Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, red beans and rice. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner. New Orleans-Influenced, Blues-Inspired Roots Music from the Central Coast of California. Red Beans and Rice - So thick, so creamy and so flavorful!
Red Beans and Rice is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Red Beans and Rice is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook red beans and rice using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Red Beans and Rice:
- Make ready 1 tsp. Cumin
- Prepare 1 tsp. Paprika
- Get 1/8-1/4 tsp. salt
- Make ready 1/8-1/4 tsp. Black pepper
- Get 1 small onion
- Take 1 small green pepper
- Take 2 large cloves garlic minced
- Get 1 tblsp. Oil or butter
- Prepare 2 tsp. Vinegar
- Prepare 2 cups water ( change according to rice instructions)
- Get 1/2 small can tomato paste
- Take 1 can low sodium kidney beans drained
- Prepare 1 cup rice ( jasimine )
Red Beans and Rice - Creole-Style Spicy Red Beans & Rice Recipe. How to Make Gumbo with Our Foolproof (Surprising) Technique and Tips for Perfect Red Beans and Rice. Homemade Red Beans and Rice - perfectly hearty Louisiana style comfort food at it's best! Red beans and smoked sausage are cooked low and slow with flavorful cajun spices, then served with fresh cooked rice to create a homestyle dinner recipe you'll crave again and again!
Steps to make Red Beans and Rice:
- Heat up a 4 quart pan on medium. Meanwhile chop up the onion and green pepper. When the pan is hot add a bit of oil or butter. Toss in pepper and onion and saute for about two minutes. Stiring freqently.
- Mean while mash the garlic cloves with the flat side of your cutting knife, peal, and mince.
- After the two minutes of the pepper and onion cooking, toss in the minced garlic and saute about a minute more or until fragerant.
- Turn up the heat to medium/high. Add the 2 cups of water, spices, vinegar, and tomato paste the the mixture and stir. - - *if you like some heat, add a pinch of red pepper or cayanne 🔥
- When the water begins to bubble add 1 cup rice (jasimine) and the drained low sodium kidney beans. Stir and simmer for one minute.
- After the minute, turn heat to low and cover rice mixture with a tight fitting lid. Steam for 15 minutes or however long the directions on your rice says for. - - * Never lift the lid! 😳 It's the secret to perfect rice, even if you are tempted… Don't let the steam out, it's precious…👍
- After 15 minutes remove lid and fluff/stir the yumminess! Boom! Delicious red beans and rice!
- I served mine as a side with simple lemon pepper chicken thighs…mmmm. And some Louisiana hot sauce! BAM! (as Emeril would say 😄) p.s. The dots are a fancy hot sauce decor 😉
Why red beans and rice on a Monday? As the apocryphal story goes, Mondays were traditionally laundry days, and women needed a dish that could cook itself, unattended, while they were busy scrubbing clothes. A big ol' pot of red beans simmering on the stovetop was the perfect solution. Red beans and rice is a classic New Orleans dish that was traditionally enjoyed at least once a week. You don't have to be in the Big Easy to enjoy this tasty comfort food, though.
So that’s going to wrap it up for this special food red beans and rice recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
