Rice & Beans

mazeymazey Registered Users Posts: 709
I love rice and beans! Does anyone have a good or different recipe? I am just bored with the same old dish. Thanks!
Madonna getting upset with her daughter for dressing too slutty is like Mr. T getting upset with his son for pitying too many fools.


  • marielle448marielle448 Registered Users Posts: 1,823
    Do you want to eat Moro (which is the rice and beans cooked together) or
    do you want to eat the beans OVER the rice? I can help you with both.
  • PoPo Registered Users Posts: 2,607
    My mom makes arroz dulce(coco) and gandules (white rice sweetened with coconut and pigeon peas I also make white rice and black bean fritters (good with sour cream). Don't know if that counts as a beans and rice dish ??

    I don't know the recipe for the first one. I can post it later when my mom comes home.
  • mazeymazey Registered Users Posts: 709
    I will take any rice/bean combo recipe that you guys have! I am just looking to do something different with them. Thanks!
    Madonna getting upset with her daughter for dressing too slutty is like Mr. T getting upset with his son for pitying too many fools.
  • gooppygooppy Registered Users Posts: 39
    wavey.gif Hi mazey.

    Every try Feijoada (pronounced fezh-wahda)? After dh went on a couple business trips to Brazil, he was hooked on this dish. I don't have a recipe for it, but there are bunches on the internet. It uses black beans, lots of meats, bay leaves, onions and garlic.

    Here's the black beans that I like to make:

    2 pounds black beans
    1 package smoked sausage, cut into bite sized chunks
    1/2 cup olive oil
    1 med. onion, chopped
    1 bell pepper, sliced
    1 tsp garlic powder
    1 tsp oregano
    1/2 tsp cumin
    1 tsp black pepper
    1-2 bay leaves
    1/2 tsp sugar
    1 Tbsp vinegar
    Salt to taste
    Cooked rice

    Rinse dried beans and soak overnight. Using same water, boil beans over low heat, adding more water if needed, until beans are tender. Add smoked sausage to beans. Saute remaining ingredients until vegetables are tender. Add to beans and stir in well. Cook down slowly until thickened, about 4 hours. Serve over rice.
    I am a nobody, and nobody is perfect, therefore I am perfect.
  • marielle448marielle448 Registered Users Posts: 1,823
    To make beans to be served over rice you can either soak overnight (the
    hard way) or buy the canned fresh beans and begin this recipe from there.
    Be sure to serve this recipe over white rice cooked the caribbean way.
    Cook equal parts water & rice with salt to taste and a few tablespoons of
    olive oil until the rice has absorbed all the liquid and is fluffy.

    Black Beans

    1/2 onion chopped finely
    salt & pepper to taste
    slosh of dry white wine
    1/2 tsp sugar
    3 stems of cilantro, tied with string (only cilantro will do)
    1 piece of roasted red pepper, chopped finely
    1 can of black beans (the kind that come in water, NOT the ready to eat
    1/4 c water

    Saute the onion in a bit of olive oil. Season with salt & pepper. Add the
    beans, cilantro, white wine, sugar and roasted red pepper. Add about 1/4
    cup of water, bring to a boil. Reduce heat and allow to simmer for about
    15 minutes. After simmering, check for salt and adjust seasoning. Then,
    in a food processor or a blender, puree about 1/4 c of the black beans
    with liquid. Pour back into the pot, fish out the tied cilantro and serve over
    white rice.

    Red beans are made the same way except that you would use vinegar
    instead of the white wine, DO NOT use the roasted red pepper, and you
    would add about 1 tablespoon of tomato sauce before simmering (my
    mom uses ketchup).

    To make Moro (comes from the term Moros y Cristianos - Moors &
    Christians. Refers to the White Rice - Christians & the beans - Moors)

    1 pound of white rice, washed & drained (converted is best but regular
    white will do)
    1 can of red or black beans (drained, liquid reserved)
    1/2 onion, chopped very fine (or pureed in processor)
    1/2 bell pepper, chopped very fine (or pureed with onion)
    2 cloves of garlic
    3 tbsp. cilantro, chopped fine
    salt to taste
    equal amounts of water to rice (measure with any cup you have on hand)

    1. With whatever cup you measure the rice, measure the same amount of
    water (including the liquid from the beans). Set aside.

    2. In a rice pot, sautee the onion, pepper, salt and cilantro in a bit of olive
    oil. Add garlic, and sautee for a few more seconds. Add the rice. Sautee
    for a few minutes and add a bit more olive oil (enough to coat the rice
    slightly but not too much). Add the water/bean liquid and bring to a boil.
    Cover and reduce heat to simmer. Cook until the rice is almost dry (but
    not completely). Add the beans, stir and continue to cook until rice is fluffy
    and cooked through (rice will have absorbed all the liquid).

    3. If you want to get fancy, sautee a sliced red onion in a bit of olive oil
    with salt. Add a slosh of white vinegar and serve over the Moro.

    During Christmas when I roast a pork shoulder, I reserve the juices (skim
    the fat) and measure that as part of the cooking liquid for the rice. It gives
    it a great flavor. Also, you can make a bean stew by first sauteeing
    several pieces of smoked pork chops and then continuing with the first
    bean recipe. This is also good over white rice. Lentils make a great bean
  • gooppygooppy Registered Users Posts: 39
    How much is a "slosh"? icon_razz.gificon_biggrin.gif

    My "slosh" might be bigger than your "slosh" (since I like to drink...uh, er, I mean, cook with wine. icon_wink.gif
    I am a nobody, and nobody is perfect, therefore I am perfect.
  • marielle448marielle448 Registered Users Posts: 1,823
    Gooopy, you've been dipping into the communal wine huh? icon_biggrin.gif Actually it's
    close to 1/4 of a cup.

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