Recipe: Tasty Gourmet Stewed Red Beans & Rice

Recipe: Tasty Gourmet Stewed Red Beans & Rice Delicious, fresh and tasty.

Gourmet Stewed Red Beans & Rice. Learn how to make this Trinidadian favorite side dish of stewed red beans which is a Sunday lunch favorite served with any curry dishes or stew dishes. Red beans are typically small beans that grown on bushes rather than vines. This bean is well know for its use in Southern Red Beans and Rice.

Stewed red beans are a mainstay in traditional Trinidadian cuisine.

For a typical Sunday lunch, it is usually accompanied by baked chicken, stewed chicken or curried chicken, rice and a salad of lettuce or watercress, sliced tomatoes and cucumber and the occasional macaroni pie.

I've been using dehydrated bean flakes for a long time, but I only recently discovered whole dehydrated beans.

You can have Gourmet Stewed Red Beans & Rice using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Gourmet Stewed Red Beans & Rice

1. It’s 2 lb of Red kidney beans.

2. Prepare 2 of onions.

3. You need 1 of long hot pepper (or pepper of your choice).

4. Prepare 1 of plum tomato.

5. Prepare 6 clove of garlic.

6. It’s 2 tbsp of Sofrito (tomato cooking base).

7. You need 2 tbsp of Recaito (cilantro cooking base).

8. You need 1 packages of Sazo'n (cilantro & tomato season packet).

9. You need 1 cup of water.

10. It’s 1 of salt & pepper.

11. You need 1 of For rice.

12. It’s 20 oz of Spanish yellow rice.

13. Prepare 4 tbsp of olive oil.

14. It’s 5 cup of water.

15. You need 1 pinch of saffron.

16. It’s 1 tsp of Szechuan peppercorns.

I had ordered a sampler pack of dehydrated veggies to stock my backpacking pantry, and these dehydrated whole red beans were in the pack.

Gourmet Gurus, Desserts, Salads, Soups & Stews.

Drop the balls into the red bean syrup, and cook until they float to the surface.

This Lebanese tomato-based stew with red beans and cilantro is vegetarian, easy on the budget, and can be served as a side or main dish.

Gourmet Stewed Red Beans & Rice step by step

1. Dice onions, pepper & garlic & saute in pot with olive oil on medium heat.

2. Add beans, diced tomato & all other ingredients & cover & reduce heat & let simmer for 20 minutes stirring occasionally..

3. Remove cover salt & pepper for taste & let simmer until sauce thickens stirring occasionally..

4. For rice in small pan add szechuan peppercorns on low heat rolling around until they smoke. Remove from pan & grind in mortar or grinder..

5. In separate pot heat oil add & stir in rice & add saffron & grounded peppercorns & stir.

6. Add water on high heat & bring to a boil & stir for one minute. Reduce to simmer on low heat, cover & let cook 15 to 20 minutes.

7. Add layer of rice to dish & add hearty portion of stewed beans on top of center of rice..

8. Eat & enjoy.

While the beans are simmering, brown the sausage in a skillet over medium heat.

Remove the sausage with a slotted spoon, and add the celery, onion, green pepper and garlic to the pan.

Drain the beans through a strainer set over a bowl.

Place the beans in a large soup pot or Dutch oven.

Red Beans and Rice when made right is one of my favorite side dishes.