Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, classic red beans and rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille I don't know if it's all the beignets and the powdered sugar I leave on my pants or if it's the classic red beans and rice but I keep returning to this state. 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.
Classic Red Beans and Rice is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Classic Red Beans and Rice is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook classic red beans and rice using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Classic Red Beans and Rice:
- Make ready 2 tsp goya Olive Oil
- Take 1/3 cup Ham, chopped
- Make ready 1/3 cup onion, chopped
- Get 1/4 cup green pepper, chopped
- Make ready 1 clove garlic, minced
- Prepare 1/4 cup Goya Tomato Sauce
- Make ready 1/4 tsp oregano
- Prepare 1/2 cup water
- Prepare 1 can 10.5oz Goya red kidney beans, undrained
- Make ready 1/2 packages Sazon Goya con Culantro y Achiote
A Southern classic, red beans cooked with smoked shanks, onions, celery, bell peppers, and spices, served over rice. My father found a recipe in our local grocery store (Raley's) circular for a Cajun red beans and rice using smoked pork shanks. Given my dad's love affair with all things pork, he couldn't. Today I am revisiting a classic!
Steps to make Classic Red Beans and Rice:
- Heat oil in medium skillet over medium heat.
- Add ham, onions,pepper and garlic; cook 7-10 minutes.
- Stir in remaning ingredients. Bring to a boil.
- Reduce heat and simmer 10 minutes.
- Serve over hot white rice.
Several years ago I did a video of how I make this dish, but the quality is really bad and we decided. In New Orleans, this Creole classic was traditionally served on Monday—laundry day—the idea being that a cook could leave her beans and rice simmering for hours on the stove while she went about her washing. This regional favorite has broad appeal because it is hearty and tasty but no too hot. Sort beans and rinse in cold water. This classic dish has been filling hungry bellies on a dime for centuries.
So that’s going to wrap it up for this exceptional food classic red beans and rice recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
