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General Discussion => Share Your Badassity => Topic started by: TypicalVillain on February 11, 2015, 12:25:38 AM

Title: Rice and beans - share your recipe
Post by: TypicalVillain on February 11, 2015, 12:25:38 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
Steps:

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).
Title: Re: Rice and beans - share your recipe
Post by: mveill1 on February 11, 2015, 01:23:08 AM
This is an awesome idea! I've been playing with variations on this basic recipe that I just got off google: http://allrecipes.com/recipe/quick-black-beans-and-rice/

... but having trouble getting good black beans in my corned of the UK  (other than delivered, which I don't do), I've had to settle for unsatisfactory variations. I'm never sure that what I make is "good", or as good as it's supposed to be.

Thanks for starting the thread. Sorry I don't have more to contribute
Title: Re: Rice and beans - share your recipe
Post by: Annamal on February 11, 2015, 03:22:54 AM
This is an awesome idea! I've been playing with variations on this basic recipe that I just got off google: http://allrecipes.com/recipe/quick-black-beans-and-rice/

... but having trouble getting good black beans in my corned of the UK  (other than delivered, which I don't do), I've had to settle for unsatisfactory variations. I'm never sure that what I make is "good", or as good as it's supposed to be.

Thanks for starting the thread. Sorry I don't have more to contribute

In New Zealand in their dried form, they are sometimes called turtle beans, is there a chance the same is true in the UK?
Title: Re: Rice and beans - share your recipe
Post by: Duchess on February 11, 2015, 04:15:44 AM
In New Zealand in their dried form, they are sometimes called turtle beans, is there a chance the same is true in the UK?

Hmmmm, I've only seen them as black beans in the UK. I've found them more often in farm shops and delis than in supermarkets but only usually the canned versions. It would be good to find a reliable and economical source of dried black beans.
Title: Re: Rice and beans - share your recipe
Post by: mveill1 on February 11, 2015, 05:31:12 AM
In New Zealand in their dried form, they are sometimes called turtle beans, is there a chance the same is true in the UK?

Hmmmm, I've only seen them as black beans in the UK. I've found them more often in farm shops and delis than in supermarkets but only usually the canned versions. It would be good to find a reliable and economical source of dried black beans.

Saw a bag of dried ones in Sainsbury's. Once. I'm sure one can have it delivered but it's silly to pay costs. If I was a regular at a mexican restaurant I'd ask the guy, but I'm not.

Other than that, you have to settle for an Old El Paso (or something similar) job.

So I'll try other recipes that require other types of beans, though black is my favorite. Jamaican rice and peas is very doable here in the UK, as is anything with pinto, black eyed, etc.

Watch this space.
Title: Re: Rice and beans - share your recipe
Post by: willow on February 11, 2015, 05:58:27 AM
Here's one passed down from my grandmother. I probably eat rice and beans at least twice a week.

1 cup white rice
Salt to taste
2.5 cups of water, bring to a boil, immediately bring to simmer, cover till water is mostly gone

1 can of pinto beans(i usually buy canned with onions, but you can obviously buy fresh and just make sure to add onions yourself)
4oz of tomato sauce(I usually buy it pre-seasoned with basil, garlic and oregano)
2 tbs of minced garlic
1 packet of Goya product Jamon(can substitute bacon for this)
1 packet of Goya product Sazon con culantro y achiote(coriander and annatto, international section of most stores has these products)
1/8 cup of Goya product Recaito
2 tbsp of chili powder
1/2 tbsp of oregano
Cayenne pepper to taste

This is my "share with friends" recipe. Honestly at this point I just add less or more however I see fit. Keeps the taste slightly different every time and I don't get bored of them.
Title: Re: Rice and beans - share your recipe
Post by: Mrs. Healthywealth on February 11, 2015, 07:33:54 AM
It's my own random concoction, but super yummy---


Cook some Kale--add vinegar, garlic, and salt and boil it
When kale almost done: add in Fried Beef/turkey bacon and a 1-2 cans of kidney beans

Serve over rice

Bacon makes everything yummy
Title: Re: Rice and beans - share your recipe
Post by: Mrs. PoP on February 11, 2015, 09:09:14 AM
Oooh, lots of new recipes to try!  Here's my go-to. 

Make 2 batches of (non)refried beans in pressure cooker using the beans portion of this recipe: http://www.hippressurecooking.com/fresh-make-the-7-layer-dip-from-scratch/  For those that have trouble finding black beans, this recipe uses dried kidney beans. 

Make 1.5 batches of this Mexican rice recipe (http://allrecipes.com/recipe/mexican-rice-ii/) with the following modifications.  Use a whole onion, add a 15oz can of diced tomatoes (the ones with garlic and onion are good), vegetarian broth to keep it vegetarian, and use converted (aka parboiled) rice for a lower GI index. 

1 cup beans + 1 cup rice slowheated in my mini crockpot at work = a HUGE filling lunch that is warm and not dried out at all. 
Title: Re: Rice and beans - share your recipe
Post by: 2ndTimer on February 11, 2015, 10:02:18 AM
My SIL's Great Baked Beans:

A couple of slices of bacon or equivalent in bacon grease
1 onion chopped
Two cups dry white beans cooked in slow cooker or pressure cooker
1/4 C ketchup
1/4 C br sugar
salt to taste

Fry bacon or melt bacon grease.  Caramelize onion in fat.  Add all other ingredients.  Bake at 350 for an hour or so until brown on top.  Wonderful on brown rice or as bean sandwiches.
Title: Re: Rice and beans - share your recipe
Post by: Gerard on February 11, 2015, 06:51:15 PM
I don't have a full recipe to contribute, but if you use a recipe where you sweat aromatics and then add the other stuff, I suggest frying any tomato paste you use after the aromatics are started and before you add wet stuff. Adds a huge depth of flavour. You might have to up the amount of grease you use a little (so it's a win-win).
Title: Re: Rice and beans - share your recipe
Post by: Bracken_Joy on February 11, 2015, 07:28:44 PM
Following. These are always good to have on the "back burner" so to speak. Had to use this a lot to get through college.

I basically used a variation of this: http://greenvalleykitchen.com/rice-black-bean-casserole/  It works with pretty much any veggies you have. I did frozen corn and peas a lot. I never tried zucchini though. Just pay attention to your ingredients- this can end up very soupy with some veggie mixes. Always edible though.
Title: Re: Rice and beans - share your recipe
Post by: MandalayVA on February 12, 2015, 09:42:48 AM
I made Budget Bytes' white beans and sausage recipe and put it over rice.  SO.  GOOD.

http://www.budgetbytes.com/2015/01/white-beans-tomato-sausage/ (http://www.budgetbytes.com/2015/01/white-beans-tomato-sausage/)
Title: Re: Rice and beans - share your recipe
Post by: willow on February 15, 2015, 06:24:05 PM
Here's one passed down from my grandmother. I probably eat rice and beans at least twice a week.

1 cup white rice
Salt to taste
2.5 cups of water, bring to a boil, immediately bring to simmer, cover till water is mostly gone

1 can of pinto beans(i usually buy canned with onions, but you can obviously buy fresh and just make sure to add onions yourself)
4oz of tomato sauce(I usually buy it pre-seasoned with basil, garlic and oregano)
2 tbs of minced garlic
1 packet of Goya product Jamon(can substitute bacon for this)
1 packet of Goya product Sazon con culantro y achiote(coriander and annatto, international section of most stores has these products)
1/8 cup of Goya product Recaito
2 tbsp of chili powder
1/2 tbsp of oregano
Cayenne pepper to taste

This is my "share with friends" recipe. Honestly at this point I just add less or more however I see fit. Keeps the taste slightly different every time and I don't get bored of them.


I would have to take a wild guess and say your grandma was of Caribbean decent - Puertorican maybe??

There are many variations of the typical "Arroz con Habichuelas"(rice with beans), which is what we have here. Another thing you can do is mix the rice along with the beans in the same pot to make what puertoricans call "arroz amarillo" or "yellow rice". 

You can also add chicken to the pot as the beans/veggies/sauce is cooking and have "arroz con pollo'(rice with chicken).   

Another one is to substitute the beans - when making the yellow rice - for what we call "gandulez"(pigeon peas). This adds a deep smoky flavor in my opinion and its a stable of holiday cooking in Puerto Rico. Finally, if you want to be adventurous, you can look for green bananas(yes completely green ones) and using a grader to "hand puree" the banana, you can add it to the mix. This definitely gives you a smoky, earthy flavor which my wife loves. She is pure caucasian but loves Puertorican food, so this is an easy go to meal on the weekends.

If interested in learning about caribbean cooking, please visit Goya.com   They have an extensive recipe library with lots of good dishes.

http://www.goya.com/english/recipes/arroz-con-gandules

You would be correct!
Title: Re: Rice and beans - share your recipe
Post by: NinetyFour on February 15, 2015, 06:28:55 PM
Following--especially interested in vegetarian recipes.
Title: Re: Rice and beans - share your recipe
Post by: KD on February 15, 2015, 06:51:45 PM
No recipes per se - but here you go...

Red Beans & Rice
Red beans, cooked white rice, cooked hamburger meat, onions, garlic to taste, brown beef gravy mix, water, garlic salt, season salt, Worcestershire sauce.


YRB
Yellow Rice & White Beans (we use Northern), onion, garlic, butter, season to your taste.  Have made this also by adding a small pork chop leftover that was chopped into tiny bit size pieces and also at other times we just use chicken.  Fine w/o meat though.


No rice but still good....
Italian Salad
Make a salad, drain a can of cannelloni beans & a can of tuna & dump on top of salad, salt, pepper, your favorite dressing.  Nice lite lunch.


Make Your Own Rice-A-Roni
Rice, Spaghetti, seasonings, butter.  If I do this I usually add a small handful of frozen peas & carrots just to add color and then sometimes also add leftover meat.  Depended on how broke we were back in the day.
Title: Re: Rice and beans - share your recipe
Post by: marblejane on February 16, 2015, 10:06:10 AM
Not really a recipe, but one awesome variation that I like to do is black beans & brown rice with mushrooms & onion sauteed in garlic. This is amazing with some parmesan cheese.
Title: Re: Rice and beans - share your recipe
Post by: Roots&Wings on February 16, 2015, 10:34:32 AM
Here's my favorite recipe (from Florida's oldest restaurant), though I modify the salt and have it with brown rice:

1 lb. black beans
4 cloves garlic, minced
1/4 tsp. ground cumin
2 qt. water
1 bay leaf
1 tsp. oregano
3 finely chopped med. onions
1/2 tsp. black pepper
2 green peppers, cut in strips
1 tbsp. salt

Wash beans and soak overnight in 2 quarts water. Pour beans into 4 quart soup kettle and boil in same soaking water. Cover and cook on medium heat. In skillet, saute onions and green peppers in olive oil until light golden. Add crushed oregano, bay leaf, cumin and minced garlic. Add to beans, stirring well. Add salt and pepper and cook slowly until beans are tender. Serve over white rice and top with chopped onion. Serves 4.
Title: Re: Rice and beans - share your recipe
Post by: ambimammular on February 17, 2015, 08:43:21 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.
Title: Re: Rice and beans - share your recipe
Post by: NinetyFour on February 18, 2015, 05:20:32 AM
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 looks great!
Title: Re: Rice and beans - share your recipe
Post by: cacaoheart on February 18, 2015, 07:13:30 AM
It would be good to find a reliable and economical source of dried black beans.

I would try an indian grocery store. They have many types of dry beans in bulk where I am in North Carolina, all for less than $1 per pound, which is less than half what I'd pay at other stores including amazon or costco.

My basic master recipe is:
2 cups jasmine rice ($17 for 25 pounds at costco)
2 cups lentils or most any other bean
8 cups water
half a cup of pepper flakes
1 head garlic, crushed
2 large yellow onions, diced
2 Tablespoon peanut or olive oil
1 teaspoon salt

Throw into pressure cooker at 15psi, hold pressure for 10 minutes over low heat, then let slowly cool until pressure goes down. I've found that using a pressure cooker works better than our rice cooker because we end up with no rice sticking to the bottom.

The above forms a base that lasts for several days and my wife and I then add whatever we want to it throughout the week, whether it be scrambled eggs, frozen veggies, or soup.
Title: Re: Rice and beans - share your recipe
Post by: mack on February 18, 2015, 01:01:38 PM
all of these suggestions look so good. I posted this over on the 'what do you make in a pinch?' thread but it's great for here, too.
a can of corn, beans, and tomatoes with rice, spices, and whatever toppings you want.
http://www.yellowtreehouse.com/easy-delicious-mexican-bowls/ (http://www.yellowtreehouse.com/easy-delicious-mexican-bowls/)
Title: Re: Rice and beans - share your recipe
Post by: KD on February 18, 2015, 01:18:02 PM
No rice but could be served over rice to stretch it out...

St. Louis Beans
1-2 lb. brown beans cooked (depends on the crowd you have to feed, if more than a lb. is needed you may want to add more (maybe double) of the remaining ingredients:
onion & garlic to taste
1 can rotel
1 small can diced green chilies
1 pkg. REAL bacon bits
cumin
season salt
garlic salt
dash of worcestershire sauce



Title: Re: Rice and beans - share your recipe
Post by: 1967mama on February 18, 2015, 01:18:54 PM
Our favourite is from Tammy's Recipes, but her site is having problems right now so I will type it from memory:

Combine:
2 c. cooked rice
2 c. black beans
2 c. grated cheddar
Salt, pepper, cumin to taste, a few drops of hot sauce.

Place 1/2 c. of this filling on the edge of a wrap/burrito and start rolling, fold in both sides, then finish rolling. Place in a 9x13 or rimmed cookie sheet if doubling.

Bake for 25 minutes at 350, till a little brown and crunchy.

Serve with salsa, sour cream, sriracha (for those who want more heat) and cilantro if desired.

They freeze well at the stage before cooking. Wrap individually in foil and freeze in ziploc bags. Reheat individually in foil for 30 min or so in oven. Great for those with access to a toaster oven or full sized oven at work.

This is definitely one of our family's favourite meals -- children and teens love it!
Title: Re: Rice and beans - share your recipe
Post by: StetsTerhune on February 18, 2015, 03:16:16 PM
Not a Rice and Beans recipe, but just a black bean recipe (I'll often use pinto beans in it as well, if I find them considerably cheaper), one of those foundational recipes that I've made so many times I don't look at the recipe anymore, but rereading it now I find that I do still follow it almost to the letter. It freezes great and is cheaper and much, much better than canned beans.

http://www.nytimes.com/2009/03/10/health/nutrition/09recipehealth.html?_r=0

Only modifications I would add:
I do a quick soak -- bring beans and water to a boil, cover, turn off heat and let sit for an hour.

Salt to Taste =2.25 tsp of normal salt

Cilantro: will add if I have some handy, but, given that I always have everything else in the recipe on hand, I never buy cilantro specifically for this.

Oh, and the most important thing of all -- the beans must, and I do mean MUST, sit for a day in the fridge before it's eaten. The flavor improves enormously after sitting.
Title: Re: Rice and beans - share your recipe
Post by: Peony on February 18, 2015, 03:37:40 PM
Following.
Title: Re: Rice and beans - share your recipe
Post by: NinetyFour on February 18, 2015, 04:21:33 PM
I have not eaten anything since last night at about 6:30.  This thread is making me soooooooo hungry!!
Title: Re: Rice and beans - share your recipe
Post by: clarkfan1979 on February 18, 2015, 07:11:53 PM
I cook chicken or pork in a pressure cooker with water and jalopenos. I get a very spicy meat brother. The next day I cook black beans with the spicy broth in the pressure cooker and it's killer.
Title: Re: Rice and beans - share your recipe
Post by: SingleMomDebt on February 18, 2015, 07:39:05 PM
I cook chicken or pork in a pressure cooker with water and jalopenos. I get a very spicy meat brother. The next day I cook black beans with the spicy broth in the pressure cooker and it's killer.
What a great idea! What ratio of chicken to jalapeño do you use?
Title: Re: Rice and beans - share your recipe
Post by: 1967mama on February 18, 2015, 08:30:04 PM
Our dinner tonight was Mexican Lentils -- close to a beans and rice meal!

Simmer 1 1/2 c. green/brown lentils in 6 c. of water for 40 minutes along with 2 diced peppers, 3 diced stalks of celery and 1 diced onion.

In a large bowl, combine 2 small cans of tomato paste, 2 cups of cooked rice and 1/2 c. of taco seasoning.  Add cooked lentil mixture. Cut up 4 burritos/wraps into strips and toss that into the mixture. Place in 9x13 pan.

Heat for 15 minutes at 300 degrees. Top with 1-2 cups shredded cheese and cook 15 more minutes.

Serve with salsa, sour cream and sriracha on the side, if desired.

Soooo good!

Title: Re: Rice and beans - share your recipe
Post by: dividendman on February 18, 2015, 09:08:44 PM
Following as well... need to get that food budget down!
Title: Re: Rice and beans - share your recipe
Post by: Frankies Girl on February 18, 2015, 09:53:37 PM
This is a very basic recipe from when I was a kid so it may seem odd/weird.... but I swear it's good (at least to me anyway, and the husband who had never had it before loves it)

1 package white beans (northern beans)
1 hamhock
2 cups rice (we use brown now, but white rice is fine)
Ketchup, salt and pepper to taste

Optional: turnip greens, spinach, bok choy, sliced sausage (have added all at one point or another, and it's good)

Soak beans overnight, discard water. Place hamhock in large pot, add in beans and rice and enough water to cover + 1 inch above (may need to add more after rice and beans soak up excess water - check after first hour of cooking). Bring to simmer, stir and add more water if too thick or if anything starts sticking to the bottom of the pot; you want a thick but soupy consistency. Cook until beans/rice are tender (around 2-3 hours on a low simmer). The hamhock is for seasoning while cooking, so discard after rice and beans are finished.

We used to eat them with small amounts of salt and pepper and lots of ketchup, but recently started adding in the optional items above and love the variety.

Title: Re: Rice and beans - share your recipe
Post by: Mississippi Mudstache on February 19, 2015, 06:58:18 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 recipe sounds great. I'm going to give it a try tonight. I love rice and beans. I could eat them every day (and I did, when I spend 3 months in Brazil!) But my wife is not nearly as enthusiastic about them. She is trying to give them another shot, chance, though, since we are trying for another kid and beans are a great source of folate.
Title: Re: Rice and beans - share your recipe
Post by: startswithhome on February 19, 2015, 06:10:17 PM
It's Lent in the startswithhome home, so I'll share our version of Egyptian lentils and rice.

1 cup brown/green lentils
1 cup brown rice
5 cups water
pinch each of granulated garlic and cumin
Bring all this to a boil, cover, reduce heat, cook for about 20 min
Add salt to taste, stir
Meanwhile sautee onions until very well done. (I add a pinch of sugar if it's going too slow)
Serve lentil/rice mix and onions with full fat plain yogurt.
Title: Re: Rice and beans - share your recipe
Post by: SMC on February 20, 2015, 08:50:31 AM
Here is my recipe - I make this every Sunday, divide it up into 5 tupperwares, and bring it for my lunch at work each day.  I call it “Beans and Greens”.  This amount is what I do for a week.  If you are less hungry than me you can adjust the portion accordingly.  I like this because its easy to make, filling, healthy, and the total cost for a week is ≈ $10.

“Beans” Component:
•   Ingredients:  You can use whatever you like, but I usually use:  ¾ cup each of chickpeas, kidney beans, black beans, and black-eyed beans (3 cups beans total), plus 1.5 cups green lentils, and 1 cup quinoa.
•   Make all of the above as per the instructions on the package.  The package will say to soak overnight in water (except the quinoa, don’t need to soak quinoa), I recommend doing this, it makes them way better.  Don’t need to do overnight but at least 3-4 hours soaking.
•   I make the lentils and quinoa together in 1 pot, and all the beans together in another pot.  The chickpeas take longer, put them on first, then add the other beans after 15-20 mins.  Same with the lentils, bring them to a boil and cook for about 5 minutes, then add the quinoa.
•   You can make them all plain, but to make it tastier you can add: minced garlic, ginger or chilis, butter, soy sauce, salt, chicken stock etc.  The beans don’t absorb much flavor but the quinoa does, I usually add all of those to my quinoa/lentil pot as its cooking.  Usually the only thing I add to the beans is salt and butter at the end after I drain the water.
•   Once it’s all done drain any excess water, cool, and then dish out into the bottom of your tupperware


“Greens” Compoonent:
•   Ingredients:  2 large or 3 medium broccoli crowns, 1 head bok-choy, plus garlic, ginger and chilis.  (I used to use Kale as well but I stopped because it takes too long to clean it and cut it up.)
•   Put some oil in a wok or large pan and turn it to 7/10 heat level
•   Cut up the broccoli and throw it in  (if you use Kale add it first, a couple minutes before the broccoli, it takes longer)
•   Mince up some garlic, ginger and chilis and throw them in at the same time as the broccoli
•   Cut up the bok choy, and throw it in once the broccoli is about 50% done (after about 5-6 minutes on 7/10 heat)
•   Once the greens are about 80% done (3-4 minutes after adding the bok-choy) add the sauce
o   Sauce : in a 1L measuring cup put 1 cup warm water, 2 spoonfuls flour, 1 tbspn chicken stock powder, lots of salt, a few squirts of fish sauce, hoisin, and hot sauce, and about 1/3 cup soy sauce.  Stir it up with a spoon until it is all mixed and the flour is completely absorbed
•   Add the sauce to the pan, then stir it all together so the sauce coats all the veggies.  If it is too thick add some water.
•   Once it’s done let it cool then put into the Tupperware on top of the beans.  Be careful not to overcook, both broccoli and bok choy can get mushy really easily.  I usually remove the pan from the burner when its about 90% done (still a bit crunchy) and then it cooks the remaining 10% as it cools from the heat of the pan.  Of course depends how you like it; I like the broccoli and bokchoy to be a little bit crunchy but still soft.  Mushy = bad.
Title: Re: Rice and beans - share your recipe
Post by: celticmyst08 on February 20, 2015, 05:27:04 PM
I love rice and beans! We have two variations that are our go-to:

Black beans and rice (no real recipe here):

Saute onion and garlic in olive oil. Add bell peppers (I like to use a combo of red/green/orange), green chiles, corn, jalapenos, diced tomatoes, or whatever other veggie you like. Continue to cook for about 5 minutes. Add two cans of black beans (you can drain or not based on how liquidy you like your beans; I normally drain one can). My secret flavoring is Sazon Goya with culantro and achiote. It comes in little packets and is magical. I usually add two packets to this dish as well as some adobo seasoning to taste. Continue to cook on medium heat for another 10-15 minutes. Serve over white rice and garnish with cilantro.

Kidney bean curry with jasmine rice:

1/3 cup extra virgin olive oil
1/4 cup chopped fresh ginger
1 medium onion, finely chopped
1 plum tomato, diced
3 cloves garlic, chopped
1 large green chili, chopped (optional)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cumin seeds
1/2 teaspoon ground tumeric
1/4 teaspoon cayenne
8 ounce can of tomato sauce or 8 ounces of one of your choice
3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained
1/2 cup chopped fresh cilantro
 
Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, garlic, onion, green chili, and let cook for one minute. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.

For jasmine rice:

2 cups uncooked jasmine rice
3 cups chicken broth
1 tsp turmeric
½ Tbsp minced garlic
¼ tsp ground cumin
⅛ tsp cinnamon
1 whole bay leaf
2 Tbsp butter
 
Heat the butter, turmeric, garlic, cumin, and cinnamon in a medium pot over medium heat. Stir and heat until the butter has melted.
 
Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice and spices.
 
Add chicken broth and bay leaf to the pot. Cover and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to the lowest setting and let it simmer, covered, for 20 minutes.
 
Turn the heat off and let it rest, covered, for an additional 10 minutes. Fluff with a fork and serve.
Title: Re: Rice and beans - share your recipe
Post by: sugarsnap on February 20, 2015, 08:13:13 PM
My family likes this taco lentils and rice recipe

http://www.hillbillyhousewife.com/tacolentilsrice.htm

I use veg broth unread of the bouillon cubes.  I like it in a bowl with salsa and avocado or as a burrito filling or for nachos.


Title: Re: Rice and beans - share your recipe
Post by: sugarsnap on February 20, 2015, 08:15:31 PM
This is an easy quick lentil dal that is good with brown rice

http://happyherbivore.com/recipe/red-lentil-dal/
Title: Re: Rice and beans - share your recipe
Post by: chouchouu on February 21, 2015, 04:32:31 AM
Thanks for this, I had never heard of this dish before and wanted to try some basic recipes. Funny but we have so much Americsn food but not this one!
Title: Re: Rice and beans - share your recipe
Post by: Toffeemama on February 23, 2015, 10:06:09 AM
My family is Cajun, so we had red beans and rice quite often!

Louisiana Red Beans and Rice

1 lb dry red beans, soaked overnight
ham bone or Andouille(spicy sausage)
Tony Chachere's(Cajun seasoning)
bay leaf
Tabasco or Crystal hot sauce

-Drain your beans and cover them with fresh water, add ham bone if you have one.  Add 2 bay leaves and about 2 Tbsp seasoning.
-Bring to boil, reduce heat to low, cover, and simmer, stirring occasionally.  Add water if it starts to get dry.
-Cook at least 2-4 hours, until beans are tender.  Add sausage an hour before serving.
-Add hot sauce to taste, remove bay leaves, and serve over rice.
Title: Re: Rice and beans - share your recipe
Post by: Chrissy on February 23, 2015, 11:43:22 AM
Makes 4-6 servings

2c instant rice
30ish oz black beans (I use canned)
16 oz corn (I use frozen)
1/2c chopped onion
1 tbs minced garlic (I buy in a jar)
1 oz cliantro (I buy prechopped)
1 tsp salt
1 tsp cumin
1/2 tsp black pepper
Squeeze of lime (optional)
Monterrey jack cheese to taste (optional)

Cook the rice.  Microwave the corn if you buy frozen and intend to eat right away.  Saute the chopped onion and garlic in olive oil.  Mix everything together.  I don't put in the lime or the cheese, and eat this plain.  However, the fiance likes it over lime Tostitos.
Title: Re: Rice and beans - share your recipe
Post by: h2ogal on February 23, 2015, 02:32:34 PM
OK, here is something to try WITH your beans and rice!  I made this recipe for Chicken Salsa last week and served with on top of black beans and brown rice.   Family loved it!  Chicken is 1.99/lb at Wegmans, Salsa was on sale 2 for 1.  Yummy and frugal!

http://allrecipes.com/recipe/salsa-chicken/detail.aspx (http://allrecipes.com/recipe/salsa-chicken/detail.aspx)

 
Title: Re: Rice and beans - share your recipe
Post by: weirdlair on February 23, 2015, 05:51:07 PM
Posting to follow. (I HATE the notifications emails.)
Title: Re: Rice and beans - share your recipe
Post by: Mrs. D. on February 25, 2015, 08:49:10 PM
This is a recipe for refried beans that I've been toying with.

One bag dried black beans, soak overnight. Cook as per directions (simmering about 1 hour on low heat).
Once cooked, either scoop the beans with some liquid into a blender. Alternatively (and much faster), ladle out some liquid and use an immersion blender to puree the cooked beans. Season liberally with garlic, cumin, salt, pepper, lemon/lime juice, cayenne.

Once the beans are pureed and seasoned, heat a large skillet with 2-3 tablespoons of oil on medium heat (I like to use reserved beef fat for extra flavor).
Scoop the bean puree into the oil and stir constantly to work in the oil. Drop the heat a little so they don't burn.
Steam will evaporate and the puree will become thicker. When you can run your wooden spoon through the beans and they don't slide back together, they're done.

We eat these over rice, or in burritos and tacos. My favorite is sauteed onions, refried beans, sour cream, cheese and cilantro in a corn tortilla.
Title: Re: Rice and beans - share your recipe
Post by: Cressida on February 25, 2015, 10:06:55 PM
My secret flavoring is Sazon Goya with culantro and achiote. It comes in little packets and is magical.

+1
Title: Re: Rice and beans - share your recipe
Post by: michaelrecycles on February 26, 2015, 01:31:47 AM
I cook rice and quinoa with chicken broth if available.

We used to buy canned beans, but have converted to dry. I am never going back to canned. It is a world of difference, and of course cheaper.

Unlike others in the thread, I do not soak the beans over night. I used to; then I experimented without. I found no difference in taste/texture, and the cook time was also the same. No more soaking for me. To those discouraged at the thought of prepping the night before, you don't have to! A couple hours before eating:


We eat beans and rice solo or:

And for quinoa and beans, again solo or:

OK, here is something to try WITH your beans and rice!  I made this recipe for Chicken Salsa last week and served with on top of black beans and brown rice.   Family loved it!  Chicken is 1.99/lb at Wegmans, Salsa was on sale 2 for 1.  Yummy and frugal!

http://allrecipes.com/recipe/salsa-chicken/detail.aspx (http://allrecipes.com/recipe/salsa-chicken/detail.aspx)

We really like chicken salsa too! We use the slow cooker. Toss in the ingredients mid-day while prepping/eating lunch, and it's ready by dinner time!
Title: Re: Rice and beans - share your recipe
Post by: Mrs. Frugalwoods on March 01, 2015, 07:48:41 PM
Here's our spicy vegetarian version, which we take to work for lunch every M-F. We've calculated it out at $0.39/serving. Full recipe below and also in this post: http://www.frugalwoods.com/2015/01/23/our-epically-frugal-lunch-recipe/ (http://www.frugalwoods.com/2015/01/23/our-epically-frugal-lunch-recipe/)

Ingredients:
Salt
Olive oil
2 cups Basmati rice
4 medium shallots
4 large garlic cloves
1/2 lb Mushrooms
4 tablespoons of Korean or Chinese chili paste
3 15.5 oz cans of black beans

Steps:
-Cook rice
-Chop shallots, garlic, mushrooms and saute with olive oil
-Combine with beans and chili paste and stir
-Yums!

This amount yields 12 servings for us.
Title: Re: Rice and beans - share your recipe
Post by: Frankies Girl on March 01, 2015, 08:08:12 PM
Just made an awesome kidney beans and rice thing, so I thought I'd share.

One bag red kidney beans
2 cups brown rice
1 sliced smoked sausage (we got a clearance beef brisket sausage)
1 can crushed tomatoes
1 can tomatoes with mild chilies
half cup diced onion
garlic powder/fresh minced garlic to tastes
sriracha sauce (optional, but we loved it)


Add all ingredients to slow cooker, add enough water to cover and simmer on high for 4-6 hours, or until beans are tender. Stir periodically to make sure it isn't sticking on the bottom, and add more water if rice or beans soak up too much.

Title: Re: Rice and beans - share your recipe
Post by: boarder42 on March 02, 2015, 06:58:38 AM
So this started as a chili but is really more like a BBQ pie.  its so good.

smoke a bunch of pork butts.  Pull and put in 1lb freeze bags.

Blend 2 cans black beans with 1 can of tomatoes
additional 4 cans black beans drained rinced
2 -4 cans kidney beans drained rinced
1 cup prepared mustard
1 little can of tomato paste
a bunch of garlic powder, chipotle powder, cumin, thyme, chili powder, fresh ground pepper, and crushed red pepper..

Put it all in a crockpot and let it go on low for a while ... add smoked pork frozen at the end and let it heat thru.  makes it seem like you have a ton of pork with the blended beans when really its mostly beans. 
Title: Re: Rice and beans - share your recipe
Post by: MLKnits on March 02, 2015, 07:44:44 AM
Question--I've just made red beans and brown rice for the first time (trying to learn to cook ... well, learn to not resent the whole concept). It's delicious, but I have LOTS of leftovers. What do I do about the rice going dry? I know I could turn it into fried rice or whatever, but is there any prevention method, or simple solution?

For me the whole benefit of an hour of cooking is that it's my lunches or dinners for a week; if it's going to dry out and be nigh inedible, this isn't the meal for me.
Title: Re: Rice and beans - share your recipe
Post by: Toffeemama on March 02, 2015, 11:25:07 AM
Question--I've just made red beans and brown rice for the first time (trying to learn to cook ... well, learn to not resent the whole concept). It's delicious, but I have LOTS of leftovers. What do I do about the rice going dry? I know I could turn it into fried rice or whatever, but is there any prevention method, or simple solution?

For me the whole benefit of an hour of cooking is that it's my lunches or dinners for a week; if it's going to dry out and be nigh inedible, this isn't the meal for me.

For big dinner leftovers, you should cook the rice and beans each in separate pots, so the rice doesn't absorb all the bean liquid in the fridge or freezer.  It should be fine if you fix a small container with rice and beans overnight, just consider adding a little bit of extra liquid beforehand.  If you're reheating a whole pot of beans, just add some water or stock.  It often looks extra dry straight out of the fridge, and softens up as you heat it.
Title: Re: Rice and beans - share your recipe
Post by: MLKnits on March 02, 2015, 05:20:19 PM
Thanks, Toffeemama! I definitely regretted mixing them almost as soon as I did it. I think cooking fresh rice every couple days for the leftover beans&veggies&spices might be the best solution. Slightly more cooking than I want to do, but probably much less than I should, too ;)
Title: Re: Rice and beans - share your recipe
Post by: Left on March 02, 2015, 05:26:05 PM
I stir fry my old steamed rice.

Also like adding some lemon/lime juice to the water the rice cooks in for flavor
Title: Re: Rice and beans - share your recipe
Post by: expatartist on March 02, 2015, 07:59:33 PM
What fantastic recipes, everyone! It's a half-hour till lunch and I'm dying here...

DH loves beans but isn't a big fan of rice at home, we eat so much of it in China. So I tend to make chili or burritos quite often, but not rice and beans. Hmm, maybe could slip some brown rice in, thanks for the inspiration!
Title: Re: Rice and beans - share your recipe
Post by: Toffeemama on March 03, 2015, 10:09:01 AM
Thanks, Toffeemama! I definitely regretted mixing them almost as soon as I did it. I think cooking fresh rice every couple days for the leftover beans&veggies&spices might be the best solution. Slightly more cooking than I want to do, but probably much less than I should, too ;)

I've done exactly that same thing before, just dumped the rice in without thinking.  I remember the sinking feeling once I started stirring it all together, "Wait a minute.....something's not right....Awww, crap."
Title: Re: Rice and beans - share your recipe
Post by: OrangeSnapDragon on March 03, 2015, 08:03:03 PM
Not a recipe, but if you grow (or buy extra) jalapeno's, hot peppers, banana peppers, or bell peppers they are ridiculously easy to freeze.

Chop, put in a bag, and freeze.  No blanching required!

They do stay fairly crisp for sautes, soups, sauces, etc.  The only think I wouldn't use them for is eating as is.  Cheap to practically free it's a great way to save a bit on food.

Title: Re: Rice and beans - share your recipe
Post by: Carolina on My Mind on March 05, 2015, 07:53:20 AM
It's Lent in the startswithhome home, so I'll share our version of Egyptian lentils and rice.

1 cup brown/green lentils
1 cup brown rice
5 cups water
pinch each of granulated garlic and cumin
Bring all this to a boil, cover, reduce heat, cook for about 20 min
Add salt to taste, stir
Meanwhile sautee onions until very well done. (I add a pinch of sugar if it's going too slow)
Serve lentil/rice mix and onions with full fat plain yogurt.

I made a version of this dish earlier this week, and it is unbelievably good.  The recipe I used (from Cook's Illustrated) included cumin, coriander, cinnamon, allspice, and cayenne, plus minced cilantro stirred in at the end.  Highly recommend.
Title: Re: Rice and beans - share your recipe
Post by: Gerard on March 07, 2015, 02:17:46 PM
LOTS of leftovers. What do I do about the rice going dry?

Would some of it lend itself to mashing up with flavourings and a little besan and water if necessary (or an egg and some flour), then forming into patties and frying?
Title: Re: Rice and beans - share your recipe
Post by: dhlogic on March 08, 2015, 08:58:34 PM
Rice and beans is basically the best meal ever. Here is my standard recipe

Thanks for sharing. I made this and enjoyed it.
Title: Re: Rice and beans - share your recipe
Post by: Catastrophysicist on March 11, 2015, 04:51:07 PM
This is probably a thread I can get involved in without getting over my head. . .

I made a pot of beans to go along with dinner tonight and they turned out great, so here goes:

1- 1lb bag of Western Family Small Red Beans, Quick soaked and cooked per the bags instructions with 3 whole garlic cloves, 3 shallots, and 1 T salt added half way thru cook time-- reserve 1 cup cooking liquid

1 Large yellow onion & 1 green Bell Pepper diced small with 1 ts sugar, and caramelized in a large-ish fry pan. (Start on high to get it going, then turn down to medium low and stir occasionally till deep brown, keeping the onions piled up together in the pan.)

Add - 1 small can tomato paste, 2 tsp cumin, 1 tsp smoked paprika, 1/4 cup molasses, 1/4 brown sugar, and reserved 1 cup liquid from the beans to the caramelized onions. Stir to combine, then add to cooked beans.

At this point, you can adjust the ingredients to suit your taste. Sweeter? add more Brown Sugar, or like things spicy? and etc. I also had a pkg of tempeh faking' bacon thats been around for a little too long that I diced up and fried in real bacon fat and added to the pot for good measure. They're reminiscent of maybe Bush's baked beans except with all the hyperglycemic factors dialed back to about a 2 out of 10 or so.

Title: Re: Rice and beans - share your recipe
Post by: Mistah Cash Lion on March 12, 2015, 05:49:41 PM
I eat bean and rice burritos several times per week. And it never gets old Love them. Here is my killer refried bean recipe.

1/2 Large Onion, Diced (or chopped)
Olive Oil (my preference)/Bacon Grease/Coconut oil
2 30 oz Kuner's (or similar) Pinto Beans (or mix one black and one pinto!) Or 1 pound of dry pinto beans cooked in a crockpot (much cheaper than cans!)
Salt, oregano, chili powder, garlic powder (or fresh minced garlic)

1. Cover the bottom of a medium/large skillet pan with olive oil and heat over medium heat

2. Add onion and sauté until translucent.  Add all spices to taste (Sorry, no exact measurements, I just visually know what is the right amount. Go lighter first and then you can always add more later. It's no fun over seasoning stuff.)

3. If after you add the spices your onions and pan are getting dry, add more oil.

4. Once onions are translucent, add both cans of beans and juice or the beans you cooked from your crockpot with enough liquid to cook them in, but not so much that they are completely covered.

5. Cover and bring to a boil, occasionally stirring.  Once boiling, uncover and cook on medium heat until you have boiled off a good amount of the liquid.

6. Take bean smasher and smash the beans to your desired consistency.  I like mine smooth. If they are too runny, just allow them to cook off some of the water a little longer.

Use them for burritos, taco salad, huevos rancheros, etc. Enjoy!
Title: Re: Rice and beans - share your recipe
Post by: TypicalVillain on March 16, 2015, 02:05:29 AM
I'm amazed with all these awesome recipes! I will add another one I've enjoyed recently. Brown rice "jambalaya-ish." SO GOOD. I used this recipe, skipped the seafood cause I'm lazy, and added white beans:

http://food52.com/recipes/10517-brown-rice-jambalaya-ish
Title: Re: Rice and beans - share your recipe
Post by: eccdogg on March 18, 2015, 11:52:13 AM
I make one pot of dried beans a week and then figure out how to use them

Made a pot of Blackeyed Peas this week.

Meal 1 Blackeyed Pea Curry

Heat oil in pan (2-3 tbsp)
Saute minced Garlic (2-3 cloves), Ginger (about a 1/4-1/2 inch) for about one minute (hot peppers dried or fresh would go well here to but my kids won't eat)
Add one whole diced Onion and continutue to saute
Sprinkle cumin and corriander over about a table spoon of each plus some curry powder (could add cayenne pepper for some kick here as well)
Add three roma tomatoes peeled and seeded and saute till softish
The finally add 4 cups cooked Blackeyed Peas + cooking liquid.  Simmer for 5-10 minutes or longer.

+ Salad and Orange for dessert.

Leftovers for lunch

Serve over rice.

Meal Two: Southern 3 vegtable plate.

Season peas with oil onions and garlic and reheated
Ate over mashed potatoes with steamed broccoli and strawberries for dessert

Leftovers for lunch
Title: Re: Rice and beans - share your recipe
Post by: Frankies Girl on March 19, 2015, 04:29:38 PM
Just made this one this week and it was lovely:

http://www.food.com/recipe/cuban-black-beans-233154
Cuban Black Beans

I served over brown rice and then mixed it all together in one pot for leftovers - it just got better the next day.

Title: Re: Rice and beans - share your recipe
Post by: El Marinero on March 20, 2015, 12:15:25 PM
My family is Cajun, so we had red beans and rice quite often!

Years ago,  a Cajun girl taught me both the recipe and the verse that goes with it.

I love you once, I love you twice
I love you more than beans and rice


This thread is making me hungry.
Title: Re: Rice and beans - share your recipe
Post by: Matt J on March 21, 2015, 09:02:04 PM
I have been working on bean ideas for awhile, great thread.

My work favorite right now is a can of black beans and a can of rotel, cheddar if I have it,
drain the water, mix together and microwave until its hot, and it can be eaten with a spoon or with tortilla chips.

I may have to figure out how to (conventiently) add some rice to the mix.
Title: Re: Rice and beans - share your recipe
Post by: jj20051 on March 25, 2015, 08:57:44 PM
@TypicalVillain - Read your directions. Do you have to cook the rice some how before hand? I'm new to using rice in anything so it seems like it'd remain hard just frying it :P
Title: Re: Rice and beans - share your recipe
Post by: 1967mama on March 26, 2015, 01:57:01 AM
I'm not TypicalVillian, but the recipe has more than enough water and tomato liquid to cook down the rice. My guess is that you would NOT use pre cooked rice or else the recipe would call for way less water and tomato liquid. 
Title: Re: Rice and beans - share your recipe
Post by: TypicalVillain on March 29, 2015, 01:40:11 PM
@TypicalVillain - Read your directions. Do you have to cook the rice some how before hand? I'm new to using rice in anything so it seems like it'd remain hard just frying it :P
Don't precook the rice as long as you're using some kind of white rice. If you're using brown rice you will have to precook it for at least 20-30 minutes.
Title: Re: Rice and beans - share your recipe
Post by: Ariane524 on March 30, 2015, 07:43:19 PM
Mine is more "beans and beans" but it makes a great Mediterranean style entree or side dish:

One can each of black, red, and garbanzo beans
1/2 red onion or 3 scallions, finely diced
2 Tbsp olive tapenade (or chopped-up olives)
Handful of sundried tomatoes, cut into small pieces
1/4 cup Italian style dressing
1 Tbsp vinegar (cider or wine vinegar)
A couple "shakes" of Italian seasoning blend
Salt to taste

Drain and rinse the beans (I just dumped them all into a colander and washed them off). 
Add remainder of veggies
Add dressing and stir well
If needed, add acidity with the vinegar and/or a quick squeeze of lemon juice
Add Italian seasoning and salt to taste.
Cover and put into the fridge for at least 2 hours.  Even better the next day.

I took this to a party and not only was it a great hit, but we had leftovers for days.  The final day (by which point the beans were *soooo* yummy from marinating all week), I dumped a can of tuna into it and took it to work for lunch.  Definitely made of win.
Title: Re: Rice and beans - share your recipe
Post by: expatartist on March 30, 2015, 08:38:13 PM
I make one pot of dried beans a week and then figure out how to use them

Brilliant, eccdogg. Kind of a take care of the beans and the rest will follow. Going to try that approach next week.
Title: Re: Rice and beans - share your recipe
Post by: RMD on March 31, 2015, 09:40:38 AM
Just printed this thread... It's going in my recipe binder! :)
Title: Re: Rice and beans - share your recipe
Post by: mveill1 on April 01, 2015, 03:33:12 AM
OK - my problem was that I never have all the ingredients for one particular recipe, yet, my cupboards are always full of stuff I need to use. Going to the store for this spice or this herb cuts into savings.

So, I read all recipes I could find, the challenge being to come up with a "flexible" recipe that I can adapt and that I know I will like each time.

I think I succeeded! My first version tasted more than good enough, and I can improve further.

Here's what I did.

I had some sausage (pack of pork chipolatas), and managed to find black beans (cooked, in a carton) at Sainsbury's here in London.

I grabbed a non-stick pot like this one: http://rpimportsllc.com/wp-content/uploads/2012/08/18-QT.-ALUMINUM-NON-STICK-POT-GRAY.jpg

On low-medium heat, first, I browned the sausages in a little bit of oil, and transferred to a plate.

Then, I threw a chopped onion and 4 chopped garlic cloves into the pot, made it all sweat while stirring with a wooden spoon to get the stuck bits at the bottom of the pot back into the mix.

Turned down to low heat; I added 1 cup of rice, mixed it in to coat each grain really well. stirred for about a minute.

Threw in 400ml (little more than a cup and a half) or veg stock using a cube. Any stock would have done. I also added a can of chopped tomatoes, 2 bay leaves, a dried chilli pepper than I found in the cupboard, salt and pepper. Shook the rest of a bottle of strong tabasco sauce I had in the fridge. Brought the heat up a tiny bit to bring to a boil.

[AT THIS POINT, I SHOULD have added herbs and spices, but unfortunately I am renovating the flat soon-ish so almost all the dried stuff is packed away. I think coriander (aka cilantro), celeri salt or maybe even old bay seasoning would have been good, also paprika, cumin etc. That will be for next time for me but you should experiment]

Set to low heat, covered and waited for the liquid to be almost absorbed. I stirred twice to make sure it wouldn't stick.

I then cut the sausage into pieces, and added that along with two cartons (equivalent to a can) of black beans (rinsed and drained in a colander) to the rice, fluffed it all up with the spoon, covered, set the fire to the lowest possible level, and waited 2 minutes. Then, shut the range, stirred again, and covered for about 5 minutes.

Voila! It was great! Bit of heat, with the dried chilli incl seeds, tabasco and garlic.

And it could be further improved - I could try a different type of beans, definitely need to season more, add herbs, etc. But I will keep doing the following:
- cook my protein separately, if I use any
- coat and heat up the rice in oil and onions, garlic
- cook the rice in broth, and preferably chopped tomatoes as well (with their juice)
- add my (cooked) beans and proteins towards the end only

Other than that it's really flexible, so as long as I have beans, chopped tomatoes (always have a supply of those) and rice I know I can make something decent.

Title: Re: Rice and beans - share your recipe
Post by: Gerard on April 17, 2015, 09:33:55 AM
My secret flavoring is Sazon Goya with culantro and achiote. It comes in little packets and is magical.

I tried this stuff for the first time this week (staying at a Cuban airbnb in Miami) and I was pleased. Usually I'm suspicious of flavour packets and stock cubes, but this made for a good fast "refried" black bean thing.

Another short-cutty product like that is Knorr chipotle stock cubes, which are surprisingly good in a pot of beans or crumbled into fried potatoes with some paprika.
Title: Re: Rice and beans - share your recipe
Post by: PJ on April 17, 2015, 10:39:08 AM
I've been cooking rice and beans/peas a lot lately, as it's so convenient to make in the rice cooker, then freeze in single portions and grab to take for lunch at work.  I don't have an exact recipe, but my basic strategy is:

1-2 cups of white or brown rice (I tend to alternate between the two, so there's always a selection in the freezer)

1/2 cup of yellow split peas, or the small red lentils (because they cook in the same amount of time as the rice) and/or 1/2 - 1 cup of bean curd and/or lima beans

Veg from my fridge/freezer that needs to be used - could be greens, cabbage, broccoli (can end up a little overdone, but ok), carrots, corn, peas, peppers, etc

Flavourings to suit the combo and my taste - I open the cupboard and add a pinch of this, a splash of that!  Could be:
1.  White rice, yellow peas, bean curd, broccoli and shredded carrots, with a little bit of dry mustard, ginger, some rice vinegar or apple cider vinegar.  Soy sauce at the table is optional.
2.  Brown rice, red lentils, cabbage and corn, with some chili powder and cumin, splash of hot sauce, drop or two of liquid smoke, and something tomatey, such as the dregs of a can of tomato sauce, a tablespoon or two of tomato paste or dollop of salsa - even used some non-V8 juice that I didn't much like, to finish it up.

The possibilities are endless!

Oh, one other idea.  Recently found an old package of broccoli cheddar rice in the cupboard, so I added extra rice and broccoli, and threw it in the rice cooker.  Could add yellow peas for the protein.  I also occasionally buy boil-in-bag Indian style bean dishes when they are on sale, but they're more sauce than beans, so I add extra beans to them, and serve them over rice.  A fairly cheap way to get the sauce, rather than paying 3-4 dollars for a jar of it.
Title: Re: Rice and beans - share your recipe
Post by: AliInKY on April 17, 2015, 09:39:58 PM
Following...
Title: Re: Rice and beans - share your recipe
Post by: Lian on April 17, 2015, 09:54:00 PM
Following also
Title: Re: Rice and beans - share your recipe
Post by: jengod on April 17, 2015, 10:48:24 PM
My kids love this:









Honey Baked Lentils


1 cup lentils (any kind)
2 cups water
2 tsp crushed garlic
2 tsp ground or fresh ginger
2 Tbsp olive oil
2 Tbsp tamari or soy sauce
2 Tbsp honey


salt and pepper to taste

Preheat oven to 350 degrees. Combine all ingredients and bake for 45-60 minutes. You can add in extras like carrots, butternut squash, or sweet potatoes.
Title: Re: Rice and beans - share your recipe
Post by: No-stache on April 17, 2015, 11:46:20 PM
Recipes look great! I'll try to add some soon.
Title: Re: Rice and beans - share your recipe
Post by: DagobertDuck on June 08, 2015, 04:09:57 AM
Quote
Following...
Title: Re: Rice and beans - share your recipe
Post by: big_slacker on June 08, 2015, 12:13:21 PM
I do a lot of rice n' beans as a plant based eater. Since I have a demanding job and toddlers I keep it pretty simple and ultra quick to prepare.

Brown basmati rice (pre-cooked in a rice cooker)
Canned Black or Red beans (organic, cause I can handle the .30 a can premium)
Whatever organic salad greens are on sale
Verde salsa

I throw a handful of the greens in the bottom of a large microwaveable bowl, cup of rice on top, half a can of beans on top of that. Microwave for 90 seconds. The greens will wilt down. Pour verde on top and stir. Boom.

Modifications to this, I will add avocado if I have it (fat makes it a little heartier). I will add cilantro if I have it. This also goes good in a soft taco which is what I had for dinner last night!

I've also added sweet potatoes which is pretty interesting as well.
Title: Re: Rice and beans - share your recipe
Post by: Rural on June 08, 2015, 07:12:31 PM
Mine vary wildly, but New Orleans red beans and rice and Hoppin' John feature prominently. The red beans I usually put in a little smoked sausage along with the spices for flavor, and the Hoppin john is made with blackeyed peas, not beans, and, usually, rotel. Both should be done with fresh or dried beans/peas, not canned. Totally different dishes if you use canned, and not in a good way.


For another direction altogether, black beans cooked with a little lime and onion, rice, and just a little sour cream (or plain yogurt) make a bonzo burrito. I've found this is more forgiving of canned beans.


All of these are better and healthier with brown rice than white.
Title: Re: Rice and beans - share your recipe
Post by: Gerard on June 12, 2015, 12:13:18 PM
Again, not a recipe, but I just started adding Korean kochujang (fermented chili paste) to my black beans, and holy crap, it's awesome. Adds a big umami/pepper "bottom".  I now totally understand why Korean/Mexican was the first gourmet food truck mashup.
Title: Re: Rice and beans - share your recipe
Post by: expectopatronum on June 12, 2015, 12:52:58 PM
Red beans & rice
OK OK, I know red beans & rice has been well covered already, but I made this last week and it was awesome!recipe from my Cook's Illustrated cookbook, can be found at http://www.food.com/recipe/cooks-illustrated-red-beans-and-rice-407651 too.

stuff-
1 lb red beans
4 slices bacon, chopped
1 med onion, chopped
1 green pepper, chopped & seeded
1 can chicken broth*
6c water
8 oz sausage**
white rice

spices etc-
3 garlic cloves, minced
1t fresh thyme***
1t paprika
2 bay leaves
1/4t cayenne pepper
black pepper
1t red wine vinegar
salt to taste at the end

Directions:

*They say 3c. I did fine with one 14.5oz can.
**Use any sausage you please.
***Eh, I just dumped in ground thyme
****Scallions can be added for fancypants garnishing.
We didn't have any celery or green pepper. I left them out instead of running to the store. Still great.

Great with Tabasco. Cheap meal. Made about 6 heaping servings. Don't be scared by ingredient list; most of the spices are things easily kept on hand. Another great thing: if you have a Dutch oven, you can cook almost the whole meal in the one pot! (One addtl pan for cooking sausage was used, and rice cooker too) It *did* take me 2.5-3hrs start to finish, because I didn't soak/cook beans, but most was very hands-off.

Hoppin' John
Traditionally our New Year's dish. It gets made a few times a year because it's so cheap, reheats well, loves Tabasco sauce, and I like black eyed peas. It's almost the same recipe as above, but with ham hocks instead of bacon, and black eyed peas instead of red beans. Be careful not to cook the peas to mush (though it'll be good either way). They don't take as long as other beans to cook, so the dish takes less time. Great with cornbread and spinach on the side.

Ingredients
1T olive oil
1 lg ham hock
1 med onion, chopped
1/2c celery, chopped
1 small green pepper, chopped
3-4 cloves garlic, minced
1lb black eyed peas (soak and rinse, or do the 30min quick soak)
1qt chicken stock
Bay leaf
1t dried thyme
salt, black pepper, cayenne
white rice

Directions

Gallo Pinto
Costa Rican dish we fell in love with on our honeymoon. :) Haven't tried this recipe yet though....just putting out the idea. Found at http://www.food.com/recipe/gallo-pinto-costa-rican-rice-and-beans-78747

Ingredients
2T oil
1 med onion, chopped
2 garlic cloves, minced
2c cooked black beans, drained & rinsed
3c cooked white rice
1t gr cumin
1t gr coriander
1/2t gr ginger
2-3 worcestershire sauce
S&P to taste

Directions
Title: Re: Rice and beans - share your recipe
Post by: Vwjedi76 on June 15, 2015, 05:43:28 PM
3 cups cooked white beans (or three cans, drained and rinsed)
2 cans Italian style diced tomatoes (tomatoes with basil, oregano)

Mix and heat. Eat. Yummy. Our version of "fast food"

Can top with Parmesan, mozzarella or grilled chicken if you want to get fancy. We sometimes add a can of mushrooms.
Title: Re: Rice and beans - share your recipe
Post by: Elderwood17 on June 15, 2015, 06:06:45 PM
Glad I found this thread.  Every recipe I have tried in the past was blasé or worse, but the ones you,guys are sharing sound great.  Thanks.
Title: Re: Rice and beans - share your recipe
Post by: jengod on June 16, 2015, 03:26:27 AM
"Baked Limas" recipe from my Great-Aunt Sylvia's recipe box; I use canned Great Northern Beans and skip the bacon.

Baked Limas

Cook until tender:
1 medium chopped onion
6 slices bacon, diced

Mix in buttered casserole with:
2 - 15 oz cans lima beans, drained
2 T chili sauce
1 t dry mustard
1 t salt
1/8 t pepper

Then pour over beans:
1/4 c maple sirup

Bake in moderate oven, 375 degrees, 45 min.
Title: Re: Rice and beans - share your recipe
Post by: Norrie on June 17, 2015, 08:52:22 PM
Here's a red beans & rice recipe that I've shared tons of times, and it's always gotten good reviews. We make it on a regular basis.

The notes are all made by my friend who gave me the recipe, and he definitely likes things on the spicy side. We head more towards mild so that our kids can also eat it (we don't use spicy sausage, or add red pepper or hot sauce at the end).
Makes a bunch, and tastes better on day two or three, as is the case with most stews/soups/chili type things.

Enjoy.

Johnny K's Red Beans & Rice

1 package smoked link sausage, sliced into 1/2 inch pieces. the spicier, the better.
1 large onion, yellow or white.
3 cans light red kidney beans
1 can dark red kidney beans
garlic, fresh or powder. (fresh is better, of course)
2 bay leaves
1 tbsp salt
1 tsp black pepper
2 tbsp oil, olive or other.
1 tsp italian seasoning
1 tbsp creole seasoning (or cayenne pepper, if you can't get the real deal).
1/2 tsp celery salt or celery seed.

all seasonings are adjustable to taste. i typically spice the heck out of it, but that's just me.

--brown the sausage in a big pot.
--chop the onion coarsely and add oil and onion. cook it down until mostly translucent.
-- add all spices and stir.
-- add beans and 1 can water.
--bring to a boil. reduce heat. cover and simmer 20-30- mins.
-- mash the beans with a metal spoon. this will thicken it up good. most of the light beans will smush. most of the dark red ones will stay whole.
--add more creole spice or red pepper. it's good when your upper lip sweats or it hurts a little.
--serve over rice.
-- i add hot sauce and yellow mustard (the mustard is weird. i picked it up in New Orleans).
Title: Re: Rice and beans - share your recipe
Post by: Jarr on June 22, 2015, 01:20:16 PM
Here's our spicy vegetarian version, which we take to work for lunch every M-F. We've calculated it out at $0.39/serving. Full recipe below and also in this post: http://www.frugalwoods.com/2015/01/23/our-epically-frugal-lunch-recipe/ (http://www.frugalwoods.com/2015/01/23/our-epically-frugal-lunch-recipe/)

Ingredients:
Salt
Olive oil
2 cups Basmati rice
4 medium shallots
4 large garlic cloves
1/2 lb Mushrooms
4 tablespoons of Korean or Chinese chili paste
3 15.5 oz cans of black beans

Steps:
-Cook rice
-Chop shallots, garlic, mushrooms and saute with olive oil
-Combine with beans and chili paste and stir
-Yums!

This amount yields 12 servings for us.
I finally got around to trying this recipe over the weekend, it's totally awesome!
Title: Re: Rice and beans - share your recipe
Post by: MgoSam on January 22, 2016, 12:23:47 PM
Don't know if there is interest, but I'm trying to cut my grocery list and so made black beans in a slow cooker using the following recipe, made rice and mixed it together and added sliced tomatoes.

http://www.cinnamonspiceandeverythingnice.com/cuban-style-black-bean-and-rice-bowls/
Title: Re: Rice and beans - share your recipe
Post by: BarkyardBQ on January 22, 2016, 12:28:03 PM
Not mine, but still awesome, http://kneadtocook.com/tex-mex-casserole/

We don't bake it, cheese it, chip it or avocado it, but the recipe is great for weekly lunches. An extra cup of rice goes in seemlessly.
Title: Re: Rice and beans - share your recipe
Post by: YoungRetire on January 22, 2016, 12:48:37 PM
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).

YooHoo ! Beans and rice and rice and beans ! Dave Ramsey all the way baby !
Title: Re: Rice and beans - share your recipe
Post by: YoungRetire on January 22, 2016, 01:10:13 PM
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).

I am amazed about all of this talk about Beans and Rice and no one on here thanks Dave Ramsey for his recipe for beans and rice and that outcome is " Im Debt Free ! "
Title: Re: Rice and beans - share your recipe
Post by: Mermaid3011 on January 22, 2016, 01:12:06 PM
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).

LOVE LOVE LOVE this recipe! Thanks for sharing!
Title: Re: Rice and beans - share your recipe
Post by: purplepear on January 22, 2016, 02:45:59 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.
Title: Re: Rice and beans - share your recipe
Post by: acinaps on January 22, 2016, 08:14:41 PM
We like to make "rice bowls" for dinner. It's one of my 7-year-old's favorite meals. Basically you mix together a bowl of brown rice, chickpeas, and copious amounts of your choice of extra ingredients such as:

Diced cucumber
Shredded carrots
Hard boiled eggs
Avocado chunks
Diced red onion
Scallions
Sunflower seeds
Olives
Etc.

I like to top it off with some vinaigrette. The kid just likes salt on hers.
Title: Re: Rice and beans - share your recipe
Post by: Almosthw on January 22, 2016, 10:31:04 PM
Mexican/spicy rice...at my house it's all about the el pato sauce...use 3/4 to a full can, yum!
Title: Re: Rice and beans - share your recipe
Post by: Cressida on January 23, 2016, 12:03:41 AM
Mexican/spicy rice...at my house it's all about the el pato sauce...use 3/4 to a full can, yum!

El Pato sauce makes everything better.
Title: Re: Rice and beans - share your recipe
Post by: FausseBourgeoise on January 23, 2016, 06:59:59 PM
My favourite is French green lentils (nice and earthy) with lots of salt and pepper. Have them with a stickier rice for interesting texture play.
Title: Re: Rice and beans - share your recipe
Post by: Bracken_Joy on January 24, 2016, 09:34:45 AM
We like to make "rice bowls" for dinner. It's one of my 7-year-old's favorite meals. Basically you mix together a bowl of brown rice, chickpeas, and copious amounts of your choice of extra ingredients such as:

Diced cucumber
Shredded carrots
Hard boiled eggs
Avocado chunks
Diced red onion
Scallions
Sunflower seeds
Olives
Etc.

I like to top it off with some vinaigrette. The kid just likes salt on hers.

Oooh I like this idea. Thanks!
Title: Re: Rice and beans - share your recipe
Post by: Urchina 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.
Title: Re: Rice and beans - share your recipe
Post by: MustachianAccountant 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
Title: Re: Rice and beans - share your recipe
Post by: gggggg 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.



Title: Re: Rice and beans - share your recipe
Post by: thisisjeopardy 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)
Title: Re: Rice and beans - share your recipe
Post by: mgnhrvth on July 02, 2016, 07:00:33 PM
Following! Love beans and rice variations for work lunch!
Title: Re: Rice and beans - share your recipe
Post by: mveill1 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!
Title: Re: Rice and beans - share your recipe
Post by: CowboyAndIndian 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.
Title: Re: Rice and beans - share your recipe
Post by: Bumperpuff 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/
Title: Re: Rice and beans - share your recipe
Post by: Rural 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 (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.
Title: Re: Rice and beans - share your recipe
Post by: Gerard on August 18, 2016, 06:08:10 PM
What is jeera powder? I know everything else, but that's new to me.

Cumin.
Title: Re: Rice and beans - share your recipe
Post by: CowboyAndIndian 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)
Title: Re: Rice and beans - share your recipe
Post by: Helvegen 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 (http://allrecipes.com/recipe/220661/quinoa-black-bean-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.
Title: Re: Rice and beans - share your recipe
Post by: dougules 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. 
Title: Re: Rice and beans - share your recipe
Post by: Cressida 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 (http://allrecipes.com/recipe/220661/quinoa-black-bean-burgers/)

Hm, that looks good, I'll try it. Thanks!
Title: Re: Rice and beans - share your recipe
Post by: trashmanz 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?
Title: Re: Rice and beans - share your recipe
Post by: Bracken_Joy 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 (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!
Title: Re: Rice and beans - share your recipe
Post by: Mr Mark on February 08, 2017, 07:59:33 AM
Damn there's some good stuff here. Following... Will contribute later!
Title: Re: Rice and beans - share your recipe
Post by: 11ducks 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/

Title: Re: Rice and beans - share your recipe
Post by: Gone_Hiking 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
Title: Re: Rice and beans - share your recipe
Post by: Hula Hoop 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/ (http://swedishcouncilstlouis.org/swedish-recipes/bruna-bonor-brown-beans/)
Title: Re: Rice and beans - share your recipe
Post by: Reynolds531 on October 08, 2017, 08:36:28 AM
Posting to follow.
Title: Re: Rice and beans - share your recipe
Post by: HipGnosis 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.
Title: Re: Rice and beans - share your recipe
Post by: zinnie 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.
Title: Re: Rice and beans - share your recipe
Post by: Roe 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).

Title: Re: Rice and beans - share your recipe
Post by: gggggg 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
Title: Re: Rice and beans - share your recipe
Post by: tthree 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/ (https://theprettybee.com/slow-cooker-lentil-curry/)

Title: Re: Rice and beans - share your recipe
Post by: lexde 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.
Title: Re: Rice and beans - share your recipe
Post by: mustache you a question on October 17, 2017, 09:28:57 AM
post to follow...
Title: Re: Rice and beans - share your recipe
Post by: With This Herring on October 17, 2017, 10:11:48 AM
Following!
Title: Re: Rice and beans - share your recipe
Post by: zinnie 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!!!
Title: Re: Rice and beans - share your recipe
Post by: Roe 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.
Title: Re: Rice and beans - share your recipe
Post by: Roe 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.
Title: Re: Rice and beans - share your recipe
Post by: powersuitrecall 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
Title: Re: Rice and beans - share your recipe
Post by: Nola584 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.
Title: Re: Rice and beans - share your recipe
Post by: Mr Mark 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 (https://www.epicurious.com/recipes/member/views/quick-cassoulet-using-left-over-cooked-chicken-52582071)
Title: Re: Rice and beans - share your recipe
Post by: Gerard 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.
Title: Re: Rice and beans - share your recipe
Post by: zinnie on December 05, 2017, 07:15:33 PM
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 (https://www.epicurious.com/recipes/member/views/quick-cassoulet-using-left-over-cooked-chicken-52582071)

Yum. I just got two cans of duck confit from a friend who was clearing out their pantry. I'll be trying this later in the week. Thanks!

Also bumping this thread because it is one of the most useful for me on MMM at the moment! We've been eating some variation of rice and beans for lunches for a while now and with so much variety in the recipes, and it hasn't gotten old yet :)
Title: Re: Rice and beans - share your recipe
Post by: Mr Mark on December 06, 2017, 12:05:25 AM
^^^
That's the kind of friends I like! Don't forget to save all the duck fat. Great for shallow frying potato wedges and a great replacement for lard if you don't do swine...
Title: Re: Rice and beans - share your recipe
Post by: Sunnysof on December 06, 2017, 12:51:44 AM
It's not to everyone's taste but Japanese fermented soybeans, called natto, on hot Japanese rice is delicious and incredibly filling. I can eat a tiny quarter cup serving and be full all morning. It's often a traditional breakfast dish. I have not figured out how to make it myself, but you can buy it frozen in little packets and then just microwave for a minute to thaw.

There is also another Japanese dish called sekihan, which is red beans and sticky rice, a festive side dish and also yummy. I have always had it made by others, should really learn to cook it myself.
Title: Re: Rice and beans - share your recipe
Post by: ohmylookatthat on December 06, 2017, 02:15:25 PM
I usually add dried potato skins.  Turns it into a thick molasses
Title: Re: Rice and beans - share your recipe
Post by: Urchina on March 06, 2018, 12:33:05 AM
Today we tried this recipe for dinner:

http://www.cookinglight.com/recipes/chickpea-and-kale-curry

It was awesome and took 30 minutes using mostly pantry staples! It's definitely going into the weekly rotation.
Title: Re: Rice and beans - share your recipe
Post by: Spruit on March 06, 2018, 01:20:44 AM
Risotto with cannellini

Step 1: set aside cooked white kidney beans (cannellini), squeeze half a lemon over them, and stir in some pressed garlic. Let them soak up flavour while you cook the risotto.

Risotto: in a big pan I add butter, onion, let the onion brown a bit, add rice (arborio, a round grain rice) and stir till butter has been absorbed by rice. Then add broth (vegetable or other) bit by bit and keep stirring so that the rice takes up all the fluid, before you add another ladle of broth. Finally, add some herbs (oregano), white wine if I have it left over + green veggies (I've used broccoli, leek, peas (fresh or frozen) etc. etc.) and let simmer till rice is done.
Add beans at the very last + sliced spring onions if you have them on hand. Great with a little parmezan on top and/or roasted pine nuts.

Title: Re: Rice and beans - share your recipe
Post by: DouglasFir on March 17, 2018, 03:51:44 PM
My favorite way to eat rice and beans is restaurant-style Mexican rice and refried pinto beans (a pile of rice next to a puddle of beans with maybe some cheese or sour cream on the beans.) I'm still working on perfecting recipes for these that I can make at home. I'll try to share them when I get them down. :)
Title: Re: Rice and beans - share your recipe
Post by: Peony on June 11, 2018, 07:37:23 PM
Following!
Title: Re: Rice and beans - share your recipe
Post by: 10dollarsatatime on June 11, 2018, 07:47:48 PM
I love this thread. :)

This is a lentil recipe, but lentils are legumes so I think it still fits.  I eat it with sour cream or greek yogurt on top.  (I think I need to try it with goat cheese on top next time.)  I've added other things like anise and cardamom.  Love the cardamom.  I think the anise is ok but my boyfriend isn't a fan.  I always make a double batch.  It's great for leftovers to take to work.

https://healthyslowcooking.com/budget-friendly-spiced-instant-pot-lentils-and-rice/
Title: Re: Rice and beans - share your recipe
Post by: OtherJen on June 11, 2018, 09:40:08 PM
I’ve started making my beans in the electric pressure cooker that my husband gave me last Christmas; it’s a game changer.

My basic recipe is as follows. Soak a pound of dried beans (I used cranberry beans from Rancho Gordo today, but black beans and pinto beans from Aldi are also very tasty) in a couple quarts of boiling water for a couple of hours. When you’re ready to start actually cooking, use the sauté function to cook a large chopped onion, a couple of chopped carrots, a couple of chopped celery stalks, a diced bell pepper, and a diced jalapeño or two in a couple tablespoons of oil for a few minutes. Stir in a few minced cloves of garlic, a tablespoon of cumin, and a couple teaspoons each of ancho chili powder and standard chili powder. Sauté for a few more minutes, then add the soaked and drained beans, several sprigs of fresh cilantro, and enough liquid to cover everything (today, I also added a couple of diced tomatoes and several big pieces of ham at this point; in the past I’ve added bacon, chorizo, or smoked chicken or pork). Seal the pressure cooker, cook on the highest setting for 20-25 minutes, and let the pressure release naturally. Salt to taste and serve over rice, with tortillas, or whatever you like. Shredded sharp cheese and diced avocado are nice toppings. Skip the added meat and cheese, and you have a vegan meal.
Title: Re: Rice and beans - share your recipe
Post by: Hula Hoop on June 15, 2018, 12:15:47 PM
Thanks for that recipe otherjen.  I'm going to try that in the pressure cooker.
Title: Re: Rice and beans - share your recipe
Post by: MrSal on June 16, 2018, 10:14:38 PM
Guys... I am telling you... if I share my recipe you won't want anything else :D

Ill try to record next time i do it and share!
Title: Re: Rice and beans - share your recipe
Post by: weirdlair on July 12, 2018, 11:56:08 AM
This recipe is worth resurrecting this thread for: https://myheartbeets.com/instant-pot-khichdi-rice-lentil-porridge/

This is warm, buttery comfort food. I cooked it as the recipe states (except I used olive oil to cook the cumin seeds), then we added a spoonful of ghee and a bit of salt to our bowls of khichdi. Very, very good, and not spicy in the least.
Title: Re: Rice and beans - share your recipe
Post by: OtherJen on July 12, 2018, 01:33:34 PM
This recipe is worth resurrecting this thread for: https://myheartbeets.com/instant-pot-khichdi-rice-lentil-porridge/

This is warm, buttery comfort food. I cooked it as the recipe states (except I used olive oil to cook the cumin seeds), then we added a spoonful of ghee and a bit of salt to our bowls of khichdi. Very, very good, and not spicy in the least.

Yum. This looks like exactly the sort of food I like for breakfast. Thanks for sharing!