Recipe of Any-night-of-the-week Pantry Day Red Beans & Rice





Delicious Dinner Beginer, fresh and tasty.

Pantry Day Red Beans & Rice. Hello and welcome to my channel. Today I will show how I make red beans and rice. I am still working on making my beans just right.

Pantry Day Red Beans & Rice I received this one from my BattlBox. I found it to taste really good for a freeze dried food, lots of flavor and a nice size. I got an Instant Pot for Christmas!

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, pantry day red beans & rice. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Pantry Day Red Beans & Rice is one of the most favored of recent trending meals on earth. It's simple, it's quick, it tastes yummy. It's enjoyed by millions every day. They are nice and they look wonderful. Pantry Day Red Beans & Rice is something which I have loved my entire life.

Hello and welcome to my channel. Today I will show how I make red beans and rice. I am still working on making my beans just right.

To get started with this recipe, we have to first prepare a few components. You can have pantry day red beans & rice using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients Pantry Day Red Beans & Rice:

  1. You need 2 tbsp - olive oil.
  2. Need 1 small of yellow onion - chopped.
  3. Provide 2 small celery ribs - sliced 1/4" thick.
  4. Give 1/2 medium green bell pepper - chopped.
  5. Give 1/2 tsp sea salt.
  6. You need 1/4 tsp of black pepper (up to 1/2 tsp if you want a more pronounced peppery heat).
  7. You need 10 oz for smoked andouille sausage - sliced 1/4" thick.
  8. Require 1 tbsp - dried parsley.
  9. Prepare 1 tsp for Creole or Cajun seasoning (such as Tony Cachere's Original Creole).
  10. You need 3/4 tsp of dried thyme.
  11. Require 1/8 tsp for cayenne pepper (optional).
  12. Prepare 3 clove of garlic - chopped.
  13. Give 3 can of (15oz each) dark red kidney beans - two with liquid, one drained, beans mashed.
  14. Give 3 cup of low sodium/unsalted chicken stock - divided.
  15. Require 1 cup - uncooked long grain rice.

Backpacker's Pantry Louisiana Red Beans & Rice happen to be vegan but you won't miss the meat. Bring along some andouille (or any dry sausage) if you want to and make it even more authentically Cajun. This easy Clean Eating Red Beans And Rice recipe cooks up quickly and easily and can be served with or without meat. A note on the beans: Traditional southern red beans and rice use a small, red bean.





Pantry Day Red Beans & Rice steps:

  1. Heat a medium sauce pan over medium high heat. Add olive oil. Heat until it is shimmering but not smoking. Add onion, celery, bell pepper, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine. Reduce heat to just under medium and sweat veggies until onion begins to turn translucent but all are still crisp, stirring often. About 5 minutes..
  2. Turn heat back up to medium. Add sliced andouille sausage to the pan (I used 4 Johnsonville, "New Orleans Brand" andouille sausage links). Cook for 2 minutes, stirring frequently. Add parsley, thyme, Creole/Cajun seasoning, chopped garlic and cayenne (if using). Cook 2 minutes more, stirring constantly so garlic doesn't burn..
  3. Add two cans of dark red kidney beans with liquid and 1 cup chicken stock to pan. Stir to combine. Drain almost all liquid from third can (leave about 2 tsp, helps with mashing), do not rinse beans. Dump beans into a medium bowl and mash with the back of a fork, slotted spoon, or even hand potato masher. Add mashed beans to pan. Stir to combine..
  4. Increase heat to medium high, bring to a low boil for about 2 minutes, reduce heat to medium low and simmer for 20 minutes uncovered, stirring occasionally to prevent sticking. Sauce should nice and thick after 20 minutes..
  5. For rice: While waiting for beans to boil begin making your rice. In another sauce pan bring the remaining 2 cups of chicken stock to a boil over medium high heat, add 1 cup long grain rice. Stir gently, cover, reduce heat to medium low and cook in the same 20 minutes that your beans are simmering. Do not remove the lid in this time!.
  6. After 20 minutes remove rice from heat and fluff with a fork. Turn off heat for beans, taste and adjust seasoning as desired. Place 1/2 cup rice in each bowl (up to 4 servings), top with desired amount of red beans (roughly 1 cup for us) and enjoy! You WILL have leftover red beans. Lol. As a great pairing try my super easy honey butter cornbread! https://cookpad.com/us/recipes/357956-super-easy-honey-butter-cornbread.

But I don't have access to those here in my area, so I subbed with kidney beans. Kidney beans appear on many pantry stocking lists for good reason: The red, organ-shaped beans have a soft, buttery interior texture that taste great in a variety of soups, pastas, chilis, and salads. Dried kidney beans will last tightly sealed in a cool, dry place for about a year. This post may contain affiliate links. Fine Red Bean Paste - Koshi-an (こし餡, こしあん).

So that is going to wrap it up with this special food pantry day red beans & rice recipe. Thanks so much for reading. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!