This is something I am trying to get more into our menus. Beans and Rice. But all the blog recipes I read are basically cook beans, add seasonings, serve over rice. Or some variation with no more details than that.
I love y'all, but you are making me nuts. Really.
As a girl who was raised by a family who ran a restaurant, this was not standard fare.
You want a fancy steak dinner - I am your girl. Fancy fussy meals? That too!
Simple fare? Not so much. But I am trying to learn.
I read menus and recipes on different blogs that assume I know all about beans and rice.
Umm. No. But I would really like to!
So please help me out!
Can you recommend some delicious bean and rice recipes? I know that a lot of them are simple, but for the sake of argument, please assume that I am eternally dense. I only have 1 bean and rice recipe that works. (From the Better Homes and Gardens cookbook).
I do have More with Less and Extending the Table if you want to just site page numbers and recipes.
But if you could help me out, I would really appreciate it.
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3 comments:
I'm a HUGE fan of beans and have written several articles on them. Here's a round-up. It includes directions, conversions, and my favorite recipes.
Keep in mind that beans don't have to be eaten with rice. Beans plus any grain make a complete protein, so you could have bean soup with bread, lentil sloppy joes, vegetarian chili with cornbread . . . whatever sounds good!
Good luck, and feel free to email me or contact me through my blog if you have any questions.
I agree. I know beans and rice together is very popular, but we tend to eat them more often separately. I'll post our favorite potato-bean soup recipe on my blog. It tastes like fancy, but works like easy. The best kind of recipe for a busy mama!
This was sent out recently and I thought of you. Didn't know if it would help. :) When I cook beans, I usually try to post the recipe I use, although most of time I serve it with cornbread. :D
JJ
Beans & Rice
By Leanne Ely, C.N.C.
Dear Friends,
In a previous Food for Thought, I told y’all to eat beans and rice at least one meal a week to stretch your grocery dollars. Today, I want to show you how to spice up and season that lowly beans and rice dish so you can enjoy several different ethnic (styled) dishes. These are representations of this type of cooking, not the actual authentic versions.
First off, cook up a batch o’ beans. Use something like white beans, pintos, red beans or even black beans. Doesn’t matter; we’re going to use them up a bunch of ways. Secondly, make your rice. Needs to be whole brown rice. I prefer long grain brown rice, some people like a short grain rice. Just make sure it’s brown rice so you get the nutrition! How do you cook beans and rice? Look on the back of the packages to each of them…you’ll get all the info you need. The important part is getting them cooked.
Okay, you’ve got a big batch o’ beans and a big batch o’ rice cooked, right? Now let’s look at all the possibilities:
Mexican-Style Beans and Rice
Jamaican-Style Beans and Rice
New Orleans-Style Beans and Rice
Southern-Style Greens, Beans and Rice
Indian-Style Beans and Rice
For ease of accomplishment, these “recipes” are servings for ONE. Multiply as needed. One serving equals 1 cup rice, 1 cup beans. You can bag these beans up in freezer quality bags and freeze in serving sizes (either individually or enough to serve your family) if you want. You can do the same thing with the rice. Once you have all those beans and rice packages, here’s what you can do when you thaw them out. Remember, these are servings for ONE…multiply them out as needed to serve your family:
For the Mexican-Style Beans and Rice: Serve the rice and beans plain with salsa, sour cream, grated cheese over the top and a quesadilla on the side.
For the Jamaican-Style Beans and Rice: In a saucepan over a medium heat, add beans, add 2 tablespoons of coconut milk, a pinch of thyme, a clove of crushed garlic and heat through till warm and bubbly. Serve over rice with chopped green onions on top.
New Orleans-Style Beans and Rice: In a skillet, add 1 tablespoon of olive oil over medium high heat and saute 1/4 cup each: onion, green bell pepper and celery. Add 1 clove crushed garlic, 1/8 teaspoon thyme. Mix this into the beans and serve with a bottle of Tabasco or other hot sauce.
Southern-Style Beans and Rice: In a skillet, add 1 tablespoon olive oil over medium high heat. Add 1/4 cup chopped onion, then add 1 cup chopped frozen greens. Add 1 clove crushed garlic, a pinch of thyme and salt and pepper to taste. Add 1 cup chicken or vegetable broth. Add 1/2 cup beans and simmer till greens are tender. Serve over rice.
Indian-Style Beans and Rice: In a skillet, add 1 tablespoon olive oil over medium high heat. Add 1/4 cup chopped onion, 1/4 cup chopped tomato and cook till tender. Add 1 clove crushed garlic, 1/4 teaspoon ginger, 1/4 teaspoon cumin 1/4 teaspoon curry powder. Add the beans and simmer for five minutes. Serve over rice with chopped cilantro on top.
There you go…how’s that for Easy Button easy! Enjoy!
Love,
Leanne Ely
http://www.savingdinner.com/
follow me, www.twitter.com/savingdinner
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