RED BEAN YEAST RECIPES

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RED BEAN BUNS RECIPE | SIDECHEF



Red Bean Buns Recipe | SideChef image

Chinese fluffy, warm and pillow-soft steamed buns with sweet red bean paste filling. These little buns are perfect for breakfast or dim sum at Chinese restaurant when you have yum cha.

Provided by Mrs. P's Kitchen

Categories     Pescatarian    Vegetarian    Finger Food    Kid-Friendly    Nut-Free    Shellfish-Free    Beginner    Intermediate    Egg-Free    Soy-Free    Winter    Spring    Steam Oven    Fish-Free    Peanut-Free    Tree Nut-Free    Tomato-Free

Total Time 5580S

Yield 4

Number Of Ingredients 5

180 gram All-Purpose Flour
20 gram Granulated Sugar
1 1/4 teaspoon Instant Dry Yeast
100 milliliter Milk
250 gram Red Bean Paste

Steps:

  • Divide the Red Bean Paste (250 gram) into 8 pieces, roll into balls.
  • Mix Instant Dry Yeast (1 1/4 teaspoon), Granulated Sugar (20 gram), and Milk (100 milliliter) together, let it rest for 10 minutes.
  • Add the yeast mixture into the All-Purpose Flour (180 gram), mix and form a dough.
  • Knead the dough for about 8 minutes until the surface is smooth. Cover with cling film or kitchen towel, let it rest for 30 minutes.
  • Divide the dough into 8 pieces, press it to form a dish. Add in red bean paste filling, seal it and roll a ball.
  • Place the dough on the parchment paper and put in a steamer. Cover the lid and let it rest for 30 minutes. The dough will grow bigger.
  • Steam at high heat for about 12 minutes, turn off the heat and wait for 3 minutes to take the buns out. Serve and enjoy!

Nutrition Facts : Calories 93 calories, ProteinContent 2.3 g, FatContent 0.3 g, CarbohydrateContent 20.0 g, FiberContent 0.8 g, SugarContent 9.1 g, SodiumContent 4.0 mg, SaturatedFatContent 0.1 g, TransFatContent 0 g, CholesterolContent 0.6 mg, UnsaturatedFatContent 0.1 g

MEXICAN RED BEANS & RICE RECIPE - FOOD.COM



Mexican Red Beans & Rice Recipe - Food.com image

This is one of Jeanne Lemlin's recipes (from her wonderful cookbook "Quick Vegetarian Pleasures") that I have adapted a little to my taste. It is one of my favorite quick and healthy weeknight meals. It tastes good with or without the sour cream, and also is good with a sprinkling of cheddar cheese on top. It makes great leftovers and is good for work lunches.

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 cups brown rice or 1 1/2 cups converted white rice (I prefer brown rice with this dish)
3 cups water
1 tablespoon vegetable oil
1/2 teaspoon salt
1 -2 tablespoon olive oil
1 large onion, finely diced
1 tablespoon chili powder
2 (15 ounce) cans red kidney beans, rinsed and drained
1 cup salsa (mild, medium or hot according to taste--I like Newman's Own medium salsa)
1/8 cup water
light sour cream, for topping (optional)
minced fresh parsley, for garnish (optional)

Steps:

  • In medium saucepan, combine rice, water, vegetable oil and salt; cover and bring to boil.
  • Reduce to simmer and cook rice (without lifting lid) for 45 minutes for brown rice or 20 minutes for white rice, or until water is absorbed and rice starts to stick slightly to pot.
  • During the last 15 minutes that rice cooks, prepare bean mixture.
  • Heat olive oil in large skillet over med-high heat.
  • Add onions& saute for approx.
  • 10 minutes or until translucent and soft.
  • Sprinkle the chili powder over onions in pan and cook for 1 minute, stirring constantly.
  • Add beans, salsa and water to pan and cook for approx.
  • 5 more minutes, until mixture is hot.
  • To serve, spread bean mixture on top of mound of rice; top with dollop of sour cream and garnish with parsley, if desired.

Nutrition Facts : Calories 625.8, FatContent 10.3, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 712.1, CarbohydrateContent 110.9, FiberContent 20.4, SugarContent 5, ProteinContent 25.5

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