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<blockquote data-quote="Gilladian" data-source="post: 5936661" data-attributes="member: 2093"><p><strong>Variant Red Beans and Rice</strong></p><p></p><p>A dish I really like is a sort of red beans and rice. It can be made ahead and reheated; in some ways it is better on the second day. Pasta can be substituted for the rice. Serves 4 or maybe 6.</p><p></p><p>1/2 lb hamburger</p><p>1 large onion</p><p>2 bell peppers (I have subbed in many other veggies, including grated carrrots, zucchini and yellow squash, mushrooms, and peas)</p><p>garlic - to taste</p><p>chili powder - to taste</p><p>1 -2 small cans tomato paste</p><p>beef or chicken stock (I like unsalted)</p><p>2 cans kidney beans</p><p>salt and pepper - to taste</p><p></p><p>Brown hamburger. If you want it low-fat, RINSE in hot water after it is brown. Does lose flavor, though.</p><p>Brown onions, green pepper and any other hard vegetable in the fat, with fresh garlic, if that's what you're using. Add the chili powder (I use McCormick's and only a little bit. I hate spicy-hot food, so use what you like. Red pepper flakes work too). </p><p></p><p>Add tomato paste and brown. You want it to get sticky and brown, but not burn, so watch the heat! This gives a good caramel flavor, so don't skip this step.</p><p></p><p>Add beans (you can sub in black beans, navy beans or even canneloni for variety) and broth, and any soft vegetables. You want it very moist, but not soupy. Simmer for 10 - 30 minutes. Taste and adjust seasonings as it cooks. </p><p></p><p>Make brown rice for this if you can; it's much healthier and holds up better with the beans. Use a rice cooker - they make rice preparation a DREAM. If you can, cook the rice in beef stock rather than water, and I like to throw in a bay leaf or other seasonings. Smoke flavor is a good choice. 1 cup raw rice will feed about 4 people. I usually make 2-3 cups and refrigerate the rest for stir-fries.</p><p></p><p>You can double or triple this recipe without any problems.</p></blockquote><p></p>
[QUOTE="Gilladian, post: 5936661, member: 2093"] [b]Variant Red Beans and Rice[/b] A dish I really like is a sort of red beans and rice. It can be made ahead and reheated; in some ways it is better on the second day. Pasta can be substituted for the rice. Serves 4 or maybe 6. 1/2 lb hamburger 1 large onion 2 bell peppers (I have subbed in many other veggies, including grated carrrots, zucchini and yellow squash, mushrooms, and peas) garlic - to taste chili powder - to taste 1 -2 small cans tomato paste beef or chicken stock (I like unsalted) 2 cans kidney beans salt and pepper - to taste Brown hamburger. If you want it low-fat, RINSE in hot water after it is brown. Does lose flavor, though. Brown onions, green pepper and any other hard vegetable in the fat, with fresh garlic, if that's what you're using. Add the chili powder (I use McCormick's and only a little bit. I hate spicy-hot food, so use what you like. Red pepper flakes work too). Add tomato paste and brown. You want it to get sticky and brown, but not burn, so watch the heat! This gives a good caramel flavor, so don't skip this step. Add beans (you can sub in black beans, navy beans or even canneloni for variety) and broth, and any soft vegetables. You want it very moist, but not soupy. Simmer for 10 - 30 minutes. Taste and adjust seasonings as it cooks. Make brown rice for this if you can; it's much healthier and holds up better with the beans. Use a rice cooker - they make rice preparation a DREAM. If you can, cook the rice in beef stock rather than water, and I like to throw in a bay leaf or other seasonings. Smoke flavor is a good choice. 1 cup raw rice will feed about 4 people. I usually make 2-3 cups and refrigerate the rest for stir-fries. You can double or triple this recipe without any problems. [/QUOTE]
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