FOOD Beans and Rice

N

nehimama

Has No Life - Lives on TB
Protein comes from plant sources as well as animal sources. Beans and rice are among the oldest foods known to humankind. Both are easy to grow, plentiful, and filling. The combination of beans and rice creates a complete protein. Beans alone and rice alone both lack certain essential amino acids. If eaten together, however, each contributes what the other is missing to form a complete protein. Beans-and-rice dishes are highly valued for protein in areas where animal proteins are often hard to obtain and expensive.

I have, so far, three different ways to cook rice and beans; Louisiana style red beans and rice, Mexican style (topped with chunky salsa and queso blanco, and a Mediterranean style (served with a good portion of tzatzkiki.

Won't you share with us YOUR favorite ways to cook rice and beans?
 
M

Mushroom

Opinionated Granny
nehimama said:
Protein comes from plant sources as well as animal sources. Beans and rice are among the oldest foods known to humankind. Both are easy to grow, plentiful, and filling. The combination of beans and rice creates a complete protein. Beans alone and rice alone both lack certain essential amino acids. If eaten together, however, each contributes what the other is missing to form a complete protein. Beans-and-rice dishes are highly valued for protein in areas where animal proteins are often hard to obtain and expensive.

I have, so far, three different ways to cook rice and beans; Louisiana style red beans and rice, Mexican style (topped with chunky salsa and queso blanco, and a Mediterranean style (served with a good portion of tzatzkiki.

Won't you share with us YOUR favorite ways to cook rice and beans?
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What happens when you are allergic to beans?
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
Thick homemade chili with beans poured over a bed of rice, or red beans and rice cooked with sliced up smoked sausages. I don't store up a lot of dry beans. I buy them and go ahead and cook and can them. I don't want to be left with a lot of dry beans with very little potable water to cook them with.
 
Kathy in FL

Kathy in FL

Administrator
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I used to use a lot of refried beans and even have quite a storage of freeze dried refried beans. I now must be careful about eating them but you can make "refried beans" out of more than just pinto beans. Black beans is one of my favorites.

As for beans and rice ... black beans and yellow rice is a staple meal in almost all Hispanic households.
 
Y

Yogizorch

Has No Life - Lives on TB
Kathy in FL said:
I used to use a lot of refried beans and even have quite a storage of freeze dried refried beans. I now must be careful about eating them but you can make "refried beans" out of more than just pinto beans. Black beans is one of my favorites.

As for beans and rice ... black beans and yellow rice is a staple meal in almost all Hispanic households.
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Lentils will work also.
 
Kathy in FL

Kathy in FL

Administrator
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Yogizorch said:
Lentils will work also.
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Learning to eat them. But I have to watch the amount fat and fiber that I ingest. Makes it challenging even on the good days with meds. Doing my best to get it all figured out. Eating soup for the rest of my life might be another option. :rolleyes: It is one of the more challenging things I've ever had to work around in my prepping plans. I thought diabetes was the worst, but gastroparesis is adding an entirely new level of what-the-frick-do-I-do-now to the challenges.
 
Kathy in FL

Kathy in FL

Administrator
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There used to be a book - a prepping cookbook - that listed out all of the ways to use beans. I can't remember if I transferred the recipe over to TB2K or not but I'm sure it can be found online. You make Bean Fudge. I know it is good I just can't eat it these days.

Wait ... here's an example of the recipe:

wholenewmom.com

Healthy Bean Fudge! - vegan, sugar-free & YUM! | Whole New Mom

Seriously--BEAN FUDGE? Yes, you can make a healthy fudge out of Beans! Even non bean lovers will LOVE this Healthy Vegan Fudge!
wholenewmom.com wholenewmom.com
 
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Kathy in FL

Kathy in FL

Administrator
_______________
Another thing you can do with beans is make a bean "soup" ... or soupy beans or however you want to say it.

Then you make a dumpling ... cornbread, cornbread/rice, flour, etc.

When your beans and the broth/soupiness you are cooking them in comes to a boil, drop your dumplings in and allow them to boil/cook. Serve your meal when your dumplings are cooked through.
 
K

Khaki

Contributing Member
Kathy in FL said:
There used to be a book - a prepping cookbook - that listed out all of the ways to use beans. I can't remember if I transferred the recipe over to TB2K or not but I'm sure it can be found online. You make Bean Fudge. I know it is good I just can't eat it these days.
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I don’t know if it’s the same one, but The Daily Bean cookbook is my favorite for creative bean uses. I also like to add beans to most of my soups to stretch them.
 
straightstreet

straightstreet

Life is better in flip flops
I happen to love beans.. Any type, anytime. DH , not so much. He suffers from the back fire. You know what I mean? Lol. I could actually eat them every meal and give up the meat. I just don't have that option right now.
 
jed turtle

jed turtle

a brother in the Lord
I read where beans and lentils are high in lectins, just read somewhere that rice is high in some poison (or toxic metal?). Anyways, I would certainly have a few bags around. Famine will probably kill you a lot faster than lectins or even traces of toxins or whatever. My last meal will probably be mercury laced Tuna fish sandwich made with year old mayo, or peanut butter laced aflatoxins with 20 year old jelly.
 
T

Taco Salad

Contributing Member
I throw in diced onion and if I have them some diced peppers and ground meat. Most important thing is Italian Dressing, rare to find beans and rice that are more than just edible without it.
 
SW357

SW357

Lord Swampbottom
The little voice screamed "not a good idea", but I had a 14-year old can of store-brand condensed bean with bacon soup last Saturday from some old preps I forgot I had. Just had a hankering, had no new, and frankly wanted to see. No bulging or rust.

Stuff tasted like I bought it yesterday. No ill effects whatsoever. No canny taste at all.

Preproulette!

I'll try again in ten years and report here (or from the ER).
 
B

bracketquant

Veteran Member
Boston baked beans, maybe not the healthiest of bean recipes, but the yummiest if you have that sweet tooth...

(molasses, brown sugar, maple syrup, bacon, onion, with the optional touch of mustard)

And, to those long term preppers... dry beans may start to toughen up going beyond two years in storage. Basically no amount of cooking (hours upon hours upon hours, from what I've heard) will soften them up. People then have to use a food processor to blend them smooth. I cannot verify this, as I don't store dry beans, other than for planting, beyond two years.
 
ainitfunny

ainitfunny

Saved, to glorify God.
I had some Chinese food the other day
made by an real novice cook.
There were several kinds of dry beans
In the stir fry that the cook THOUGHT
only needed to be soaked, then just stir fried!
Needless to say the beans were not "cooked"
AT ALL with a brief stir fry!
In fact the poisons in the dry beans were not
Neutralized because they were not boiled sufficiently!
 
ainitfunny

ainitfunny

Saved, to glorify God.
bracketquant said:
Boston baked beans, maybe not the healthiest of bean recipes, but the yummiest if you have that sweet tooth...

(molasses, brown sugar, maple syrup, bacon, onion, with the optional touch of mustard)

And, to those long term preppers... dry beans may start to toughen up going beyond two years in storage. Basically no amount of cooking (hours upon hours upon hours, from what I've heard) will soften them up. People then have to use a food processor to blend them smooth. I cannot verify this, as I don't store dry beans, other than for planting, beyond two years.
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What about pressure cooking old, tough beans?
Does it work, faster?
 
S

summerthyme

Administrator
_______________
moldy said:
I imagine the really old beans (which I might have a few - hundred pounds of) could be ground and used for flour. Or maybe soak with some vinegar or some type of acid before trying to cook. I probably should try that out before it becomes a must.
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I've cooked 15 year old beans... stored in glass jars in the cool basement. 24 hours of soaking (refrigerate to keep them from souring), then rinsing well and pressure cooking for 60-90 minutes with NO salt or seasonings has (so far!) never failed to soften them.

I did make a huge batch of our favorite barbecue baked beans (recipe is posted here somewhere... I swear they're addictive) that I failed to get the beans soft enough before adding all the goodies. I canned 60 pints! THEN I found out they were slightly undercooked. Not crunchy, just not how they should have been.

So, I put several jars in the freezer. The seals stayed intact, and upon thawing and heating, they were perfectly soft and edible.

Summerthyme
 
B

bracketquant

Veteran Member
moldy said:
I imagine the really old beans (which I might have a few - hundred pounds of) could be ground and used for flour. Or maybe soak with some vinegar or some type of acid before trying to cook. I probably should try that out before it becomes a must.
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I'd like to hear direct reports on cooking with old dry beans, whether it really can be done, or not, to soften them.

And, yes, those that claim old beans stay tough, no matter what, have resorted to grinding them fine, before cooking with them.
 
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