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Need recipe for red beans and rice. I’m not much of a cook so please make it simple because I got to cook it. Got to feed 4.
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Do you have pressure cooker?
Take beans 1 cup per adult,
add 1 cup of water per cup of beans
I add bacon ends about 1/2 cup for 4 cups of bean
1 finely chopped medium onion
2 clove of Garlic finely chopped
1/2 can of beer or half glass of wine rest is for cook to make sure it was ok.
1/4 cup diced cilantro
1/4 cup of finely diced rosemary
2 tsb of Chinese chili + garlic oil for those who want some spice.
Close pressure cooker heat till steamING not whistling, then transfer to low heat so it barely loses any steam leave for 4 hours.
Rice, oh how many choices there are.
Put in 1 cup per adult, rinse once clean add water even surface of the rice then you can either just and a finger knuckle over the level surface of rice with water or I add chicken or beef stock to make the volume. I do add some butter about 2 tsp. And bring to a boil and let simmer till soft. Or of going for 4 hour I boil and put in wonder bag to finish cooking off the stove.
I also add a fried egg on top when serving.
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Thanks, that sounds good.
I should explained what I wanted it for. I want to know how to cook it over an open fire using cast iron cookware, after the SHTF.
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If doing that the pressure cooker still works and you can use dry ingredients
Cooking in regular pot you need to soak rice for 3 hours and the beans for 12 hours. Rice cooks faster and without soaking beans don’t cook well at all in a slow simmer, you will need to cook for 1 hour the beans in a regular pot just top water till beans coveted as you will evaporate additional water. I would grease the pot first with raw bacon to help with scorching. Cooking in coals is fastest next best is over fire on tri pod. Since most likely you will have only one pot you can cook beans till done then add the soaked rice serve in 5(drain all rice water before adding in) all in one pot. Get a stir stick as both will require stirring to stop charing.
If on the move when you break camp in am put the beans in a ziplock heavy duty and add water then shape to the top of your pack the rice goes with the other person same thing. Keep the bags for next meal.
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I follow my mom’s advice when cooking rice in the rice cooker. Choose a small rice cooker from https://www.thewindupspace.com/best-small-rice-cooker/ the cooker is important to prepare rice properly. I add two types of rice, long and round grain rice. Mix them add three cups of water to one cup of rice. One whole tomato in the middle, salt the composition, add one spoon of olive oil, black pepper, and start the cooker to do its main work. That’s the simplest recipe ever. If you want with more ingredients, than cut into small pieces, mushrooms, ham, add peans and corn. I like both!
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I am going to try these recipes. They sound good.
Amelia Berry, I have to think you for the info on the rice cookers. I don’t like using amazon these days but my rice cooker died over a year ago and I have never had a chance to find a new one, let alone a small one like that for the two of us. I just ordered one.
Has anyone ever heard of stone stew? My mother used to make it when we were kids. You take all your left over veggies and meat from the week that you have left and make like a pot of thick soup. You add anything you like but use all the left overs first to see what else you might want to add. Sometimes we have enough left overs and don’t need to add anything but maybe some tomatoes. Add whatever spices you want and either chicken, beef or ham seasoning depending on what meat you are using. It is thick like a stew more so than a soup. So you really only want enough liquid to keep things from sticking to bottom. I add garlic, onions, pepper, I don’t use salt because of Dh having cong. heart failure. Sometimes I might need to add potatoes if I have no left over ones.
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