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Question by Rob L: What is a good rice and beans recipe to make?
I have had quite a bit of Puerto-Rican meals from friends, and I would love to know how to make it for myself and what is used. I always use Sason and beef sausage and black beans and onions at time, but what do I add to make a sweet “gravy-like” style of it along with what other ingredients do you suggest I add? Thank you so much :-).
Best answer:
Answer by lovin’ it
red beans and rice from Lousisana
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No one can make red beans and rice like those cooks in Louisiana. I’m a Texan and have had my fair share of great tasting pinto, black , lima, and red beans… and from some fine campfire cooks…. but no one can do beans justice like a Cajun.
bell peppers, salt pork, seasoned salt, cayenne pepper, a little bit of sugar, and cook the beans longer, preferably with a crock pot to make that nice gravy with the beans.
(In addition to what you already have listed)
I love beans and rice! This recipe is really one of the best, give it a try!
ORIGINAL BRAZILIAN BLACK BEANS & RICE
“Feijoada Completa”
Ingredients:
1 1/2 lbs. dried black turtle beans
1 lg. bell pepper (or 2 med.), diced
4 lg. onions, diced
6 cloves of garlic, diced
3/4 c. celery, diced
1/4 c. parsley, minced
2 Tbsp. oregano, minced
2 Tbsp. basil, minced
2 or 3 bay leaves
Pinch of ground clove
4 bouillon cubes, beef (or chicken)
2 tbsp. vinegar (reserve to add last)
Meats:
1 lb. bulk sausage
1 lb. pork, such as boneless country style ribs or rolled roast
1 lb. beef, stew beef chunks, chuck steak or leftover roast
1/2 to 1 lb. ham, smoked or baked, cubed
1/2 to 1 lb. smoked link sausage or Kielbasa cut into bite size pieces
1 lb. of same cut into 2 to 3 inch links to serve on the side
Salt and pepper to taste
Beans:
Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large crock pot or soup pot, cast iron preferable. First, brown bulk sausage in a skillet and pour off excess grease. I have discovered a lean bulk sausage that is great, much less grease and fat.
Add other meats and stir to brown. Add bell pepper, onion, garlic, celery, parsley, oregano, basil, bay leaf, and clove.
Salt and pepper moderately, taste after cooking several hours and add more if needed.
Add beans and soak water and if necessary add more water to cover entire ingredients by at least two inches. Stir in four bouillon cubes. Cover and cook on crock pot high for three hours then turn to low for at least six hours. If cooking in a stove top soup pot, bring to a LOW boil for two hours then continue cooking on low simmer for six hours, stirring every hour or two to keep from sticking on the bottom of the pot.
FOR THE BEANS
1 POUND OF KIDNEY BEANS
1 CUP CHOPPED ONIONS
3 CRUSHED GARLIC CLOVES
2CUBES OF CHICKEN BOULLION
1/3CUP OLIVE OIL
1(4OZ )CAN TOMATO PASTE
1PK GOYA SAYZON
1 DICED MEDIUM POTATO
1/2CUP OF CHOPPED FRESH CILANTRO
SALT&PEPPER TO TASTE
FIRST LOOK THREW BEANS&PICK OUT THE BAD ONES,THEN SOAK THE BEANS OVERNIGHT,DRAIN OFF BEANS,PLACE BEANS IN POT,FILL WITH WATER TO COVER THE BEANS,ADD IN ONION,GARLIC,BOULLION,OLIVE OIL&SAYZON,COVER&BRING TO A BOIL,SLIGHTLY UNCOVER THE BEANS&LOWER THE HEAT,STIR BEANS PERIODICLY,COOK BEANS,AFTER 2HRS TASTE BEANS TO SEE HOW MUCH THEY HAVE COOKED,IF BEANS HAVE STARTED TO GET SOFT,ADD IN POTATO’S AND TOMATO PASTE,(SEASON WITH SALT&PEPPER,IF NEED TO)COOK UNTIL BEANS ARE DONE,WHEN BEANS ARE DONE,THE POTATO’S SHOULD BE COOKED OUT,TURN OFF&ADD IN CILANTRO.
FOR THE RICE:
1/3CUP OLIVE OIL(GOOD GREEN OLIVE OIL)
2CUPS LONG GRAIN RICE
1/2CUP CHOPPED ONIONS
2PKS GOYA SAYZON(WITH ANNATTO)
1CUBE CHICKEN BOULLION
3 3/4 CUPS OF WATER(HOT)
HEAT OIL IN POT ADD IN ONION,SOON AS THE ONION STARTS TO PERFUME ADD IN SAYZON,STIR UNTIL IT DISSOLVES,ADD IN YOUR RICE,MAKE SURE THAT YOUR RICE IS WELL COATED,COOK FOR 2MINUTES ON LOW HEAT,THEN ADD IN WATER,BRING TO A BOIL,STIR RICE,LOWER YOUR HEAT&LET COOK FOR 15-20 MINUTES,TAKE OFF HEAT,THEN ADD INTO BEANS&ENJOY.
Hi. My husband is from Puerto rico & his family lives there. We stay there all the time & I can tell you how to make true authentic puerto rican rice & beans by heart. I cook this all the time. Please do not listen to some of these other answers if you are looking for puerto rican style rice & beans. Do not use black beans, puerto ricans do not eat them! & do not make luisiana style b/c that is Cajun. Here is the recipe:
Rice:
2 cups of Goya medium grain white rice
3 cups of water
1 tablespoon of oil
pinch of salt
Cook the rice w/ all ingredients
(use a rice cooker to be easier)
Beans(sauce):
1 small can of goya pink beans(red beans are ok too)
1/2 small can of goya salsa(not salsa for tortillas- this is plain tomato sauce)
1 teaspoon of sofrito or recaito (puerto rican spices)
1/2 packet of sazon
1/2 cup of water
chopped Cubanelle/Italian frying peppers(green peppers ok)
1 teaspoon of oil
chopped onions(optional)
chopped pork(optional)
chopped boiled potatoes(optional)
turn pan on medium heat, start bu adding oil & peppers(& onions & pork) & sofrito/recaito & let this heat up. Then add all other ingredients & cook this while stirring occasionally for about 20 minutes. You will know it is done by the texture of sauce. Serve over rice. ENJOY!