Red Beans And Rice: Gift In A Jar

Beans-Rice-Gift-Jar

When I shared the recipe for Rosemary Focaccia in a Jar, I knew I’d want a soup or other food that would go along with the bread in a gift basket, so I came up with Red Beans and Rice. I think it would make a unusual gift, with the bonus of a reusable container when presented in a jar for storage.

To make it even more unique, I used my home-grown, dried heirloom Jacob’s Cattle beans, so instead of titling the recipe for my tag “Red Beans and Rice”, I called it “Heirloom Jacob’s Cattle Beans and Rice.”

You can substitute any bean, really, for the red beans and then title it appropriately.

The key to this jar is to keep the three items separate:

  • the rice
  • beans
  • and spices

1. Put the rice into a clear tie-top baggie (zipper-top bags don’t fold as well in the jar) before setting it in a wide-mouth jar and then add the beans on top of the rice baggie.

2. Use a square of plastic wrap and measure out all of the spices into the middle.

3. Bring the edges together and tie the plastic closed with a twist-tie, creating a “spice packet” to add on top of the beans in the jar.

4. After putting the lid on, attach the instructions with ribbon.

Idea for a gift basket: Include a small bottle of hot sauce with the Beans and Rice and nestle them both, along with the jar of Rosemary Focaccia if you’d like, in a serving bowl (this one was a thrift store find) or a basket lined with a pretty napkin.

I’d be thrilled to get a gift like this- wouldn’t you? A night off from planning dinner!

Here’s how to make it:

Red (or black, or cranberry, etc….) Beans and Rice In A Jar:

  • 2 c. long-grain white rice
  • 2 c. dried beans (about 3/4 lbs.)
  • 1 bay leaf
  • 1 tsp. garlic powder (optional: omit and include a couple cloves of fresh garlic in basket)
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried parsley
  • 1/4 tsp. cayenne pepper

-Place the rice in a clear plastic baggie with a twist-tie closure. Put in the bottom of a wide-mouth quart jar. Pour the beans directly on top of the rice baggie.
-Place all the spices in the middle of a square of plastic wrap. Bring up the edges and close with a twist-tie. Put on top of the beans in the jar (trim the top of the spice packet with scissors, if needed).
-Use a ribbon or twine to attach the cooking instructions to the jar.

Instructions to attach to jar:

PRINT

Red Beans and Rice

Serves 6

  • For the Beans:                                         For the Rice:
    Beans and Spice Mix from jar                  Rice from jar
    1 med. onion, chopped                              4 c. water
    1-1/2 lb. smoked ham hock OR
    1 ham bone, OR
    1 lb. link sausage, cut in chunks
    3 c. water

    Make the Beans:
    1. Soak overnight in water to cover (alternately, quick soak by
    bringing to a boil, boil for 3 minutes, remove from heat and let
    soak for 1 hour before proceeding with the recipe).
    2. Drain the beans and place in a 5 or 6-quart pot. Add the onion,
    ham hock (or ham bone or sausage), 3 c. water and the Spice Mix.
    3. Bring to a boil, reduce the heat, and simmer gently for about 2
    hours, or until the beans are tender. If using a hock or bone, remove
    them, add any meat from them back to the beans and discard the
    bone. Remove the bay leaf and keep the beans warm until the rice
    is done.

    Make the Rice:
    1. In a 3-quart saucepan, bring the rice and 4 c. water to a boil.
    2. Reduce heat to low, cover, and cook for 20 minutes or until
    the water is absorbed.

    Serve:
    1. Place a spoonful of rice in each bowl and ladle some of the
    beans over the top.
    2. Serve with hot sauce.

 

To Make a Tag:
Print directions and cut out; glue to a slightly bigger piece of cardstock or scrapbook paper; fold in half, punch a hole and thread a ribbon through.

-Jami
This is linked to Handmade Christmas Carnival.

Comments

  1.  Anonymous says

    Nice. I like the spice packet. Now how about some dessert?

    Graham Cracker Cookies
    1 1/2 c fine crush graham cracker crumbs
    1/2 c AP flour
    2 t baking powder
    1 14oz can sweetened condensed milk
    1/2 c butter, softened
    12oz chocolate chips
    1 c chopped pecans or walnuts
    1 c flaked coconut (optional)

    Oven 375 degrees. Mix first three in a bowl. Beat sweetened condensed milk and soft butter until smooth in a large bowl. Combine wet and dry in the large bowl until smooth. Stir in chocolate chips, nuts & coconut.

    Drop batter by heaping teaspoon on lightly oiled cookie sheet. Bake 9-10 minutes, cool 5 minutes, remove from cookie sheet to finish cooling. Makes 4-5 dozen.

    That’s the regular recipe. So, put the first three in the bottom of a quart jar, mixed or layered. Then put the nuts and coconut in a non-zip type baggie in the top of the jar. Then put the bag of chocolate chips and can of condensed sweetened milk with the quart jar in a basket or gift bag. Revise the recipe for the jar. The only thing the recipient has to buy is butter.

    enjoy,
    brenda from arkansas

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