Best 4 Best Beans And Rice Recipes

Savor the Goodness: A Culinary Journey into the World of Beans and Rice

Embark on a delightful culinary expedition with our collection of delectable beans and rice recipes. Beans and rice, a staple in many cultures worldwide, offer a symphony of flavors and textures that will tantalize your taste buds. From classic dishes passed down through generations to innovative fusion creations, our recipes showcase the versatility and global appeal of this dynamic duo. Dive into hearty stews, aromatic pilafs, flavorful salads, and more, all featuring the perfect harmony of beans and rice. Join us on this gastronomic adventure as we explore the diverse world of beans and rice cuisine.

Recipes to Ignite Your Culinary Passion:

1. Classic Southern Beans and Rice: Experience the comforting goodness of this traditional Southern dish, where tender beans and fluffy rice come together in a savory broth, enhanced by aromatic spices and smoky bacon.

2. Jambalaya: Embark on a culinary journey to Louisiana with this vibrant and flavorful Cajun classic. A medley of succulent shrimp, tender chicken, andouille sausage, and the holy trinity of vegetables dance harmoniously with beans and rice in a rich, aromatic broth.

3. Muamba de Galinha (Chicken Muamba): Transport yourself to the vibrant streets of Angola with this delectable stew, where succulent chicken simmers in a flavorful sauce of palm oil, black-eyed peas, and aromatic herbs. Served with fluffy rice, this dish is a celebration of African culinary heritage.

4. Moros y Cristianos (Moors and Christians): Delve into the rich history of Cuba with this iconic dish. Black beans and rice unite in a flavorful dance, complemented by aromatic sofrito, smoky ham hocks, and a touch of spice.

5. Jeju Doenjang Jjigae (Korean Soybean Paste Stew): Discover the depths of Korean cuisine with this hearty and comforting stew. Soft tofu, tender vegetables, and the unique flavor of doenjang (soybean paste) mingle harmoniously with rice, creating a symphony of savory and umami flavors.

Let's cook with our recipes!

THE BEST BAKED RICE AND BEANS

The Best Baked Rice and Beans image

Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.

Provided by Chef John

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

3 cups basmati rice
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 tablespoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
¼ cup olive oil
1 (16 ounce) jar tomato salsa
2 cups chicken broth
2 (15 ounce) cans kidney beans, rinsed and drained

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.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 76.1 g, Cholesterol 1.5 mg, Fat 8.6 g, Fiber 8.3 g, Protein 12.4 g, SaturatedFat 1.3 g, Sodium 1344.2 mg, Sugar 2.3 g

BEST EVER BLACK BEANS AND RICE

Best Ever Black Beans and Rice image

This recipe I tweaked to our family's liking. I love to serve this either wrapped in a tortilla or on a bed of rice. We love it!!!

Provided by J Bowen

Categories Black Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded, chopped
1 red pepper, chopped
1 1/2 cups low sodium chicken broth
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1/2 teaspoon cilantro
1 1/2 teaspoons oregano
1 1/2 tablespoons Splenda sugar substitute
2 (3 1/2 cup) cans canned black beans, semi drained
1 (14 1/2 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can diced tomatoes

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

The Very Best Red Beans and Rice image

After trying many red beans and rice recipes, I've settled on this one. It's one of the best, in my humble opinion, although I am sure it's not super authentic since I use bacon instead of tasso or ham hocks. It's loosely adapted from Emeril's Red Beans and Rice (the non "New Orleans style" recipe) on foodnetwork.com. The original, more authentic recipe can be found here: http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html

Provided by sbjanda

Categories One Dish Meal

Time 3h

Yield 1 large pot, 8 serving(s)

Number Of Ingredients 17

Ingredients

1 lb dried red beans, rinsed and sorted over
5 pieces pepper bacon
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell pepper
1/2 teaspoon fresh ground black pepper
1 pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley (optional)
2 teaspoons fresh thyme
1/2 lb smoked or fresh andouille sausage
3 tablespoons chopped garlic
10 cups chicken stock or 10 cups water
1 teaspoon apple cider vinegar or 1 teaspoon red wine vinegar
salt
4 cups cooked white rice
1/4 cup chopped green onion, garnish

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.

Nutrition Facts : Calories 388.8, Fat 14.2, SaturatedFat 4.6, Cholesterol 28.6, Sodium 826.9, Carbohydrate 45.9, Fiber 1.4, Sugar 6.9, Protein 19

THE BEST RICE AND BEANS EVER

The Best Rice and Beans Ever image

Make and share this The Best Rice and Beans Ever recipe from Food.com.

Provided by Vito Fun

Categories Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 center-cut pork chops
1 1/3 cups basmati rice
6 cloves garlic, pressed
1 large yellow onion, chopped (8 oz.)
3 tablespoons sofrito sauce
1 (16 ounce) can black beans
4 ounces kalamata olives
1/2 ounce fresh cilantro
1 tablespoon salt
1 teaspoon red pepper
1 pinch basil
1 pinch oregano
4 tablespoons olive oil
3 cups water

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.

Tips:

Use the right beans: Different beans have different cooking times and textures. For this recipe, black beans, pinto beans, or kidney beans are good choices.
Soak the beans overnight: Soaking the beans overnight helps to soften them and reduce their cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use flavorful ingredients: The flavor of your beans and rice depends on the ingredients you use. Be sure to use flavorful broth, vegetables, and spices.
Cook the beans and rice separately: This will help to ensure that the beans are cooked through and the rice is fluffy.
Fluff the rice with a fork before serving: This will help to separate the grains of rice and make them light and fluffy.

Conclusion:

Beans and rice is a delicious and versatile dish that can be enjoyed by people of all ages. It is a good source of protein, fiber, and vitamins. With the right ingredients and a little bit of time, you can easily make a delicious pot of beans and rice at home. So next time you're looking for a quick and easy meal, give beans and rice a try!