r/EatCheapAndHealthy • u/spicyrack • 8d ago
Ask ECAH How do you actually cook beans and rice?
Everybody always suggests beans and rice as the ultimate budget meal but how do you actually prepare it? Would love to hear how you make yours.
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u/khaleesasha 8d ago
You put the beans let’s say black beans on the pressure cooker for 20 min you can add ham or a piece of meat or chorizo if you want. Then, you cut onions, garlic, pepper, comino, laurel/ oregano and you are gonna put all that in a pan and add oil. You are going to cook it, not burn it, and the you are are gonna throw that on the beans and not put the lid on the pressure cooker anymore and let it “boil” for at least 10 min. You are gonna get rice, maybe two there cups and put three dupes of water some people add two of water for one of rige I don’t like that, and then you put it on the rice cooker. Congrats you now have black beans and rice, my Cuban style lol. Sorry for grammar or any misspelling
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u/clovismordechai 8d ago
My favorite is just black beans mixed with my favorite salsa and served with white rice. I usually make it with chicken but eat the leftovers with just the rice/beans and prefer it that way
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u/mibfto 8d ago
Just canned black beans, right out of the can?
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u/clovismordechai 8d ago
Rinse and drain the beans, mix with a cup or so of salsa and if you’re adding chicken, put the raw chicken on top of the bean/salsa and sprinkle some cumin and chili powder on the chicken. bake it covered for 30 mins. If no chicken you could just warm the beans and salsa in the microwave and spoon it over rice
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u/boiledpenny 8d ago
I start with buying dried pinto beans. First I take a large bowl and sort my beans because there is usually small rocks and debris in with the dried beans. Once they've been sorted I put them in my large soup pot to soak overnight. I leave the lid on my pot when it's soaking overnight. Then I will rinse my beans usually once sometimes it means twice. A lot of the beans that are broken or bad will usually float to the top and you'll be able to get rid of those. Usually I make about 10 to 12 cups of beans at a time in a batch. I make large batches of beans in large soup pot that would fit possibly two chickens. I will cook my pintos with just water and a small amount of salt bring it to a boil and cook it at medium high between 4 and 5 hours depending on the weight of the pot. I check on it like every 20 minutes stir it pull a couple of beans out try to smush them between two spoons to see how well done they are. Once they slide apart very easily between two spoons I know that they're done. I usually scoop out two or three cups of bean water except that aside. Then I drain my beans. I will pack up my beans to be frozen I will add a small amount of bean water to each batch in the container. I will freeze them in usable servings. So what I normally do is I will take an onion a couple of peppers and some garlic and saute that up in a pan with some oil then I will add my beans season to how I enjoy them stir them up saute them well and serve that over freshly cooked rice. Now if you have leftover rice you can make fried rice and beans and an egg if you have access to that. Usually I will put oil in the pan throw the rice in first to get that crisp up then I will pour over some beans seasons and stir it all up and when it's about to be done I will cook an egg scramble it and throw it in. I make my own taco seasoning and a lot of times I will make my own seasonings for how I like my beans. Most the time it's cumin, coriander, smoked paprika, onion, garlic, and a pinch of cinnamon. I enjoy all kinds of peppers and with mine from basic Bell to habanero. I enjoy a heavy amount of heat so I put red chili pepper flakes and habanero in most of my beans and rice. Now if you want flavorful rice I recommend cooking it in a nice broth with some Goya seasoning packets. it's not necessary you can have good play tonight rice with beans season the way that you enjoy them. I buy my beans and my rice in bulk. I use a basic rice cooker. For me the flavor comes from the vegetables I mix with it as well as the seasonings.
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u/Good-Friends 7d ago
Could you please tell me why you leave the lid on your pot when you're soaking beans overnight? It never occurred to me to do that. Thanks.
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u/FrostShawk 6d ago
I put a lid on my beans when I soak them so weird stuff doesn't get into my beans-- like dust or bugs, or my cats.
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u/Expert_Song_7931 6d ago
In this weather we have lots of fruit flies from any fruit we may have. I agree with you!
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u/boiledpenny 7d ago
Well to me it's kind of like my beans are gassy and I don't like the smell that comes off of them when you're soaking them overnight so that's why I put a lid on them. It was also the way I was taught so I think that's why it's my preference.
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u/Jadedslave124 8d ago
Here’s how I learned to cook rice. For your measure, how many people are eating, I use a measurer that’s one scoop per person eating. So scoop the rice into a bowl. Now wash it. Fill the bowl with water, swirl rice and water until water is cloudy and not see thru. Pour off water. Careful to not dump rice. Do it again. Again. Is your water clear mostly now? Last drain. Now, shake your rice into a flat line on the bottom of the bowl, like it’s not clumped on one side. Add clean cold water. How much? Touch your finger tip to the top of the rice then fill to your first knuckle (assuming you have all fingers). That’s the one right after your nail ends. Cover the rice pot. Put on a stove for 15 min medium heat and then turn off heat. Wait 15 min, don’t peek! Rice is done. Fluff with a fork and stuff your face
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u/SeemedReasonableThen 7d ago
, swirl rice and water until water is cloudy
I learned pretty much the same way, but instead of just swirling, I stick all five fingers in and swirl my hand around in the rice and water. The grains of rice rub against each other without breaking and it cleans it up faster.
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u/Leather_Excitement64 8d ago
I make a jamaican rice an beans. (Will prepare it tonight), its 500g cooked beans, 200g Rice uncooked, spring onions, 400ml Coconut milk and 200ml water, garlic, some chili and thyme. After sauteeing garlic and onions just throw in everything else and let it sit until the rice has absorbed all the moisture.
Normally, I use a rice cooker but this is a one pot and really easy and quick. Just make sure it doesn't burn.
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u/pirate_elle 7d ago
I do the same in a rice cooker. 1 can beans, 2 cups rice, 1 can coconut milk can rinsed wirh water, garlic, spring onions, spice to taste.
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u/n0minous 8d ago edited 7d ago
I make Korean japgokbap (multigrain rice and beans) since it's dead simple using a rice cooker. I'd love to make Mexican refried beans instead and I have the means, but it takes too long lol. My japgokbap recipe:
Soak a little over a cup of barley and a handful of dried mixed beans in a large bowl with plenty of water overnight. The next day, drain the water and wash about 3 more times (don't wanna consume lectin drained from the beans), wash half a cup of white rice and two handfuls of red lentils, and add everything to my rice cooker pot. I fill it with water about half an inch above everything. Use the multigrain rice setting on my rice cooker and it's ready in 45 mins. It makes about 3-4 servings.
I eat it with everything else I'd eat with white rice. Can top a small bowl with a fried egg or shredded, toasted Korean laver, eat it with stir fried meat and veggies, with air fried gyoza mandu or donkkaseu, with soup, make rice bowls, etc. Much healthier and filling than just white rice.
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u/esoomenona 7d ago
If you'd like simple refried beans on occasion, I buy a can of pinto beans, heat some avocado oil (traditional is lard) in a pan, toss the whole can without rinsing (my preference, you can rinse) into the pan, smash them as you heat the beans, and add water to get the consistency you want. I usually toss in some chili powder, garlic and onion powder, and salt to taste. Takes literal minutes.
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u/n0minous 7d ago
Yum! I have all those spices and more on hand and I'll have to give the quick version a try.
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u/powerful_squash1066 8d ago
This sounds great. Thank you.
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u/n0minous 7d ago
Yw, lemme know how it is if you ever make it. :) I never liked this preparation as a kid when my parents made it, but as I've grown older, I've learned to enjoy it for both frugality (plant-based protein is cheaper than meat here in Korea) and good health.
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u/powerful_squash1066 7d ago
This prompted me to add barley and red quinoa to my grocery list. I'm trying to push back into plant based and this will be a great addition.
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u/143019 7d ago
Do you add any seasonings to the rice cooker?
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u/n0minous 6d ago
Nope. Rice in Korea is typically a blank slate eaten with flavorful dishes. I've tried adding seasonings of different flavor profiles (think I tried an Uncle Ben's copycat recipe once) before in a rice cooker, but it tasted a bit weird to me, so I no longer experiment with seasoning rice while it cooks.
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u/143019 6d ago
I never season my rice but I was wondering if the beans had enough flavor without a little garlic or something?
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u/n0minous 6d ago
The beans taste a bit earthy, but that's it. The barley though imparts the most flavor in this recipe imo. It's hard to describe--I guess "toasty" fits best. Much more flavorful than just (or a higher ratio of) white rice.
Again, I eat this multigrain rice with flavorful dishes that I season moderately to pretty strongly, which is common in East Asian cultures. If you're not planning to accompany it with other, separate dishes, you could use it to make dishes like fried rice, rice bowls, Chipotle-style burrito bowls, Mexican rice and beans, etc. :)
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u/mezasu123 8d ago
Cook rice in rice cooker.
Open can of beans.
Pour beans on rice.
Add butter and soy sauce to your liking.
Add green onion.
Mix and eat.
If you want it cheaper, replace the second step with pressure cook dried beans.
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u/IrinaBelle 8d ago
Dehydrated beans are so cheap. I got 4lbs of pinto for six bucks.
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u/aznanimedude 6d ago
Same. Costco had a 25lb bag for like $16-$17 or something. I'm good for a bit which helps this month since finances are extra tight
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u/wharleeprof 8d ago
That's basically what I do. Keep it simple!
My variation on it is to cook the rice with seasoning. Sometimes I use the rice + beans as the base for a bowl, or just eat it on its own.
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u/Krammor 8d ago
Very simple I like it . Do you drain the beans?
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u/loafingloaferloafing 7d ago
I drain and rinse.
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u/bourbonswan 3d ago
I have a little colander just to rinse canned kidney or black beans for a version of this dish! I mix them with plain brown rice, cilantro, avocado (if I have it), green onions and Cholula. If I’m really hungry I might add a piece of sharp cheddar and tart apple like a Pink Lady on the side. It’s my favorite lazy and/or 420 meal
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u/SeemedReasonableThen 7d ago
Cook rice in rice cooker.
Open can of beans.
I would heat the beans up in a saucepan, add some barbecue sauce, then pour over the rice and mix. I still like the flavor but don't make it anymore because no one else in my house likes it.
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u/doodle_rooster 8d ago
Tacos. Replace ground beef with pressure cooked dried black beans and instant brown rice, sauteed with taco seasonings.
Chickpeas spiced with curry or mixed with portioned-out coconut milk + tomato paste + curry paste over basmati rice
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u/AugustWest7765 8d ago
Make pintos every week on the stovetop. No soaking necessary. Rinse them, cover with water and bring to a boil. Reduce heat and simmer uncovered for 3 hours until tender. While they’re cooking we sauté peppers and onions with garlic, cumin, chili powder, oregano, paprika, and a few dashes or Worcestershire sauce. All goes into the pot when beans are finished cooking. We get a few meals out of this throughout the week. Works same for black beans if preferred.
Edit: start with dried beans.
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u/m0rtgage 8d ago
I eat chickpeas (which are arguably one of the best in terms of nutrition) nearly everyday. They’re canned in water so they’re already soft and i just heat them up in my sauce/broth of choice with pasta noodles, also interchangeable with rice. This is my lazy meal when I don’t feel like cooking but still need a little somethin somethin
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u/TransportationLazy55 7d ago
Friday night i soak my beans. Saturday i s scour YouTube for interesting inexpensive recipes, and make my beans, rice i make in a rice cooker. Pack up the 5 lunches and freeze Most bean recipes are some combo of chicken stock, tomato, garlic, and onion To make it Mexican tasting add cilantro, cumin, and jalapeño To make it Indian tasting add turmeric, curry powder, and garam masala To make it Mediterranean tasting consider using olive oil, parsley and oregano For a switch use ham instead of chicken and make black eyed peas
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u/daward444 7d ago
The answer is vegetarian chilli. Beans cooked with chilli powder/onion/garlic and loads of jalapeños and/or hatch/poblano/bell/serrano/anaheim etc... peppers. Then serve the chilli with a side of rice and garnish as needed!
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u/Cold-Call-8374 6d ago
Budget Bites has some great recipes. I love their red beans and rice. They even have some quick and vegan versions.
Some other great rice and bean dishes are chickpea masala and Brazilian black beans. The secret to making it not boring is to make sure you are seasoning well. Rice and beans both absorb a lot of salt so make sure you're tasting as you go so you don't end up with something bland.
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u/Bulky_Ad9019 8d ago
I sauté some chopped bell peppers and onion then add salt, sugar, a little cumin, chicken broth, a bay leaf, and a can of drained black beans. Simmer for a bit until the liquid is a little less watery and overall flavor has come together, then adjust seasoning - it should be not salty and slightly sweet. It’s loosely Venezuelan style, as close to my favorite Venezuelan restaurant as I can get, although I’m sure you are really supposed to cook the beans from dried - but it comes together fast with canned.
The rice is more just basic white rice steamed in a rice cooker with a tiny pinch of salt.
What makes it sing is if you make a Gausacaca sauce to go with. I could eat that on almost anything.
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u/brenap13 7d ago edited 7d ago
I take 1 pound (or 2 cups) of dried pinto beans, put them in a crock pot, then chop half an onion and 3 strips of bacon into little pieces and cook it on high for like 4-6 hours, then add 1 tbsp salt an hour before eating. Rice in rice cooker. I’ll add something to them for flavor. Sometimes I’ll throw some Tony’s in, sometimes Sriracha, there is so much dumb stuff you can throw in for flavor. Just take a random spice from the rack if you don’t know what to put. A lot of times I’ll also cook some ground beef and throw that in for extra protein, but meat isn’t nearly as cheap as rice or beans.
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u/blackberrycat 7d ago
WTF are all these replies
Depression version:
Cook rice (I do white rice in the instant pot for 8 minutes)
Open can of beans, rinse in a strainer
Combine in bowl, add Mexico sauce.
Toppings optional (frozen corn, avocado, tomato, maybe baked cubed sweet potato if you've made a batch, pulled chicken [literally chicken cooked in instant pot with salsa])
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u/EnthusiasmOne2521 6d ago
Slow Cooker Treebeards' Red Beans and Rice ★★★★★ Beans Servings: 12
Ingredients: 2 pounds dried light red kidney beans 9 cups water 2 large onions, chopped 4 stalks of celery with leaves, chopped 1 large bell pepper, chopped 5 teaspoons salt (see note) 1 Tbsp ground thyme 1 Tbsp dried oregano 2 1/2 teaspoons garlic powder ¾ teaspoon cayenne pepper 4 bay leaves 2 pound smoked sausage, cut into ½-inch slices 4 cups white rice, uncooked 8 oz cheddar cheese, shredded 6 green onions, sliced
Directions: Wash and drain red beans. In a large crockpot, add 9 cups cold water and red beans. Soak overnight. Do not drain water. Or, in a 8-quart pan, add 9 cups cold water and red beans. Bring to a boil. Cover, reduce heat and simmer 2 minutes. Remove from heat and let stand 1 hour before continuing. Do not drain water. Transfer to crockpot. Add remaining ingredients except sausage. Cook on HIGH for 10 hours. Meanwhile, cook rice (I use a rice cooker). Cook sliced sausage in a skillet and add to beans if desired. Serve over hot rice. Top with shredded cheddar cheese and chopped green onions, if desired.
Adapted from: https://www.houstonchronicle.com/life/food/article/At-40-Treebeards-serving-1-95-red-beans-and-12709946.php
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u/Photon6626 8d ago
Soak 1lbs or 2lbs of beans for ~10 hours overnight. Leave beans in the strainer after straining. Dice 1 onion and 3 or 4 cloves of garlic. Put butter in a hot pan(not crazy hot, medium heat) and add onions. Stir occasionally for a few minutes. Add garlic and cook for ~1 minute. Add beans and water. I also add some chili oil/crisp and paprika. Add about 1/4tsp of baking soda. Bring to simmer and simmer for about an hour. Test beans to make sure they're finished. Add salt when there done. Allow to cool then scoop them out into 2 cup deli containers. Freeze any containers I'm not using immediately and pull them out as I want them for tacos or whatever.
For rice I put it in a metal mesh strainer in a mixing bowl and fill it with cold water. Replace the water after ~20 minutes and remove it from the water after another ~20 minutes. Put paprika, garlic powder, salt, chili oil, tumeric, and any meat fats I have saved(I used pork shoulder fat today) into the rice cooker. Put the rice in. Pour in homemade bone broth to cover it. Then turn it on and give it a good mix when it's done.
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u/me_on_the_internet 7d ago
I'm surprised there aren't more people talking about baking soda. Adding it helps beans cook much faster!
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u/Photon6626 7d ago
I really need to get a ph meter. I've just been guessing at how much to add and I'm sure I don't add enough. But I have noticed a difference even with that tiny amount.
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u/Styggvard 8d ago
I often basically make refried beans, and serve with rice.
Sometimes it's more like fried rice, with beans in it.
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u/TripleSpeedy 8d ago
Are you beans dried or tinned ?
If tinned, and the beans are still hard, I just add in with the rice at the same time (Cuban Bean style), along with any herbs/spices (if using the pan on the hob absorption method). I find this helps to soften the beans even further.
If using dried, you will have to soak and cook them separately. There are quite a few tutorials available via a simple Duckduckgo search as to how to cook the particular dried beans that you have.
Then you can serve them mixed in or next to each other. That is up to you.
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u/henez14 8d ago
I do a big serve (dinner & lunches)
Cook rice in rice cooker (I do 2 cups)
2 onions diced, sauteed in pan. Add capsicum if want to splurge.
Add 5-6 cloves garlic and spices 1/2 tablespoon smoked paprika and dried oregano, 3/4 Cajun spice, bit of pepper and salt. Cook for 2 mins.
Add 2 cans of diced tomatoes or bottle of tomato puree (I prefer puree large bottle), beans (any - I like kidney and/or black beans (4 cans total).
Cook for a minute or 2 then add 2 cups of frozen veggies (carrot,, peas, corn) and 300-500ml stock if you have it (or water and a pinch of extra salt.)
Bring to boil, simmer for up to 20 mins (until it thickens and looks good), leave some moisture to mix the rice into. Mix rice through.
Serve like that or can add grated cheese, avo, sour cream, corn chips, wraps or whatever if you want.
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u/Jammin_jungle_vybz 8d ago
Jamaican style rice and peas! For ease you can use a rice cooker.
Add your water and rice to the cooker. I use cooked kidney beans for ease. Add a little coconut milk, a little butter and a little oil. Add yellow onion, fresh thyme, salt, garlic powder, onion and all purpose seasoning. Add flavor and try the water. When the water is seasoned to your liking you can cook it!
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u/Know_Justice 8d ago
I use Quinoa v rice and mix several types of beans with it. You can get creative with spices and sauces and make several different meals for under ten bucks.
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u/mariambc 7d ago
I cook them separately.
In the rice cooker, I prepare basic rice. Nothing special to add to dishes. Though there are ways to cook meals in it.
I also use rice as part of a stir fry or burrito bowl.
For beans, I have a variety of soup and bean recipes I use. I almost always start with dried beans and use my crockpot.
Refried beans in the crockpot. White bean soup. Navy bean soup. Black bean soup Lentil soup Minestrone soup Chili
There are a variety of ways to make the above soups changing up the spices.
Pasta and bean soup
I also make spreads for sandwiches. Such as a spicy lentil spread or hummus.
Black bean burgers Black bean quesadillas
Cold foods, mostly use canned beans Corn & Bean salad, cowboy caviar.
I suggest checking out Budget Bytes website for detailed recipes.
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u/Corona688 7d ago
- 60g rice
- 40g lentils
- 1 can condensed soup (I use mushroom, but anything is good)
- 1 can water
- 1 diced onion
- one shredded carrot
- Optional sausage
spices to taste. cumin is good. hot spice is good.
Microwave 22 minutes. Makes one big meal or 2 little meals.
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u/12ab34cd56ef78g 7d ago edited 7d ago
I just take some uncooked white rice (1 cup rice, 2 cups water) 1 teaspoon turmeric., cook until done.
Then I just add a can of beans (drained and rinsed) to the cooked rice and stir. I use whatever beans I have on hand (black, pinto, cannellini).
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u/littleseaotter 7d ago
I just came across this video today (Mexican-style): Rice & Beans are elite, especially in times of need | How To Cook Pinto Beans & Rice
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u/KevineCove 7d ago
For red beans, add Cajun seasoning, celery, onion, and butter For black or pinto beans, add chili lime seasoning, onion, cheese, maybe salsa
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u/Muted_Respect_6595 7d ago
Indian here. Rice+ stir fried veggies+protein is what I eat pretty much every day. These are the typical home made Indian food and can be made without any spices.
Cooking beans : I soak the dried beans and cook without any seasoning. Then I either drain the liquid or heat it to dry up, depending on my mood for the day. If you are using soaked beans, you may skip the soaking part.
Flavouring:
I do one of the following.
Once the beans come to room temperature, I add freshly chopped veggies ( and green chillies ! ). Season with salt and lime juice. Good as a salad.
I stir fry any veggies I have. Towards the end, add a bit of cooked beans. Serve with rice and some unflavoured yogurt.
Make a sauce - I typically saute onion, tomato and green chillies, add the cooked beans, mash coarsely with a laddle. Add water (or coconut milk if I feel fancy). You may use stock instead of water, if you like that. I flavour with a tadka at the end, but you can totally skip this or use your preferred condiments. I think the true magic is finding the flavours you like. Serve over rice.
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u/No-Structure5048 4d ago
I gather all the following before starting
- 1 1/2 cups of rice (I use the Trader Joe’s 3lb bag of white jasmine rice, somewhere 3-4 bucks?) -2 1/2 cups of water
- 1 tablespoon of butter , cubed -2 cans of low sodium black beans (store bran, $0.75 a can)I drain off the liquid but I don’t rinse the beans.
I use maybe a table spoon or two of peanut oil in a pan, whatever is enough to coat the pan, but just a coating. Other oils might be better, but it’s what I have on hand.
spices and salt. I mix together probably a teaspoon each of each of salt, crushed red pepper, cumin, cayenne pepper, paprika, and black pepper and mix them together. adjust to taste
optional - a handful of chopped up onions (I freeze a bunch in bulk in advanced, and will cook from frozen, you do you)
optional - a handful of diced bell peppers (again frozen in bulk in advance)
optional - diced jalapeño
mince a couple of cloves of garlic (again, I do this in bulk from a bulb, spread out in a square on a sheet pan lined with baking paper, with another sheet pan on top, once frozen I just break off a 2 inch square when I’m making this dish.
Cooking
1) warm up pan and oil at like a 6 on my stove.
2) once warm, throw in onions and let them cook, stirring a bit, for like 5-10 minutes so they start getting a bit brown, stirring occasionally
3) while onions are cooking, I rinse my rice and let it drain
4) after about 5 minute on the onions, I add in the bell pepper and jalapeño, stirring occasionally
5) once the peppers look good , I’ll add in the spices and the garlic (should have defrosted a bit), and keep storing occasionally to mix it all up
6) add rice and stir it up. I stir for about a minute to incorporate
7) add in the drained beans and about 1 and a half cups or so of the water
8) stir it together, and let the whole thing just start to simmer (not a rolling boil).
9) once is start to get bubbles, I turn the heat down to about a 3, cover, and let cook for 10 minutes
10) after 10 minutes, add the rest of the water, the butter cubes, and stir it up again.
11) re cover and continue to cook on 2-3 for about 15 minutes
12) after 15 minutes, remove from heat but keep the lid on for about 5-10 more minutes (turn off the burner you aren’t using anymore too)
Altogether I get about 6 servings out of this and use it as a base for a lot of lunches
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u/Grace_Alcock 4d ago
An instapot and spices for your beans. I do pinto or black, typically, and I don’t use meat, so I sauté onion, jalapeño, bay leaves, garlic, dried ancho pepper, salt/pepper, bit of cumin, red pepper, olive oil, chicken or veggie bullion.
For rice, insert any whole grain—I typically eat my beans with polenta. Olive oil, garlic, a bit of cheese if I have it.
If I’ve got them, I’ll wilt a bunch of greens into it.
With white beans, I’ll sauté onions, carrots, and celery, and use ham bullion.
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u/Gotink70 3d ago
I use a good bone broth for both! Beans are delicious and cause less gas! Rice 🍚 tastes amazing and hi protein 💪🏽
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u/lady_of_curves 3d ago
instant pot makes it one pot and you cant mess it up just add seasonings you like. but if you dont have one. long cook rice takes 18 mins boiling on low leave lid on do not touch stir or open until done. uncooked beans cook a lil faster if you soak first to pre open them. Beans take the longest so start them first. I like onion, paprika, bone broth, some crushed pepper, garlic, salt, pepper, cumin, and crushed tomatoes its like the red beans/rice from the box but better and you make it as spicy as you want. even our kids like it
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u/SevenGreenSeas 8d ago
For me, all these versions of rice and beans taste bland. I like my can of beans with the liquid cooked with a big fried onion, a bit of tomato paste and salt for a few minutes, and then I mash this into sauce. I pour the sauce over cooked rice.
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u/SeemedReasonableThen 7d ago
a bit of tomato paste
Try barbecue sauce instead. Spices it up nicely.
I never tried frying up an onion with it but that sounds good, thanks for the idea
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u/Ok_Umpire_8108 7d ago
The shortest recipe is this:
Boil beans until cooked
Boil rice until cooked
Add some salt
Eat beans and rice
Various seasonings make it tastier. Pretty much every culture in the world that lives in a moist climate has multiple recipes for various kinds of beans and rice; I make North and South Indian and Central American ones most frequently.
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u/MattBikesDC 8d ago
1# dried beans (often black, sometimes pinto) into the slow cooker
Add 1 diced ontion and 1 diced green bell pepper
Add spices (salt, cumin, smoked paprika)
Cover with water + 1"
Cook on high for 8-10 hours (until I get home from work)
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u/Past_Cranberry_9989 8d ago
For cheap and easy I put some rice up in a rice cooker and then I just open a can or two of Goya beans, my personal favorite is kidney beans and throw it into a pot along with an 8 ounce can of tomato sauce if you’re using one can of beans or 2 8 ounce cans if you’re using two cans of beans and some Goya Recaito and an envelope of Sazon Goya and some diced new potatoes, not too many. You cook the beans until the potato is cooked through and then just serve it on top of rice. It is cheap, it is quick, and it’s really delicious. I’ll generally use at least a couple of cans of beans when I make this because I can just stick it in the fridge and eat it over the course of the next few days. You also don’t need to put the potatoes in if you don’t want to. It’s good either way, but it doesn’t really make that much of a difference.
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u/hawksinthe913 7d ago
I do quick and easy. Black beans from a can, 90 second microwaveable brown rice. Mix together with chopped onion and minced garlic or the powder equivalents. Also, can mix in can of green chiles. Put on flour tortilla, add taco cheese, microwave to melt cheese, fold it up and eat with no added sugar picante. Worst thing is the flour tortilla for gluten. If gluten is an issue skip this and make a bowl out of it.
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u/bhambrewer 7d ago
Serbian baked beans and steamed long grain rice.
Tarka dal and pilau rice.
British or American style baked beans on toast.
All ways to combine legumes and grains for complete protein.
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u/onetwoskeedoo 7d ago
Instant pot, use some broth or add knorr to the water. Tomato jalepeno onion. Some bacon fat for the beans.
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u/tailoftwokitties 7d ago
I love soy beans (mukamami)! I prepare plain boiled rice, then add roasted soy beans, fresh cucumber, and some avocado. Throw a little soy sauce on and it’s a very yummy meal!!
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u/K_squashgrower 7d ago
Rice - I either use my (awesome, basic aroma) rice cooker, or this red rice recipe: https://lilluna.com/food-tutorial-spanish-rice/ For the rice cooker, I typically do basic white rice, but you can get creative and make a quick red rice using knorr's tomato chicken bouillon, or cook it in some broth/herbs.
Beans - nothing special, I see the other commenters have many good options listed. I will say to change up the type of bean, and that you can freeze it pretty well.
For beans, I do try to make a large batch into several things. Like, if I make black beans, a meal can have it simmered with some onions and spices, then eaten with some fresh cheese and rice. Then could do cowboy caviar, black bean soup (freeze some for later), burritos (e.g. rice, chicken, bean, which also can be prepped and frozen).
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u/RareFishSalesman 7d ago
I literally just pour a can of ranch style beans over cooked rice, which I divide for 2 or 3 meals. My wife makes fun of me, but it's tasty, cheap, healthy-ish, and easy.
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u/RichChocolateDevil 7d ago
I put a bunch of cilantro and squeezed lime juice over my rice to give it that nice Chipotle taste.
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u/Soy_Saucy84 7d ago
I used to throw a can of beans in the rice cooker at the same time I put rice in. No seasoning because whatever else I cooked was well seasoned.
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u/Not_Neighborhood_122 7d ago
Dump them in a slow cooker with water. If I have it on hand, I throw in garlic cloves and a bay leaf. When they are done cooking, I salt them to taste. I will eat them with rice I either cooked on the stove or in a rice cooker. I throw the leftovers in a blender and use that to make refried beans. If I have rice leftover, I mix in the rice at the end of frying the beans. I will eat that with fried ripe plantains, a fried egg, and some avocado.
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u/behold_the_j 7d ago
For me it differs based on finances and levels of energy/time for cooking.
Like low effort white rice with no gadgetry is just: rinse rice a few times to remove some of the starch, add it to a pot with 2:1 ratio of water to rice, bring to a boil, turn heat to low and cover/simmer for about 15 minutes until rice is tender.
A nice rice cooker can get expensive quick, but opens the door to a lot more convenience and far less effort if rice is a daily staple.
The same with beans... for low effort, just add dry beans to a crockpot with some salt and pepper and enough water to cover (keeping in mind the beans will soak up the water and expand by about 2-3 times their original size), and simmer on low for about 6-8 hours.
For slightly more effort but better result, soak beans overnight in cold water, remove any free floating husks. Saute whatever fats/spices/aromatics you like (think like bacon, onions, garlic, shallot, some thyme or rosemary, some cumin and chilies if you like more spice, etc.) in a Dutch Oven or cast iron pot (anything oven safe) then add beans and water or chicken stock, and cook the covered pot in the oven for a few hours on 300F until beans are tender (or stovetop on low simmer for a similar amount of time, stirring frequently).
I love to just find a cheap protein (like if chicken thighs are on sale) and prepare it in whatever way you like, then add it on top of a big bowl of rice 'n beans maybe with some green onions or cilantro or fresh jalapeno on top, definitely some hot sauce. But the rice and beans by themselves are pretty great as a standalone meal.
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u/CrefloDog 7d ago
One of my favorite meals: cooked lentils, cooked parboiled brown rice, and morningstar farms fake chicken nuggets. Add some no salt veggie seasoning to the lentils once cooked, and this is truly one of my best meals.
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u/DTux5249 7d ago
It greatly depends on what you're making, but in general, you stew the beans in water and a bunch of flavorings, then serve over rice. My basic procedure is:
- Soak a pound of dried beans over night - enough water to keep submerged when they double in size
- Next day, in your final cooking pot, dice up some trinity (1 onion, 1 bell pepper, and 2 celery stalks) and saute til half cooked.
- Move vege to the side, and fry off 2 tablespoons of tomato paste.
- Before that paste burns (maybe 30-45 seconds?), dump in the beans and some water. The water can be their soaking liquid or fresh water
- Add in flavourings. Add in a smoked hamhock, or a smoked cured turkey leg. You can also dump in a bunch of spices like sage, oregano, cumin, smoked paprika, garlic powder, etc. '
- Cook at a low boil for about an hour - until the beans are done. Lid or not depending on whether you think there's too much water or not (if unsure, no lid, can always add water later).
- At the end, taste for salt, pepper, and maybe add in a pinch of sugar and some vinegar if needed to waken things up.
Serve over rice, and you've got good eats for a long while
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u/TheBrokenape 7d ago
Can recommend Gallo Pinto, I use this recipe (https://stripedspatula.com/gallo-pinto/) very tasty and at least for me not just a morning thing.. only thing is the Salsa Lizano sauce isn't available everywhere but is still pretty common in alot of areas and you can get it on amazon, etc
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u/East_Vivian 6d ago
This is what I make too! My husband did a semester abroad in Costa Rica in college and apparently lived on this. He showed me how to make it. We put it in a big shallow bowl with a couple of fried eggs on top, and I usually spoon some salsa over it and give us each half a sliced avocado. I have no idea how faithful our version is, but I did order some Salsa Lizano online for it! I have used worsteshire sauce in a pinch and honestly it’s good too. Maybe not the exact flavor profile but still yummy.
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u/Zellakate 7d ago
I use this recipe for Puerto Rican black beans and yellow rice. You can also use canned black beans and store-bought yellow rice if you want a quicker meal.
www.foodnetwork.com/recipes/food-network-kitchen/yellow-rice-recipe-1928179
I am, however, taking notes on everyone's Jamaican recipe and fully intend to try that soon!
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u/TheWomanInBlack666 7d ago
I use a recipe from one of the Blue Zones cookbooks since I always have premade rice in my freezer. I just cut it in thirds for one serving.
Jose Guevara’s Gallo Pinto (Rice and Beans)
TOTAL COOK TIME: 20 MINUTES | MAKES 3 SERVINGS
Ingredients:
*1½ tablespoons vegetable oil *1 onion, chopped *1 clove garlic, minced *2 tablespoons Worcestershire sauce (vegan use soy sauce or squeeze of lemon or lime juice) *1½ cups cooked black beans (or one 8-ounce can black beans, drained) *3 cups cooked long-grain white rice *Salt and pepper (optional) *½ avocado, sliced, for topping (optional) *Chilero hot sauce (optional garnish) *Chopped cilantro (optional garnish) .
Directions:
In a large skillet, heat oil over medium heat. Add onion and sauté until it starts to soften, about 4 minutes.
Then, add garlic and cook for another 5-7 minutes, or until vegetables are browned. Add Worcestershire sauce and beans; turn heat to low and stir. Cook for 2-3 minutes more.
Add rice and stir to combine. Cook and stir until rice and beans are evenly distributed and are heated through.
Season with salt and pepper to taste. Top with sliced avocado, hot sauce, and chopped cilantro, if desired.
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u/thelochteedge 7d ago
This video by Chef Jack Ovens changed the way I do rice completely. I was doing it in the Instant Pot for years with just water and salt. Started doing it the way he suggests for this recipe and now I always do it this way. The butter adds such a nice bit of flavour as well as a broth just brings it up a level. In the past whenever I'd tried to make rice in a pot I'd always burn the bottom or it comes out very sludgy. This is the way to do it for me now.
Black beans just into a pot to simmer for like 20 minutes while adding garlic, onion, cayenne pepper, cumin powder and maybe some bay leaf on the top.
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u/MaleficentPea2275 7d ago
crock pot for the beans. put them in with salt and water and any spices you like, put the top on and cook for 8-24 hours, depending on what kind of beans you have. use a rice cooker: 1 cup rice to 2 cups water...salt, spices as you like. I put an iron fish in with the beans or rice to increase the iron content of the food.,
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u/Tricky-Cellist915 7d ago
I like to sauté garlic and ginger until fragrant, “cook” your spices (onion, garlic, paprika, salt, tumeric, cayenne [optional—its for a bit of heat], and garam masala) add in some tinned crushed tomatoes. Add more of the spices from above. Mix in some chickpeas and sometimes potatoes. Finish it with some blended tofu/coconut milk for the creamy factor (depends on what I have on hand). Eat with plain rice.
Sautéing onions and garlic with some bell peppers and jalepenos if I have them. Adding black beans and some water with some chicken bouillon (just enough to barely cover it). Allow it to simmer for a minute until soft. Add some tomato-chicken bouillon to the rice and allow it to cook. Eat together its perf esp with some pickled red onions and sometimes a runny egg.
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u/Lulukassu 7d ago
I seldom cook 'beans and rice' together. The one exception is Mexican cuisine that already incorporates them both.
Aside from that, just look up recipes that use beans or rice. Chile, congee, fried rice, curry, the list goes on and on
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u/Chris_Golz 7d ago
I put one cup of rice and one cup of lentils into the rice cooker. If you have a spice rack, add lots of cumin and some smoked paprika, corriander, turmeric, cinnamon, garlic powder and other desired spices. While that cooks i carmelize two chopped onions in an entire stick of butter over meduim heat on the stove. By the time the rice and beans are done the onions are a golden brown.
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u/Crazy-Efficiency-522 7d ago
I'm a widower cooking for myself. I prefer short-grain brown rice and cook it in a microwave adding bouillon to increase the flavor of the rice. Might also cook dried lentils in the microwave but often just use canned beans, most often black beans or kidney beans. At times I flavor the dish with ginger, garlic, onion, red pepper flakes, or grocery store salsa and then stir it all together and heat the resulting dish in the microwave. Sometimes I'll add canned tuna, sardines, a runny yolk fried egg (or 2) to the dish. I store the unused lentils and rice in the frig in the same corningware dishes I microwaved them in. A typical batch lasts about a week. Good recipes for microwaving lentils and rice can be found on the internet.
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u/modechsn 7d ago
I use some uncooked cassava when I cook the beans, but potatoes are good too. Always use Carminative spices like Epazote, turmeric, cardamom, cumin and cinnamon. A touch of sugar (1/4 teaspoon) and some bay leaves when making black beans.
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u/Lezeire 7d ago
Not a beans fan. But rice in the Instant Pot low pressure for 3 minutes and natural release for 10. Whatever ratio of rice I am using I use an equal part liquid and then just a smidge more. Like 1 to 1 1/4 but not the specific. And sometimes seasoning it while it’s cooking either by cooking in stock or adding spices.
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u/ApprehensiveRoad5092 7d ago edited 7d ago
I sauté a sofrito of finely minced bell peppers, onions, garlic, tomato or tomato paste and cilantro and oregano in olive oil. Maybe some cumin. Maybe a jalapeño. Sometimes I blend it to a chunky puree. Sometimes I don’t. I use black beans here. Then blast the dried beans in an instant pot with a Bouillon along with the sofrito. I like a tomato/chicken Bouillon best. Knorr’s. Never soak. I keep a fair amount of the broth to toss with the rice (cooked separately) in the final result so it soaks it up. Other times I do the same but with another trio of carrots, celery and onion in the first step, minus cilantro. Especially with white beans. But I usually combine that with ditalini pasta instead of rice at the end. Like a pasta fagioli. Keep more broth. Sometimes use bacon grease to sauté instead of olive oil with either approach. Either way it’s a classic approach. Bay leaves with both but not obligatory. Third way of doing it is Cajun seasoning with red beans
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u/calamity-- 7d ago
my favourite meal is feijão (Brasilian black bean stew) with rice :) there's so many different recipes, but my mums is heavy on garlic, salt and msg (on both the stew and rice!)
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u/issabellamoonblossom 7d ago
At the moment I am obsessed with coconut rice. I do equal parts jasmine rice,water and coconut milk with 1 tbs of sugar and pop it in a rice cooker
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u/PresentGazelle1198 7d ago
How does everyone deal with the gas, I work closely with people in an assembly plant and try to avoid anything that might cause gas but as I get older that seems to be everything.
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u/Hopeful_Finish2444 6d ago
I'm lazy so I'll buy a can of beans and a package of rice to warm up in the microwave. This takes about 6 minutes to make
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u/got_rice_2 6d ago
I cook the beans with a smoked ham hock in the instant pot. I add some BBQ sauce and ketchup and it's like pork and beans. Dry beans are under $2 that makes about 4 cans of beans. I make rice in the rice cooker with some frozen peas and carrots and that feeds me for almost the week.
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u/TheNawab1203 6d ago
Homestyle Rajma-Chawal. Easy asf to make.
Refer to Kunal Kapur's Recipe on YouTube.
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u/EdithKeeler1986 6d ago edited 6d ago
I cook my (usually) pinto beans with a ham hock or ham bone (bean, water, hock), cook low and slow, add water as needed (I like my beans more “soupy” I season my beans after they are soft—sometimes with the hock they don’t need anything. Sometimes it’s another type of bean—black, red, navy. Once in a while I might add some cayenne or hot sauce, but not usually.
I cook my rice separately and ladle the beans over the rice, then top with a lot of fresh chopped onion, green pepper and tomato.
I don’t know what “style” that is, just the way I like them. Probably West Virginia hillbilly grandma style, since that’s the way she made them.
I also like the soupy beans with cornbread, no rice. Slightly sweet cornbread, I eat the beans then put the buttered cornbread in the “pot likker” (bean juice). I gotta have the fresh onion, pepper and tomato where possible, though. To me, that elevates it for taste and texture.
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u/Remarkable_Blossom 6d ago
i buy jasmine rice in bulk from sam’s club and wash it like 10 times. pop 1 cup on the stove with 1 & 1/2 cup water. bring to boil then lower for like 10-15 mins. best rice i’ve ever had. it’s almost like sushi rice but better. sometimes we add cheese and it’s just insanely good!
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u/WestCoastBestCoast78 6d ago
In a rice cooker: rice and water (or broth); drained can of corn; drained can of black beans; drained can of diced tomatoes. Use seasoning like Sazon, or use flavored tomatoes. Canned veggies can be very healthy if you watch the sodium.
Eat by itself, or with salsa in a tortilla.
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u/Chocholategirl 6d ago
I cook dry beans as stewed beans or bean pottage using blended tomatoes, peppers and onions as the base (ewa-riro). As a savoury steamed pudding by blending soaked beans with peppers and onion (moi-moi), as fritters by frying a thicker version of the above (akara). I love beans and eat them all the time. I've never bought canned beans. I only buy big bags of dry beans. Can only eat boiled beans with a sauce of tomato, peppers and onions on top (ewa-agoyin). These are Yoruba dishes.
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u/LordBofades 5d ago
Charro beans and Mexican rice Mex rice is toast kernels, add tomato and tomato paste, season with either salt or tomato bouillon. Add water 1 part rice to 2 part water. Lid, 20 minutes at a half level below the medium temp on electric stove (this part is based on your own stove and you should note the actual time the first make) Never lift the lid off till the time is done Mex rice
Charro beans Take 1-2lb beans and soak in water over night (cleans and releases some of the inert gases that give beans the name of the musical bean) Add to big pot, fill with water until about 3/4 more water than there are beans Let reach boil Reduce to simmer Lid, stir every 30 minutes or so to keep the bottom fron burning Cook for 4-6 hrs or until the bean is soft Season with chicken bouillon or salt
About 3.5 hr in do the following Chop up cilantro, bacon, roma tomato, onion, jalepeno, and garlic. In a seperate Pan heat up the bacon until some of the grease is released. Not fully cooking the bacon, just browning essentially Add bacon to beans Pan fry the chopped stuff in the bacon grease Dump the stuff and the grease into beans Stir stir Let finish with the beans
You can also toss in whole jalapeños instead of chopping for the last 30 minute This should help them get soft without popping into the beans (timing may differ so check on them not cracking or the stem coming off) This let's spice eaters to be able to grab a jalapeño and pop it themselves to make their serving spicy
Serve in a bowl with a bed of the rice at bottom, paddle beans in next, stir and enjoy
Another bean ive done would be to start its cook with a Boston pork butt, let cook till the butt is fully cooked and fall of the bone tender. Blend up re hydrated guajillo, pequin, and ancho. Mix into the liquid and half a can of cheap beer Toward the end of the cool time pull out pork but and shred in seperate bowl, re add
You can still do the chop and bacon here but if you dont want to this version is still very tasty
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u/Due_Piano_3121 5d ago
Regular white rice, typically just cook in a small pot with twice as much water and a drizzle of olive oil to keep it from sticking.
When it’s the full meal, I do lentil/mixed bean soup, not just beans. This is how I make it:
I get mixed bean soup (bag of dry mixed beans), red lentils, brown lentils and green split peas, soak just the beans over night or a couple hours before. (Maybe a cup of the beans and half a cup of everything else for 4-6 servings)
Once ready to cook, put all the beans/lentils in a pot, add a small can of tomato sauce, cilantro, some shaved carrots/sweet/cauliflower, really whatever you have in the fridge to make it stretch. Then fill up the pot with chicken broth with 4 inches over the beans. Or water if you’re really tight on money, you’ll just have to season it more. Season with onion powder, garlic powder, cumin, paprika, and dried basil.
Cook on medium-high for about 2-3 hours, just until beans are soft then add salt to taste
- serve it over white rice and make naan/flatbread if you have the time, it makes it stretch even more
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u/ref_acct 5d ago
Honestly ask the AI of your choice to come up with 4 simple beans and rice recipes with no more than 4 (or 6, or 10) ingredients.
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u/Simple_Lifeguard8153 5d ago
Now I want some beans, rice and cornbread ( I know- lots of carbs but love)
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u/IzziNini 5d ago
For many years my beans were rather bland but then I finally found this recipe below. Now this is how I always make pinto beans.
This may sound weird but I've discovered I have to always buy the 1 lb bags of dried beans. The 2 lb bags and heavier seem to have been on the shelf a lot longer and aren't so fresh and don't cook so well. Very odd, and maybe it's just something you need to the grocery stores in my area.
So, buying 1 lb bags plus this recipe has been a game changer.
And I just make some rice in the instant pot. We top our rice and beans with classic Taco toppings like shredded cheese, sour cream, cilantro, chopped onions, halved cherry tomatoes, and shredded lettuce.
https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-pinto-beans-10076200
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u/whatshamilton 5d ago
I’ve JUST finally tackled this question myself. I go a very simple and very easy and very delicious route
I make Spanish rice: 1. Heat oil in skillet 2. Add 1.5 cups of rice and half an onion. Toast up until the rice is actually toasty color. It takes a bit. This is my least favorite part of the process 3. Add 1 8-oz can of tomato sauce and 2 cups of water (refill the empty can twice) and a scoop/square of boullion 4. Mix, cover, simmer for 20 minutes, leave covered for 10 minutes after your timer goes off, fluff, done
I start the beans once the rices gets to the cover and cook stage 1. Heat some oil in a pot. Once it gets hot add some spices. I use adobo and sweet curry powder. 2. Mix that. Don’t burn it 3. Add the beans (I am usually lazy and use 2 cans, rinsed, but I know it’s cheaper and tastier to make my own) 4. Add 2-3 cups of water and a cube/scoop of boullion 5. Simmer for as long as your rice cooks
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u/DisciplineOk9866 4d ago
I've made some nice lentils and rice lately. Much easier to deal with from the dried state than beans.
100 g lentils (red with peel or green) and 100 g rice. Rinse well and keep in a bowl just covered with water.
Dice an onion and a carrot. Fry slightly in a pan with some oil or butter. Mince a clove or two of garlic. Add it to the onion and garlic. Season with a little salt and pepper.
Poor the not soaked up water from the lentils and rice into a pot. Fry the lentils and rice with the onion and carrot.
Add to the pot a block of bullion and the same volume of water as the lentils and rice in water. Add everything from the pan. Bring to a boil, and let simmer under lid until cooked.
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u/NPHighview 4d ago
I use tepary beans, so they get measured (a half cup total of white and brown), rinsed, brought to a boil, then set for 2 hours. Rinsed again, brought back to a boil, then simmered for 3-4 hours.
I pick out 2-3 medium to large shallots, a couple of cloves of garlic, a small sweet onion, carrots, and celery, and clean & dice these. In a heated cast iron skillet with 2 tbsp of olive oil, then stir until translucent. Set aside.
My wife grinds pork sirloin into quarter-pound hamburgers, then we freeze them. I cook one of them in the skillet, and break the meat up while cooking it.
Near the end, I put another quarter to half cup of rice in our cheapo Japanese rice cooker, which finishes in about 20 minutes.
This all goes back into the skillet, along with the drained beans. I spice it with a half teaspoon of Red Boat fish sauce.
Yummy!
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u/war_eagle_keep 4d ago edited 4d ago
For Tex Mex night, I will do rice starting with a diced onion sautéed in butter. Add 1.5 cups of white rice and stir into onion/butter cooking for 3-4 minutes with constant stir action until the rice just starts to brown. Then add 1.5 cups of chicken broth and one cup salsa or picante (or a half cup of each) and a pinch of salt, heat to boiling, then reduce heat and simmer for 20 minutes. Sometimes add optional can of diced tomatoes near the end of the cook. Then open a can of refried beans which costs <$1 in bulk and heat with a splash of salsa and add splashes of chicken broth until desired consistency is reached.
The other popular beans and rice dish at my house is Red Beans & Rice, which is done with dried red kidney beans soaked overnight in a pot in the fridge. Rinse beans, cover with new water, and boil. Add diced onion & green bell pepper & minced garlic. Add seasonings: Cajun blend, ground cayenne, paprika, thyme, onion powder, etc. You can add some kind of hog meat - bacon, sausage, ham, whatever - this is an optional step but it certainly helps make this dish into a standalone meal, rather than just a side. Beans need to cook a couple hours at least depending on how well they were soaked, then serve with plain white rice cooked in the final 20 minutes.
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u/TWiTcHThECLoWN 4d ago
My go to black bean recipe is: Fry diced onions, cabbage and bell peppers in olive oil until soft. Add a can of drained/rinsed black beans. Add about 125ml of chicken stock, a tablespoon of tomato paste, and a 250ml of hot salsa. Stir and cook some of the moisture out. Add paprika, garlic powder and salt/pepper to taste. Add cooked rice to absorb the last bit of moisture. I like to top it with avocado, sourcream and a little bit of cheese.
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u/Kzootwentyeight 4d ago
A easy way to cook is key. I got a green pan rice cooker even though its called that it does beans etc and i love it because it is so easy with timer and a warming feature and nice instructions for beans lentils etc
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u/treyb0mb1 4d ago
Red beans and rice. Google which red beans to buy, everyone recommends the same thing. I get parboiled rice.
Put beans in a pot with an inch of water above beans. Bring to boil. Cover. Let sit for an hour. Drain and rinse.
Put oil (and some butter if you want) in a pot with some diced onion, diced green bell pepper, and diced celery. You can season with garlic powder, onion powder, black pepper, paprika. Sauté for several minutes. Add about 6 cups water and the beans and a couple bay leaves. Simmer covered for an hour. Then uncover and simmer for another two hours. Stir occasionally. In the last 30 minutes the beans will start to get a little creamy. You can take some out and mash them and put them back in to get a more creamy/gravy consistency. Melt in some more butter. Salt to taste (don’t skimp).
Cook the parboiled rice according the to bag.
Combine and enjoy.
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u/Creative_Class_1441 4d ago
I put some butter in a pan to brown my rice. I usually add some onion and garlic too. Then I dump in a can of lentils (drained and rinced). I season with whatever i feel like and I use chicken stock and a squeeze of lemon as my liquid, simmer and fluff with fork when done. All cooked and tasty in a little over 20 mins.
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u/Notmypasswordle 8d ago
Cans of kidney beans strained. Or soaked and boiled black beans or kidney beans. Separately, fry 2 onions cumin powder, coriander powder, a diced carrot, chilli, garlic. Fry beans into it with a fair bit of water. Boiled it to reduce down. *Extra zingy version - add a splash of apple cider vinegar, fry some capers in at the beginning, a little honey or sweet chili sauce to balance the acidity. A bit of fresh coriander near the end. You can eat it with rice or make burritos or vegie nachos with it. It freezes well too. A dollop of Greek yogurt or sour cream on the side is pretty good. I also put Tabasco, a squeeze of lime and fresh coriander on top.
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u/OptimalDescription39 8d ago
i don't understand this combination of products, i eat them separately
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u/Alarming_Long2677 1d ago
every culture has different kinds. Cajun beans and rice is nothing like Mexican rice and beans. I do mine in a crockpot. They turn out better than trying to do the overnight soaking.
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u/DVNCIA 8d ago edited 6d ago
I make Brazilian black beans (feijão preto). This can be done in a pressure cooker if you have one or just on the stovetop.
Directions