How to Prepare Gordon Ramsay Classic Red Beans and Rice

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, classic red beans and rice. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Classic Red Beans and Rice This regional favorite has broad appeal because it is hearty and tasty but no too hot. It's a good way to add variety to the menu.—Shirley Johnson, Kenner, Louisiana Rinse beans, and then soak in a large pot of water overnight. Sort beans and rinse with cold water. Drain and rinse beans, discarding liquid.

Classic Red Beans and Rice is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Classic Red Beans and Rice is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have classic red beans and rice using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Classic Red Beans and Rice:

1. Prepare 2 tsp goya Olive Oil
2. Make ready 1/3 cup Ham, chopped
3. Prepare 1/3 cup onion, chopped
4. Get 1/4 cup green pepper, chopped
5. Get 1 clove garlic, minced
6. Prepare 1/4 cup Goya Tomato Sauce
7. Make ready 1/4 tsp oregano
8. Get 1/2 cup water
9. Take 1 can 10.5oz Goya red kidney beans, undrained
10. Prepare 1/2 packages Sazon Goya con Culantro y Achiote

It was a perfect fit, easily feeding a crowd and being versatile enough to tailor according to what was in the pantry. After spooning these tender, flavorful red beans over fluffy rice, pair it with some of our perfect skillet cornbread and collard. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice.

Instructions to make Classic Red Beans and Rice:

1. Heat oil in medium skillet over medium heat.
2. Add ham, onions,pepper and garlic; cook 7-10 minutes.
3. Stir in remaning ingredients. Bring to a boil.
4. Reduce heat and simmer 10 minutes.
5. Serve over hot white rice.

Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. When a bowl of red beans and rice is served with a good piece of grilled andouille, some sliced scallions, and a toasted piece of Leidenheimer's New Orleans French bread, it is a fortification for mind, body, and soul. In the morning, drain the beans and rinse with fresh water.

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