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Calorie Count Blog

Delicious Beans and Rice


By +Janice D'Agostino on May 11, 2012 10:00 AM in Recipes

Me, sexy? I'm just plain ol' beans and rice. – Pam Grier, American Actress

Inexpensive and tasty, beans and rice are part of food traditions all over our beautiful planet. Contrary to the common misconception, you don't need to eat beans and rice in combination within one meal for your body to reap the benefit of the "complete" protein that consists of all 12 amino acids. A number of recent studies debunked this persistent myth. All you need to do is eat a wide variety of plants throughout the day. Whether you are a carnivore or a vegan, check out this fun page on how to become a protein pro from the University of California in Los Angeles.

It may be unnecessary nutritionally to combine them in a single meal, but it certainly is a very delicious thing to do. Beans may rest majestically on top of hot steamy rice, they may sit next to each other as separate parts of the meal, or they may arrive at the table already mixed together in casseroles or soups. No matter how you love to eat them, beans and rice are a healthy choice.

Keep your basic recipe interesting and varied by adding seasonal veggies - spinach and kale in spring, tomatoes and corn in summer and winter squash in the fall. Mix and match the ingredients with fresh herbs from your garden or window sill. If a recipe calls for meat and you are a vegetarian, sub in mountains of your favorite mushrooms. I love brown rice, but I also like to have some delicious fun with black, red, or yellow rice.  Yellow rice usually achieves the vibrant color via saffron or turmeric, although there is one rice that is yellow because it was genetically engineered to biosynthesize beta carotene... somehow, that does not sound quite as delicious as rice that turns yellow from saffron so I’ll give that genetically engineered one a pass. Experiment a little with ingredients, it makes life more fun as well as delicious.

Two Ways with Gallo Pinto - is my favorite way to serve beans and rice. The post gives you one recipe for gotta cook fast nights and another for leisurely cookery. 

Vegetarian Beans and Rice keeps it simple and delicious - a terrific basic recipe that can morphs easily from season to season. 

Michael’s Speckled Puppy Beans are outstanding served over brown rice! The recipe makes enough to freeze in small containers for a great work lunch.

This delightful Caribbean Beans and Rice recipe came from a search using the Recipe search bar right here at Calorie Count!

Hollies Southwest Chicken Fried Rice is pure home cooking goodness. 

Crazypotato98’s Hearty Bean and Rice Soup isn't just for cold weather! Soup is another wonderful inexpensive food to make and put in containers for individual reheating.

Vegetarian Times created a wonderful recipe based on the national dish of Brazil - Feijoada. Give Vegan Feijoada a taste and you'll be hooked!

Let my friend Gabi, the BrokeAss Gourmet show you how to create a little bean and rice magic with Rice Cakes Over Black Bean Puree with Mango Avocado Relish and Fried Plantains

Your thoughts…

What is your favorite bean to eat with rice? Do you use dried beans or do you always use cans? What is your favorite type of rice? Have you tried black or purple rice? Would you eat the GMO yellow rice? Share your favorite rice and bean recipe with everyone here. If you would like to have your recipe considered for CC Palate, please send it to me via pm. This article may be reprinted (including bio) with prior permission from the author.



Comments


Chipotle chicken burrito with rice, pinto beans, mild salsa, cheese and lettuce.  I eat two of these after my tuesdays workouts..  1900 calories - half from carbs and 21 grams of fiber.



One of our favorite meals is sweet potato chili
http://vegetarian.about.com/od/soupsstewsandchili/r/blackbea nsweetpotato.htm

I like to eat the leftovers overs on brown rice with sliced tomato, avacado and a bit of vegan sour cream. It's so delicious and filling too!Kiss



Just last month we got some anasazi beans and made a yummy bean and ham soup out of our left over honeybaked ham from Easter.  anasazi beans cook a LOT faster and you don't have to soak them.  We froze about 3 gallon sized ziploc bags full and had it as a meal once a week for about 4 weeks!  

We do the same with chicken and dumplings.  I'm kind of sad to see soup weather going away. :-(

Jim

Half Meal Habit

 



Red beans & rice. Monday New Orleans wash day fare. Maybe with a piece of andouille or boudin sausage included. If you are working hard, cleaning house, and doing the wash it will taste good and keep you going. Plus you can put it on in the morning and you don't have to worry about it. If you are just sitting around, eat a salad with low fat dressing, LOL.



Does anyone know about pink beans?  I have gotten them in California.  Can't find any in the Midwest.

Therese



A very fast and esy way to spice up a tin of baked beans:

1. Chop 2 onions into rings

2. Fry till translucent

3.  Add 1 tin of baked beans,  1 teaspoon of paprika and 1/2 teaspoon of mild curry powder (less or more depending on taste)

4. Stirr on low heat for 5 minutes till the beans soften a bit more and serve with rice, toast, baked pototes or whatever you like.

Oh and by the way to answer your question, I would eat GM yellow rice. In the west we've been eating GMO stuff for some time now. For example genetically modified rape seed oil in the form of Canola oil. Most people don't realise. It is very safe.

The yellow rice you mentioned is not available for sale.

It was developed to include vitamin A in an attempt to tackle the problems of preventable eye disorders in 3rd world contries. This occurs in populations where the diet consists almost totally of plain white rice (which normally contains no vitamin A). The yellow or 'Golden Rice' would provide this essential vitamin.

I think it is a great idea. Shame it's not for sale.



Therese,

I live in California and love pink beans. Not all stores carry them here even. They seem to be a bean that is popular in South America as my friend from Guatemala introduced me to them years ago and said it was the bean her family ate back home when she was growing up. I couldn't find them for a long time in markets and relied on my friends regular bulk purchase of 50 lb sacks from a produce distributor she knew. We could get them that way quite cheaply. She has moved now so I don't still get them with her. I do find them in some stores. My friend did not call them pink beans and I don't know the name she used. It was in Spanish.

I hope this is helpful.



We used to get them in many stores in San Francisco.....Petrini's Meat and Grocery on 6th ave... I believe it has closed since then.  I believe also at Safeway.  Now I have one bag left which I got at the commessary here when I was my mom's agent and could go on the base.  I believe Amazon.com has them also.

We would just put them in water over night, drain and put them in new water and cook them on the top of the stove with some cut up onions.  Then my dad loved a little olive oil on them.  I like a little catsup.  Yummmy.

Therese



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