Red Beans Rice With Tvp Recipes
RED BEANS & RICE WITH TVP
This is from Bob's Red Mill. I like to use TVP now and again, it has a good amount of protein and iron in it, and it's such a versatile product. This involves dried beans so plan ahead or sub tinned. This is also a no-fat recipe (zero oil). I halved the original recipe as it made a whole heck of a lot. Adjust the chili powder based on the type you are using. (Prep time doesn't include over night soaking).
Provided by magpie diner
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the beans in plenty of water overnight. Drain and rinse well.
- Cook the soaked beans in a large pot with the onion, garlic and boiling water.
- In a separate pot, cook the brown rice according to package directions.
- After beans have cooked 45 minutes, add TVP, chili powder and cumin. Continue cooking until beans are tender, about 20-30 more minutes.
- Most of the liquid should have cooked into the beans and TVP. Add salt to taste.
- Mix the cooked rice with the cooked beans, add a pinch of cayenne or hot sauce if desired.
Nutrition Facts : Calories 128.7, Fat 1.6, SaturatedFat 0.3, Sodium 348.4, Carbohydrate 25.8, Fiber 2.6, Sugar 2, Protein 4.9
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.
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