Beans and rice (not canned)

miolmimi

Hi,
Do you have a delicious recipe for beans and rice using dried beans? I would love to have it!
Thanks!

GlassAngyl

Get a bag of 15 bean soup. Recipe is on the back. Add rice. And a ham hock if you like meat.

dklibert

This is Louisiana style Red Beans and Rice from dried beans. soupspiceeverythingnice.blogspot.com/2014/10/red-beans-and-rice.html

Lounmoun

http://www.geniuskitchen.com/recipe/treebeards-red-beans-and-rice-121498

Evamutt

yes, got this from my son, really good. bring beans to a boil, turn off & let them sit 1 hour. Rinse, add water or broth & equal amount of your favorite fresh veggies. You can also add sausage, bacon ham etc if u want. cook for an hour, when done, whiz them all together. It's really good & no added fat, unless you want. The reason you change the water is so it won't evaporate the 2nd time

lorrpb

GlassAngyl wrote: »

Get a bag of 15 bean soup. Recipe is on the back. Add rice. And a ham hock if you like meat.

15 bean soup is delicious . I don't know what's in the seasoning packet but I love it! You can add anything else to it you like, including rice, nest, or veggies.

jgnatca

Start with getting your beans ready.

https://slimsanity.com/how-to-cook-dry-beans-crock-pot/

This looks good:

https://www.google.ca/amp/s/www.epicurious.com/recipes/food/views/red-beans-and-rice-234813/amp

If you don't want to go buy smoked paprika for this recipe regular paprika will work as well.

timtam163

I always start with onions and garlic. I always have frozen veggies around to add. And tomatoes help give a more balanced flavor to beans. Also go nuts with the spices! ...that's it I don't have a recipe I just love rice and beans

lynn_glenmont

Evamutt wrote: »

yes, got this from my son, really good. bring beans to a boil, turn off & let them sit 1 hour. Rinse, add water or broth & equal amount of your favorite fresh veggies. You can also add sausage, bacon ham etc if u want. cook for an hour, when done, whiz them all together. It's really good & no added fat, unless you want. The reason you change the water is so it won't evaporate the 2nd time

It's best not to add acidic vegetables before the beans are done cooking, as the beans will never soften up. And other vegetables may cook to mush in the time it take the beans to cook (although that may not matter so much in this recipe, since I assume "whiz them all together" means to puree them.

I just made a batch of charro beans from dried pintos yesterday -- extremely yummy, and even with bacon in the mix, pretty low-calorie, as it's a soupy concoction. But you could dish it out with a slotted spoon over rice, then just ladle as much of the broth over the rice and beans as you like. The version I made called for bacon, garlic, onions, plum tomatoes, green pepper, jalapenos (but I used Hatch chilis instead), beer, and cilantro (which I left out, since I don't like it).

rundgrenrocks

jgnatca wrote: »

Start with getting your beans ready.

https://slimsanity.com/how-to-cook-dry-beans-crock-pot


I think this is great for cooking beans during the day, and I have also had good luck with cooking them on low overnight in a crockpot.