Rice and Beans
Sometimes my sense of humor doesn’t quite mesh with someone else’s. That’s OK with me, since I appreciate all forms of humor except at someone else’s expense. After years of being the shortest person in the room, and . . . the teacher, I have learned to laugh at my own vulnerabilities. There is a particular joy in defusing an awkward situation. You have to “check yourself,” and you have to offer a way out. My way is playfulness.
What does this have to do with food? Well, here’s the part you might not find funny. I always tell “my kids” that I’m going to cook them with beans and rice. Yes, that’s right. And they know, right there—I might be kidding! Sometimes I tell them they’re going into the crock pot. With my childcare kids, I sometimes just say the words “Rice and beans.” They straighten up, smile, and fly right! In over 40 years of concentrated time with children, I’ve never added one to a recipe.
Rice and Beans wasn’t in my cultural heritage, but my daughter’s fiancé is Cuban. It’s a complete source of plant protein, and if you replace chicken broth with vegetable, it’s vegan, especially with no children added. Bonus: it’s also gluten free. It’s cheap, it can stand alone as a meal, and it’s delicious!
I found an online recipe by Jamie Vespa, MS, RD, for the Spanish version. She included “Parsley Oil,” and sliced green olives as garnish. Cuban Rice and Beans usually use black beans. I’m using kidney beans. My recipes are usually “suggestions,” but I wanted her proportions.
Remember the Taco Seasoning recipe I previously shared? Use that to taste, starting with a teaspoon, and you won’t need to pull out the paprika, salt and pepper, oregano, chili powder and cayenne, unless you want to tweak it. Maybe you’ll want jalapeños in it too. Play with this, change up the beans, use different kinds of rice. It’s delicious.
Rice and Beans
Use a large flat pot, or a skillet, with a cover.
You will need:
Good quality Olive Oil, about 2-3 Tablespoons
A small Yellow or Sweet Onion, diced
4-5 diced Garlic cloves, or use garlic press
Homemade Taco Seasoning or a blend of the spices mentioned above (paprika, salt and pepper, oregano, chili powder and cayenne), to taste
1 to 2 cups Cooked Rice (I used brown rice. It takes longer to cook than white, but the directions for white rice say 25 minutes. If you use brown rice, add about an extra 1/2 cup of broth and plan to cook it at least an extra 20 minutes. Use 2 cups water/broth to 1 cup rice)
1 can of Stewed Tomatoes
1 to 2 cans of Kidney Beans, as you prefer, rinsed and drained
To Make:
Pour olive oil into the bottom of the pot/skillet. Heat it gently and drop in the garlic and onion. Stir until the onion begins to lose it’s crispness. Toss in the spices and stir it around for a moment.
Next, stir in the rice, and stir to lightly toast it. If you need more oil, add it.
Add the tomatoes and the beans.
Stir this all together, and if you want more flavor, add more spices.
Bring it to a boil, cover it, lower the heat, and let it simmer until the rice is done. Start with 20 to 25 minutes, adding more time, or more broth, as needed.
Here’s how I made Parsley Oil:
In a small container that has a lid (about 1 to 1 1/2 cups) place the zest and juice of one lemon, along with about 1/4 cup finely chopped parsley, and top off with olive oil. Let it sit while the Rice and Beans cook. Serve with sliced green olives.
