This classic southern recipe combines three histories. First, it should be cooked white rice. Next, soak the beans overnight. Fill a large bowl with enough water to cover the beans by two inches. Set aside. In the morning, drain the water and rinse the beans in clean water. Add the red pepper flakes, if using. After soaking, add salt to taste. Then, cook the rice as usual. Once it is done, remove the red pepper flakes.
Then, add a cup of water or broth to the red beans. Let the mixture simmer for 30 minutes. Meanwhile, cook the rice. If you'd like, you can use leftover cooked rice or cook fresh for the same meal. This recipe is easy to make and only requires a few ingredients. In the south, red bean and boiled rice are traditionally cooked on Mondays and served with stew meat and bones. However, it was the Catholic lent season that popularized this recipe.
To make red beans and rice more filling and thick, use a slurry of 1 part cornstarch to 2 parts water. Then, add the mixture to the rice and cook for another 15 minutes. If you need to freeze some, you can place the slurry separately from the rice. You can also freeze it for up to 3 months, depending on how long it's kept in the freezer. And you can even make extra-spicy versions and use low-sodium broths.
You can prepare red beans and rice a day ahead of time. You can freeze them and then reheat them on the stove. Moreover, this meal is freezer-friendly and can be made up to a week in advance. Then, you can thaw it overnight and eat it anytime you want. If you're not a spicy eater, you can change the sausage's spice level. You can also substitute regular smoked sausage without spices for the same great flavor.
If you want to save time, you can also prepare a recipe for red beans and rice ahead of time. To do this, combine 1 cup of cornstarch with 2 cups of water and allow it to thicken. Stir in the sausage, and simmer for about half an hour. Serve the prepared red beans and rice mixture. If you don't have time to cook the rice, then the red beans and the rice should be refrigerated.
When reheating red beans and rice, it's best to add the sausage before serving. It is best to eat the sausage right away, so it's best to cook it a day before. Then, you can add the rice separately. Then, you can serve it to guests. If you're cooking for more than one person, prepare a double batch of the soup to serve. You can also freeze the red beans and slurry for later use.Keep reading on https://en.wikipedia.org/wiki/Rice and most importantly, convert your knowledge into action, otherwise it remains a source of untapped energy as well as wasted potential.
