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Red Beans And Rice Recipe

  • Ingredients: 31
  • Serves: 4

Red beans and rice with olive oil, medium onions, finely diced, large garlic cloves, minced, green pepper, finely diced, chili powder, paprika, tomato sauce, water, a few dashes hot sauce, cans kidney beans, rinsed well in a strainer, hot cooked rice, sour cream.

Ingredients

Remoulade sauce

Burgers

  • Nonstick vegetable oil spray
  • 4 4-inch square crusty artisanal rolls or squares of focaccia, split horizontally

Steak

Assembly

  • *Available at Latin American markets, specialty foods stores and in the Latin section of some supermarkets.

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 1. Heat the oil in a large skillet over medium heat. Add the onions, garlic,and green pepper, and sauté until the pepper is very tender, about 10 minutes.

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  2. Step 2 2. Sprinkle in the chili powder and paprika, and cook 30 seconds. Mix in the tomato sauce, water, hot sauce, and kidney beans, and simmer about 10 minutes, or until the mixture is hot and fragrant.

    For this step you will need

Nutrition information

Calories 992 Carbohydrates 198 g (66%)
Fat 10 g (15%) Protein 26 g (52%)
Saturated Fat 1 g (7%) Sodium 998 mg (42%)
Polyunsaturated Fat 2 g Fiber 15 g (59%)
Monounsaturated Fat 6 g Cholesterol 0
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Red Beans And Rice Recipe

  • Ingredients: 20
  • Serves: 6

Red beans and rice with cooked rice.

Ingredients

Accompaniments:

Sauce

Cake

  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 6 ripe bananas, peeled, thinly sliced
  • Fresh mint sprigs
  • Lemon twists
  • Additional banana slices

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and sauté until onion is brown, about 15 minutes.

    For this step you will need

  2. Step 2 Mix in kidney beans with their juices, broth and Creole seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.

Nutrition information

Calories 580 Carbohydrates 59 g (20%)
Fat 28 g (43%) Protein 24 g (47%)
Saturated Fat 8 g (41%) Sodium 1,343 mg (56%)
Polyunsaturated Fat 4 g Fiber 12 g (49%)
Monounsaturated Fat 14 g Cholesterol 44 mg (15%)
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Red Beans And Rice Recipe

  • Ingredients: 41
  • Serves: 8

Red beans and rice with bacon slices, chopped, chopped onion, chopped red bell pepper, garlic cloves, minced, long-grain white rice, bay leaves, tomato paste, ground cumin, hot spanish smoked paprika, salt, water, 15- to 151/2-ounce can kidney beans, rinsed, drained.

Ingredients

  • 3 bacon slices, chopped
  • 1 cup chopped onion
  • 3/4 cup chopped red bell pepper
  • 4 garlic cloves, minced
  • 3 cups long-grain white rice
  • 3 bay leaves
  • 2 tbsps. tomato paste
  • 1 tbsp. ground cumin
  • 1 tbsp. hot Spanish smoked paprika
  • 2 tsps. salt
  • 4 cups water
  • 1 15- to 151/2-ounce can kidney beans, rinsed, drained

For the dressing, puree in blender until anchovies are finely chopped:

For pâte à choux

  • 1/2 cup water
  • 1 tbsp. unsalted butter
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1/8 tsp. freshly grated nutmeg
  • 1/2 cup all-purpose flour
  • 2 large eggs

For frying

  • Special equipment: a potato ricer; a pastry bag fitted with a 1/2-inch star tip; a deep-fat thermometer

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Sauté chopped bacon in heavy 4-quart saucepan over medium-high heat until bacon is brown and fat is rendered, about 5 minutes.

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  2. Step 2 Add onion, red bell pepper, and garlic; sauté until onion is golden, about 5 minutes. Add rice and stir until coated, about 1 minute.

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  3. Step 3 Stir in bay leaves, tomato paste, cumin, paprika, and salt. Add 4 cups water and beans and bring to boil.

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  4. Step 4 Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed, about 18 minutes.

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  5. Step 5 Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Remove bay leaves. Transfer rice to bowl and serve.

    For this step you will need

Nutrition information

Calories 337 Carbohydrates 63 g (21%)
Fat 6 g (9%) Protein 7 g (14%)
Saturated Fat 2 g (9%) Sodium 721 mg (30%)
Polyunsaturated Fat 1 g Fiber 1 g (5%)
Monounsaturated Fat 2 g Cholesterol 7 mg (2%)
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