do anyone know how to make rice and beans?

Answer 1

Basilian style? Soak the tiny dried black beans for at least 12 hours in a big bowl of cold water then boil up w. fried onion, garlic and seasonings, throw in some good fried sausages after a couple of hours, cook another half hour, bingo have w. rice made separately.

Answer 2

Buy a can of refried beans at the store and a box of rice. Put the beans on the stove and heat. Then follow the instructions on the box on how to cook the rice.

Sorry, I don't know anything from scratch.

Answer 3

yes for white rice boil 2 cups of water and a bit of salt then 2 cups of rice make sure u wash it. put on low heat for about 15min then stir and leave an additional 15 min. Then its done. Now the beans in a pot put 1 spoon of sofrito and a spoon of tomato sauce cut potatoes in squares add water that it covers it up. boil for about 45 min then stir in the beans add adobo and 11/2 of sazon taste it if it needs more then add a little more. then let it boil for like another 45 min. and its ready. Try it i guarentee it will taste really good

Answer 4

Boil a cup of long grain brown rice in two and half cups of salted water for 45 minutes at a low temperature. Use a lid and partially cover the pot.

In frying pan, fry onions, green peppers, and celery until the they become translucent, about five minutes. Add minced garlic and cook for 30 seconds. Add canned whole tomatoes and cook for 10 minutes letting the canned juice reduce by half.

Now add the rice into the frying pan and cook for five minutes, stirring on occassion. Now add any herbs you like, plus salt and pepper. And cook for a few more minutes to blend the taste of all of the ingredients.

Answer 5

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Proper Ingredients:
The beans - For the best results, always go with dried red/pinto beans. Its a pain cause you have to soak them overnight. A quicker method is canned red/pinto beans. Here in PR the canned beans are better than dried ones. That's cause the locals seem to prefer canned ones and they are fresher in the Supermarket. One can can serve up to 3-4 people if they're not real hungry.

The rice - Any good long-grained rice will do. Minute Rice is for restaurants-don't waste your time. Now it will be argued forever whether or not to rinse the rice. I do because there's always some trash or damaged grains in rice and you can pick them out while rinsing. I don't wash it too thoroughly, though, to save the vitamins.

Secret Ingredients - A can of tomato sauce (not paste). Any brand will do. Goya has a nice one.

Sopito (bullion cube) The best is a Ham and Pumpkin (Jamon y Calabaza) that is made for this dish. Second choice would be plain ham...third choice Chicken. All do nicely.

Flavoring - Every good kitchen has a jar of some spicy concoction that is popular in the region. Here its a mixture called Recaito. I prefer making my own using real cilantro leaves (coriander), green peppers, onion, a clove or two of garlic, etc all mashed up in a blender. I make a couple jars at a time because it keeps well. But you can find the factory-made Recaito in most US supermarkets.

The rest - some vinegar, some cooking oil, salt to taste.

How to:

Cook the rice...
Use your heavy pot, put on water to boil, add a tsp. of cooking oil and maybe half-tsp. of salt. When it starts to boil, put in about half-cup of rice per person and stir it in good.

Now, spoon out excess water. You should have about half-inch remaining on top of the rice. Keep it on high heat until it starts to boil again.

Let it get boiling good, a minute or two, spoon it around again, lower the heat to "real-low" and cover the pot. Check on it in a few minutes and you're gonna see "dimples" in the rice and the water will appear gone. Spoon it around one more time, cover it and don't mess with it anymore for about a half-hour.

Now when you do open the pot again to check on it, sample a few grains and it should be about ready. Drizzle a couple of tablespoons of oil on it and stir it around again. The oil will go to the bottom to make the con-con, or gratte as Cajuns call it. This will take another 20 minutes or so, depending on how you prefer the con-con at the bottom of the pot. Don't let it burn.

Common Rice Failures...
1. Too much or too little water (sticky or uncooked)
2. Too high a heat in the steaming process. (not fully cooked)
3. You're a health nut and omitted the oil. (all stuck together and no con-con)
4. Not paying attention to the project.

Cook the Beans...
Put your previously soaked or canned beans in a pot with some water and put them to boil, preferably a slow boil, with cover. Soaked beans might want a half-hour or better, canned ones go for about 10 minutes. Keep an eye out and make sure the water doesn't all boil away. Add more if needs be.

About the time they get good and cooked, get out a separate small saucepan and put in the following...
One small can of Tomato Sauce
One sopito (boullion cube)
One tablespoon each of vinegar and cooking oil
A good dollop (2 tablespoons) of your recaito or cilantro mixture.

Mix well and start it cooking, continually stirring it around so that it gets mixed well. Add a couple spoonfuls of your beans, mashing them against the pot to get a pasty texture. Let it cook just for a couple of minutes and then dump it all into your beans, which are still slow cooking.

Let the mixture simmer for another 5 or 10 minutes on low heat. Depending on how thick you like the bean-gravy, you can add water. Check the taste for salt...the boullion usually adds alot of salty taste.

Serving
Some people like their beans to the side, or no sauce, to preserve the rice's taste. Some like it all piled on top. Your choice.

Answer 6

I like using instant white rice (follow directions on package or bag) and then I like black beans.......After rice is done I just stir in the can of beans. Probably not what you're looking for, right?

Answer 7

* 1 cup uncooked long-grain white rice
* 2 cups water
* 2 tablespoons butter
* 1 onion, chopped
* 1/2 green bell pepper, chopped
* 16 ounces smoked sausage, thinly sliced
* 1 (15 ounce) can kidney beans, drained
* 1 (14.5 ounce) can diced tomatoes, undrained

1. Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. Melt butter in a skillet over medium heat. Stir in onion and green bell pepper, and cook until tender. Stir in sausage, and cook until evenly browned. Mix in beans and tomatoes, and continue cooking until heated through. Serve skillet mixture over the rice.

You can also add 1 tsp. chili powder, 1/2 tsp. cumin & 1/4 tsp. cayenne into the sauce to make it spicier.

Answer 8

Sent me an email and i will tell a friend to send you the recipe for black rice with beans, its very good !!.

My email is [e-mail]

take care

Answer 9

There are alot of different ways to prepare them depending on what kind you want. I'm sure you could find alot of recipies at at foodnetwork.com But if you don't have alot of time to make them from scratch try Zatarains. They're easy to make and you can add your own extras. They're the best next to homemade.

Answer 10

http://www.foodtv.com