How many different ways can you cook beans and rice?

Question

I would LOVE some exciting recipes for simple beans and rice meals. We are a family of vegetarians, and beans and rice are a staple in our diet. But, sometimes we get SO BORED with the same ol' beans and rice recipes. Any ideas for making beans and rice more appetizing?

Answer 1

Only thing I KNOW about Beans is Why Mexicans Dont Eat Barbecue Beans....... And thats Because they always fall through the grill...... And the reason they eat refried beans is because they screw em up the first time :-) ..... sorry I wasted your time and was of No Help! :p

Answer 2

i've got not used mung, yet beans like pink kidney, pinto, black-eye and borlotti - soak in one day (or 8-10 hours) in an excellent style of chilly water. Drain (throw water away), rinse. At this element they are risk-free, in simple terms desire cooking. cook dinner in water for approximately an hour at a honest simmer (greater advantageous than a simmer, decrease than a boil). What i've got started doing is cooking them interior the morning for use interior the night, and chucking in a load of stuff with them - an onion, a carrot, some celery, bay leaf, clove or 2 of garlic, dried chilli, what ever you have have been on condition that'll upload some flavour. turn the warmth off after an hour and fish out the greater advantageous bits, circulate away the beans interior the inventory til you like them, then reheat. you need to use the the rest inventory for different issues after - risotto, soup ...

Answer 3

Two.
1) Cook beans first, then add rice.
2) Cook rice first, then add beans.

Answer 4

-make white rice then Goya makes a black bean soup, warm that up and dump it ontop, mmmm(cuban style[I am cuban])

- or baked beans with steak

-lima beans with other vegtables

-In a salad

I hope this helps you

Answer 5

Try "The Farm" cookbook and some of the soybean recipes in there - especially the soyburgers.

Answer 6

I LOVE EM I EAT EM ALOT HERE S SOME RECIPES

YOU CAN ADD COOKED MEATS IF YOU LIKE





Black Beans and Rice – Costa Rican Style

Ingredients



2 Onions, medium size, chopped
4 Cloves Garlic, crushed
3 Stalks Celery, chopped
1-6 oz. can Tomato Paste
3-15 oz. cans Black Beans, drained
2 cups Brown Rice cooked in 4 cups Water
2 Bay Leaves
1 tsp. Oregano, dried
1 tsp. Cilantro, dried
Hot Red Pepper Sauce (to taste)
(To enlarge the photo of the black beans and rice, click on the photo or link)

Preparation

This recipe can be prepared on a stovetop or in a microwave oven. We cooked the Rice on our stovetop and the combined ingredients in a microwave oven.

To start, place 4 cups of water in a pot with cover. Set on stovetop (“high” setting) and heat until water is boiling. Add 2 cups raw brown long grain Rice. Stir. When water begins to boil again, stir, and reduce heat to simmer. Do not stir again. The Rice should be done in about 20-30 minutes.

While Rice is cooking, wash and peel Onions and chop into small pieces. Wash and chop Celery stalks. Place Onion and Celery pieces in a large glass or ceramic covered baking dish for cooking in a microwave oven. Clean, peel, and crush the Garlic cloves. Add to baking dish. Add the Hot Sauce, Bay Leaves, Oregano and Cilantro. Mix and cook in microwave oven until onion and celery are softened (the onions should be semi-translucent).

When the vegetables are cooked, add drained Black Beans and Tomato Paste. Wash out the tomato paste can with some water, add this water to the dish, and stir. Cover the baking dish and heat again in the microwave oven.

When Rice is cooked, add to other ingredients in baking dish and stir well. Heat in microwave oven until hot. Add additional Hot Sauce to taste. Remove bay leaves before serving.


Serve as is, or Spoon Black Beans and Rice onto warmed tortillas. You may want to add salsa, as shown in photo, before folding tortillas.

Tortilla with Black Beans and Rice – Costa Rican Style

Enjoy!

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live! (d-29)




Key West Black Beans and Rice
(makes 6 servings)


1 tablespoon (15 ml) olive oil
1 medium, 5 ounces (150 g), yellow onion, minced
1 large clove garlic, minced
1 15-ounce (450 g) can black beans, rinsed and well drained
1/4 teaspoon (1.25 ml) ground cumin
1/4 teaspoon (1.25 ml) crushed dried oregano
1 bay leaf
1/2 teaspoon (2.5 ml) packed light brown sugar
1/2 tablespoon (7.5 ml) red wine vinegar
freshly ground pepper to taste
2 cups (350 g) hot cooked rice


Heat oil in a heavy skillet over medium-low heat. Add onion and garlic. Sauté, stirring often, until onion is soft but not browned, about 4 minutes. Stir in remaining ingredients except cooked rice. Simmer for 5 minutes. Discard the bay leaf.
To serve, divide beans and sauce between 6 heated serving plates. Pack 1/3 cup of the hot cooked rice into a mold. Unmold onto the beans and serve at once.




DUTCH OVEN BEANS AND RICE

Ingredients:
1 cup uncooked rice
1 tablespoon olive oil
1 pound andouille sausage or other smoked sausage, cut into bite-sized chunks
2 ribs celery, chopped
1 large onion, chopped
2 cloves garlic, minced
2 (14-1/2 oz) cans black beans, drained, rinsed
1 (14-1/2 oz) can beef broth
1 (14-1/2 oz) can chicken broth
1 teaspoon fresh thyme leaves
1 teaspoon red pepper flakes (makes it spicy) or less to taste
1 bay leaf
1/2 teaspoon ground mace
1/2 teaspoon salt
Freshly ground black pepper
3 tablespoons chopped cilantro
3 green onions, sliced


Directions:

Cook rice according to package instructions. Meanwhile, heat oil in a Dutch oven over medium heat. Add sausage; cook until just beginning to brown, about 3 minutes. Add celery and onion; cook until softened, about 3 minutes.

Add garlic; cook until softened, 1 minute. Stir in beans, beef broth, chicken broth, thyme, red pepper flakes, bay lef, mace, salt and black pepper to taste. Increase heat to medium-high; bring just to a boil. Reduce heat to a simmer; cook until flavors blend, about 20 minutes. Stir in cilantro and green onions. Serve over rice

Answer 7

I can't cook.