Beans and Rice

[Amish Heart]

That'd be pretty easy. I'm sure there's a pork and beans recipe for canning out there. And beanie weenies just have the hotdog or vienna sausage in them. Probably the hotdog would hold up better when pressure canning.

 

[sonya123]

Mostly noodles, LOL. All kinds of noodles, ramen noodles, bean noodles, rice noodles, sweet potato noodles, etc. If it is like soup (like ramen) I don't eat it, but dry noodles I will. Chicken feet, which I DO NOT EAT, PERIOD. She cooks home cooking types of things like Chinese meatloaf (uses ground pork, onions and tofu), Oxtail pot roast (pretty close to American pot roast but with Chinese spices). Fried rice, Hakka eggs (scrambled eggs cooked with bean paste.) She is Hakka, which is the second largest Chinese group in Taiwan behind the Taiwanese.

I use the rice cooker for steaming potatoes, pork buns, dumplings, etc. I even use it to "boil" eggs.

I would probably love her cooking , well except the chicket feet...lol. Those go to the dogs. I Love Chinese food , especially dumplings ( with pork and cabbage in them)

 

[Weedygarden]

I could ‘google’ but curious what ya all think about rice.

And yes - I listen to Dave Ramsey. I like the way he sees things, and on multiple levels. So… I get that the two are prescribed as a cheap diet. And, good for prepping, but he doesn’t go there.

I’m fine with beans, and the high protein agrees with me an my high metabolism… but the only rice I like is egg fried rice.

A few years ago I bought a 10lbs bag of rice - cheap. It went to waste.

So anyway, looking for thoughts on storing rice for a prep, and what to do with it, and what it’s good for.

I am trying to understand how rice went to waste. Was it brown rice? Brown rice will go rancid.
I store rice in 5 gallon buckets and in half gallon canning jars. Add an oxygen absorber and it should last for at least 30 years.

I honestly do not eat much rice, but I use it for special meals, certain foods, such as red beans and rice, or when I do my New Years meal of black eyed peas, collards, rice, smothered steak and corn bread. The rice is good as the first thing on the plate, and then the steak and gravy over that, or even the black eyed peas with it.

 

[OldSchool]

I am trying to understand how rice went to waste. Was it brown rice? Brown rice will go rancid.
I store rice in 5 gallon buckets and in half gallon canning jars. Add an oxygen absorber and it should last for at least 30 years.

I honestly do not eat much rice, but I use it for special meals, certain foods, such as red beans and rice, or when I do my New Years meal of black eyed peas, collards, rice, smothered steak and corn bread. The rice is good as the first thing on the plate, and then the steak and gravy over that, or even the black eyed peas with it.

That was way back when I didn't know much about it. It might have still been good, I didn't check it. It was stored in a broom closet and I wanted to use that space and didn't know what to do with it. Now I know that being white rice, it was probably still good.

Since that post - I've learned to cook rice and liked it every time.

EDIT: Now that I know how big a 10 pound bag of rice is, or rather how small... It was much more. It was the size of a 40lbs bag of salt.

 

[Magus]

I could ‘google’ but curious what ya all think about rice.

And yes - I listen to Dave Ramsey. I like the way he sees things, and on multiple levels. So… I get that the two are prescribed as a cheap diet. And, good for prepping, but he doesn’t go there.

I’m fine with beans, and the high protein agrees with me an my high metabolism… but the only rice I like is egg fried rice.

A few years ago I bought a 10lbs bag of rice - cheap. It went to waste.

So anyway, looking for thoughts on storing rice for a prep, and what to do with it, and what it’s good for.

Its good for soups, stews, stuffings, pudding, and beans or black-eyed peas. you can also poach eggs on top of it or fry it with eggs, you tube has hundreds of recipes.

 

[Jim Costa]

However, I discovered you can't add rice to soup and then freeze the left overs.
The thawed rice tastes like a powder.

 

[Magus]

I eat lots of rice myself. I use it as a filler in about everything: soups, stews, stuffing, grits substitutes, and cat food.

Now I have this recipe for bean patties that's really great in winter.
three cups of mashed pinto beans, very dry.
A cooking spoon of bacon lard.
2 eggs.
1 cup of Bisquick.
1 cup of meal.
1 cup of minced red onion.
2 Jalapeno peppers, minced.
Slowly mix and add bean broth back to it until you have something like biscuit dough.
Dust your kneading surface with flour and roll out the dough until 3/4 an inch thick, then cut out your patties with a tuna can and fry in lard until brown.

They go great with Mackerel/Tuna patties and potato pancakes.

 

[RJ2019]

I like rice. Maybe I should use it more often than I do, but I don't. Fried rice, rice and veg, with fish, in soups, I've even used it as filler for meatloaf (I don't do gluten so no breadcrumbs). When my dog was sick I used it as part of his dog food recipe. I like the versatility of rice and I do store some. Last summer I finished a bag bought around 2020, it was a 20lb bag, so I don't go through a ton but it does get rotated through, very slowly.

 

[sonya123]

I like rice. Maybe I should use it more often than I do, but I don't. Fried rice, rice and veg, with fish, in soups, I've even used it as filler for meatloaf (I don't do gluten so no breadcrumbs). When my dog was sick I used it as part of his dog food recipe. I like the versatility of rice and I do store some. Last summer I finished a bag bought around 2020, it was a 20lb bag, so I don't go through a ton but it does get rotated through, very slowly.

we go through a 20 lb bag in about 2 months ( 3 adults)
I actually like rice better than pasta

I use leftover rice to make soup, it's just rice boiled until it dissolved, add chicken boulion cube, and some chopped green onion and a egg.
( this is soup before the main meal, not the full meal)

 

[Patchouli]

Just beans, black beans. My LH made a black bean soup that was so tasty. He would cook the beans to the point of done, take about half of them and puree them, then add together again the whole beans and the pureed beans. Any seasoning, onion or garlic would also be minced and cooked down. It is one of the best soups I ever had.
If you think you'd like the recipe I'll have to see if I can find the cookbook he used.

 

[Bluedanube]

So we have on hand at all times 40lbs of short grain and long grain rice(yeah you read that right 80lbs). We also have about 50 lbs total of 10 different varieties of dry beans that we also can a fair amount of every few months as we use them. Dry peas, garbanzo beans, cornmeal, and rolled oats are also in fair quantities. 200lbs of flour, and various pastas to round out the bulk of the bean and grains part of the cellar. You have to be deliberate to cook from scratch with any of these things and we do that by keeping a well stocked in a mess of spices. I am careful to rotate stock especially the beans since old beans are not as nice to cook with. Beans were the thing that I never knew I was missing out on. Every variety is a texture and flavor profile unlike the next bean. I won’t touch a navy bean now that I’ve had Roman, Myacoba, and any number of other heritage beans. One cup of dried beans cooked in any kind of broth or well seasoned water with a variety of spices and other vegetables on hand and a side of fresh cornbread is a great way to warmup after a day in the cold. Living in a desert and having a massive cellar that stays at 35% humidity and 65 degrees year round makes storage super easy. We swore off traditional grocery stores seven years ago now, and I think we are healthier and wealthier for it. I figure between dry goods including a mess of dehydrated food from the garden, canned, and frozen food, we could feed ourselves well balanced meals for two years without worrying about the rest of the world.

 

[Weedygarden]

However, I discovered you can't add rice to soup and then freeze the left overs.
The thawed rice tastes like a powder.

I don't think I've ever frozen soup that had rice in it. I have frozen red beans and rice, and they turned out fine.

 

[Weedygarden]

So we have on hand at all times 40lbs of short grain and long grain rice(yeah you read that right 80lbs). We also have about 50 lbs of 10 different varieties of dry beans that we also can a fair amount of every few months as we use them. Dry peas, garbanzo beans, cornmeal, and rolled oats are also in fair quantities. 200lbs of flour, and various pastas to round out the bulk of the bean and grains part of the cellar. You have to be deliberate to cook from scratch with any of these things and we do that by keeping a well stocked in a mess of spices. I am careful to rotate stock especially the beans since old beans are not as nice to cook with. Beans were the thing that I never knew I was missing out on. Every variety is a texture and flavor profile unlike the next bean. I won’t touch a navy bean now that I’ve had Roman, Myacoba, and any number of other heritage beans. One cup of dried beans cooked in any kind of broth or well seasoned water with a variety of spices and other vegetables on hand and a side of fresh cornbread is a great way to warmup after a day in the cold. Living in a desert and having a massive cellar that stays at 35% humidity and 65 degrees year round makes storage super easy. We swore off traditional grocery stores seven years ago now, and I think we are healthier and wealthier for it. I figure between dry goods including a mess of dehydrated food from the garden, canned, and frozen food, we could feed ourselves well balanced meals for two years without worrying about the rest of the world.

I try to rotate the kind of beans that I cook as well. I keep dry beans as well as canned ones. I like to add a couple different kinds when I make a vegetable soup and opening a couple cans is great.
I do like navy beans. Last week I made bean soup with northern beans and ham hocks, onions, garlic and seasonings. It was delicious. This week I am eating Indian dal.

 

[Bluedanube]

It’s always fun to tell my menfolk to grab beans and let them choose what kind. Sometimes it’s a rainbow. We keep all the bones from any meal we have where bones are involved and make broth to cook the beans in. Tonight it was small red beans with a few black beans sprinkled in with a ham rind and bone for the broth. Half an onion, handful of dry celery, thyme, red pepper flakes, a bay leaf. Perfect for a day like today when it was a bit brisk outside! Definitely a ham and bean kind of day.

 

[OldSchool]

If you don't like rice it is prolly because your body doesn't like it and there fore it is not a storage food. and it is getting expensive (people told me, I dislike the bleached mouse poop)
dehydrated potatoes. way better IMO

Now that I know how to cook rice and season it to taste.... I like it.

Beans and rice make a complete protein. Both have complementary proteins that combine to make a more healthy diet. The same is true with beans and any grain. I make a chicken barley stew that I put different beans in to increase the protein content. I also add corn which is a grain. If you don’t like rice find a grain that you do like. Cornbread, tortillas, or noodles, etc. are made from grain and are great complements to a bean dish. I’m diabetic so I don’t do well with much rice. I love rice but I have found other grains to go with my beans. Don’t buy a bunch of stuff that you don’t like.

Ten year old white rice shouldn’t have been tossed as it can store for at least 30 years.

I knew about the combination of beans and rice making a good nutritious meal when I started the thread. But what I still don't get is the 'complete protein' thing. Is it better than the protein you'd get from an almond or an egg?

And... I've heard it's not necessary to eat beans and rice (or beans and a grain) in the same meal, just the same day, to get the benefits of the combination. True?

 

[DrHenley]

Legumes in general are low in methionine but high in lysine, grains in general are high in methionine but low in lysine. In order to synthesize protein, all the building blocks have to be present, so just eating legumes (with exceptions) means that the excess amino acids that can't be synthesized into protein get burned for energy or converted to fat eventually.

The Indians somehow discovered (I have a theory about how) that the combination of beans and nixtamalized corn (hominy or masa flour) could keep them healthy when meat was scarce. Not just from the complete protein but also because of niacin. The niacin in corn is not in a form that the human body can use, but if you soak the corn in lye, it is converted into a form that can be used. (called nixtamalization). Niacin deficiency causes pellagra, which is common in places where un-nixtamalized corn is the staple food and meat is scarce. The Indians didn't suffer from pellagra because they soaked the corn in lye.
Brown rice has niacin but one serving only has 20% of your daily requirement. White rice has less. So you need some mushrooms or meat in your beans and rice to get enough niacin.