Best 6 White Beans Rice Recipes

CREOLE-STYLE WHITE BEANS AND ANDOUILLE SAUSAGE OVER RICE

Steps:

• Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice.
• Pass the hot sauce at the table for guests to use at their own discretion.

BAKED RICE WITH WHITE BEANS, LEEKS AND LEMON

Steps:

• Heat the oven to 400 degrees. Rinse the leeks until they're clean, then shake or pat dry. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
• In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
• Finely chop the lemon zest strips, then stir it back into the leek mixture and arrange in an even layer. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 22 minutes.
• Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and herbs. Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan and herbs, as desired.

ARROZ MORO (WHITE RICE WITH CUBAN BLACK BEANS)

Steps:

• In a pot, add olive oil and sauté garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
• After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
• Let sit for 10-15 minutes before serving.

WHITE BEANS WITH KALE AND RICE

Steps:

• Stack the kale leaves and cut in wide ribbons or chop coarsely. Set aside.
• Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until the onion softens, about five minutes. Add half the garlic, and stir together for 30 seconds to a minute until fragrant.
• Add the beans, bay leaf, and 2 quarts water. Bring to a gentle boil, reduce the heat and lightly boil for one hour. Add the remaining garlic and salt to taste, and simmer for another 30 minutes to an hour until the beans are tender. At this point, most of the liquid may have boiled away, as the mixture becomes dry, add chicken broth, 1/2 cup at a time as it boils away. Continue to do so throughout the rest of the steps/process.
• Add the rice and pepper, and simmer 15 minutes until the rice is tender. Stir in the kale leaves, and simmer another five to 10 minutes until the kale is tender but still bright. The mixture should be thick like risotto. Season to taste with salt and a lot of fresh black pepper. Squeeze on the fresh lemon juice , and serve topped with Parmesan cheese.

WHITE BEANS & RICE

Steps:

• Wash beans & add to stew pot, boil for 30-45 minutes.
• Brown ham in 1 tsp of oil until just brown.
• Remove ham & add 1 tsp of oil, onion, celery, bell pepper & garlic, cook until soft. (If sticky, just add a LITTLE water.).
• Add ham back to skillet and cook for an additional 5-10 minutes.
• Add skillet mixture to beans & season with salt, cayenne pepper, & bay leaves. (You can use more or less of any of the seasonings to suit your taste. Taste the liquid to make sure that it agrees to your tastes.).
• Cook in stewpot until beans are soft. (4-6 hours).
• Remove 1 1/2 cups of beans & mash. Add mashed beans back to mixture.
• Serve beans over rice.

ITALIAN WHITE BEANS AND RICE SOUP

Steps:

• Cook rice according to package instructions. While rice is cooking, heat olive oil in a large stock pot. Add garlic, onion, and celery and cook until soft, for about four minutes. Add stock, tomatoes, and seasoning and bring to a boil. Reduce to a simmer, stir in the beans, and simmer for 10 minutes. Stir in the cooked rice and serve. Top with grated Parmesan cheese, if desired.