RED BEANS AND RICE WITH HAM AND CHORIZO
cuban style red beans made in a crock pot. the longer you cook it the better. I dont add salt as the ham and chorizo add plenty,but if you like alot of salt,,, wait til the end of cooking and taste to see if it needs more.
Provided by jamiej
Categories Ham
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- remove casing from chorizo and cook in frying pan, breaking it up.drain, and add to crock pot along with everything else. cook on low for at least 6 hours( the longer the better).add spices to taste.
- before serving if used a ham hock take out and pull meat off bone and add back to pot, discarding the bone.
- serve over rice or makes great burritos.
Nutrition Facts : Calories 964.3, Fat 49.9, SaturatedFat 18.2, Cholesterol 151.1, Sodium 3440.7, Carbohydrate 58.8, Fiber 15.6, Sugar 6, Protein 69.8
PORTUGUESE CHOURICO, BEANS, AND RICE
I grew up on chourico, and this dish is a Portuguese comfort food that my mom always made. I took it upon myself to replicate it with a bit more kick, but even with the changes, it reminds me of being a kid. It's such a warm and satisfying dish.
Provided by Raquel Teixeira
Categories World Cuisine Recipes European Portuguese
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
- As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
- Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.
Nutrition Facts : Calories 721.9 calories, Carbohydrate 108.6 g, Cholesterol 21 mg, Fat 23.7 g, Fiber 9 g, Protein 18.6 g, SaturatedFat 5.2 g, Sodium 1433.9 mg, Sugar 9.2 g
PUERTO RICAN RED BEANS AND RICE
When we lived in Puerto Rico, this was a favorite meal. We're back in the States now, but when I make Red Beans and Rice it transports me back to La Isla Del Encanto! It can be eaten as a meal itself or with a simple salad.
Provided by truebrit
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Over medium heat, heat oil in a large saucepan.
- Add ham, chorizo, onion and green pepper, garlic and cumin.
- Sauté until vegetables are tender.
- Add beans, tomato sauce and Tabasco sauce.
- Simmer for 5 minutes.
- Add in remaining ingredients and 4 cups water.
- Bring to boil.
- Reduce heat, cover and simmer until rice is tender.
CHORIZO, BEANS AND RICE
I found this recipe on the Betty Crocker website. We don't care at all for Minute Rice, so I substituted cooked long grain rice.
Provided by Pinay0618
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, cook sausage over medium-high heat 6 to 8 minutes, stirring occasionally and breaking up sausage with spoon, until thoroughly cooked. Drain on paper towels.
- Stir in cooking sauce, 1/2 cup water and the beans; heat to boiling. Stir in rice and green onions; remove from heat. Cover and let stand 5 to 7 minutes or until liquid is absorbed. Sprinkle with cheese and cilantro.
Nutrition Facts : Calories 698.1, Fat 33.6, SaturatedFat 12.4, Cholesterol 75, Sodium 1060.5, Carbohydrate 62.5, Fiber 11, Sugar 0.7, Protein 35.2
SPICY RED BEAN AND CHORIZO STEW
Make and share this Spicy Red Bean and Chorizo Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 8h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Place the beans in a large bowl with cold water to cover and soak for at least 4 hours or overnight; drain and rinse the beans.
- In a large, heavy frying pan, heat the oil over med-high heat.
- Add the onions, celery, and bell pepper and saute until softened and just beginning to brown, about 6 minutes.
- Add the garlic, season with salt and pepper, and cook for 1 minute.
- Pour in 1 cup of the broth and stir to scrape up any browned bits on the pan bottom.
- Transfer the contents of the pan to a slow cooker and stir in the drained beans, remaining 3 cups broth, the vinegar, pepper flakes to taste, bay leaves, and chorizo.
- Cover and cook on LOW setting for 6-8 hours, stirring once or twice.
- The beans should be very tender.
- Discard the bay leaves; season with salt, pepper, and Tabasco.
- If desired, using the back of a spoon, mash some of the beans against the inside of the cooker to thicken the stew.
- Spoon rice into shallow bowls, top with the stew and serve.
Nutrition Facts : Calories 495.5, Fat 26.2, SaturatedFat 8.7, Cholesterol 50, Sodium 1168, Carbohydrate 37.7, Fiber 9.1, Sugar 2.6, Protein 27.7
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