FOOD Beans and Rice

[myrtlemaye]

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.

If you don't have enough potable water to cook beans then you have an even more serious situation. Do you have water available that isn't potable? If so, you might consider looking into any number of filtration/purification systems. In your situation, even beans might be good barter item. I read once years ago that you can't have too much salt stored either - cheap, will last forever and beans and rice will be sooo much more appetizing with some salt and other seasonings.

 

[SouthernBreeze]

If you don't have enough potable water to cook beans then you have an even more serious situation. Do you have water available that isn't potable? If so, you might consider looking into any number of filtration/purification systems. In your situation, even beans might be good barter item. I read once years ago that you can't have too much salt stored either - cheap, will last forever and beans and rice will be sooo much more appetizing with some salt and other seasonings.

We have a plentiful supply of community water right now, so no problem with storing dry beans. I'm thinking of a SHTF event that last a while where potable water might not be so readily available for those who don't have their own well. Yes, we do have a filtration system, but why use your potable water cooking dry beans when you don't have to if you just go ahead and can them while potable water is plentiful? I had rather do the hard work up front. Plus, it keeps all of your dry beans from getting too hard and old to soften when cooked.

 

[Kathy in FL]

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.

My experience is yes but they aren't always optimal. I used a pressure cooker or a slow cooker and cook longer than normal. Sometimes way longer.

You can grind them and cook to make a type of refried bean paste but you don't need to grind it fine. If you grind it fine you wind up with "silt" if it is wet and flour if they are dry. I used to keep bean flour on hand and use it as a thickener, mix it with high-gluten flour, and other similar things. Bean flour also makes good crackers and crunchy unleavened bread.

 

[nomifyle]

I have a book called Country Beans. Some good suggestions although she follows the low fat thinking which I now think is unhealthy. I followed it back in the day and it changed the skin on my face forever and not in a good way. She talks about ways of using bean flour.

 

[emiliozapata]

I just got some pasta made from brown rice and buckwheat

 

[bracketquant]

My experience is yes but they aren't always optimal. I used a pressure cooker or a slow cooker and cook longer than normal. Sometimes way longer.

You can grind them and cook to make a type of refried bean paste but you don't need to grind it fine. If you grind it fine you wind up with "silt" if it is wet and flour if they are dry. I used to keep bean flour on hand and use it as a thickener, mix it with high-gluten flour, and other similar things. Bean flour also makes good crackers and crunchy unleavened bread.

I wonder if making a bean dip would work with finely ground beans. I've been wanting to make a white bean (garlic) dip.

And, as I've found out, NEVER mix two types of beans, if you always want great success. One bean will cook to perfection, while the other is still fairly hard. Keep cooking until the hard one is perfect, and the other one turns to mush.

And, mixing older and newer dates of bags, for the same type of bean, can have the same results

 

[bracketquant]

I just got some pasta made from brown rice and buckwheat

That sounds like $3.99/lb, or more, if sold around here.

 

[Kathy in FL]

I wonder if making a bean dip would work with finely ground beans. I've been wanting to make a white bean (garlic) dip.

And, as I've found out, NEVER mix two types of beans, if you always want great success. One bean will cook to perfection, while the other is still fairly hard. Keep cooking until the hard one is perfect, and the other one turns to mush.

And, mixing older and newer dates of bags, for the same type of bean, can have the same results

The bean cookbook i mentioned earlier in this thread, I bought it from a long-term storage food place but I can’t remember which one, did have a couple of bean dips in there. I will look online and see if I can find any recipes.

 

[Kathy in FL]

@bracketquant

The Best Homemade Bean Dip Recipe | A Spicy Perspective

It's easy to make delicious, creamy, scoop-able bean dip right at home! Our restaurant-style best bean dip recipe can be made on the stove or using an Instant Pot, with dried or canned beans.

www.aspicyperspective.com

The 8 Best Types of Beans for Long-Term Storage – Wallaby Goods

Discover the 8 best types of beans for long-term storage! Our blog page provides expert tips and advice on how to properly store beans for extended periods, ensuring you always have a delicious and nutritious source of protein on hand. Read on to learn more!

wallabygoods.com

White Bean Dip:

A fresh and tangy dip made with cannellini beans.

• Ingredients:
  • Cannellini beans
  • Olive oil
  • Lemon juice and zest
  • Garlic
  • Salt and pepper
  • Fresh herbs (optional)
• Instructions:
  1. Pulse all ingredients in a food processor until smooth.
  2. Serve with veggies or pita

 

[Just Plain Mom]

We do not eat much rice any more (due to blood sugar issues) but beans are a staple on Husband's plate. He suffers from "the back fire" (thank you, straightstreet...perfect way to put it) and then so do I but it doesn't matter. No beans for me.

He prefers this following method of preparation. (And he is very picky!) Clean the beans (take out all rocks, etc.) and put them in a pan with lots of water. Bring to a boil, then turn off. Cover and let them sit for an hour. Then bring to a boil again while putting in lots of garlic and salt. Decrease to a simmer and let them cook all day, until dinner, when they're soft. Do NOT add any more water - that's why you are putting lots of water in there to begin with, even though it looks like too much.

I freeze them in pint jars and then can thaw whenever he wants them - it's a serving. I usually leave a couple of servings in the pan overnight in the refrigerator (after he's eaten whatever he wants for dinner) and then the next day he "doctors" them with chile...maybe chorizo...onion, whatever he wants, whatever we have. It's always different, and each one in turn is declared the best he's ever made.

 

[pauldingbabe]

Green beans with a splash of apple cider vinegar, olive oil, coarse salt and coarse pepper mmmgood!
I learned to fix green beans that way from the
Italians in Italy, when we were stationed there.

So good!

I'm going to back you up on this one Ainit!

 

[nomifyle]

I love beans and could eat them every day, although I'd have to find some way to counter the gas pains. I've been listening to people that support the carnivore way of eating. I can't find anything to disagree with them on. Beans, unfortunately, have lectins in them which are very bad for the gut. Unfortunately there are lectins in so many things that I have had in the healthy category. One is oatmeal, which I actually haven't eaten in a while, but have quite a bit stored. Oatmeal was one of the things that I stored 300 pounds of, along with rice, which I don't eat, it is a good kind though, Basmati.

 

[nomifyle]

Green beans with a splash of apple cider vinegar, olive oil, coarse salt and coarse pepper mmmgood!
I learned to fix green beans that way from the
Italians in Italy, when we were stationed there.

sounds good, I'll give it a try.

 

[WildDaisy]

Can of cannellini/Northern beans (or a cup of dried), cup of spinach (or other green like Kale), 2 family sized cans of chicken broth, can of diced tomatoes (or tomato paste for thicker soup) and cup of orzo pasta. Makes a nice Tuscan soup. If you have cooked ground pork, add that in too. Service with a slice of fresh bread.

 

[Profit of Doom]

We just ate a can of pineapple in juice from 2012 (got lost somehow) Perfect taste and texture, absolutely no metallic taste...

I was sure we were going to have to dump it to the chickens!

Summerthyme

My last encounter with canned pineapple was rather messy.

PREP - Canned pineapple does not improve with age

Looking in pantry for mandarin oranges. Recipe after I test it. Noticed large can of pineapple slices, tipped, lid completely missing and drained. Yes, mess. Clean up, cussing. Found lid, had simply come off, also noticed bottom of can bulged. Later found small can, still upright, lid had...

www.timebomb2000.com

 

[Cardinal]

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.

Arsenic.
Brown rice higher than white.
Rinse it really well before using.

 

[Cardinal]

PREP - Scotch Broth Recipie AGAIN!

Hi All I felt led to post this recipie again as I am going to make 3 years worth next week. This is for my family and to share with friends. I think times are going to get very rough here and I want to be max ready. I did the math based on the recipie: G'morning all! SCOTCH BROTH MIX...

www.timebomb2000.com

 

[Kennori]

My physician BIL puts a few drops of "Beano" on his flatulence producing food and he reports no further gas troubles. It's some kind of enzyme that changes the digestive course of gassy foodstuffs.

 

[Walrus]

I recall some time back that Doc1 had a good bean hint. He mentioned - I think - to take out about a quarter of the beans after they'd softened up and mash them up good, before adding them back into the bean pot. It made some nice bean gravy, as I recall.

I was just thinking about making a pot of beans and ham - and maybe including some rice with it. I'll have to give that bean gravy thing a try.

 

[tnphil]

And, as I've found out, NEVER mix two types of beans, if you always want great success. One bean will cook to perfection, while the other is still fairly hard. Keep cooking until the hard one is perfect, and the other one turns to mush.

This is precisely why I usually make chili (from scratch) using both pinto beans and kidney beans. I get the pintos pretty soft, they thicken the chili, while the kidneys can be soft and still maintain shape and texture.

 

[moldy]

Fennel tea will get rid of gas pretty well. I imagine you could cook some fennel in with the beans - that might be pretty good.

 

[tnphil]

I love beans and could eat them every day, although I'd have to find some way to counter the gas pains.

I've heard, and my observations personally seem to agree, that discarding the soak water helps. Something about getting rid of complex sugars that can't be digested. They get leached out during boiling and soaking.

I bring beans to a boil, turn off and let them just sit for an hour or two. Sometimes even overnight. Pour off the water. Rinse thoroughly and drain. Add water and cook beans until done.

Generally, if you want to preserve nutrients in boiled vegetables, you retain the liquid. But, there are times you don't want it. My late mother was on a renal diet (no bladder or kidneys) so she had to really limit her potassium intake. She loved mashed potatoes with Thanksgiving dinner. I would bring them to a boil, drain and rinse (repeat 2 more times) to extract as much potassium as possible, then finish cooking them and drain and mash with a wee bit of butter and cream.

 

[Profit of Doom]

My physician BIL puts a few drops of "Beano" on his flatulence producing food and he reports no further gas troubles. It's some kind of enzyme that changes the digestive course of gassy foodstuffs.

Buzzkill.

 

[Kathy in FL]

I recall some time back that Doc1 had a good bean hint. He mentioned - I think - to take out about a quarter of the beans after they'd softened up and mash them up good, before adding them back into the bean pot. It made some nice bean gravy, as I recall.

I was just thinking about making a pot of beans and ham - and maybe including some rice with it. I'll have to give that bean gravy thing a try.

Similar method is used when making traditional Spanish Bean Soup ... aka Garbanzo Bean Soup.

 

[Dux]

Eaten together in what proportion to make the complete protein? Equal amounts, 50 /50, 25 % of one and 75 % of the other?

It's probably loosey goosey, especially if you add a bit of meat or cheese. Since I'm overweight, rice is similar to kryptonite for my diet. So I mix beans with a high quality protein.

Here's a chicken-bean soup type recipe: I crock pot boneless chicken thighs and water. When cooked well I add tomato sauce, a can of refried beans, onions, peppers, jalapeno. Season with chili powder, chipotle, salt. Cook again. Add frozen corn last.

 

[bracketquant]

If anyone does a garden with fresh home grown snap beans, all I can say is Super Marconi.

 

[Great Northwet]

All of the beans I eat come in cans. Leading a busy professional life doesn't give me the time to do things like soaking overnight and such. Rice is a different story because it's fast and nutritious. I only use Basmati now. It costs more but so what. I buy Zebra brand imported from Pakistan that can only be found at Indian groceries. I bought a 10lb. bag for $26 a few weeks ago. When cooked, the kernels are almost an inch long unlike California Hinode or some other less desirable rice. I've asked 2 Indian students if there is better rice than that. They say there is, but you have to go to India for it because they don't export it.

 

[bracketquant]

I recall some time back that Doc1 had a good bean hint. He mentioned - I think - to take out about a quarter of the beans after they'd softened up and mash them up good, before adding them back into the bean pot. It made some nice bean gravy, as I recall.

I was just thinking about making a pot of beans and ham - and maybe including some rice with it. I'll have to give that bean gravy thing a try.

I always do that for bean soup. I do not like a thin broth for such a soup. Also, I peel one large sweet potato that's tossed into the pot, too. After cooking, the sweet potato, along with some of the beans, and usually a few stray celery, onion and carrot pieces, all get run through a blender.

 

[KFhunter]

Beans + rice and bread from freshly ground wheat berries and sourdough starter

 

[bracketquant]

Beans + rice and bread from freshly ground wheat berries and sourdough starter

Real homemade bread would be nice, but I've never worked with wheat berries nor sourdough starter. A simple cornbread will have to do.

 

[school marm]

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.

An elderly friend gave me a 4-gallon tin of pinto beans she had stored for 30 years in her Las Vegas, NV, garage, and then 25 years in a shed in Northern Nevada. I figured it couldn't hurt to try pressuring canning them. They were and still are perfect. In fact, they're indistinguishable from other pinto beans I've canned. I was absolutely floored.

Now, I'm not saying that old beans will cook up well or suggesting that it's a good practice. It's just been my observation with this one old tin of beans. YMMV.

 

[school marm]

We do not eat much rice any more (due to blood sugar issues) but beans are a staple on Husband's plate. He suffers from "the back fire" (thank you, straightstreet...perfect way to put it) and then so do I but it doesn't matter. No beans for me.

Brown Rice v White Rice and the Glycemic Index

[Excerpt]
The first is that researchers found that cooking the rice, refrigerating it, and then reheating it when ready to eat (after 16-20 hours in the study) reducing the GI from 89 to 53, nearly down to the level of brown rice which has a GI of 50. As long as we have refrigeration, that’s an easy change to implement immediately.[1] [2] [3] [4]

The second is that all rices are not created equal. And some have a much lower GI than others. The article noted that red, black, and wild (which isn’t even a rice, but anyway) have much lower GIs. I’ve never even heard of red or black rice.[5] They’re probably expensive and not high on the list of foods to store. However, basmati rice also made that list. Intrigued, I went to the table to check out its GI score. 58![6] Just a little bit higher than brown rice. And it’s commonly sold in grocery stores. Unfortunately, it’s a bit more expensive, but for many folks it won’t be prohibitively so. (Basmati rice, particularly that grown in California, has the lowest levels of arsenic.)

[More at the link above.]

 

[bracketquant]

An elderly friend gave me a 4-gallon tin of pinto beans she had stored for 30 years in her Las Vegas, NV, garage, and then 25 years in a shed in Northern Nevada. I figured it couldn't hurt to try pressuring canning them. They were and still are perfect. In fact, they're indistinguishable from other pinto beans I've canned. I was absolutely floored.

Now, I'm not saying that old beans will cook up well or suggesting that it's a good practice. It's just been my observation with this one old tin of beans. YMMV.

It looks like pressure cooking/canning can penetrate the outer toughness of old beans. But, one has to have the equipment.

I just read a recipe where someone adds a bit of baking soda to fresh dried beans to quicken the cooking time. I have some 6 year old "planting beans" that may now be too old to plant, that I might experiment with.

 

[bluelady]

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!

I hope nobody got sick! Yes, the lectins and I think some other things in even a few raw beans can cause food-poisoning-like symptoms.

 

[bluelady]

I love beans and could eat them every day, although I'd have to find some way to counter the gas pains. I've been listening to people that support the carnivore way of eating. I can't find anything to disagree with them on. Beans, unfortunately, have lectins in them which are very bad for the gut. Unfortunately there are lectins in so many things that I have had in the healthy category. One is oatmeal, which I actually haven't eaten in a while, but have quite a bit stored. Oatmeal was one of the things that I stored 300 pounds of, along with rice, which I don't eat, it is a good kind though, Basmati.

Yeah I have lots of bulk food stored that I can't eat anymore, and dh shouldn't.

I don't eat beans anymore, but I think if you do it's best to soak & sprout them before cooking. I may try sprouting ours for microgreens, where you cut off the sprouts so you're not eating the raw beans.

 

[nomifyle]

Yeah I have lots of bulk food stored that I can't eat anymore, and dh shouldn't.

I don't eat beans anymore, but I think if you do it's best to soak & sprout them before cooking. I may try sprouting ours for microgreens, where you cut off the sprouts so you're not eating the raw beans.

Lentils make delicious sprouts. I haven’t done sprouts in awhile and I need to get back to its

 

[Profit of Doom]

Arsenic.
Brown rice higher than white.
Rinse it really well before using.

Presumably used as an insecticide in the past and build up over years. Like apples.

 

[Coco82919]

The rice pudding I make is easy and good.
6 eggs, lightly beaten by hand.
1 stick of butter, melted.
1\4 cup sugar
2 cups cooked, day old rice
4 cups whole milk
I teaspoon or tablespoon depending on your taste of each cinnamon, nutmeg and pumpkin pie spice.
2 teaspoons or more vanilla extract.
1 cup raisins or other dried fruit like cherries or blueberries.

Melt butter. Beat eggs lightly in large bowl safe for oven. Preheat oven to 350 degrees F. . Add sugar vanilla and spices. Mix. Add cooked rice, mix. Add butter, mix then add milk and mix. Bake for about 1 hour 10 min until knife put in center comes out clean. Serve hot or cold.

 

[WildOliveShoot]

View: https://youtu.be/TiCIYJGWdB8?si=-ZBgKnOxBVFQhpyr


This is long, 41 minutes but the guy goes into great detail on his experiment softening old beans.

I’ve had old beans I tried every thing, including pressure cooking, to soften and nothing worked. Then I tried his method and it worked.

Basically soak overnight. Drain. Add fresh water and baking soda (I forget how much) and bring to a boil. Drain again and cook as you would for your recipe.

 

[Seeker22]

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.

In the morning, put 30 year old Pintos in the Crockpot, add water and spices, turn on high. They will be soft and edible by dinner time at 6:00PM.

If no Crockpot, a Dakota Hole, or a good old fashioned campfire and a dutch oven will do. I never met a bean I couldn't tame.

I started Pintos yesterday morning. Six cups of water, a pound of beans. Added a Half Pint of my home canned Bacon, salt, pepper, Steak Seasoning, Home dehydrated onion, and since I didn't want to dig for the Tomato paste, a 6 oz. can of Campbell's Tomato soup. Trying to use up those pop top lids because they fail long term. The secret ingredient is a tablespoon of brown sugar. Doesn't make them sweet, just pulls the flavors together.

Had some with barfritos for supper. Yummy.