The Best Rice And Beans Ever Recipes

MY MOM'S FAVORITE RICE AND BEANS

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.

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.

THE BEST RICE AND BEANS EVER

Steps:

• Heat up the olive oil in a large saucepan on medium-high heat.
• When the Oil is hot pour in the rice, onions, Garlic, Sofrito and Cilantro.
• Sautee for 10-15 minutes so the rice can absorb the flavors.
• Then, place the porkchops, olives, beans, salt, pepper, basil and oregano on top of the rice.
• Pour in 3 cups water.
• Cover and let cook on medium-low heat for 35-45 minutes.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

BEST EVER BLACK BEANS AND RICE

Steps:

• Heat olive oil in pot and saute onion, garlic and pepper.
• Add broth, spices, tomatoes, corn & beans, cover and let cook for about 30 min on low or until thickend.
• **We like to cook white rice and serve it in a tortillia with cheddar cheese.**Yum**.

THE VERY BEST RED BEANS AND RICE

Steps:

• Cover the beans with ample water and soak overnight. Rinse beans and set aside.
• In a large pot, cook the bacon until done. Remove the bacon slices and set aside to cool. Reserve the bacon grease for the next step.
• Reduce heat to medium. Add yellow onions, celery and green bell peppers. Season with the pepper and cayenne and cook until vegetables start to become translucent, about 5 minutes,.
• Add the bay leaves, parsley and thyme. If you are using fresh andouille, add now and brown (about 4 more minutes). If using smoked (pre-cooked) sausage, wait until step 7.
• Add the garlic and cook for another minute.
• Add water/stock, beans, and reserved bacon (chopped) and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally 1 and a half hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.).
• Add smoked sausage (if not already added in step 3). Adding this later, keeps it from overcooking and getting too tough. Cook another 30 minutes or until beans become tender and start to thicken.
• 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. Cook until the beans are tender and creamy, about 15 to 20 minutes. Add vinegar and stir. Add salt to taste.
• Remove from the heat and serve over rice with green onions as a garnish.