Beans And Rice

Various recipes for beans (black beans, red beans or pinto beans) follow the general rule of extended soaking or quick soaking methods as noted below:

After rinsing several times, soak two cups of beans under two inches of water for about 4-6 hours.  Saute one diced small onion and 4-6 cloves of minced garlic, decant the soak water from the beans and add them to the sauteed onion-garlic mix. Start at this point for each of the bean dishes below.

Cajun Red Beans and Rice:  Add about 3 cups of water to the bean-onion garlic mix, bring to a boil and simmer for about 90 minutes. Add about 1/2 pound or more of Cajun sausage. Cook for an additional 45 minutes. Add a tablespoon of Cajun salt and additional salt and a teaspoon of hot red pepper (Tabasco) sauce.  Cook down further if necessary or add a little corn starch to improve thickening. An alternative to adding corn starch is to mash a few beans against the side of the pan after stirring from time to time during the cooking.

On the side cook about 1 cup of yellow rice according to package instruction. When the rice is finished add about one quarter cup of fresh cut up cilantro and fluff up a bit. Serve Cajun red beans over yellow rice when ready.

Black Beans and Rice: Cook black beans after soaking as above for 90 minutes.  Add about 1/2 pound of Chorizo sausage de-cased and crumbled to the black beans and cook an additional 45 minutes. Add salt and pepper to taste and a little cornstarch for thickening. An alternative to adding corn starch is to mash a few beans against the side of the pan after stirring from time to time during the cooking. Add one half cup of dried parsley toward the end and mix thoroughly.

Cook one cup of long grain white rice according to package instructions. Serve beans over rice. Add a little Tabasco sauce if required.

Pinto Beans and White Wild Rice: Soak and cook pinto beans as above. Add about 3/4 pounds of de-cased crumbled Italian sausage and cook an additional 45 min to 1 hour. Add 1 tablespoon of Red Chile Spice Blend (Artisan’s Table variety preferred, Tuscon AZ). Cook down–usually does not require added cornstarch for thickening. An alternative to adding corn starch is to mash a few beans against the side of the pan after stirring from time to time during the cooking. Pinto beans often require less mashing than red beans or black beans.

Prepare mixed white and wild rice (Vigo brand) according to package instructions. Add pinto beans over cooked white and wild rice mix and serve.

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4 responses to “Beans And Rice

  1. That sounds like something I’ll make tomorrow for dinner. Thanks! – I use an electric pressure cooker, no pre-soaking required. I think I have all the ingredients, except for the blasted cilantro – I’ll get some tomorrow. Great side for cast-iron cooked breast of chicken.

  2. Notice there are 3 different options on the beans & rice–not all need cilantro. Pick one of the others if you don’t have time to get cilantro.

  3. I had to go out and get the remaining school supplies one of the kid’s needed, so picked up cilantro while I was there. I love the taste 🙂

  4. Sure is a good taste–good smell too, which actually enhances the taste. Sounds like you have a good plan for your meal.

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