Red bean and rice are one of the new stylish dishes to be commonly cooked at a home and restaurants. Many people prepared it as a Monday special lunch. If you want Monday is a special day for your family, then you must make this dish.
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Choose your beans
There are different types of red beans, small red beans, red kidney beans, and adzuki beans. Adzuki beans are very flavorful and are easy to abridgment, with less of a bean and taste than other beans. Kidney beans also have different flavors; you cook your favorite flavor. This bean is mostly used in soups, stews, and chili. The most common beans are small red beans and are also called by the names Mexican red beans or red chili bean. These are the beans usually used to make red beans and rice.
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Health benefits of red beans
Protein, Iron, and Fiber
Beans are a valid reason of protein, and if we were combining them with brown rice or other balancing grains, you could create a complete protein. Beans are low in fat and free of cholesterol. Beans are also a good source of iron. One cup of red beans completes almost 30% of our daily need of protein and iron. Fiber is also a famous content of beans. One cup of red beans provides half of our daily fiber.
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Beans have one of the highest antioxidant ratings of all foods. Antioxidants are reducing the risk of cancer, heart disease and other illnesses and antioxidants are also protecting our cells from the damaging effects of free radicals. Red beans have a large amount of antioxidants surpassing the cultivated blueberries cranberries and cherries.
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Cooking your beans
Packed beans are convenient, but also full in sodium and other additives. Rinse canned red beans before cooking and remove any stones or damaged beans. Then soak them whole night in fresh water. In the morning, change the water and bring to a pan, cooking until the beans are done, for about 15 minutes to 1 hour usually. You can boil beans without soaking them first, and your beans may turn out mushy. You add all ingredients when your beans fully cooked.
- 1 pound dry red kidney beans or dry red beans (about 2-1/2 cups)
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 – 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 pound cooked smoked sausage, Andouille or Kielbasa sausage, halved lengthwise and cut into 1/2-inch slices
- 1 meaty smoked ham shank or pork hock
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 5 cups hot cooked white or brown rice
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First Clean beans. Combine beans and 8 cups water to a large skittle, cover it and let soak in a cool place for 8 hour or full night. Drain beans and set aside. In the medium skittle, melt butter over medium heat. Add onion, garlic and cook, stir until onion is tender. Peppering flour over onion mixture now stirs to combine. Carefully add drained beans, sausage, ham shank, and black pepper, and 6 cups fresh water, stirs to combine. Covered skittle for 1-1/2 to 2 hours, simmer, seldom stirring until beans are tender. Uncovered, simmer, for about 20 minutes or more until heated through and a thick gravy forms, stirring occasionally. Now Bean is ready and serves the bean mixture over hot cooked rice.
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