Tag Archives: Paprika

Lone Star Red Beans & Rice

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Lone Star Red Beans & Rice

This recipe comes to us from Tina at Fusion Craftiness

Ingredient

  • 1 lb small red beans
  • 1 Tbs oil
  • 1 small white onion diced small
  • 1 Poblano, diced small
  • 6 cloves garlic, minced
  • 4 cups chicken broth
  • 2 Tbs of fresh oregano or 1 tsp dried
  • 2 Tbs of fresh thyme or 1 tsp dried
  • 1 bay leaf
  • 1 Tbs of smoked paprika
  • 1/2 lb smoked brisket or other smoked meat
  • Salt and pepper to taste
  • Cooked rice

Directions

  • Soak red beans overnight in 6 cups of water. If you don’t have time, bring red beans and water to a boil for 5 minutes in a large pan. Cover and remove from heat, let sit for 1 hour.
  • Saute onions and poblano in a skillet with 1 tbs of oil until onion is translucent and soft. Add garlic and cook for one more minute.
  • Place beans, broth, oregano, thyme, bay leaf, paprika, and sautéed vegetables into a crockpot and cook on low 6 hours.
  • Mash beans with a bean masher or a fork and cook for 1 more hour.
  • Season with salt and pepper as needed, serve over rice.

Please see source website for additional pictures and detailed instructions – Fusion Craftiness

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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Spanish Chickpeas & Rice

Picture from Budget Bytes

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Spanish Chickpeas & Rice

Beth @ Budget Bytes

Ingredient

  • 2 Tbsp olive oil
  • 2 cloves garlic
  • ½ Tbsp smoked paprika
  • 1 tsp cumin
  • ½ tsp oregano
  • ¼ tsp cayenne pepper
  • Freshly cracked black pepper
  • 1 yellow onion
  • 1 cup uncooked long grain white rice
  • 1 15oz. can diced tomatoes
  • 1 15oz. can quartered artichoke hearts
  • 1 19oz. can chickpeas
  • 1.5 cups vegetable broth*
  • ½ tsp salt (or to taste)
  • ¼ bunch fresh parsley
  • 1 fresh lemon

Instructions

  1. Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant. Add the smoked paprika, cumin, oregano, cayenne pepper, and some freshly cracked black pepper to the skillet. Stir and sauté the spices in the hot oil for one more minute.
  2. Dice the onion and add it to the skillet. Sauté the onion until it is soft and translucent (about 5 min). Add the rice and sauté for 2 minutes more.
  3. Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes (with juices), vegetable broth, and a half teaspoon of salt. Roughly chop the parsley and add it to the skillet, reserving a small amount to sprinkle over the finished dish. Stir all the ingredients in the skillet until evenly combined.
  4. Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Make sure it’s simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
  5. After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork and top with the remaining chopped parsley. Cut the lemon into wedges and squeeze the fresh juice over each bowl.

Please see source website for additional pictures and detailed instructions – Budget Bytes

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

Caribbean Rice & Beans

Picture from Oh So Delicioso

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Caribbean Rice & Beans

Kadee @ Oh So Delicioso

Ingredients

  • 1 tbsp coconut oil
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 1 cup white rice
  • 1 can black beans, riced and drained
  • 1/4 tsp cinnamon
  • 1/4 tsp paprika
  • 1 tsp chicken bouillon
  • 1 1/2 cups water
  • 1/2 bunch cilantro, minced

Instructions

  1. In a large stock pot melt coconut oil over medium high heat.
  2. Add onion and garlic and cook until fragrant.
  3. Add rice, black beans, cinnamon, paprika, bouillon and water. Bring to a boil.
  4. Reduce heat to a simmer and cover. Cook for about 20 minutes until water is absorbed.
  5. Fluff rice with a fork and stir in cilantro.

Please see source website for additional pictures and detailed instructions – Oh So Delicioso

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.