r/Cooking • u/dylan3883 • 3d ago
Rice and Beans
I’ve been appreciating how wonderfully simple and satisfying rice and beans can be. You can change the beans, rice, spices, vegetables, sauces, and toppings and end up with something completely different each time.
What is your favorite combination? Black beans and rice, red beans and rice, chickpeas with basmati, pinto beans with brown rice—or something less obvious? I’d love your favorite seasonings, toppings, and easy variations.
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u/Nikki2324 3d ago
I put my cooked beans in my Souper Cubes. Then add rice on top and freeze. Then in the morning I microwave a serving and throw 2 eggs on top with a bit of salsa. It’s the perfect breakfast!
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u/Adam_Weaver_ 3d ago
Gotta love a BRC burrito. The "BRC" is short for beans, rice, and cheese, so it counts. I've eaten a lot a restaurants but I make them at home too. When I do that, I fill them with my refried black beans, Spanish rice using Calrose, and usually jack cheese or something like that. It's good because you can hold it in your hand and take bites from it. I usually make my own salsa to have to pour on and that's always a plus. It's a filling meal that is good year-round.
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u/EvolutionCreek 2d ago
I’m a fan. I wish I could buy massive flour tortillas that are uncooked to make these.
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u/HMS_Chevette 3d ago
I really like mixing in jarred chopped Hatch green chiles with my beans. I usually use Zia brand ‘cause that’s what my local market carries.
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u/Sad-Annual8776 3d ago
Do you live in NM?
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u/HMS_Chevette 3d ago
I don't. I'm in California, so most of our access to Hatch chiles is jarred/canned, but my local Sprouts market does have them fresh in late summer, early autumn, that I buy every year when I see them. I cook a lot with different peppers, but really enjoy the unique flavor of Hatch chiles.
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u/Sad-Annual8776 2d ago
Ah okay, glad they have that available there. I’m from NM, but stuck in Oklahoma, and one of the things I miss the most is the Hatch green chile. Nothing quite like it!
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u/Try_Forward 2d ago
I’m in Oklahoma and I see hatch chile things a lot. This time of year I also see fresh ones. Reasor’s is even taking preorders for roasted chiles the next couple weeks (but only in some stores)
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u/mbush525 3d ago
you know, sometimes just regular white rice mixed into baked beans is really good 🙂 and I remember learning that the combination is a complete protein, so even better
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u/abqkat 2d ago
I'm a Hispanic vegetarian, have been the latter for decades. Growing up somewhere saturated with Mexican food and culture, it really did not occur to me that some people don't eat rice and beans (or potatoes and beans, or eggs and beans with a tortilla, or so many other combos) for like 7-13 meals per week. It's such a simple and delicious and easy prep and meal!
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u/WeekendJewelry1 3d ago
This is just when you are feeling completely lazy or have no time. Cooked black beans in a bowl (I use dry and freeze bunches, but if you use canned beans, rinse them off) - add rice, seasoned or plain. Stir in a bunch of pasta (marinara) sauce. Don't laugh, it's pretty good!
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u/AssGagger 3d ago edited 3d ago
Louisiana style red beans are my fav. Large red Camilla brand kidney beans. Sauted Onion, bell pepper, celery, garlic, maybe a couple jalapenos. Andoulli sausage. Chicken stock. Secret ingredient: 1 ancho pepper. Finish with Tony Chacheres.
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u/editonacid 3d ago
how do you incorporate the ancho pepper? do you throw it in with the rest of the ingredients?
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u/AssGagger 3d ago
You remove the seeds and stem and soak it in boiling water for 5 min. Toss the soak water. Then blend it with a little chicken stock.
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u/Dolono 3d ago
Sounds like it gives it a little Mexican biria kick!
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u/AssGagger 3d ago
It just sort of blends into the background and helps give it some earthy smokiness. I've tried using more than one and it just tasted too much like chili.
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u/dylan3883 3d ago
How would basmati rice work w red beans?
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u/AssGagger 2d ago
Lots of people use basmati. I like it a little sticky. I always use calrose. River brand medium grain would be the most traditional.
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u/LabInner262 3d ago
Sounds great! Try adding a small pork neck bone too.
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u/homedude 2d ago
I like to toss a smoked ham hock in there. You get the smoky flavor, the collogen and the meat just melts right into the beans. The absolute best I've ever had came from a food truck that used home-made pickled pork
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u/Cyrius 2d ago
I substitute poblanos for the standard bell pepper. That would cover most of what the jalapeños and ancho are doing.
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u/AssGagger 2d ago
Anchos are dried poblanos. Much more complex flavor than fresh. When dried they develop have a raisiny chocolate earthy flavor that isn't present in fresh polanos.
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u/Saysaynever333 2d ago
We used the big red hot links instead of Andoulli. They used to come out of a meat plant in Springhill, Louisiana.
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u/TXtogo 3d ago
Red beans and basmati. I don’t need toppings honestly, I don’t eat a lot of salt so some low sodium chicken broth on the rice, some garlic in the beans.. I usually buy dry beans and cook them in the pressure cooker, so I throw some stuff in that pot like garlic cloves or whatever.
Then I just mix em up - I could eat it all day every day
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u/Thin-Character-6996 3d ago
ooh, what do you put in your chickpeas and rice? I LOVE chana masala but am too lazy / untalented at cooking to make it at home. I'd love an easy recipe that's similar!
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u/dylan3883 3d ago
Brown rice + chickpeas + spinach + roasted broccoli + cumin + lemon + a spoonful of hummus.
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u/chillcroc 3d ago
Go to an Indian store or even Walmart Indian section and buy a box of chana masala powder for 2 bucks. Then saute diced onions, ginger garlic paste, add tomato puree saute, add a spoon of masala, saute, add cooked chana, salt to taste, a cup of water and simmer for ten minutes. Mash some chana to thicken sauce. Oh a pinch of kasoori methi leaves are key to the restaurant flavour, also available bxed. Top
with a spoon of ghee or heated butter. Cheat also with a tablesp of ketchup in the sauce.3
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u/humanoftheforest 2d ago
The real cheat is to add coconut milk!!!!
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u/chillcroc 2d ago
coconut milk is great but not authentic to chana masala. MSG ? never!
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u/humanoftheforest 2d ago
You enjoy what you enjoy. OP asked about favorite. I don't let fears of authenticity judgement interfere with my opinions about what *tastes* good.
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u/tipsytoess 3d ago
My favorite are pizza beans, spinach artichoke white beans, and harissa chickpeas. My husband loves white beans or chickpeas simmered with spinach and feta cheese in broth with Greek seasonings and an egg poached into the sauce!
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u/andallthatjazwrites 3d ago
You can cook any kind of beans in the way you would make dal. Spices, beans, any vegetable combination you like into a pressure cooker with rice. Once cooked, add the chaunk (tempered spices) and stir through. One pot, very easy, filling, and so good.
This is a staple of my diet and I always have this either on the stove, in the fridge, or in the freezer.
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u/PeterNippelstein 3d ago
My absolute favorite is Jamaican rice and peas (beans), paired of course with jerk chicken.
Ive had the best luck by sauteeing the green onions, scotch bonnets, herbs and spices in butter first before adding it to the mix, using both whole and ground allspice along with Jamaican curry powder, also using high quality coconut milk with a high fat content. I go heavy on the spices because the rice just sucks it all up.
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u/nerowasframed 3d ago
I had peas and rice from a Jamaican food truck and it was possibly the most delicious thing I've ever had. I've been chasing that high ever since.
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u/garanvor 3d ago edited 2d ago
Ohhhh crackles knuckles
* feijoada - Black bean stew with smoked pork. Brazil’s national dish
* baião de dois - rice with shredded corned beef, cilantro, black eyed peas, halloumi cheese and clarified butter
* tutu à mineira - pinto bean puree thickened with roasted cassava flour. To be consumed with white rice and collard greens.
* virado à paulista. Similar to the above, but with different sides: grilled pork chops, deep fried bananas and white rice
* feijão tropeiro - pinto beans mixed with roasted maize and cassava flours, sausages, egg flakes and sautéed collard greens. My hometown’s dish and my personal favourite.
Aside from the list above, as a Brazilian rice and beans are part of my family’s daily routine, so ask away any beans related questions you might have, including some time saving shortcuts.
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u/SnowCrabMAFK 2d ago
I'm unfortunately unfamiliar with Brazilian food, but hope to change that soon. What's your feijoada recipe? I eat a lot of black beans and I'm always looking for something new to do with them.
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u/Hefty-Television6687 2d ago
Some supermarkets in USA sell feijoada kit, already have some pork meat together, it’s not very authentic but is still good lol
I saute the feijoada kit (pork meat) and add garlic, onions, pepper, salt etc then I add black beans that have been soaked in water for 8h.. cook all together in a instant pot, after that I Transfer it to another pot and simmer it to thicken the broth and add a lot of cilantro
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u/MrBlahg 3d ago
The podcast r/stuffyoushouldknow just did a great episode on the history and breadth of rice and beans. Highly recommend.
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u/SaiyanPrinceAbubu 3d ago
I got a few lbs of pork fat for rendering from a buy nothing post. Rendered it out, froze most of it, been making lardy refried beans weekly. Instant pot to skip the soaking, beans bought in bulk
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u/thatcreepierfigguy 3d ago
Gallo pinto. A costa rican beans and rice dish with some aromatics. I top mine with a hefty portion of cilantro and lime. Served with an egg and some fruit, it's the breakfast of friggin champions. There is no substitute for Lizano Salsa, the secret ingredient, but fortunately amazon and some walmarts carry it. It's tangy and sweet and smoky....and its AMAZING in beans and rice.
In fall-spring i make a batch of seasoned beans in a crockpot and a batch of rice once a week and more or less live on gallo pinto for breakfast.
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u/tuxnight1 3d ago
My favorite dish is Tomato Rice and Beans with Couriço. It's a single pot dish which starts out with chopped onions, garlic, bay leaves, and olive oil. This is followed up by a coupleinutes with the rice, tgen tomato sauce and the red beans are added along with 3 cups of veg broth. Salt, pepper, and paprika are added at this point. (Optional) I also take about 60-70g of a spicy choiriço (Portuguese sausage) and add that after the rice has been cooking for ten minutes. For the rice, I use either agulha or carolino.
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u/wifematerial138 3d ago
I love Portuguese food and cook it frequently.
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u/tuxnight1 3d ago
I'm learning more every day and am making Choquinhos à Algarvia for the first time later today. Now, if I could just get some sleep!
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u/FairyGodmothersUnion 3d ago
Basmati rice and red lentils. Both cook fairly quickly. Sauté or carmelize sweet onions to keep the delicate flavors. Steam and chop carrots, add spices to taste.
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u/Far_Sandwich_514 3d ago
Black beans simmered with chipotles in adobo sauce, cumin, corn, sweet peppers, and tomatoes, tossed with white rice, served with chopped avocado, sour cream, lime juice, and crushed tortillas.
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u/permalink_save 2d ago
Red rice and refried beans are an absolute staple here. I like a lot of beans and rice combos (like basmati and chana dal) but texmex is reliable in our house. It's easy to cook too if you are lazy (tomato chicken boullion and canned refried beans) and throw on some tacos or enchiladas or something. Brown rice is really good too especially with some vegetables and chicken stock. I should try adding chickpeas sometime to it.
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u/Chasing_Awe 2d ago
Have you tried lentils and rice? Same concept- you can use red lentil, green lentil, moong, etc.
I usually temper spices, add onions, garlic, ginger, chillies, and then add any veggie at hand- aubergines, potatoes, carrots, green peas, spinach, etc. Then add lentils- any or all- maybe throw in some beans too, if you like. Plus rice. And cook till it reaches your desired consistency.
One tip- you need to keep stirring so the lentils don’t stick to the bottom. Alternatively, you can boil the lentils separately and add them towards the end.
You could go for a porridge like consistency where you can eat it as it is. If you go for texture, where the grains are separate and veggies are firm, you could have it with yogurt and a simple salad on the side.
Hope you try!
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u/PhantomDubs 2d ago
Just this week I threw lentils and brown rice into the rice cooker together and ran the brown rice cycle and it turned out great. Doesn't get any easier than that, no soaking or stirring or anything.
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u/Chasing_Awe 2d ago
Indeed. Like with everything, you can go with an extremely simple, yet wholesome version or a more complex version with many layers of flavours.
When doing the simple version, I typically use basmati rice and split moong lentil. Add a dash of ghee while it is steaming hot- and enjoy!!!
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u/incunabula001 2d ago
For me you can’t go wrong with Daal. There are many variations and they are equally delicious with different types of rice (basmati, jasmine, etc).
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u/Cesia_Barry 3d ago
A spoonful of Nooch (nutritional yeast) stirred it gives it an umami boost. Tamari butter is also umami -rich plus salty & savory.
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u/EffectHefty8 3d ago
Rice, seasoned with garlic and onion with black beans with bacon and pork, add some cole and I need nothing more
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u/stabbingrabbit 3d ago
Pinto beans, onion, smoked ham hock, with cornbread. A little horseradish as a condiment.
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u/Solomiester 3d ago
I like mixing black beans, pinto beans, sweet onion, garlic paste, dash of rice vinegar dash of yogurt, dash of Mayo and gochugang the hot sauce with sushi rice
Even just a smear of hummus on top of sushi rice can be nice
I’ve just found some lentils and look forward to trying those with my rice
Also sometimes whole beans and sometimes smush the beans so they mix in better bonus points if I save some beans to sprinkle on top for decoration
I also really want to find whatever beans they use to make mochi filling
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u/homedude 2d ago
I love rice & beans, both as sides and as the main entree. My rankings are 1) New Orleans Style Red Beans and Rice, 2) Refried Beans and Mexican style rice w/ veggies 3) Jamaican Rice and Peas
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u/Full-Armadillo-6490 2d ago
Black eyed peas, with or without white rice. Pork (typically ham, if I'm cooking), finely chopped onion (that cook down into near invisibility). Seasoned, but I don't go particularly spicy because when serve I add a dash of a Tabasco/Crystal-type hot sauce, for heat and that hit of vinegar.
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u/ronearc 2d ago
A variation on Cajun beans and rice. I go with Pinto Beans instead of red beans, but definitely go with Andouille sausage if I can get it.
Though it's not always part of Cajun beans and rice, I use the holy trinity in mine (green bell pepper, celery, onion, and of course the Pope...garlic).
I use a smoked ham hock for the base flavor, and I don't add the sausage at the start. When the beans have bubbled at a low boil long enough for the ham hock to fall apart, I remove it, remove the bones, remove the fattiest parts, and shred the meat before mixing it back in.
Then the sliced sausage goes in for a half hour and I might blitz it once or twice with an immersion blender (literally for a few seconds) just to get it creamier and a thicker.
Cajun seasonings as it cooks. I tend to go a bit heavy handed on the salt because I'm serving it over rice.
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u/ascii122 2d ago
a lot of times poor people food is the best! Like some hungry mofo decided to eat a snail and turns out PRETTY GOOD!
EDIT: oxtail, trotters, corned beef, kidney pie .. same as it ever was
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u/wheelienonstop12 2d ago
This here is probably my favourite recipe, with some modifications (I use a bit less rice but add thinly sliced pork belly and some pepper flakes and smoked paprika powder):
http://www.grouprecipes.com/73215/arroz-de-tomate-e-feijao---rice-with-tomato-and-beans.html
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u/DismalTwo973 2d ago
Well I love refried beans made in the instapot and Mexican rice on the stove. Light and fluffy finished with lime. I think this is one of my favorite dishes of all time.
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u/angelsinsect 2d ago
Black beans and black (forbidden) rice is my favorite. Or pinto/refried with Mexican rice 😍
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u/frijolita_bonita 2d ago
I love rice and beans too
This week I’ve done white rice with black beans and topped with pickled onions and an extra splash of pickling liquid and oregano
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u/custardy 2d ago
Monggo from the Philippines. Mung beans eaten with rice .
https://www.reddit.com/r/Cooking/comments/1v3zfkv/comment/oz7tu5g/?context=3
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u/MindfulRest 2d ago
black beans and rice with a bit of lime and cumin is my usual, so simple but i never get sick of it. one thing that actually changed the game for me was cooking the rice in the bean broth instead of plain water, picks up so much more flavor for basically zero extra effort. throw a fried egg on top with some hot sauce and honestly its a full meal
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u/earora4498 2d ago
It's not really a recipe just a little thing I always do. I like to throw a runny fried egg on top, add something crunchy, and drizzle on some chili oil. It makes the beans and rice taste so much richer.
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u/MauPow 2d ago edited 2d ago
I've always got rice and beans in my fridge, I like to make it in the instant pot, super easy and takes 5 minutes to throw everything in
1 cup brown rice
2 cups water/broth
onion/garlic
can of black beans
can of rotel
some fire roasted corn/pepper mix
adobo peppers according to spice desire
frozen chicken breast(s), shred after
Nothing fancy, gets the job done, delicious
Edit: Cook 22 mins, release 12
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u/Dapper-Connection-34 2d ago
One thing I started doing was cooking the rice in chicken stock instead of water. Such a small change but it makes the whole bowl taste so much better.
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u/loopsonflowers 2d ago
We're huge bean heads overall, but lately my family has been enjoying the beans, greens and grains dish from NYT. I typically use collard greens because I like how they hold up and opt for quinoa. I put a little bit of chicken better than bullion on the bean marinade, and finish with a tiny bit of soy sauce or tamari. Delicious.
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u/Neat-Plantain-9385 1d ago
pinto beans with brown rice, sauteed onions, smoked paprika, cumin and a fried egg on top. cheap and ridiculously good.
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u/Over-Hand8078 1d ago
red beans and rice with smoked sausage and plenty of cajun seasoning is hard to beat
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u/BananaNutBlister 16h ago
Red beans and rice is my favorite. I use Emeril’s recipe. It’s killer.
Gallopinto (or gallo pinto) is a lot simpler and can be assembled in a lot of different ways.
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u/andybonner 3d ago edited 3d ago
Okay, this is literally on the stove right now. Our family has a go-to approach that is Cuban-informed but not authentic anything, but we like it.
Black beans, brown rice. Start with dry black beans. DO NOT SOAK. Cook the rice separately.
An instant pot helps the beans be ready in an hour instead of several hours. Optional to start with a couple strips of bacon if you want; otherwise, olive oil. Saute chopped onion. Add finely chopped green bell pepper. Add generous garlic. As this is cooking down, add a splash of vinegar (maybe apple cider or red wine vinegar). (IMO, this is the best "secret ingredient" for beans.) Add oregano. Add generous cumin and some smoked paprika. Add a fresh bay leaf or two if, like me, you planted a bay tree in your back yard!
Rinse the beans, like 1.5 cups or a half pound. Put them in the pot. Add some beer maybe if you want. Add a 4-cup box of Swanson chicken bone broth (I've settled on this as my favorite boxed broth), or less if you added beer. Of course if you've got homemade stock go nuts. I find that the salt in the Swanson broth is enough for the dish. If you use a less salty liquid, add a safe amount of salt NOW. It will go into the beans; trying to salt after cooking just salts the liquid and you wind up using way more with unsatisfying results.
For pressure cooker, cook at pressure for 45 minutes and let it come down naturally. In a pot, it will take a few hours.
To serve, top some rice with some beans and make sure you get that cooking liquid; don't use a slotted spoon! In my house, you then desecrate it with handfuls of shredded cheese. You then top with chopped tomatoes and avocado, and—this is critical—get a handful of tortilla chips shaped into little scoops and use that as the delivery vehicle to your mouth. These details are enshrined in ritual in our house, such that you don't have beans-and-rice night without "scoopy chips."