Author Topic: Rice and beans - share your recipe  (Read 36037 times)

Urchina

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Re: Rice and beans - share your recipe
« Reply #100 on: January 24, 2016, 10:29:59 AM »
A local restaurant (now sadly closed) had an awesome take on rice & beans called "Cornbread Supreme. " While it sounds plain,  this dish is WAY more than the sum of its parts:

Cooked seasoned pinto beans (not mashed or refried)
Fresh cornbread
Steamed carrots, broccoli and cauliflower
Grated cheddar cheese
Salsa
Garlic butter

Put garlic butter on the cornbread and top with beans and steamed veggies.  Top with cheese and microwave or broil till cheese is melted. Serve with salsa.

We've also found that we like beans and grits as well as rice and beans.

MustachianAccountant

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Re: Rice and beans - share your recipe
« Reply #101 on: June 13, 2016, 02:03:08 AM »
Rice and beans is basically the best meal ever. Here is my standard recipe, what's your variation? Would be cool to see ones that are very different!

Servings: 4-6

Ingredients
  • 1 cup white basmati rice
  • 2 14oz cans pinto beans, rinsed and drained.
  • 1 14oz can fire-roasted diced tomatoes
  • 2 cups water
  • 1-2 jalapeños, chopped (I remove the white interior but keep most of the seeds in. If you don't want it super spicy, remove all the inner stuff!)
  • 2+ garlic cloves, peeled and smashed with knife (don't bother chopping)
  • ~1T vegetable oil or butter
  • ~1tsp cumin
  • ~1tsp smoked paprika
  • feta cheese

Steps:
  • Put oil or butter in pan and let heat up til glistening (oil) or stops bubbling (butter).
  • Add jalopeños and garlic and sauté for 2-3 minutes
  • Add rice and mix for 1-2 minutes to let it soak the oil.
  • Add cumin and paprika. You may want to experiment with how much to use. Mix for 30 sec. Adding the spices to the oil REALLY brings out the flavor.
  • Pour in tomatoes and water, mix, bring to boil.
  • Reduce to low, cover, and cook for 20 minutes. Afterwards turn off heat, can leave on stove for a while if you need to.
  • Add beans and mix it all up!
  • Serve topped with feta cheese.

Extras I sometimes add to make it fancier: pre-cooked chicken sausages (sliced, add in step 2), sliced avocado and/or cilantro (add at end). I like feta cheese here because I think you need something especially pungent (you can barely taste cheddar if you use it here).

This is a great recipe. I love that it's "one pot."
I used dried pinto beans - 10 oz dry, soak for 6 hours, simmer for 1 1/2 hours, let the beans cool in the water.
The first time I thought it was a little bland, so I messed with the spices a little. Here's what I do when I make it:

1 tsp salt
1 tsp Accent seasoning (near the salt in the grocery store)
2 tsp Cumin
2 tsp Smoked Paprika
"If we wait for the moment when everything, absolutely everything is ready, we shall never begin." - Ivan Turgenev
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dcamnc

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Re: Rice and beans - share your recipe
« Reply #102 on: June 14, 2016, 03:51:49 PM »
Here's a very simple variation that I learned from my poor old southern country grandmother. I never see this mentioned in southern us cooking, but my family has been making it forever. It's just tomatoes and rice.

Tomatoes and Rice (base recipe):

Cooked white rice (I use a rice cooker, grandma didn't lol)
Tomatoes (I use canned fire roasted, or fresh diced)
Bacon pieces
Onion, diced
S&P
Cayenne (up to you to add this or not)
Butter
Honey (or other sweetener)

Cook rice
While rice cooks
In med pot, add butter
When butter gets up to temp
Add bacon pieces and diced onion
Saute bacon and onion until done
When done, add canned tomatoes to bacon and onion pot
Bring to simmer, add s&p and cayenne
Taste, add honey to cut tomato acidity
taste again and adjust s&p, cayenne, and honey
Bring down to low simmer, and thicken while rice finishes
When rice is done, serve tomatoes over rice.


You can add other veg, meat, beans or whatever. I like the plain base recipe personally.



« Last Edit: June 14, 2016, 03:56:26 PM by dcamnc »

thisisjeopardy

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Re: Rice and beans - share your recipe
« Reply #103 on: June 15, 2016, 10:40:55 AM »
We have the InstantPot pressure cooker. I found this recently:

    2 cups uncooked brown rice
    1 cup uncooked dry beans
    5 cups water
    1 6 oz can of tomato paste (or 1 8 oz can tomato sauce with slightly less water)
    1 tsp garlic
    2 tsp onion powder
    2 tsp chili powder
    1 tsp sea salt (optional)


    Dump all of the ingredients into your pressure cooker and stir once or twice.
    Close the lid and cook on manual for 28 minutes.
    Once done, allow the pressure to come down and open carefully. If you are in a hurry you can do a quick release.

Courtesy of myplantbasedfamily.com (I'm not affiliated with the site)

mgnhrvth

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Re: Rice and beans - share your recipe
« Reply #104 on: July 02, 2016, 07:00:33 PM »
Following! Love beans and rice variations for work lunch!

mveill1

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Re: Rice and beans - share your recipe
« Reply #105 on: August 18, 2016, 07:46:58 AM »
London people - Tortilla burrito place in Camden sell bags of dried black beans. If anyone is still interested!

CowboyAndIndian

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Re: Rice and beans - share your recipe
« Reply #106 on: August 18, 2016, 08:40:50 AM »
Rajma and Rice go together well (with Nan, other breads)

2 ½ Cups   Red Kidney Beans (or two 15 oz. cans)
15 oz.   Can of tomatoes
2   Green chillies slit lenghtwise.
1   Onion, finely chopped
½ tsp   Cumin powder
½ tsp   Jeera powder
½ tsp   Turmeric powder
1 tsp   Chilli powder
½ tsp   Garam Masala
½ Cup   Heavy cream (or ½ cup Yogurt)
2 tsp   Oil
To taste   Salt
1 bunch   Cilantro
1 clove   Garlic

Soak kidney beans for 4-5 hours in warm water and pressure cook it with enough water to cover it (If using cans, rinse beans and boil it in water for 10 minutes)
Heat oil in a pan and when hot add Cumin seeds, ginger, garlic, green chillies, onion and fry till onions are translucent.
Add turmeric, garam masala, chilli powder, canned tomatoes, cumin powder, jeera powder and cook for 4-5 minutes. Coarsely grind this mixture.
Drain excess water from the cooked beans (leaving about a cup of water). Put this in a pan, add the blended mixture, salt, yogurt or cream and cook for a few minutes.
Garnish with cilantro leaves.
Serve hot with any kind of roti or chapathi,  nan or rice.

Taken from my own site (http://redchutney.com/Vegetable%20Entrees/Rajma.html), which I am sorry to say I have not updated in a long time.

Bumperpuff

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Re: Rice and beans - share your recipe
« Reply #107 on: August 18, 2016, 02:43:32 PM »
Dosa is a super easy flat bread made from rice and lentils.  It's served as a flatbread with curries, or you can mix in various vegetables and cook it in a waffle iron.  If you're going the waffle route, you can add in some coconut milk, vanilla and fresh berries to make an easy gluten free waffle.

Dosa:

Prep time 15 minutes

Wait time 36-48 hours

Cook time 3-5 minutes per dosa



2 parts rice

1 part lentils (sorted and rinsed)

Salt to taste



Soak both for 12-24 hours, make sure they stay submerged as they soak.

Place beans and rice into a blender with just enough water to keep
everything moving.  Blend until smooth.  The consistency should be
similar to pancake batter.  Add salt to taste

Allow to sit on the counter for 12 hours to ferment and become puffy.

Spread batter onto a hot, lightly greased pan and cook until it begins
to brown and the top has cooked, or pour into a greased waffle iron
and cook on high until crisp and golden

Serve with eggs, potato marsala, or any sort of curry

The waffles are excellent with green onions, and other vegetables
mixed into the batter.



A few things that go well with dosa or bread

http://www.saveur.com/article/recipes/aloo-masala-south-indian-masala-potatoes

http://www.vegrecipesofindia.com/khada-pav-bhaji-recipe-mumbai-khada-pav-bhaji/

Rural

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Re: Rice and beans - share your recipe
« Reply #108 on: August 18, 2016, 04:25:42 PM »
Rajma and Rice go together well (with Nan, other breads)

2 ½ Cups   Red Kidney Beans (or two 15 oz. cans)
15 oz.   Can of tomatoes
2   Green chillies slit lenghtwise.
1   Onion, finely chopped
½ tsp   Cumin powder
½ tsp   Jeera powder
½ tsp   Turmeric powder
1 tsp   Chilli powder
½ tsp   Garam Masala
½ Cup   Heavy cream (or ½ cup Yogurt)
2 tsp   Oil
To taste   Salt
1 bunch   Cilantro
1 clove   Garlic

Soak kidney beans for 4-5 hours in warm water and pressure cook it with enough water to cover it (If using cans, rinse beans and boil it in water for 10 minutes)
Heat oil in a pan and when hot add Cumin seeds, ginger, garlic, green chillies, onion and fry till onions are translucent.
Add turmeric, garam masala, chilli powder, canned tomatoes, cumin powder, jeera powder and cook for 4-5 minutes. Coarsely grind this mixture.
Drain excess water from the cooked beans (leaving about a cup of water). Put this in a pan, add the blended mixture, salt, yogurt or cream and cook for a few minutes.
Garnish with cilantro leaves.
Serve hot with any kind of roti or chapathi,  nan or rice.

Taken from my own site (http://redchutney.com/Vegetable%20Entrees/Rajma.html), which I am sorry to say I have not updated in a long time.


What is jeera powder? I know everything else, but that's new to me.

Gerard

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Re: Rice and beans - share your recipe
« Reply #109 on: August 18, 2016, 06:08:10 PM »
What is jeera powder? I know everything else, but that's new to me.

Cumin.
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CowboyAndIndian

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Re: Rice and beans - share your recipe
« Reply #110 on: August 19, 2016, 07:12:42 AM »
What is jeera powder? I know everything else, but that's new to me.

Cumin.

Yup,

Looks like I put it twice (Jeera and Cumin)

Helvegen

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Re: Rice and beans - share your recipe
« Reply #111 on: August 19, 2016, 07:44:17 AM »
I missed this thread before, so I am going to repost this here:

Black Bean and Quinoa Burgers

These are really good. I did sub bulgur for quinoa and added some ras el hanout (North African spice blend). It was amazing. Both my husband and I decided this is a real keeper. My daughter complained, but she ate it all anyway, so I don't put a lot of stock in her complaint. I'll probably make a huge freeze batch of these next weekend. Something I just thought of was that you could also make these into Salisbury steaks or use it as wrap/burrito filling.

I'm trying to cut down on the amount of factory farmed meat we eat. This week, we have only had meatless dinners (including tonight which will be falafel) and haven't really missed the meat at all. We're all pretty surprised how painless this has been.

dougules

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Re: Rice and beans - share your recipe
« Reply #112 on: August 19, 2016, 11:28:30 AM »
I put my whole kitchen cabinets in beans and rice, of which I've seen most everything already mentioned.  The one thing I haven't seen is seaweed.  Yes, I know you're thinking I'm crazy, but it's good.   I think it probably provides the umami flavor. 

Cressida

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Re: Rice and beans - share your recipe
« Reply #113 on: August 19, 2016, 12:40:40 PM »
I missed this thread before, so I am going to repost this here:

Black Bean and Quinoa Burgers

Hm, that looks good, I'll try it. Thanks!

trashmanz

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Re: Rice and beans - share your recipe
« Reply #114 on: February 07, 2017, 02:44:15 PM »
So this is a sauce for rice and beans. I prefer it in a tortilla. Amazing! One of the big reasons I miss Oregon is Cafe Yumm, but this recipe about nails it.

http://www.tastebook.com/recipes/2639609-The-Original-Yumm-Bowl

I freeze extra, but in my house even extra doesn't stick around too long.

This doesn't seem to link correctly, anyone still have access to this recipe?

Bracken_Joy

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Re: Rice and beans - share your recipe
« Reply #115 on: February 07, 2017, 02:51:24 PM »
So this is a sauce for rice and beans. I prefer it in a tortilla. Amazing! One of the big reasons I miss Oregon is Cafe Yumm, but this recipe about nails it.

http://www.tastebook.com/recipes/2639609-The-Original-Yumm-Bowl

I freeze extra, but in my house even extra doesn't stick around too long.

This doesn't seem to link correctly, anyone still have access to this recipe?

Found a version on another site: https://www.keyingredient.com/recipes/1214585037/the-original-yumm-bowl/?locale=en_US

Love Yumm Bowls =) I can just buy the sauce pre-made here... dangerous!
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Mr Mark

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Re: Rice and beans - share your recipe
« Reply #116 on: February 08, 2017, 07:59:33 AM »
Damn there's some good stuff here. Following... Will contribute later!
Mr. Mark

11ducks

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Re: Rice and beans - share your recipe
« Reply #117 on: October 07, 2017, 04:55:32 AM »


I made the best curried chickpea recipe today with the dregs of my fridge (leftover spinach, tomatoes and a can of chickpeas). Super easy and it was sooo delicious over rice. It also got me thinking back about this old thread!! So many great recipes. Anyone have any more to make my weekday meals more exciting (bonus points for hearty vegetarian  Indian meals- my fave!)


https://www.budgetbytes.com/2013/12/curried-chickpeas-spinach/

Cheaper beans...CHEAPER BEANS! - dagiffy1

Gone_Hiking

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Re: Rice and beans - share your recipe
« Reply #118 on: October 07, 2017, 08:51:32 PM »
Adding to the wealth of recipes here.  The simplest thing out there - Mujadarrah - courtesy of Deborah Madison in Vegetarian Cooking for Everyone.  What's Mujadarrah?  Middle Eastern version of beans and rice, and it rocks.

1 very large onion, cut in half or quarters and sliced
6 tablespoons olive oil
1 1/4 cup brown or green lentils
3/4 cup long-grain rice
salt and pepper

Cook the onion in the olive oil until it is richly brown, about 15 to 20 minutes. 
Meanwhile, rinse the lentils and put them in a pot with 4 cups of water and 1 teaspoon of salt.  Bring to boil, cover, and cook for 15 minutes.
Open the lid, add rice and plenty of ground pepper, cover, bring back to boil and cook for low for another 15 minutes.  The liquid will be fully absorbed at this point. 
Turn off the heat.  Add half of the browned onion slices to the pot, mix, cover, and let stand for a few minutes.
Serve with a salad.  Top every portion with remaining onion slices.  Silicone spatula will ensure that every last drop of that flavorful oil makes it to the plate.
Serves 4 with a side salad

Hula Hoop

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Re: Rice and beans - share your recipe
« Reply #119 on: October 08, 2017, 02:10:27 AM »
Not exactly rice and beans as no rice (which would have been an unimaginably exotic imported ingredient only eaten at Christmas), here is my Swedish grandma's bruna bonor (brown bean) recipe.  She basically lived off this, potatoes and pickled herrings plus constant coffee and cake and lived to be 98.  Amazing how these frugal recipes are so international.  Beans really are the staff of life.

http://swedishcouncilstlouis.org/swedish-recipes/bruna-bonor-brown-beans/

Reynolds531

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Re: Rice and beans - share your recipe
« Reply #120 on: October 08, 2017, 08:36:28 AM »
Posting to follow.

HipGnosis

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Re: Rice and beans - share your recipe
« Reply #121 on: October 08, 2017, 10:06:36 AM »
I buy pork roasts when they go on sale, so I'm repeatedly looking for new ways to use leftovers.

I've made my most recent way three times already.
Rice and beans with some cooked pork roast, olive oil, chicken stock, balsamic vinegar and apple-cider vinegar.
Lots of pork and it's a main dish / casserole.  Less and it's a side dish.

zinnie

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Re: Rice and beans - share your recipe
« Reply #122 on: October 08, 2017, 10:21:48 AM »
I am loving this thread! I love rice and beans but haven't made them in forever (and I need to be super frugal right now). So many good and unique ideas here--will be sure to try out a bunch of them.

Roe

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Re: Rice and beans - share your recipe
« Reply #123 on: October 08, 2017, 12:13:47 PM »
Made my first rice and beans for tomorrows lunch, I feel more excited than I should about that!

3 servings or rice
1 can black beans
the juices that was left over from tonights chicken dinner
Some tomato sauce left over from fridays pizza
1 tbps bearnaise, also left over

Will be heating that, and serving it with chopped red onion and avocado (one per serving).

Beans&rice, my love!

dcamnc

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Re: Rice and beans - share your recipe
« Reply #124 on: October 16, 2017, 04:13:00 PM »
I know most of the recipes posted use dry beans, I love dry beans, but being honest, I almost never use them. This is my "quick and dirty" beans and rice.

1 cup uncooked white rice
1 can of kidney/black/red/pinto beans
handful diced onion
handful diced green pepper
tablespoon jarred minced garlic
cajun seasoning mix/powder
Oil or Butter



Rinse and strain canned beans
Cook white rice
While rice is cooking, heat frying pan with a couple turns of oil (I usually use coconut)
When pan is hot, add diced onion and green pepper
Near the end of cooking onion and gp, add minced garlic, cook till garlic starts to turn golden
Add strained beans to pan with veg, and stir-fry a couple minutes
Remove pan from heat
When rice is done, spoon beans and veg over rice
Top with cajun seasoning to taste

tthree

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Re: Rice and beans - share your recipe
« Reply #125 on: October 16, 2017, 09:08:55 PM »
This isn't beans, but it's cheap, easy, and amazing: https://theprettybee.com/slow-cooker-lentil-curry/


lexde

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Re: Rice and beans - share your recipe
« Reply #126 on: October 17, 2017, 08:05:28 AM »
This is my favorite recipe. Cuban black beans, full of flavor and comfort.

http://www.eatliverun.com/favorite-cuban-black-beans/

Over warm brown or white rice. I like to make the rice Chipotle-style by cutting in lemon and lime juice along with some fresh cilantro.

mustache you a question

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Re: Rice and beans - share your recipe
« Reply #127 on: October 17, 2017, 09:28:57 AM »
post to follow...

With This Herring

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Re: Rice and beans - share your recipe
« Reply #128 on: October 17, 2017, 10:11:48 AM »
Following!
Because your toaster got hacked because you tried to watch porn on your blender.

6-year CPA currently on hiatus.  Botched this.  Working again. 
Go soak your beans.  You know you keep forgetting.

zinnie

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Re: Rice and beans - share your recipe
« Reply #129 on: October 20, 2017, 01:00:14 AM »
I've been trying out some of these recipes the past few weeks--YUM. Forgot how much I like rice and beans. And there are so many delicious options here!!!

Roe

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Re: Rice and beans - share your recipe
« Reply #130 on: October 22, 2017, 01:22:55 PM »
Rice and beans, where have you been all my life?

Recent experiments.

Rice
Black beans
Yellow onion
Chicken bullion (cube)
Butter

Rice
Beans
Left over amazing sauce made from heavy cream, whiskey, what was left in the pan from frying up some pork

Rice
Beans
Left over heavy cream from sauce above
Pad Thai sauce
Spinach
Soybeans


So easy, cheap and fast. Perfect for using up stuff. It's my new love.
Beans&rice, my love!

Roe

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Re: Rice and beans - share your recipe
« Reply #131 on: November 06, 2017, 01:52:34 PM »
This stuff is amazing.

Last week made some from black beans, onions, corn, salsa.


Today I forgot to prepare food for tomorrows lunch. It's late here now. Doomed to get take out? No! Boiled some rice, threw in the black beans and mixed in some pre-made chorizomush. About 1.5 for 4 portions, and fast enough to throw together before bed time.
Beans&rice, my love!

powersuitrecall

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Re: Rice and beans - share your recipe
« Reply #132 on: November 06, 2017, 02:23:46 PM »
Dosa is a super easy flat bread made from rice and lentils.  It's served as a flatbread with curries, or you can mix in various vegetables and cook it in a waffle iron.  If you're going the waffle route, you can add in some coconut milk, vanilla and fresh berries to make an easy gluten free waffle.

Dosa:
Prep time 15 minutes
Wait time 36-48 hours
Cook time 3-5 minutes per dosa

2 parts rice
1 part lentils (sorted and rinsed)
Salt to taste

Soak both for 12-24 hours, make sure they stay submerged as they soak.

Place beans and rice into a blender with just enough water to keep
everything moving.  Blend until smooth.  The consistency should be
similar to pancake batter.  Add salt to taste

Allow to sit on the counter for 12 hours to ferment and become puffy.

Spread batter onto a hot, lightly greased pan and cook until it begins
to brown and the top has cooked, or pour into a greased waffle iron
and cook on high until crisp and golden

Serve with eggs, potato marsala, or any sort of curry

The waffles are excellent with green onions, and other vegetables
mixed into the batter.

A few things that go well with dosa or bread
http://www.saveur.com/article/recipes/aloo-masala-south-indian-masala-potatoes
http://www.vegrecipesofindia.com/khada-pav-bhaji-recipe-mumbai-khada-pav-bhaji/

As a family who is always looking for GF options (we have a celiac amongst us) this is AWESOME.

I made thicker pancakes at first and then the thinner style crepes with potato masala filling.

Thanks so much for introducing it Bumperpuff

Nola584

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Re: Rice and beans - share your recipe
« Reply #133 on: November 06, 2017, 07:40:48 PM »
Yessssss. I've been looking for more beans & rice recipes for lunches :)

Our favorite Vegan Red Beans & Rice: http://www.budgetbytes.com/2014/02/vegan-red-beans-rice/

+ copious amounts of Tabasco. Yum.

Yes- love this recipe too! I was going to post it but knew someone would have beat me to it. Love cooking up a pot on Sunday afternoon. I usually up the cayenne to 1tsp for my (spice loving) tastes.

Mr Mark

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Re: Rice and beans - share your recipe
« Reply #134 on: November 07, 2017, 04:50:11 AM »
OK. It's not strictly rice and beans... but one of my favorite ways to eat with beans.

Duck cassoulet.

The original fancy french version takes ages. But we love 'quick cassoulet'. We often use canned duck confit when we want it upmarket. We don't use pork if our halal eating friends are joining us. If you want it budget, use left over roast chicken instead of duck (it's best with the legs/thighs) and some sliced pork sausages. It would be a good way to use up thanksgiving turkey too.

The mix of the softened carrot, onions and celery with the cannellinni beans, herbs and the duck/pork fat is really filling and yummy. The extra benefit of canned duck is you get a nice load of duck fat to use in other dishes. I store it in a baggie in the freezer.

Mr Mark's Quick Cassoulet
Ingredients:
XVO Olive oil
Onions
Celery
Carrot
Garlic
Thyme
Bay leaves
Black pepper
Salt
White wine/veggie stock
Canned cannellinni beans/Flageolet beans (I like to mix the two)
Confit duck legs (alt: roasted chicken Leg/thigh. Alt 2: left over turkey)
Pork sausage
Panko bread crumbs (or homemade)

Directions
In a big pan, soften chopped carrots, celery, onion, garlic in the olive oil. Add the herbs, salt and plenty of fresh ground black pepper.
After a few minutes, add the wine, stock, coarse chopped pork sausage and the beans, stir and simmer gently about 45 mins. Meanwhile preheat oven to 160C/320F

Grease a deep roasting dish with olive oil or duck fat. Fill the dish with the veggie/bean mix and place the confit duck (or preroasted chicken leg/thighs) into the mix so the just the skin is exposed. Cover liberally with breadcrumbs. Bake for about 60mins, then broil under the grill about 10mins to brown the breadcrumbs.

Serve!

Here's another 'official' version using chicken and without the celery.
https://www.epicurious.com/recipes/member/views/quick-cassoulet-using-left-over-cooked-chicken-52582071
Mr. Mark

Gerard

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Re: Rice and beans - share your recipe
« Reply #135 on: November 10, 2017, 10:57:24 AM »
I'm not a big fan of stock cubes generally, but one of those Knorr chipotle cubes in the cooking water for black beans makes a heck of a difference.
"I can't believe you're still doing things your way after I explained why my way is better."