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Delicious! So Easy #1 Louisiana red beans and rice.

September 19, 2021 by Becky Spoon

Red Beans and RiceJump to Recipe
Red Beans and Rice
Red Beans and Rice

I love beans of any kind, but I especially love beans that have tons of flavor like Red Beans and Rice! These beans have are cooked with ham hocks, Andouille sausage, the holy trinity, onions, peppers and celery, along with traditional spices of Louisiana creole cuisine. Add some rice and you have a complete, so inexpensive hearty meal that has so many things that are good for you.

Red Beans and Rice
Red Beans and Rice

Delicious Red Beans and Rice

I served this with hot water cornbread. Have you heard of hot water cornbread? It’s a very southern cornbread that I grew up eating. It’s so easy and basically is a fried cornbread. Here’s just a really quick recipe:

Hot Water Cornbread

Hot Water Cornbread

5 from 1 vote
Print Recipe Pin Recipe

Ingredients
  

  • 2/3 cup cornmeal
  • 1/3 cup flour
  • 1/2 tsp salt
  • 1 tbsp oil
  • boiling hot water
  • oil for frying

Instructions
 

  • Add enough peanut oil, vegetable oil or canola oil to a skillet to fry the cornbread. Heat to medium high. You don't want it hot, because the outside will brown before the inside is done.
  • Bring a cup of water to boil (you may not need all of it). Combine all the ingredients.
  • Pour the hot water a little at a time into the mixture until completely combined. Your dough will be soft enough to form a disc with your hands. Too much water and you won't be able to do that.
  • Take golf size balls from the dough and form into a disc or a cylinder shape. Gently add to the hot oil and fry until golden brown.

An alternative is my basic cornbread with bacon:1 of My Favorites, Easy – Basic Cornbread Recipe with Bacon

Basic Cornbread with Bacon
Basic Cornbread with Bacon

delicious! so easy Louisiana red beans and rice.

I love food from Louisiana, especially New Orleans. I’ve made these beans many times but this time I kind of followed John Besh’s recipe from his cookbook “My New Orleans”. It’s pretty much the same as I always make but because I love this book and his recipes from New Orleans, I felt I needed to try it! He doesn’t use Kielbasa and I used pork belly to render my pork fat. I think the addition of these things added to his recipe. You could use Andouille Sausage, but it’s a little harder to find.

Here’s the link for John Besh’s cookbook: https://amzn.to/2SHF6ar. This is a great cookbook but you have to follow the instructions and not improvise. I only say that because the first recipe I tried from his book, I thought I knew what I was doing and didn’t necessarily follow to a T. The result was a recipe I really didn’t like. Years later I picked the book up and tried the recipe again following his instructions completely, and I loved it!

Other methods to cook this delicious dish.

I have cooked the beans in my instant pot many times making this recipe. I have also made them in a slow cooker. I think the hint I would have about a slow cooker it doesn’t really thicken your broth much and I do like my bean broth to cook down and thicken a little. This is the Instant Pot I use for so many things: https://amzn.to/4hHQ7m3.

Simple, Delicious Red Beans and Rice

Red Beans and Rice
Red Beans and Rice

Here are a couple more recipes I’ve made from his book. this is amazing – louisiana shrimp and grits.

Shrimp and Grits
Shrimp and Grits

Ok, add this new recipe to your Louisiana cooking repertoire!

Red Beans and Rice

5 from 1 vote
Print Recipe
Course Appetizer, dinner, easy side dish, Lunch, Main Course, Side Dish
Cuisine cajun, creole
Servings 6 servings

Ingredients
  

For the Beans

  • 2 onions, diced
  • 1 green bell pepper, seeded and diced
  • 1 stalk celery, diced
  • 2 tbsp rendered bacon fat (I used pork belly, you can use bacon or salt pork)
  • 1 pound dried red kidney beans
  • 2 smoked ham hocks
  • 3 bay leaves
  • 1/2 tsp cayenne pepper
  • 3 green onions, chopped
  • salt
  • freshly ground black pepper
  • Tabasco
  • 3 cups cooked Basic Louisiana White Rice (recipe follows)

For the Basic Louisiana White Rice

  • 1 tbsp chicken fat, extra virgin olive oil or butter
  • 1 small onion, minced
  • 1 1/2 cups long grain white rice
  • 3 cups chicken stock
  • 1 bay leaf
  • 1-2 pinches salt

Instructions
 

For the Red Beans

  • Sweat the onions, bell peppers, and celery in the rendered bacon fat in a heavy soup pot over medium-high heat.
  • Once the onions become translucent, add the kidney beans, ham hocks, bay leaves, and cayenne, then add water to cover by 2 inches.
  • Increase the heat and bring the water to a boil. Cover the pot, reduce the heat to low, and allow the beans to slowly simmer for 2 hours. Periodically stir the beans to make sure that they don't scorch on the bottom of the pot, adding water if necessary, always keeping the beans covered by an inch or more of water.
  • Continue cooking the beans until they are creamy and beginning to fall apart when they're stirred.
  • Remove the ham hock meat from the bones, roughly chop it, and add it back to the pot of beans.
  • Stir in the green onions and season with salt, black pepper and Tabasco. Serve with the Basic White Rice.

For the Basic Louisiana White Rice

  • Put the fat, oil or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes. Pour the rice into the pan and stir for 2 minutes. Then add the chicken stock and bring to a boil. Add the bay leaf and salt.
  • Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes. Remove the pan from the heat, fluff with a fork and serve.
Keyword cajun, creole, New Orleans food, red beans, red beans and rice
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Filed Under: Beans, Lentils, Grains, Rice Tagged With: dinner, louisiana, lunch, New Orleans, New Orleans food, red beans and rice, Rice

Yes! Crazy Good Salmon Rice Bowl!

January 25, 2020 by Becky Spoon

Salmon Rice BowlJump to Recipe
Salmon Rice Bowl
Salmon Rice Bowl

Oh, my gosh! If you aren’t having a Salmon Rice Bowl in your menus, you are truly missing out! So light, so simple, so amazingly fresh and delicious!

Salmon Rice Bowl
Salmon Rice Bowl

Delicious fresh wild salmon that is not overcooked in this dish is the star ingredient me! I got this recipe idea from Food and Wine Magazine. They used a Japanese tea, Gen Maicha, a green tea with roasted brown rice tea bags for the broth. https://amzn.to/2uBQVpZ.

I steeped a tea bag in boiling water and I went a step further. I added one of the spice packets that you find in ramen noodles! Yes they are always a great spice to add to rice bowls or other dishes like ramen, even Pho.

The rice I used was sushi rice which I love. I keep it on hand for making sushi of course, or I love to use it in Asian dishes, either as a side dish for a stir fry or in a rice bowl. Here’s a link for the rice. https://amzn.to/2GjNxTo.

One more ingredient you may not keep on hand unless you are making Japanese or other Asian dishes is Nori. https://amzn.to/2tOh4lq Nori is the shredded green in the bottom of the bowl. Nori is roasted seawood and it is:

  • a Low calorie Superfood
  • Packed with vitamins, minerals and amino acids

I keep Nori in the pantry for shushi or for making a broth for ramen.

Yes! Crazy Good Salmon Rice Bowl!

Salmon Rice Bowl

Here’s this easy recipe!

Salmon Rice Bowl

Print Recipe
Course brunch, dinner, Lunch, Main Course
Cuisine Asian, Japanese
Servings 2 servings

Ingredients
  

  • 2 cups water
  • 3 single serving Gen Maicha (japanese green tea with roasted brown rice) tea bags, see link in post
  • 1 seasoning packet from a pack of ramen noodles
  • 1/2 tsp salt, divided
  • 1 1/2-2 cups hot cooked sushi rice (see link in post)
  • 2 4 oz salmon fillets, pan fried, skin discarded and flesh flaked
  • olive oil for cooking the salmon
  • sprinkling of salt and pepper over the salmon
  • Sliced scallion, shredded roasted nori, pickled ginger, black and white sesame seeds, wasabi paste (options for topping) I used all of these as my toppings

Instructions
 

  • Bring 2 cups water to a boil in a teapot or small saucepan over high heat; remove from the heat. Add the tea bags and 1/4 tsp salt and the ramen noodle seasoning pack. Cover and let steep 2 to 3 minutes.
  • Meanwhile, heat a skillet to medium high. Dry the salmon and salt and pepper on both sides. Add a little olive oil, about 1 tablespoon, to the pan and add the salmon filet. Cook about 4 minutes skin side down or until easily moves in the pan. Flip over and cook on the other side for about 2 minutes for medium rare. Remove from pan and set aside.
  • Divide rice between 2 bowls. Remove and discard the tea bags. Pour the tea over the rice. Add the flaked salmon filet to each bowl. Sprinkle evenly with the remaining 1/4 teaspoon salt. Serve with the desired toppings above. Enjoy!
Keyword rice, rice bowl, salmon, salmon rice bowl, sushi rice
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Filed Under: Fish/Seafood Tagged With: japanese cooking, Rice, rice bowl, salmon

So Easy, Instant Pot Cilantro Lime Rice

July 14, 2019 by Becky Spoon

Cilantro Lime RiceJump to Recipe
Cilantro Lime Rice
Cilantro Lime Rice

This Instant Pot Cilantro Lime Rice is so easy! I set the Instant Pot on the rice mode and the dish was finished in 12 minutes. I have the 6 quart Duo Instant Pot that has a rice mode: Here’s a link to that particular model: https://instantpot.com/portfolio-item/duo-6-quart

Cilantro Lime Rice
Cilantro Lime Rice

This rice is an excellent side dish to any Mexican food main course. I made it as a side dish for my Chipotle Ribeye Steaks the other night. It was the perfect side dish for the steak! Here’s the link if you want to try the steak too: https://the2spoons.com/tender-grilled-chipotle-glazed-ribeye-steak/.

Chipotle Glazed Ribeye Steak
Chipotle Glazed Ribeye Steak

So Easy, Instant Pot Cilantro Lime Rice

I think this dish would be great with a fish dish, chicken, a side dish for enchiladas, there are so many uses and it is so good. Here’s my simple recipe! Enjoy!

Instant Pot Cilantro Lime Rice

Print Recipe
Course easy side dish, mexican, Side Dish
Cuisine American, Mexican

Equipment

  • Instant Pot, Pressure Cooker

Ingredients
  

  • 1 cup rice
  • canola oil
  • juice of one lime and the lime
  • handful of fresh chopped cilantro
  • 1 cup water
  • couple pinches of salt

Instructions
 

  • Select the sauté mode on the Instant Pot and cook the rice until it smells a little nutty and begins to slightly brown. Add the water, the lime juice and the whole lime to the pot. Set the Instant Pot on the Rice mode. I use the 12 minute, but there are less times. When complete, the steam has released, toss with a fork and add the cilantro tossing again. Check for salt. Serve immediately.
Keyword Cilantro Lilme Rice, Instant Pot, Instant Pot Rice, rice
Cilantro Lime Rice
Cilantro Lime Rice
Chipotle Glazed Ribeye Steak
Chipotle Glazed Ribeye Steak
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Filed Under: Beans, Lentils, Grains, Rice Tagged With: cilantro lime rice, Rice

Yummy Rice Pilaf! Perfect Side Dish

May 31, 2019 by Becky Spoon

Pan-Fried Cod in Tomato Basil Sauce with Rice PilafJump to Recipe
Pan-Fried Cod in Tomato Basil Sauce with Rice Pilaf
Pan-Fried Cod in Tomato Basil Sauce with Rice Pilaf

Well, I failed to get a photo with just the rice pilaf! I made this dish to go with my Pan Fried Cod with Tomato Basil Sauce and it was absolutely the perfect side dish! The rice absorbed all the flavors of the sauce, exactly what I wanted it to do! Delicious! Here’s my Pan-Fried Cod with Tomato Basil Sauce for you to try if you want. https://the2spoons.com/pan-fried-cod-in-tomato-basil-sauce/ It was really delicious with this rice pilaf.

The color of this pilaf is because of Sazon Goya Con Azafran. https://www.mycolombianrecipes.com/sazon-goya-with-azafran. It Has Mexican Saffron in it which makes the golden color. I honestly didn’t think about the color before adding it, but it made a great visual accompaniment to my dish aside from the great flavors it added.

Next time you don’t want to make potatoes or pasta but want to add a starch element to your meal, remember rice pilaf! It’s great. Here’s my recipe!

Rice Pilaf

Print Recipe
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 Cup Basmati or long grain rice
  • 2 Cups Water
  • 1 packet Sazon Goya Con Azafran seasoning from a box of 1.41 oz
  • 2 green onions, sliced on an angle
  • 1 garlic clove, minced
  • 1/2 red pepper (yellow or green or a combinations of) diced
  • 1 tbsp canola oil

Instructions
 

  • Add the oil to a non stick pan and add the rice. When the rice begins to start browning just a little add the green onion, garlic and peppers. Sauté for a few minutes while the rice continues to brown a little being careful not to burn. Add the water and the Sazon Goya seasoning packet and stir. Bring back to a boil then reduce the heat to simmer, cover and allow to cook until the water has absorbed, about 20 minutes. When done, fluff with a fork.
Keyword rice, rice pilaf
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Filed Under: Side dish Tagged With: Easy Side Dish, Rice

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