Here, once again is a great lunch or picnic salad. I enjoy making these recipes because after all, I have to eat my work, so I like to take my dishes to my office for a great snack or lunch.
When it comes to Portuguese cuisine, this one is one of my favorites. It starts with juicy sausage, chorizo that has all the full flavor that just comes out in this dish. The pork, paprika, garlic, and fully smoked sausage create a perfect fit for any combination.
I love this salad and I cannot get enough of it. It's the perfect lunch to take to work, it's is so Diversified for your immediate family or for a party. It can be used as a side dish or a main meal or even a topping for tortillas.
The serving of 1 cup is around 165 calories and 7 grams of fat.
Best Baked Rice And Beans
Well, here it is, my favorite dish that I just love to take to work for my lunch. Now, this is Spanish-style baked rice and beans. When the rice sucks up the salsa and with the beans, all that incredibly delicious combination makes this one outstanding recipe.
Now I have to tell you that my wife was mad at me because I did not iron the kitchen towel, so forgive me if you noticed. I have to say that I am very multi-talented but ironing I have no idea how to do it. Well, maybe next time I will try it.
So back to the dish, hope you enjoy it and please let me know if you did anything different to it.
Ingredients
2 cups - Basmati rice or other long-grain rice
2 cans - Red kidney beans, rinsed and drained
1 tsp. - Kosher salt or to taste
1 tsp. - Grounded black pepper or to taste
2 tsp. - Cumin, powdered
1/2 tsp. - Chilli powder
1/4 cup - Olive oil
1 jar - Tomato salsa (16 ounces)
2 1/2 cups - Chicken broth
2 tbsp - Chopped parsley
Notes
- Cover the dish very tightly with aluminum foil and put an oven tray on top of the dish to add more pressure for the cooking process. Cooking time - 1 hour and 10 mins at 350 F.
- When the cooking is done, check the tenderness of the rice and if need be, add some water and return the dish to the oven until the rice is tender.
For many years I saw my family and friends make corn on the cob and cook them until they were hard as a rock. So after a while, I kept doing the same thing but I did try some made by other people and they were perfect. So off I went in search to find a way that was foolproof, and easy to cook without all the fuss.
So one day I was at a farm, the type of farm where you can go into the fields and harvest things that you want and need. When I came back from the fields, there was a large pot of corn just sitting there with no heat going at all but the cooking pot was very hot and steaming.
I was told that the water was brought up to a boil and then the corn was added and closed with the lid to keep in the heat. So in 10 mins, the corn was ready to eat. I was very doubtful but it turned out to be the sweetest most tender corn I ever ate. So to this day, I have prepared my corn in this way and I never looked back.
Set a timer to ten minutes because if you let your corn overcook the kernels will become tough and do not add any salt to the water for that also helps the corn become hard. The goal is juicy, crunchy kernels, not mushy dry ones. Works every time.
Remember to get the right corn, people corn on the cob, not field corn used in order to feed farm animals. After removing the leaves and silk, cut off the ends and break or cut them into two pieces. We do this so the heat from the water can penetrate the cob better and thus cook faster without full boiling in a shorter time.
Bring up the water with a full boil then add all the corn. Put the lid back on and wait for it to show you a slow light boil, it is not necessary to reach a full rolling boil again. Then turn off the heat and let it sit for ten minutes but halfway through give it a quick stir and put the old back on quickly in order not to have heat loss.
Now if you decided not to cut the corn in half then leave it in the pot for about twelve minutes, an extra two minutes.
Transfer the corn to a large bowl and drain out the excess water, I like to use a metal bowl because it holds the heat better. Now go ahead and add your topping, as for me I like just plain salt a butter. Just add the topping, wait a minute for the butter to melt and toss, toss, and toss.
Please let me know how yours turned out and tell if it is not 100 % perfect, just tender, and sweet.
I remember, way back then, my Father was always in charge of making this awesome bean dish. He would take up all his real pride in the kitchen when he was preparing it. I liked when he was pouring in the beer and smiling to me saying "this is the only beer I will let you have, but when you grow up, I will give it to you straight".
My dad was not a very good cook and that chore was always left for my Mother, but when it came to these beans, he knew that it was the best of the best. It always turned out great and we all enjoyed it as a side or even as a meal. He always made a big pot when his friends came over to watch the hockey game, they all gobbled them up and usually, there was none left for me.
Well, as I grew up I learned to make my own, but every time I make it, I always recall my Dad standing by his old kitchen making them and smiling.
Let me know how you liked them and did you add anything extra to it....:)
1 1/2 lbs. ( 1/2 Kilo) - Fresh or frozen Lima Beans,
2 - Med. - Diced onions
2 to 3 Cloves - Garlic
1 to 2 - Tbsp. - Olive oil
2 to 3 Tbsp. - Tomato paste
1 Can - Whole or diced tomatoes.
1/2 Can - Any beer or water
1 to 2 Tbsp. - White or red vinegar
1 Tsp - Honey
1/2 Cup - Water
2 to 3 - Bay leaves
Salt and pepper to taste.
Options
1/4 Cup - Chopped parsley
Ketchup - Makes a richer sauce
Hot sauce - As needed
This recipe is just the perfect food or so-called "Superfood". Anyway, you serve it, it will always turn out great. Serve it as a side dish, a whole meal, finger food for a child or/and a stand-alone diet recipe.
Here I was using canned tomatoes, but there is no reason why you can not use fresh. That depends on you. Diced or whole it will always turn out good. Just remember to break up the whole tomatoes for it to cook better.
As for the Lima beans, you can use fresh or frozen. Now, with the fresh ones please soak them in water overnight and change the water a couple of times before cooking.
After the first initial cooking, you should check the beans for softness.Depending on the beans, it will have an outcome on how long it will take to soften. Add a few more minutes into the cooking time and adjust according.
Now, go ahead and add really anything to the beans, here I only added chopped parsley. Also be careful during the last minutes of cooking because the sauce will reduce and it could burn starting at the bottom.
How can something so simple that is made in one pot be so delicious
and easy to make. I just love beans,
really all kinds from the smallest to the big butter beans, I can eat them all
day.
This recipe is more of the North America type with contains
a very simple recipe that comes together
with the sweetness of the molasses and the sugar in a smooth rich sauce.
If you want some cooked beans that are more of the Mediterranean type then just look below and see the video and I know you will enjoy it as
much as this one. Anyone you chose I can
assure you that your Family and Friends will thank you for it and ask for more.
Please let me know how yours turned out and did you add anything more to it.
************************************************************************************************************** Recipe
3 Cans - Read Kidney Beans Or Other
1/3 Cup - Bacon
1 Lg. - Onion
1 Cup - Beer
3 Tbsp. - Sugar white or brown
1 Tbsp. - Maggie or Worcestershire sauce.
2 Tbsp. - Tomato paste
2 Tbsp. - Molasses
1 Tbsp. - Mustard
For further information please see video below. **************************************************************************************************************
Here I was using what I call a "hearty Bacon" that I have to slice myself. I just like the bacon to be a little more chunky then the pre-cut flat kind.
Now go ahead and add your favorite bacon from hickey to golden maple for it's up to you. Or just do not add any bacon and have it as a veggie dish, anyway you make it, it will be awesome.
I like to use white sugar in almost everything that calls for a sweetener, but here, it does not really matter because I added the Molasses so it does even out the taste. Now if you want just go ahead and add brown sugar or even honey if you want.
Don't forget that if you are using the beans from the can to drain the water from it for we want a nice thick sauce not a watery one. Also please make sure that you use the thick bean syrup from the bottom, that's called rich flavor.
If you want to use dry beans, then all the better. Just add water to the beans and let it soak overnight before using.
Did you know that by adding some cumin that it will cut down that gassy feeling that some people gets after eating beans.
This is exactly what we want when it comes out of the oven as a finished dish. We want it to have a smooth rich creamy sauce with tender beans.
If you find that your sauce is to watery then just give it little more time in the oven with the lid off. Please keep an eye on it and give it a stir now and then. Keep an eye on it, it will become thick very fast and it could burn on the bottom.
Lima Beans With Garlic Creamy Smooth.As A Side Dish Or A Main Meal....Use water or try it with added beer, ether way its "Awesome" on it's own or as a side Dish...:)
I have been making this bean recipe for years and it is simply the best. You you want a more traditional beans, just add pork hocks, bacon or smoked sausage at the pre-boil stage.... Enjoy....:)
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