bouillon cube (about 2 tbsp)
1 teaspoon ground smoked paprika
1 tablespoon ground cumin
1 tablespoon ground black pepper
2 cups long grain white rice
1 teaspoon Kosher salt
2 tablespoons chopped fresh cilantro

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

MOMS SUNDAY BEANS AND RICE



Moms Sunday Beans and Rice image

After beans are done and your rice is cooked. I put about 1 cup of rice in a bowl and add a big heaping ladle full over the rice. Me and my family have this almost every Sunday. I serve it with a side of cornbread. It's old fashion and it kind of reminds you of home or having dinner at grandmas house on a Sunday.

Provided by Sabrina Nichols

Categories     Other Main Dishes

Time 3h15m

Number Of Ingredients 7

1 bag(s) 1 lb. dry pinto beans
1/2 medium chopped onion
1 large jalapeno pepper
1 to 2 Tbsp minced garlic
1 bunch fresh chopped cilantro or 2 tsp. paste cilantro
2 to 4 Tbsp pinto bean seasoning ( homemade recipe will be down below)
2 to 3 Tbsp ham stock, chicken or use liquid smoke for vegetarian.(some like to use a cup full of cooked chopped bacon)

Steps:

  • 1. You can use the directions on the back of dry beans to prepare the beans. I like to soak bean in the morning when I get up and start prep for cooking around noon or 1pm.
  • 2. After soak over night or quick soak directions- Rinse beans, put in a big pot and add 6 cups of water. Add your stock Turn stove on to med high until boiling. Cover, turn stove to med-med low and simmer for 1 hour. Note- make sure their is about 2in of water above beans the whole cook time. If it get low just add more hot water to make 2in above the beans.
  • 3. Pinto seasoning- after an hour add seasoning ( some stores don't carry pinto seasoning already mix ) Homemade Pinto seasoning mix- 1 Tsp. cumin, 1 tsp. salt, 1 tsp. fresh black pepper, 1 Tsp. chili powder, 1/8 tsp. cayenne pepper or 1/2 tsp. red crushed pepper (opt) and 1 Tsp. oregano Cover and cook for another hour on med heat Note- don't let you beans get mushy- means your heat is to high. ( I like to start cooking my rice soon after this step...I make about 3 cups of rice to go with this meal. You can use min rice if you like)
  • 4. Onion, jalapeno, and garlic- chop onions, deseed jalapeno and cut into small strips, minced garlic and put all in pot and cook for 1 more hour on med heat. Note- Beans should only take 3 hours of cook time..alway taste your beans before you turn off heat, if bean are still hard... turn up your heat and check every 30-40min until soft- means you had your heat to low or the beans needed more soaking time. Cilantro - add on top 10 min before done. ( If you don't like jalapeno you can add 1/2 can of Rotel tomatoes instead ) Note- to get rid of gas from beans add a 1/2 cup of sliced celery while cooking in the first step it should be dissolve at the end of cooking and or in soaking beans before cook add salt to the soaking water but be sure to rinse soaking water off and add fresh water to cook beans in.

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