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I really liked Mirela's red bean rice recipe https://www.bucataras.ro/retete/orez-cu-boabe-de-fasole-rosie-si-ardei-76846.html and I thought to do it myself, of course in my own way. I gave up tomatoes because I knew my son wouldn't like them and I added carrots and red peppers instead for an extra color. Something very good came out, appreciated by everyone in the house. I didn't make it too spicy , so in the basic recipe, instead I flavored it with a bay leaf.
- 1 carrot
- 1 red bell pepper
- 150 g of rice
- 150 gr red canned or pre-cooked red beans
- ground black pepper
- 1 bay leaf
- green parsley for decoration
- 2 tablespoons olive oil
Preparation time: less than 30 minutes
RECIPE PREPARATION Rice with red beans:
We clean the carrot, wash it and cut it into very thin slices. Cut the bell pepper into cubes. Put the carrot in the hot oil and mix gently until it starts to soften slightly, then the bell pepper. Meanwhile, boil the rice in 300 ml of water in a separate bowl, until all the water is absorbed.
When the carrot and pepper have softened, add a cup of water, bay leaf and bring to a boil. Add the rice, red beans, ground black pepper, salt if needed and cook for another 5 minutes. Serve with finely chopped green parsley sprinkled on top.
Rice with beans and coconut milk
A recipe originally from Honduras, with tropical influences, good to serve with seafood or fish.
Heat the oil in a deep frying pan over medium heat. Cook until soft (about 10 minutes) garlic, onion, celery, pepper. Add the rice, cumin, pepper and sugar and fry for 1 minute.
Pour the coconut milk and soup and let them boil. Reduce the intensity of the fire, add the beans and coriander and season with salt. Cook over low heat for about 30 minutes until the rice softens.
Recipe and photo source: Saveur.com
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Mix red beans with lettuce and rice
& Icirc & # 539i must:
2 green salads of about 150 g each
300 g brown rice
2 suitable red onions
4 pcs & # 259 & # 539i de & # 539elin & # 259 feliat & # 259
500 g red beans
400 g sweet corn kernels
& Icirc & # 539i need & # 8232for dressing: & # 8232 & # 9632 6 tablespoons olive oil & # 259sline
the juice from 2 l & # 259m & acirci
1 tbsp & # 539 & # 259 zah & # 259r powder & # 259
6 tablespoons chopped coriander
Preg & # 259te & # 537ti a & # 537a:
Put the washed rice in a pot and boil. Do the same with the beans. Separately, prepare the salad dressing, mixing the ingredients. In a large bowl put chicken, lettuce, onion, all well washed and cut into small pieces. Add the corn. Mix the well drained rice and beans with the salad mixture and pour the dressing over all this. Mix everything again and the salad is ready to serve.
6 servings Preparation: 40 minutes Boiling: 60 minutes
Re & # 539et & # 259 by Sabina Cazan, Hondol village, Hunedoara county
For another salad idea with vegetable ingredients, enter here.
Mexican chicken stew with red beans and rice
If chili con carne and pulled pork had made a child with a hen, something like this would probably have come out & # 8211 a simple and quick stew, perfect for a mid-week dinner, only good to be taken to package for office lunch the next day.
- 6 upper chicken legs, boneless and skinless
- 1 can of red beans (drained and passed under a stream of water)
- 2 red bell peppers, cut into cubes
- 1 onion, finely chopped
- 2 cans of chopped tomatoes
- 1 tablespoon chipotle pepper flakes (or you can try a combination of 1 tablespoon hot pepper flakes and 1 tablespoon smoked paprika)
- 1 tablespoon olive oil
- 250ml of water
Heat a tablespoon of oil in a large pan and cook the onion for a few minutes, until it softens. Add the peppers and spend another 2-3 minutes.
Sprinkle the chipotle flakes and mix for a minute, until they release their flavor, then add the chopped tomatoes, chicken legs and water to form a sauce that includes meat and vegetables. Stir gently and let them simmer for 30 minutes, until the chicken is well penetrated and the sauce has reduced.
When the chicken is ready, take out the thighs on a plate and, using two forks, break it into pieces. Add them back to the pan, along with the beans and cook for another 2-3 minutes.
Then serve the stew with fresh coriander leaves sprinkled on top and the simple basmati rice garnish. For extra acidity, you can squeeze a little lemon or lime juice over the stew.
In the opening picture: Greengate ceramic tray from Design & After
The night before we choose and then wash 200 g of colored beans and soak it in 900 ml of water.
The next day, finely chop the red onion like a walnut and fry it in 2 tablespoons of oil until it becomes glassy.
Add the beans together with the water in which it was soaked and then put in a steel egg for tea, a teaspoon of thyme, 4-5 black peppercorns, 1 clove of garlic and a bay leaf.
Put the tea egg in the soaking water and boil the beans for approx. 40 minutes until soft.
We are careful not to crush it, because the rice with beans will become a porridge.
Then put 200 g of rice in a strainer, wash it under a stream of hot water and heat it for a few minutes in 2 tablespoons of oil, then remove the beans from the egg-to-make tea with spices and strain the juice into another bowl.
We put the strained rice in the beans, we pour 0.5 l of the hot sauce, we put a teaspoon of salt, Â½ a teaspoon of Vegeta, and, mixing well, we boil approx. 15 minutes under the lid, over low heat, until the rice softens.
If it stays strong, mix with a fork and add a little more juice and continue to boil.
When it has softened, we put a bunch of finely chopped parsley and consume hot as the main course.
Pork heart with rice and red beans
I had a pig's heart and kidneys in the freezer and I kept postponing their preparation because I wasn't sure how to make them. I had the traditional tochitura version or & # 8230 to create a new dish with Indian flavors.
In the end, I chose the second option and I am happy for the choice made because a really delicious and aromatic dish came out.
1 teaspoon ground ginger
1 cinnamon stick and 7 cloves in the water in which I boiled the organs.
I washed the organs very well and cleaned them of the white skin they had, especially the kidneys must be very well cleaned.
I then marinated them in soy sauce and balsamic vinegar for 1 hour. Then I took them out and cut them into pieces of about 2-3 cm and washed them again.
After washing them well, I put on the fire a pot of water, 1 cinnamon stick, 7 cloves and 100 ml of vinegar and when the water started to boil, I put the pieces of organs in the water and let them give 2 -3 boils, then I put them in a strainer and I washed them very well under running water.
I put oil in a pan, then I added all the spices in turn and let them fry a little to release their flavors.
I added finely chopped onion and garlic, finely chopped red pepper and finally the pieces of organs. I covered it with water and let it boil over low heat.
After the organs were well cooked, I added water with a teaspoon of starch to thicken the sauce and finely chopped fresh mint leaves on top.
Rice: I put a pot of water on the fire, in which I put salt and cinnamon powder, I added a measure of rice and I let it boil until the rice softened.
I then put in a pan a tablespoon of butter and a little oil and I added the boiled rice, then the red beans from the drained and washed well, I mixed to combine the flavors and at the end I chopped a few fresh mint leaves for an extra color and aroma.
I served the rice with red beans next to the pork organ dish, extremely aromatic and good.
Red bean rice - Jamaican recipe
Let's travel to the Caribbean with a delicious vegan recipe. A plus is that the ingredients are 100% gluten free. But more important than all is that we drive away boredom and enjoy something new and exotic.
Recipe for 6 servings
250 g long wholemeal rice or white
400 g boiled and drained red beans (prepare like any type of beans with a woman beforehand)
1 cube of soup without salt (or 400 ml unsalted vegetable soup)
240 g Coconut milk (if possible degreased version)
a medium onion
4 cloves of garlic
fresh ginger 4-5 cm
1 hot pepper (the recipe requires something very hot, habanero peppers if you dare)
1-2 tablespoons olive oil
Preparation: 15 minutesCooking: 40 minutes
1. Prepare the vegetable soup by dissolving the cube in 400 ml of hot water.
2. In a saucepan, sauté the onion, garlic and ginger in the olive oil for 3-4 minutes.
3. Add the washed rice in 2-3 waters beforehand
4. Add the whole hot pepper, soup and coconut milk
5. Reduce heat to medium and simmer covered for 15 minutes
6. Then add the finely chopped beans and thyme and continue to cook covered for 15-20 minutes
7. After removing the dish from the heat, remove the hot pepper and season with salt and pepper
The dish is served hot and if you like exotic tastes you can add nutmeg and cinnamon.
-a boneless chicken breast, without skin, boiled and fragmented into pieces
-2 cloves of garlic, chopped
-a pinch of salt
-1 cup black beans
-a half teaspoon of cumin
-a half of chopped red pepper
-a half teaspoon of cumin
-a quarter of chopped onion
-1 cup boiled rice
Mix all ingredients, except rice, in a saucepan. Simmer the mixture for 10 minutes. Serve over rice. This dish can be served with yellow or brown rice. You can add flavor if you sprinkle soy cheese on top.
Red Bean Rice - Recipes
The beans were white,
But he was ashamed,
When he saw the chicken
The rice is still white
So I concluded
That he can hardly
What you need for 4 servings (picture 1)
& # 8211 1 cup basmati rice
& # 8211 500 gr chicken breast (boneless)
& # 8211 2 red onions
& # 8211 300 gr red beans (I used canned food)
& # 8211 1 teaspoon hot pepper paste
& # 8211 salt, curry
& # 8211 boil the rice in two measures of boiling water (picture 2), for 15-20 minutes. Add a teaspoon of salt and a few drops of oil.
& # 8211 Heat chopped onion (picture 3)
& # 8211 Add the chicken breast cubes (picture 4). Season with salt, curry and hot peppers
& # 8211 After the chicken is browned, add the red beans (picture 5). Towards the end we add the rice. Bring to a simmer and stir continuously (picture 6).
& # 8211 Have fun! (picture 7).
Preparation time: 30 minutes
Price: 4.5 lei / serving (may vary depending on where you take the ingredients and inflation)
Red beans with rice
Put the beans in cold water overnight. The next day they are drained and put in a large bowl. Peel the onion and, if the year is too big, leave it whole, otherwise it will be cut in four. The cloves are stuck in the onion.
Onions and thyme are placed in the bowl. Add pepper and cold water and boil. Cover the pot with a lid, reduce the heat and cook for an hour and 30 minutes, until the beans soften. Remove the thyme and cloves from the onion.
Drain the beans and onions, put them in a bowl. The water in which they boiled is kept. Fry the rice in butter, in a pan with a thick bottom, stirring constantly. Then put the water in which the beans boiled and boil the rice, covered over low heat.
Put the rest of the butter, onion and beans in the rice, 10 minutes before it is cooked. Mix and add the ham slices. Add salt and pepper to taste.
According to preferences: the ham used can be a little greasy, the beans can be boiled together with a hot pepper or it can be boiled three times and only in the fourth water to add thyme and onion.