68 rice bean serving Recipes

red kidney beans, onion chopped, bell pepper chopped, jalapeno peppers chopped (optional), garlic minced, smoked sausage cut in 1/2 inch pieces, bay leaf, pork hambone, salt to taste, red pepper or cayenne to taste, black pepper to taste, water to cover beans cooked rice, wash beans. add in the crock-pot , the washed beans, onions, bell pepper, garlic, hambone, and bay leaf. pour enough water in the crock-pot so that the water is 2 to 3 inches above the beans. turn the crock-pot on low and cook overnight or 10 hours or during the day while at work. do not peak or uncover., early the next morning or returning from work, check and see if the water has been reduced. if further reduction of water is needed and generally it is needed, turn the cooker on high. smash some of the beans to thicken and cook 1 or two more hours; adding the smoked sausage in the last half hour of cooking. remove bay leaf and season to taste with salt and pepper., pour the entire mixture from the crock pot to a large heavy duty pot or black cast iron pot. smash some of the beans to thicken the gravy. cook to reduce the water and thicken the gravy. when the gravy is almost the consistency you want, add the smoked sausage, salt and pepper and remove the bay leaf. cook for 30 minutes. serve over rice and enjoy., scale this recipe to servings.

dried red kidney beans , bag, onion, chopped, garlic cloves, cloves chopped, salt, black pepper, chili powder, garlic powder, bay leaves, paprika, crushed red pepper flakes, smoked sausage, sliced, cold water, flour

chicken wings, onions, cut into wedges, garlic cloves, peeled, oil, bay leaves, mung beans, potatoes, chicken bouillon cubes, water, turmeric, cooked rice, to serve, chili sauce

milk, caster sugar, orange rind (stripes), vanilla bean , seeds scraped (or 1 tsp vanilla extract), arborio rice, egg yolks, baked rhubarb or seasonal poached fruit, to serve, light cream, to serve (optional)

olive oil or 2 tbsp peanut oil, white onion, chopped, carrots, peeled and grated, jalapeno, minced, garlic cloves, minced, ginger, fresh grated or 1 tbsp ginger paste, lime , zest of, curry powder (i think this would work with almost any type but i used madras), ground coriander, crushed red pepper flakes, vegetable broth, tomato sauce, diced tomatoes , with juice, creamy peanut butter, coconut milk, garbanzo beans, drained and rinsed (chickpeas), dried apricot, chopped (optional), golden raisin (optional), sea salt, to taste (i used 2 tsp), cooked brown rice, to serve, nonfat yogurt, to serve, cilantro, chopped, to serve

ready-to-serve cooked spanish rice (such as uncle ben s), black beans, rinsed and drained, salsa

ready-to-serve mexican rice, black beans, rinsed and drained, chopped green chiles, chopped fresh cilantro, toppings: sour cream , salsa, diced tomato, shredded cheddar cheese

olive oil, red onion, finely chopped, garlic cloves, crushed, celery rib, chopped, ground cumin, chili powder, tomato paste, carrot, chopped into small dice, zucchini, chopped into small dice, red capsicum , seeds removed, chopped, chickpeas, rinsed, drained, red kidney beans, rinsed, drained, crushed tomatoes, coriander leaves, to garnish, brown rice, to serve, natural yoghurt or light sour cream, to serve

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

black eyed peas, brown basmati rice, chopped red pepper, chopped fresh cilantro, olive oil, fresh lemon juice, water

vegetable oil cooking spray, onion, chopped, garlic, minced, chopped fresh gingerroot, jalapeno pepper, finely chopped, mushrooms , cut into fourths, flour, boneless skinless chicken breasts, cubed, canned white beans , such as navy or 1 1/4 lbs great northern beans, drained and rinsed, organic low sodium chicken broth, dried oregano leaves, ground cumin, ground coriander, ground cinnamon, bay leaf, tomato, green onions, thinly sliced, green olives or 1 tbsp black olives, green olives or 1 tsp black olives, chopped cilantro or 1 tbsp parsley, chopped cilantro or 1 tsp parsley, guacamole (to be sreved on the side or set up as a chili bar), sour cream (to be served on the side or set up as a chili bar), salsa (to be served on the side or set up as a chili bar), corn tortilla strips (to be served on the side or set up as a chili bar), water, basmati rice, saffron

dried mung beans , picked over and washed, basmati rice, washed and drained, onion, peeled and finely chopped, turmeric, ground cumin, water, oil or butter, sea salt, thick yogurt, to serve (or mast-o khiar, persian yogurt and cucumber dip such as mast-o khiar (persian yogurt and cucumber dip)), date syrup, to serve (dibis in arabic, found in middle eastern or health food stores)

barley malt, brown rice vinegar, soy sauce, shaoxing wine, chili flakes, roasted sichuan peppercorn, garlic cloves, ginger (fresh 8cm piece), salt, pork baby back ribs (american style cut to desired size), chicken stock (125ml), rice, limes (halved to serve ), vegetable oil (for frying ), green beans (topped and tailed), garlic cloves (finely sliced ), chilies (long red finely sliced ), salt

boneless skinless chicken breast, fat-free cream of chicken soup, fat-free cream of mushroom soup, chicken rice-a-roni, add some twang with poultry seasoning (optional), green beans (optional) or corn (optional) or lima beans, to get your veggies for the day (optional)

ready-to-serve spanish rice, black beans, rinsed and drained, diced tomatoes and green chiles, drained, green bell pepper, diced, diced red onion, red wine vinegar, vegetable oil, salt, ground cumin, garlic powder, pepper

ready-to-serve spanish-style rice, black beans, drained and rinsed, chopped green chiles, chopped fresh cilantro, toppings: sour cream , salsa, diced tomato, shredded cheddar cheese

black beans, carrots (diced ), celery stalk (diced ), ham (diced ), onion diced, brown rice, water

red kidney beans or 1 (440 g) can borlotti beans, drained, vegetable oil, onion, chopped, garlic clove, crushed, ginger, chopped finely, curry paste , to taste, potatoes, diced, pumpkin, diced, green beans, sliced, carrot, sliced, stalk celery, sliced, zucchini, sliced, head cauliflower, chopped, head broccoli, chopped, red capsicum, diced, coconut milk, water, cooked rice, to serve