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Beans

Add-ons for Beans (birdie74)

  • For beans: I’ve purchased “pinto bean’ seasonings from Fiesta brand seasonings (www.fiestaseasonings.com) That stuff is awesome!! Really makes an excellent pot ‘o beans.
  • Taco Seasoning packets: add to beans for flavor
  • dried peppers, chili powder, salt pork and smoked ham hocks (Hillbilly Bill)
  • We have a lot of canned tomatoes to cook with our beans and rice. And seasonings such as dried onion, garlic, oregano, chile powder, etc. And olive oil to add. And lots of masa to make tortillas to go with the beans. And some cornmeal for bean pies. (Mosaic)
  • Some of my favorite seasonings for pulses (that’s what all those are) are: curry, fresh grated ginger, cumin, (not all together!) and onion, tomato, brown sugar, lemon (together.) (Northstar)
  • package of enchilada seasoning mix or can of enchilada sauce, dried ground beef/or canned chicken—other seasonings per taste like extra garlic or onions, cheese (powdered or canned) (KimT)
  • About flavoring rice, pastas, beans, etc. - at BJ’s and some restaurant supply stores you can get a product called “Soup Base”. It keeps without refrigeration and comes in many flavors. You can use it to make soups, chowders, gravies, and to season rice, beans and pasta. BJ’s has beef and chicken, while restaurant suppliers have bacon, pork, ham, olive, pepper, roasted vegetables, roasted garlic, lobster, fish and clam. It’s made from real ingredients which have been boiled down to make a paste and is the secret of your favorite restaurant’s chef :) And you can get versions that are low sodium. You only need a teaspoon of the base to flavor an entire dish, or make a quart of broth for noodles. They have Tones chicken and beef at Sam’s but, while it will do in a pinch, it’s drier and less flavorful than Minor’s (Major’s is also a good brand). The Minor’s site is at SoupBase.
  • Onion soup mix (a teaspoon will do - don’t need the whole package) is good for seasoning dry rice and pastas, too.
  • Another quick thing to do with all sorts of canned or dried beans is to stock up with different bottled salsa and add them to canned beans. I eat this all the time, hot and especially cold, very tasty! (seacoast)
  • Spices…Look at Adobo seasoning. This link is to the Spice House, lots of spices and seasonings. http://tinyurl.com/hf7oq (Chesapeake)
  • The various Indian spices/curries could be easily used to pep up those rice and beans dishes. (CAMike)
  • Canned ham can be used to season beans as can bouillon. Good salt and pepper can as well. I know some folks that use peppers to season black eyed peas. If you have an Hispanic section in your grocery see if they carry ham bouillon … it works really well. Some beans are good to go just being cooked with onions, oil, and salt and pepper mixed with the cooking oil. (Kathy in FL)
  • One great resource I’ve found on-line is www.penzeys.com I think — good cheap bulk spices; I got some taco seasoning and some Indian spice mixes — I *CAN* mix my own spices and often do, but if I am cooking beans, rice and maybe tortillas and roti (indian brad) from scratch I figure I’ll want to cut corners somewhere! And it adds a little easy variety to meals. (Pat in AZ)

Dried Beans and Peas Yield Values (Kathy in FL) (from Utah State Extension website)

When you start with: . . . You will get at least:

  • 1 cup black beans . . . 2 cups cooked beans
  • 1 cup blackeyed peas . . . 2 1/2 cups cooked beans
  • 1 cup Great Northern beans . . . 2 1/2 cups cooked beans
  • 1 cup kidney beans . . . 2 3/4 cups cooked beans
  • 1 cup lentils . . . 2 1/2 cups cooked lentils
  • 2 cup large lima beans. . . 2 1/2 cups cooked beans
  • 1 cup small lima beans. . . 2 cups cooked beans
  • 1 cup pea (or navy) beans. . . 2 1/2 cups cooked beans
  • 1 cup split peas. . . 2 1/2 cups cooked peas
  • 1 cup pinto beans . . . 2 1/2 cups cooked beans

COOKING BEANS (Kathy in FL)

Soaking and cooking beans before mixing with other recipe ingredients helps to get the right tenderness and can minimize final cooking time.

Overnight soaking: For each 1 pound beans, dissolve 2 tsp. salt in 6 cups of water. Wash beans, add to salted water, and soak overnight.

Quick soaking: For each 1 pound beans, bring 8 cups of water to boiling. Wash beans, add to boiling water, boil for 2 minutes. Remove from heat, cover and soak 1 hour.

To cook soaked beans: For each 1 pound dried beans, dissolve 2 tsp. salt in 6 cups hot water, bring to a boil. Add soaked beans, boil gently, uncovered, adding water if needed to keep beans covered, until tender. Yield 6 to 7 cups.

To cook old hard beans: Wash and sort to remove any discolored beans or foreign material. For each cup of dry beans, add 2 ½ cups of hot tap water and 2 tsp. of baking soda and soak overnight. Drain and rinse two times, then add water to cover and cook until tender and soft, about two hours, adding more water as needed.

Adding a tbsp. of oil will cut down on foam as beans cook. Stored beans should be rotated regularly. They continue to lose moisture and will not reconstitute satisfactorily if kept too long.

Remember that when a recipe calls for canned beans, you can substitute the equivalent in rehydrated and cooked dry beans. (Kathy in FL) A standard can of beans contains about 1.7 cups. (Mari)

Aztec Couscous Recipe (Kathy in FL)

  • 1 cup couscous
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt or to taste
  • 1 to 1–1/4 cups water
  • 1 (15-ounce) can black beans
  • 1 cup corn kernels
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, minced
  • 1 jalapeno, minced
  • 3 tablespoons roasted garlic olive oil
  • 3 to 4 Tbsp lime juice

Place couscous, cumin, and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork. Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive oil and enough lime juice to give the salad a puckery edge. Serve warm or at room temperature.

Basic Cooked Lentils (Pat in AZ from Joy of Cooking)

  • 1 lb brown or green lentils (about 2.5 cups)
  • 8 c water
  • 1/2 small onion
  • 1 clove garlic, peeled
  • 1 bay leaf

Bring to boil, reduce heat, and simmer, uncovered, until lentils are tender, about 20 to 30 minutes. Drain and let cool, remove onion, garlic, and bay leaf. Season with salt and pepper. I didn’t have bay leaf so substituted chopped fresh oregano. Served it over brown rice.

Bean Ball Candy (Kathy in FL)

  • 1/2 cup bean flour
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 teaspoon shortening (butter flavored)
  • 3 tablespoons dry milk
  • 1/8 teaspoon salt

Butter a small flat dish or saucer and set aside. Combine all dry ingredients in a saucepan. Stir in water. Cook on medium-low heat until very thick. Be sure to cook at least 5 minutes to get beans cooked. If they thicken too fast add more water and turn down heat. Stir with a pancake turner to keep bottom scraped. Remove from heat and beat in shortening with a whisk. When cooked, scrape out on saucer and let cool. Form into balls.

BEAN FLOUR (Kathy in FL)

1 cup dry beans = about 1–1/8 cups flour

Dry beans can be ground to a fine flour using a hand grinder and strong muscles for small quantities or electric mill for larger quantities. A small amount of bean flour added to baked goods increases vitamin and mineral content and contributes towards a complete protein. Bean flour is great to have on hand for making “instant” soups, sauces, dips, gravies, and sandwich fillings, and to add to almost everything you cook or bake. When added to boiling water, bean flours thicken in only 1 minute; cooked 3 minutes they are ready to eat (saves fuel too). This is the quickest way to cook dried beans.

Baby lima and small white beans have mildest taste. Other favorites are pinto, small red and garbanzo. Some varieties of beans require more liquid than others. You will have to experiment. Store flour on cool, dark shelf in an air-tight container. Best used within 3 months

Bean & Vegetable Burritos (Kathy in FL)

  • 2 Tb Chili Powder
  • 1–1/2 tsp Ground Cumin
  • 2 tsp Oregano
  • 2 cups cooked Pinto Beans
  • 1 large Sweet Potato, peeled & diced
  • 1 small Onion, halved & thinly sliced
  • 1 small Green Bell Pepper, seeded and chopped
  • 4 cloves Garlic, minced (or equivalent in dried, minced garlic)
  • 1 small Jalapeno Pepper, chopped (canned variety is ok)
  • 1 cup Corn kernels
  • 1–2 Tb Fresh Cilantro, chopped (or equivalent in dried)
  • 3 Tb Lime Juice
  • 3/4 cup shredded Cheese or your choice (if you still have it, or you can use canned cheese or jars of salsa cheese)
  • 6 (10″) Flour Tortillas

Combine chili powder, oregano and cumin in a small bowl, set aside. Layer sweet potato, beans, half of the chili powder herb mixture, garlic, onion, jalapeno pepper, bell pepper, then the remaining half of the chili powder mixture and corn in a 4 quart slow cooker. Cover and cook on low setting for 5 hours or until sweet potato is tender. Stir in lime juice and cilantro. Preheat oven to 350 degrees. Lightly spray a baking sheet with nonstick vegetable spray, set aside. Spoon 2 tablespoons cheese in center of each tortilla. Top with 3/4 cup burrito filling. Fold all 4 sides to enclose filling. Place burritos seam side down on prepared baking sheet. Cover with foil and bake 18–20 minutes or until heated through. Serve with nonfat sour cream if desired. Yield: 6 servings. Note: You may be able to substitute canned sweet potatoes in this recipe, just omit the long cook time in the slow cooker. The texture of the potatoes may be slightly different, but the taste should be similar as long as you make sure and heat the canned sweet potatoes with the other ingredients you would have put into the crockpot thoroughly together.

Bean Pot Medley (Kathy in FL)

  • 1 can (15–1/2 ounces) black beans, rinsed and drained
  • 1 can (15–1/2 ounces) red beans, rinsed and drained
  • 1 can (15–1/2 ounces) Great Northern beans, rinsed and drained
  • 1 can (15–1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (8–1/2 ounces) baby lima beans, rinsed and drained
  • 1–1/2 cups ketchup
  • 1 cup chopped onion (I used dried chopped onion)
  • 1 cup chopped red bell pepper (I used dehydrated version)
  • 1 cup chopped green bell pepper (I used dehydrated version)
  • 1/2 cup packed brown sugar
  • 1/2 cup water
  • 2 to 3 teaspoons cider vinegar
  • 1 teaspoon dry mustard
  • 2 bay leaves
  • 1/8 teaspoon black pepper

Combine beans, ketchup, onion, bell peppers, brown sugar, water, vinegar, mustard, bay leaves and black pepper in 3–1/2-quart pot with lid; mix well. Cover; cook for 6 to 7 hours in your “hole in the ground” oven. Remove and discard bay leaves. Turned out really good and I served it with cornbread.

Beans Cooked in the Ground (Pioneer Recipe) (Kathy in FL)

Dig a hole about 18” square. Make a fire in the hole and let it burn down to hot coals. Place a pot of beans in the hole with plenty of water, in the pot, salt, pepper and 1 – 2 pieces of bacon or other seasoning. Cover tightly. Place coals and ashes around pot and cover with dirt. Cook 6 – 8 hours.

Beefy Tomato Base (DoubleD)

  • 1/4 cup instant beef bouillon
  • 1/4 cup tomato powder
  • 6 cups water

Mix all ingredients together and use in soup recipes calling for a beefy tomato base. Makes 6 cups.

Black Bean Cakes (Kathy in FL)

Serve these crisp-crusted, savory cakes with salsa - or hamburger-style, on a bun with ketchup, pickles, and onions. Shape them into small cakes for an appetizer, or larger patties for a heartier portion.

  • 1 (14-ounce) can black beans, drained
  • 2/3 cup ORIGINAL MALT-O-MEAL® hot cereal, uncooked
  • 1 large egg (or substitute of your choice)
  • 2 tablespoons finely chopped onion (from dried chopped onion)
  • 2 tablespoons chopped cilantro (or from dried)
  • 1 jalapeño pepper, seeded and finely chopped (or from canned)
  • 1 tablespoon lime juice (can be from a bottle)
  • 1 clove garlic, minced (or from dried minced garlic)
  • 1/2 teaspoon salt
  • 1/5 teaspoon ground cumin
  • 1/4 cup vegetable oil
  1. In a large bowl, mash beans with a potato masher or fork until they are mostly smooth, with some chunks remaining.
  2. Add cereal, egg, onion, cilantro, jalapeño, lime juice, garlic, salt, and cumin; blend well. Let stand 15 minutes to firm, then shape mixture into 6 (4-inch) patties, or 12 (2-inch) football-shaped cakes.
  3. In a large nonstick or cast-iron skillet, heat oil over medium-high heat. Add patties or cakes and cook, turning once, until well browned, about 3 minutes per side.

Black Bean Pasta (Kathy in FL)

  • 2 cups small shell pasta, uncooked
  • 1 med onion, chopped (or equivalent in dried, chopped onion)
  • 1 teas minced garlic (or 1/2 teas garlic powder)
  • 1 tbsp cooking oil
  • 1–15 oz can black beans, rinsed and drained
  • 1–16 oz can diced tomatoes
  • 1/2 cup picante sauce
  • 1 teas chili powder
  • 1 teas Italian seasoning (or 1 teas oregano)

Cook pasta according to package. Heat oil in a large skillet over medium heat. Cook onions until tender. Add garlic and cook 1 minute. Stir in remaining ingredients (except pasta). Heat through, reduce heat, cover and simmer 10–15 minutes. Serve over pasta. Garnish. Serves 4

CAJUN WHITE BEANS (Kathy in FL)

  • 1 Pound White Beans
  • 1 Pound Salt Meat, cut into pieces (may have to find a substitute for this)
  • 1 Medium Onion, chopped
  • 1/4 Cup Green Onion, chopped
  • 3 Quarts Water
  • 1/2 Cup Cooking Oil
  • 2 Tablespoons Parsley, chopped
  • 2 Cloves Garlic, minced

Wash and rinse beans twice. Place in 2 - 3 quarts of water in a covered pot and let soak for 30 minutes. Over medium heat, boil beans until the water turns yellow, about 20 minutes. Remove from heat and drain in a colander. Combine beans and fresh water (3 quarts) and salt meat and cook for about 30 minutes. Add cooking oil, onions, parsley, garlic and green onion and cover loosely. Cook for 1–1/2 hours or until beans are soft and sauce thickens. Servings: 6

Chili Pasta (Kathy in FL)

  • 18 ounces medium shells, elbow macaroni or other medium pasta shape, uncooked
  • 1 small onion, peeled and finely diced (or equivalent in chopped dried onion)
  • 1 (12 ounce) can corn, drained
  • 1 jalapeño pepper, cored and thinly sliced (or from canned chilies or use a few red pepper flakes to make your heat)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 cloves garlic, finely chopped (or equivalent in dried minced garlic)
  • 1 (16 ounce) can red kidney beans, rinsed and drained
  • 1 (12 ounce) jar salsa
  • 1/2 cup shredded low-sodium Cheddar cheese (substitute canned cheese or leave out)

Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked. When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle Cheddar cheese on top and serve immediately. Yields 4 to 6 servings.

Cornbread Chili Stacks (Kathy in FL)

  • 3/4 cup yellow cornmeal
  • 2/3 cup Bisquick® mix
  • 3/4 cup buttermilk
  • 2 tablespoons butter or margarine, melted
  • 1/2 teaspoon chili powder
  • 1 egg
  • 1 can (15 oz) spicy chili
  • 1 can (14.5 oz) diced tomatoes with mild green chilies, undrained
  • 4 slices (3/4 oz each) process American cheese, cut diagonally in half, if desired

Heat oven to 450°F. Spray 8-inch square pan with cooking spray. In medium bowl, stir cornmeal, Bisquick mix, buttermilk, butter, chili powder and egg until mixed. Pour into pan. Bake uncovered 18 to 20 minutes or until toothpick inserted in center comes out clean. Meanwhile, in 2-quart saucepan, heat chili and tomatoes over medium heat, stirring occasionally, until bubbly. Cut corn bread into 4 squares; cut each square diagonally into 2 triangles. Split each corn bread triangle horizontally. Fill triangles with 1/4 cup chili mixture and cheese piece. Spoon about 1/4 cup chili mixture on top.

Cream of Bean Soup (Kathy in FL)

  • 1/2 cup bean flour
  • 1–2 teaspoons salt or bouillon
  • 3 cups boiling water

In a saucepan whisk bean flour into boiling water and seasoning. Stir and cook 3 minutes. Puree in blender for a “souper” creamy texture. Serve over pasta or stir in cooked wheat or beans. Use as a gravy over cooked rice. Soup thickens as it cools, and can be refrigerated for up to one week. Use it in place of canned soup. Cream Sauce: Use reconstituted dry milk for part of water and add a little oil or non-dairy creamer.

CREOLE CHICK PEAS WITH PASTA (Kathy in FL)

  • 12 ounces corkscrews or wagon wheels
  • 1/4 cup olive oil
  • 1/4 cup each chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped scallion
  • 1 tablespoon minced fresh garlic
  • 1 (28-ounce) can plum tomatoes, chopped, juices reserved
  • 1 to 2 cups chicken broth
  • 1 (10-ounce) package frozen corn, thawed
  • 16 ounce can of chick peas, drained, rinsed
  • 1/2 teaspoon thyme
  • 1 whole bay leaf
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 2 tablespoons parsley for garnish
  • Salt and pepper

Bring some salted water to a boil, add the pasta and cook until done, about 10 minutes or according to package directions. In a large saucepan heat the olive oil. Add the onion, bell pepper and scallion and sauté for 3 to 4 minutes or until tender. Stir in the garlic and sauté a few seconds, then stir in the tomatoes, broth and corn and simmer 5 minutes. Transfer two portions to another saucepan for the children and keep it warm until ready to serve the pasta. To the other portion, add chick peas, thyme, bay leaf and cayenne pepper and simmer until pasta is done. Boil down to thicken sauce or, conversely add more broth if you want it loose. Remove bay leaf before serving. When pasta is done transfer half to a warm bowl and top with corn and tomato sauce; transfer other half to another bowl and top with spicy chick pea mix and minced parsley.

DR. PEPPER BEANS (Kathy in FL)

  • 2 28 oz cans pork and beans
  • 2 bell peppers, cleaned and chopped
  • 2 small onion, chopped
  • 2 tomatoes, chopped
  • 1 cup brown sugar
  • 1 tsp cloves
  • 1 16 oz. can crushed pineapple
  • 1 lb summer sausage sliced
  • 1 can Dr. Pepper

Combine beans, onions, tomatoes, sausage, pineapple and peppers in a 12″ Dutch oven. In a bowl, combine remaining ingredients. Stir until sugar dissolves. Pour over the beans. Cover and cook 30 to 45 minutes.

Falafel Burgers (Kathy in FL)

  • 4 oz. dried falafel (I found a box of this at Walmart in the International food aisle)
  • 1/2 oz. dried chopped onion
  • 1/2 oz. Parmesan cheese
  • 1 T. oil
  • about 1/2 cup of water
  • bread or buns (optional)

Heat oil in a frying pan. Mix first three ingredients together with the water. Form into two burgers and flatten out in the pan. Cook over medium heat until browned on each side. Serve as you would hamburgers.

Hard Tack (TT in Ada OK)

REALLY hard times: Mash leftover cooked beans or crowder peas with breadcrumbs. Use an ice cream scoop to put on cookie sheets, then press flat to about 1/4 to 3/8 inch thick. Bake slowly or dry even more slowly. You have just made hard tack. Dunk in any hot drink to soften and you have your protein for the moment. I recommend lots of seasoning with this, because, while it is convenient and nutritious, it tends to be extremely bland.

Impossible Green Bean Pie (Kathy in FL)

  • 8 ounces green beans, cooked and drained (from canned or reconstituted)
  • 1 (4 ounce) can mushrooms, drained
  • 1/2 cup chopped onion (fresh or dried)
  • 2 cloves garlic, crushed
  • 1 cup shredded Cheddar cheese
  • 1 1/2 cups milk (fresh, canned, or powdered)
  • 3/4 cup Bisquick
  • 3 eggs (fresh or powdered)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Preheat oven to 400 degrees F. Grease a 10-inch pie plate. Mix beans, mushrooms, onions, garlic and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute by hand. Pour into pie plate. Bake until knife inserted in center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Serves 6 to 8.

Instant Bean Soup/Gravy (Kathy in FL)

Use 2 T. white bean flour per cup of liquid for thin soups, 3 T. for medium-thick and 4–5 T. for thick soups, stews or gravies. Whisk into soup stock or boiling water with 1 t. bouillon or soup base per cup. Cook 3–5 minutes.

Lentils with Bacon or Ham (delphina)

Soak the dried lentils, then cook until soft. Add a bay leaf, salt and pepper, and a bouillon cube while the lentils simmer. Then add chunks of uncooked bacon or ham (or Spam?), and cook a while longer. Serve with Knödel (dumplings made from stale bread) if you have them. And drink a beer, of course!

Meatless Chili Soup (DoubleD)

  • 1 recipe of beefy tomato base (see above)
  • 1 cup precooked dried beans (navy, black, pinto, or kidney)
  • 1/2 cup pasta (elbow macaroni or “whatever”)
  • 1/8 cup chili powder
  • 1 tablespoon dried onion powder
  • 1 tablespoon barley (flaked or pearl)
  • 1 tablespoon dried green or red bell pepper dices
  • 1 teaspoon sugar
  • pinch of garlic powder
  • large pinch of baking soda
  • salt and pepper to taste.

Mix all ingredients together in a saucepan and bring to a boil. Turn down heat and simmer for 25 minutes. Makes 6 cups.

Mexican Corn Cakes (Cooking for 2) (Kathy in FL)

  • 3/4 cup Bisquick
  • 1/4 cup cornmeal
  • 1/2 cup milk
  • 2 egg whites
  • 1 cup Thick ‘n Chunky salsa
  • 1/4 cup corn (from canned)
  • 1 tablespoon chopped ripe olives
  • 1/2 cup refried beans
  • 1/4 cup shredded reduced-fat Cheddar cheese (1 oz)
  • sour cream, if desired

Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In small bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. In another small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 3 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese. Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.

MOCK HAMBURGER (Kathy in FL)

  • 1 c wheat
  • 1 can red kidney beans (or cooked beans)
  • 1 egg
  • salt and pepper to taste

Cook wheat 1 hour. Blend wheat in blender then add beans and continue to blend. Add egg and salt and pepper. This can be molded into patties and fried or used in any recipe calling for hamburger.

Navy Beans with Sausage (Mari)

  • 1/2 of a small package of navy beans
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 slices of summer sausage cut into small chunks
  • black pepper to taste
  • 1 T molasses

Soak beans over night. Saute onion, garlic, and summer sausage. Drain beans, and add remainder of ingredients. Follow directions on bean package for water and simmer time.

No-fresh-ingredients Hummus (Aragon)

Cook dried garbanzo beans (chickpeas), add smashed clove garlic or powder, salt, bottled lemon juice, and olive oil (your cheapo substitute for tahini). Mash well and spread on scratch-made tortillas.

PINEAPPLE PEPPER BEANS (Kathy in FL)

  • 28 oz. can Pork & Beans
  • 1 bell pepper, chopped
  • 1 small onion, chopped
  • 1 tomato, chopped
  • 1/2 cup brown sugar
  • 8 oz. can of pineapple pieces
  • 4–8 oz. summer sausage
  • garlic powder

Preheat Dutch oven and lid over fire. Chop pepper, onion and tomato. Cut sausage lengthwise, then slice into thin pieces. Pour beans in Dutch oven, add tomatoes, onion, peppers, sausage, pineapple and brown sugar. Stir well to dissolve sugar. Sprinkle on a bit of garlic powder and stir. Place over medium heat and add coals to top. Bring beans to gentle bubble and let cook 45 minutes to an hour, stirring occasionally to avoid sticking. If heat on bottom is too hot, sticking will be a problem. Option: Stir in a can of Dr. Pepper for an interesting taste. Option: Serve with a sprinkle of grated cheese and tortilla chips.

Pinto Bean Turnovers (Kathy in FL)

  • 3/4 cup pinto bean dip
  • 1/3 cup chopped onion (or equivalent in dried chopped onion)
  • double crust pastry recipe (from a box)
  • 1/2 c shredded or canned cheese
  • 1/2 t. chili powder

In a bowl, combine bean dip and onion; sett aside. Prepare the crusts following the directions on the box. Cut into 3 inch circles. Spread a little of the cheese on each circle of pastry. Place about 2 t. of bean mixture in the center of each circle. Fold over; press edges with a fork to seal. Sprinkle with chili powder. Place on lightly greased baking sheet(s). Bake at 350 degree F oven for 15 to 18 minutes or until golden brown. Serve with salsa if you like.

Red Lentil Lasagna (Kathy in FL)

  • 1 large Onion, sliced finely
  • 3 cloves Garlic, minced
  • 1 Red chile, deseeded
  • 2 stalks Celery, chopped *very* finely
  • 1/2 cup water
  • 1 lb Broccoli
  • 1 small Zucchini
  • 1/2 lb Mushroom
  • 1 pint Vegetable Stock
  • 1 cup Red lentils
  • 1 can Tomatoes
  • 2 tsps Oregano
  • 2 tsps Basil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 cup Corn
  • 2 tbsp Tomato Puree/Paste
  • 12 sheets Spinach lasagna
  • 1/4 cup water
  • 2 tbsp Flour
  • 1/2 cup Soya milk
  • 1 clove Garlic
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 3 tbsp Yeast flakes
  • 1/4 tsp Turmeric

Steam onions, garlic, chili and celery in the half cup of water. Add stalks of the broccoli and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli florets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes. In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheese sauce. Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheese sauce and stick in the oven at about 350 deg. F for 20 minutes.

Santa Fe Pizza (Kathy in FL)

  • 2 cups Original Bisquick® mix
  • 1/4 cup mild salsa-flavor or jalapeño-flavor process cheese sauce
  • 1/4 cup hot water
  • 1 can (16 oz) refried beans
  • 1/2 cup Chunky salsa
  • 4 medium green onions, sliced (1/4 cup)
  • 1 cup shredded Colby-Monterey Jack cheese (4 oz)
  • 1 cup shredded lettuce (optional)
  • 1 medium tomato, chopped (3/4 cup) (or use very well drained canned tomato pieces)

Heat oven to 375°F. Grease large cookie sheet with shortening or cooking spray. In medium bowl, stir Bisquick mix, cheese sauce and hot water until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on cookie sheet. In medium bowl, mix beans and salsa; spread over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over bean mixture. Sprinkle with cheese. Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Garnish with lettuce and tomato.

Simple Stovetop Baked Beans (RipleyRules)

  • 2 c dried beans, soaked overnight
  • 2 onions, chopped (you can try dehydrated, or experiment with powder or dried flakes)
  • 2 tbs molasses
  • 1 tsp dried mustard
  • 1 c tomato paste
  • 1/2 tsp sea salt

Drain soaking water from beans and place them in heavy pot. Cover with boiling water and cook until tender, about 2 hours. When beans are tender, saute onions in a little olive oil until golden. Add onions and other ingredients to beans and simmer 1 hours. 4–6 servings.

Southwest Tamale Tart (Kathy in FL)

  • 1 cup Bisquick
  • 1/2 cup cornmeal
  • 1 1/2 cups shredded Cheddar cheese (substitute freeze dried cheddar shreds or use Velveeta shredded)
  • 1 can (4.5 oz) chopped green chiles, drained
  • 1/3 cup condensed beef broth
  • 1 can (15 oz) black beans, drained, rinsed
  • 1/2 cup chopped fresh cilantro (or equivalent in dried)
  • 2 small tomatoes, seeded, chopped (or use very well drained canned tomatoes)
  • salsa (any variety), if desired
  • sour cream, if desired
  • Guacamole, if desired

Heat oven to 350ºF. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet. In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese. Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole.

High Altitude (3500–6500 ft): Increase broth to 1/2 cup.

Spicy Lentil-Veggie Burgers (Kathy in FL)

[This is another meat substitute. I’ve given the recipe in its original; however, when I experimented with it I used primarily canned ingredients as substitutes and it worked fine. I did watch the sodium content though because I was using canned foods.]

  • 1/2 cup washed & sorted Lentils
  • 1/2 lb. Red Potatoes, peeled & cubed (I used the equivalent in canned, diced potatoes)
  • 1/4 tsp Sea Salt (I used regular table salt)
  • 1/2 cup Shredded Carrot (I used mashed, canned carrots)
  • 1/2 cup Peas (I used canned peas)
  • 4 tsp Canola Oil
  • 1/2 cup Finely Chopped Onion (I used dried chopped onion that I rehydrated with some liquid from the canned potatoes)
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ginger, peeled & minced (I used a little more than a dahs of ground ginger instead)
  • 1/4 tsp Mustard Seed (optional)
  • 1/8 tsp Cayenne Pepper
  • 1/4 tsp Curry Powder
  • 3 cloves Garlic, minced (I used dried minced garlic that I rehydrated with liquid from the drained veggies)
  • 2 tsp Cilantro
  • 1/4 cup (uncooked) Brown Rice
  • 1/4 cup Egg Substitute (I used the equivalent in rehydrated powdered eggs)
  • 1/2 cup Plain Bread Crumbs

Combine dried lentils with potatoes in a medium saucepan. Cover with water; bring to a boil, reduce heat and simmer 20 minutes or until lentils are tender. Drain well. [Note: because I used canned potatoes, the only thing I had to cook was the lentils.] Combine lentil/potato mixture with salt, mash together and set aside.

Steam carrots an peas for approximately 3 minute, set aside. (Because I used canned carrots and peas, I didn’t need to do this). Heat 2–1 teaspoons of oil in a large nonstick skillet over medium heat. Add onion; saute 2 minutes. Add cumin, ginger, mustard seed, cayenne and garlic. Saute approximately 1 minute. Remove from heat and add cilantro. Add onion mixture, carrot mixture and brown rice to lentil mixture; stir gently. With floured hands or moist hands, divide mixture into 6 equal portions, shaping into 4” patties. Dip patties into egg mixture if desired, then bread crumbs. (In other words, if you don’t want to bread your patties, you don’t even need the egg mixture or bread crumbs.) Heat broiler and boil burgers on lightly coated cookie sheet for approximately 5 minutes, each side until browned. Yield: 6 servings

Spicy-Sweet Skillet Beans (STH)

  • 2 slices bacon (you could probably sub bacon-flavored TVP)
  • 1 small onion, chopped (or equivalent dehydrated onion)
  • 1/4 c. salsa
  • 1 T. ketchup
  • 1 T. brown sugar
  • 1/4 t. cumin
  • 1 16 oz. can pork and beans or baked beans

Cook bacon and drain on paper towels. Pour grease out of pan, then put onion in pan and cook until tender. Crumble bacon and add to skillet with rest of ingredients. Simmer uncovered 20 minutes.

Traditional Hummus (Kathy in FL)

  • 1–14oz Can Chickpeas/Garbanzo Beans
  • 1/4 cup Tahini (Sesame seed paste found in international section at grocery store)
  • 1–4 Cloves of garlic,peeled
  • 1/2 T. Soy Sauce
  • 1 T. Lemon Juice

Open can of beans and drain liquid into a cup. Pour beans into a food processor. Throw in Tahini, Garlic, Soy Sauce and Lemon juice. Process into a paste. Add a little of the reserved bean juice if mixture is too thick. Another recipe for Hummus - all the same as above without the soy sauce. Add fresh lemon or lime juice. To finish, add very good olive oil to get the paste to your taste. (seacoast)

Vegetarian Tex-Mex Burgers (Kathy in FL)

[This calls for a lot of fresh ingredients; however, remember you can substitute the equivalent of rehydrated/dried ingredients for the fresh. Since things are being cooked together, you won’t be able to tell the difference.]

  • 1 cup Chopped Fresh Tomato (or equivalent in diced canned tomato)
  • 1/2 cup Chopped Red Onion (or equivalent in dried chopped onion)
  • 1/4 cup Minced Cilantro (or equivalent in dried)
  • 2 Tb Jalapeno, seeded and minced (from canned peppers)
  • 2 Tb Lime Juice (from a squeeze bottle)
  • 3–1/2 cups cooked Pinto Beans (from canned)
  • 4 tsp Olive Oil
  • 2/3 cup Minced Onion (or equivalent in dried minced onion)
  • 4 cloves Garlic, minced (or equivalent in dried minced garlic)
  • 4 tsp Brown Rice Flour (process uncooked brown rice in a blender or food processor until you get the consistency of flour)
  • 3–4 tsp Ground Cumin
  • 1/4 tsp Sea Salt (or use regular salt if you don’t have the fancy stuff)
  • 1/2 tsp Pepper

Combine the first 5 ingredients for salsa. (May use small part of it to mix with remaining ingredients for moisture.) Place cooked pinto beans into a small bowl; partially mash with a fork and set aside. Heat oil in a skillet over medium-high heat; add onion and garlic; saute for 3 minutes until tender. Add flour, cumin, salt and pepper; cook 1 minute, stirring constantly. (This will make a kind of “rue” or gravy looking mess). Add this mixture to the mashed beans; add 1/4 mixture of salsa, mix well. (May need a couple of extra teaspoons of brown rice flour to hold together.) Form 6 large patties or 8 smaller patties and place on lightly oiled (may use cooking spray) cookie sheet. Bake at 425 degrees for 10–15 minutes, until lightly brown and heated throughout. Serve “burgers” hot. Yield: 8 servings

WHITE BEANS WITH CHEESE AND BASIL (RipleyRules)

  • 1.5 cans cannellini or other white beans, drained
  • 1/3 c liquid reserved
  • 1 tbs olive oil
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp ground black pepper
  • 1 1/2 tbs chopped fresh basil (You’ll have it fresh if you grow it… if not, substitute with dried, and use less.)
  • 3 tbs grated Parmesan cheese

Place beans and liquid in bowl and partially mash beans against side of bowl with wooden spoon. Stir on oil, salt, garlic, and pepper. Mix in basil. Place in shallow 2–3c baking dish and sprinkle with cheese. Bake at 425 degrees F until bubbling (15–20 minutes). Serve hot or warm.

Rice

Differences between Rices (Kathy in FL)

There are several kinds of rice – short grain, long grain, converted, Basmati, Arborio, sweet, wild, brown, instant. It is so confusing for people. Rice is a part of the grass family. Here are some answers:

Short Grain Rice: This is a shorter and fatter grain of white rice such as Arborio or Sweet Rice (also known as Botan Rice, Chinese Sweet Rice, Granza Rice, Japanese Rice, Paella Rice, Sticky Rice, Sushi Rice, Sweet Rice, Thai Rice). It is used for sushi, risotto, rice pudding and the sweet rice is used in oriental cooking due to the stick quality of this product, although it isn’t sweet as in sugar sweet.

Long Grain Rice: This is a long and slender gain of white rice such as Basmati and is used in curries, as a base for stir fried dishes and as a side dish. The grains tend not to stick together like the short grain.

Converted Rice: Converted rice is steamed before it’s husked, a process that causes the grains to absorb many of the nutrients from the husk. It is not a harsh white, nor is it brown, but instead a cream color. When cooked, the grains are more nutritious, firmer, and less clingy than white rice grains. It is not as nutritious as brown rice which still contains the good husk, but more nutritious than the white rice. Be sure to read directions for cooking and how much you get after cooking. Most short and long grain rice will convert to 3 cups cooked rice for each cup of raw rice. I’ve also heard that converted rice takes longer to cook than short or long grain white rice, but the bag I recently bought took less time and converted to less rice than the usual 3 to 1.

Instant Rice: It has little food value, is rather tasteless to some people, converts as 1 cup of raw rice to (maybe) 2 cups of cooked rice and cooks fast. Don’t use it unless specifically requested in the recipe.

Brown Rice: This is your best health benefit rice. If you are diabetic, this is what you need to use as opposed to the white rices mentioned above. It takes a bit longer to cook and has a kind of nutty flavor. In some dishes you can’t tell the difference between this and the white rice. In others you just have to use white rice. Both short and long grain rices come in white or brown rice.

Wild Rice: This isn’t really rice, but a combination of grass and grain. Wild rice is a nutritional grain that serves as a substitute for potatoes or rice, and is used in a wide variety of foods such as dressings, casseroles, soups, salads, and desserts. In recent years, wild rice has been used in breakfast cereals, and mixes for pancakes, muffins, and cookies. This grain has a high protein and carbohydrate content, and is very low in fat. The nutritional quality of wild rice appears to equal or surpass that of other cereals. At http://cookingwithshirley.com/ under their Cook’s Thesaurus also has good explanation of different kinds of rice such as black rice and a few other more exotic rices such as the aromatic jasmine rice.

Add-ons for Rice (birdie74)

  • Dry powdered chicken gravy and brown gravy mix (only requires water)
  • Fried Rice powdered packets in the oriental section.
  • Bouillon Cubes: Knorr has two new flavors chipotle and onion, in addition to the standard chicken and beef bullion. Another way to add flavor to rice.
  • Cheeze Wiz: To make cheesy rice; can also add canned ham or spam
  • When you have a sweet tooth: Make rice, add butter (or substitute), cinnamon, sugar, raisins (if you like). This is surprisingly good.
  • cans of condensed soup (CAMike)

USING RICE (Kathy in FL)

  • Cook rice in beef or chicken broth instead of water.
  • Mix cooked rice with a variety of things—sliced mushrooms, sauteed onions, crumbled pieces of bacon, slivered almonds or grated cheese.
  • Try sour cream and chives mixed into cooked rice.
  • Substitute ½ cup fruit juice (orange, apple, cherry) for ½ cup water when cooking.
  • Vegetable juice cocktail or tomato juice may also be exchanged for 1 cup of the water used in cooking.
  • Add one of the following herbs to the cooking water when preparing rice:
    • 1/4 tsp. dried thyme, oregano, sage, rosemary, basil or savory
    • ½ tsp. celery seeds or dried dill
    • Seasoned salt instead of salt
    • ¾ tsp. dried marjoram
    • 1 small bay leaf

One cup of uncooked rice equals 3 cups of cooked rice, or four servings. To cook rice, combine:

  • 1 cup uncooked rice
  • 1 tsp. salt (optional)
  • 2 cups of boiling water

Bring to a boil in a covered pan, stirring several times. Lower the heat to simmer. Cook about 15 minutes without removing the lid or stirring, or until the liquid is absorbed and the rice is tender.

Baked Rice Pilaf with Parmesan Cheese (Kathy in FL)

  • 1 c long-grain white rice — uncooked
  • 4 tb butter (or your substitute of choice)
  • 2 cloves garlic — minced
  • 2 c broth — chicken or beef
  • 1/2 ts salt
  • 1/4 c parmesan cheese — grated

Saute the garlic and rice in the butter until golden. Pour into a casserole dish, add broth and salt. Cover and bake at 350 degrees for 25 minutes (or until the liquid is absorbed.) Add cheese and stir until cheese mixed in and rice is fluffy.

Barbecued Rice (greenleaf)

  • 1 cup uncooked white rice
  • 1/4 cup dried green pepper
  • 2 tablespoons Worchestershire sauce
  • 1/4 teaspoon black pepper
  • salt to taste
  • 2 1/2 cups chicken or beef stock
  • 1 cup canned French fried onions

You need a smoker or a grill with a lid and a thermometer to make this. Get the smoker ready for BBQ, and bring temperature to 200–220 degrees F.

In a Dutch oven combine all ingredients except the onion. Cover with foil or use the Dutch oven lid. Place in the smoker or on the grill and cook (with the lid closed) for 1 1/2 hours or until most of the liquid is absorbed. Uncover and cook for 15 additional minutes. Remove from smoker and top with onions. Serve.

Black and White Rice (Kathy in FL)

  • 1 c White rice
  • 1 c Japonica (black) rice OR wild rice
  • 1 c Chopped onion, divided (or equivalent in dried chopped onion)
  • 2 ts Salt or to taste

Bring 4 cups water to a boil in 2 medium saucepans, 2 cups in each pan. Add the white rice, 1/2 cup chopped onion, and 1 teaspoon salt to one saucepan. Stir rice and cover. Add the black rice, 1/2 cup chopped onion, and 1 teaspoon salt to the other saucepan. Stir the rice and cover. Cook until the liquid is absorbed and the rice is tender, about 20 minutes for white rice, 45 minutes for black rice. Remove from heat and set aside, still covered. After allowing the rice to rest for 10 minutes, fluff each batch with a fork and toss together. Cover and keep warm. Makes 8 servings.

Bloody Mary Rice (Kathy in FL)

[Little different, but still tasted good. Would probably also work with V-8 cocktail instad of bloody mary mix.]

  • 12 ounces Bloody Mary Mix
  • 1 cup water
  • Tabasco Sauce to taste
  • 4 strips bacon, cooked and crumbled (or substitute real bacon bits)
  • 6 tablespoons butter
  • 1 teaspoon chopped garlic
  • 1/2 cup chopped onion
  • 2 stalks celery, chopped (or equivalent in dehydrated)
  • 1 cup long grain rice

Combine Bloody Mary Mix, water, Tabasco Sauce, crumbled bacon, butter, garlic, onion, and celery and bring to boil. Add rice, reduce heat to simmer, cover and cook about 25 minutes until all liquid is absorbed.

Brown Rice and Cranberry Pilaf (Kathy in FL)

  • 1 c chicken broth
  • 1/2 c orange juice (from canned)
  • 2 tb sugar; (optional)
  • 1 1/2 c minute instant brown rice
  • 1/2 c cranberries (or use reconstituted dried craisins)
  • 2 tb sliced almonds; toasted

Bring broth, orange juice and sugar to boil. Stir in rice and cranberries. Return to boil. Reduce heat; cover. Simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in almonds. Makes 2 1/2 cups.

Brown Rice Delight (Kathy in FL)

  • 5 cups water
  • 1 cup fresh or frozen peas
  • 2 cups long grain brown rice
  • 2 garlic cloves
  • 2 tbsp. simulated chicken base
  • 1 tbsp. low salt soy sauce
  • 1/2 tsp. cumin
  • 1/2 tsp. basil
  • 2 celery sticks
  • pinch pepper

Rinse rice well. Process garlic, onion and celery into fine pieces. Add all ingredients to pot, cover, and simmer until water has been absorbed into rice. Average cooking time is 60 minutes. Let stand for 10 minutes and fluff with fork. Cooking time can be reduced in half by soaking rice overnight.

Brown Rice Curry (Kathy in FL)

  • 1 cup uncooked brown rice
  • 1 green pepper, finely chopped
  • 1 onion, finely chopped
  • 2 1/2 cups vegetable or chicken stock
  • 2 tbsp. olive oil
  • 3 garlic cloves, finely chopped
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 2 tsp. curry powder

Add the water to a large pot and bring to a boil. Add all the ingredients. Reduce to a simmer, cover and cook until water has been absorbed into rice. Average cooking time is 60 minutes. Let stand for 10 minutes and fluff with fork.

Brown Rice Primavera (Kathy in FL)

  • 1 cup Long Grain Brown Rice
  • 1 tbsp olive oil
  • 1 medium onion, chopped (or equivalent in dried chopped onion)
  • 1 garlic clove, minced (or equivalent in dried minced garlic)
  • 1 cup carrots, sliced (from canned)
  • 1/2 cup green peas (from canned)
  • 6 spears asparagus, cut into 1-inch pieces (from canned)
  • 1 tomato, chopped (from canned)
  • 1 cup mild cheddar cheese, grated (or appropriate substitute such as Velveeta or canned cheese)
  • 1 cup fresh parsley, chopped (or equivalent in dried … or leave out if more appropriate)

Prepare rice according to package directions. Heat oil in a skillet over medium heat. Add onions and garlic. Sauté 2 to 3 minutes. Add carrots, peas and asparagus. Sauté 5 minutes. Add tomato. Toss in cooked brown rice. Toss. Add cheese and parsley.

Buttered Pecan Rice (Kathy in FL)

  • 2 1/2 cups water
  • 1 cup rice, uncooked
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 2 teaspoons lemon juice
  • 1/4 teaspoon pepper
  • 2/3 cup coarsely chopped pecans
  • 2 to 3 scallions, thinly sliced
  • Pecan halves (optional)

Bring water to boil in medium saucepan. Stir in rice and salt. Cover tightly and simmer 20 minutes. Stir in butter, lemon juice and pepper. Let stand covered until all liquid is absorbed (about 5 minutes). Add pecans and scallions; mix well. Garnish with pecan halves, if desired. Makes 6 servings.

Caribbean Rice (Kathy in FL)

  • 2 c hot cooked rice
  • 11 oz canned mandarin oranges drained, coarsely chopped
  • 8 oz canned crushed pineapple - drained
  • 1/2 c chopped red pepper
  • 1/2 c slivered almonds; toasted
  • 1/2 c unsweetened grated coconut toasted (see below)
  • 1/3 c sliced green onions
  • 2 tb mango chutney
  • 1/4 ts ground ginger

Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut, green onions, chutney and ginger in large skillet over medium-high heat. Stir and cook until ingredients are blended and thoroughly heated. Serve with grilled or broiled shrimp. To toast coconut, spread grated coconut on an ungreased baking sheet and toast at 300 degrees F for 1 minute.

Notes: This, like most Caribbean dishes has some heat to it. Canned mandarin oranges can be located in your grocery where the canned fruit is. They usually come in small cans. Save the juice to drink or use it to flavor cake batter. Grated coconut is also available in small cans, usually in the baking section of the store. If you can’t find mango chutney, try substituting any kind of fruit chutney.

Cashew Rice (Kathy in FL)

  • 1 tb butter or margarine (or use your substitute of choice)
  • 1/2 c converted rice
  • 1 c chicken broth
  • 1/4 c sliced green onions (or equivalent in dried chopped onion)
  • 2 tb chopped cashews
  • salt
  • freshly ground pepper (or just regular pepper)

Melt butter in medium pan. Add rice and saute 1 to 2 minutes over medium heat until grains are glossy. Add chicken broth and bring to boil. Reduce heat to low. Cover and simmer until rice is tender, 18 to 20 minutes. Stir in green onions and cashews. Season to taste with salt and white pepper. Makes 2 servings.

Chicken Flavoured Rice Mix (Kathy in FL)

Mix:

  • 4 cup uncooked long grain rice
  • 1 t. salt
  • 2 t. dried parsley flakes
  • 4 t. instant chicken bouillon
  • 2 t. dried tarragon
  • 1/4 t. white pepper

Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups into three 1-pint containers and label as Chicken-Flavoured Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix.

CHICKEN-FLAVOURED RICE: Mix 1 1/3 cups CHICKEN-FLAVOURED RICE MIX with 2 cups cold water and 1 T butter or margarine in a medium saucepan. Bring water to a boil over high heat. Cover and reduce the heat and cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings.

Chutney Brown Rice (Kathy in FL)

  • 1 cup Long Grain Brown Rice
  • 1 cup onion, chopped (or equivalent in dried chopped onion)
  • 1 cup celery, chopped (can leave out if you don’t have it)
  • 1/4 cup margarine
  • 1/2 cup water chestnuts, chopped (from canned)
  • 1/2 cup flaked coconut (from package or can)
  • 1/2 tsp fresh grated ginger
  • 1/2 cup mango chutney (can be found in the jams and jellies section at most grocery stores)
  • 1/4 cup golden raisins
  • 1 tsp curry powder

Prepare rice according to package directions. Sauté onions and celery in margarine. Add remaining ingredients and cooked rice. Heat through.

Curried Rice Pilaf Mix (Kathy in FL)

Mix

  • 3 c long-grain white rice; uncooked
  • 1 c chopped dried apples
  • 1/2 c currants (could substitute raisins)
  • 3 tb chicken-flavored instant bouillon
  • 1 1/2 ts curry powder
  • 1/2 ts garlic powder
  • 1/4 ts allspice

In medium bowl, combine all ingredients. Store in airtight container.

To prepare: Combine 2/3 cup Mix in 1 1/2 cups water. Bring to a boil. Cover, simmer over low heat 14 - 18 minutes.

Dixie Rice Casserole (Kathy in FL)

  • 1 can collard or mustard greens
  • 1–16 oz can black-eyed peas, rinsed and drained
  • 2–10 oz cans Cream of Mushroom Soup
  • 10 oz milk (made from powdered or evaporated milk)
  • 1 cup instant, uncooked
  • 1/2 teas cayenne pepper
  • salt to taste

Preheat oven to 325 degrees F. Spray a 7×11 casserole dish with cooking spray. Place greens in a strainer and press down on them with a large spoon to squeeze out excess water. Combine all ingredients in a large mixing bowl. Pour into casserole dish and bake for 40–50 minutes.

Ellu Chaadam (Sesame Rice) (Kathy in FL)

  • 2 cup rice
  • 5 red chiles
  • 1/2 c white sesame seeds
  • 1 tb cashewnuts, deep fried
  • 4 tb ghee
  • salt to taste

Cook rice till just done. Spread on a flat dish. Add salt and allow to cool. Roast sesame seeds and red chilies til brown and pound coarsely. Add to rice along with cashewnuts, oil and ghee. Mix well and serve. Note: This recipe has some serious heat to it. You could make it without all the chiles or with fewer to accomodate your “heat” preference.

Fragrant Coconut Rice (Kathy in FL)

  • 2 tb peanut oil
  • 1/2 lb finely chopped onion (or equivalent in dried chopped onion)
  • 2 c long-grain rice, cooked
  • 1 ts tumeric
  • 2 ts salt
  • 2 c canned coconut milk (available usually in the international aisle at your grocer)
  • 2/3 c stock (chicken or vegetable)
  • 2 whole cloves
  • 1 whole cinnamon stick
  • 2 bay leaves

Heat the oil in a large casserole until moderately hot. Add the onion and stir-fry for 2 minutes. Put in the rice, tumeric, and salt, and continue to cook for 2 minutes. Add the coconut milk and stock and bring the mixture to a boil. Stir in the whole cloves, cinnamon, and bay leaves. Turn the heat as low as possible and let the rice cook undisturbed for 20 minutes. It is ready to serve when the rice is cooked.

Fried Rice (Sea Urchin)

  • 4 cups boiled rice
  • 3 tablespoons olive or peanut oil
  • 1 tablespoon dry green (or other) onion
  • 1/4 teaspoon garlic powder (or 2 cloves fresh)
  • 2 tablespoons dried mushrooms
  • 2 dried whole eggs, rehydrated
  • 1 tablespoon soy sauce
  • shredded canned ham, pork or chopped shrimp (optional)

Sauté rice in oil for 5 minutes, stirring occasionally. Add green onions and mushrooms and meat, if using. Cook for several minutes. Combine rehydrated eggs with soy sauce and stir into pan. Cook until eggs set.

Fruited Wild Rice Pilaf (Kathy in FL)

  • 2 T. butter or margarine
  • 1/2 c. chopped onion
  • 1/2 c. sliced celery (optional, or use dried that has been rehydrated)
  • 1 can (14–1/2 ounces) low-salt chicken broth
  • 1/2 c. water
  • 1 package (6 ounces) long grain and wild rice mix
  • 3/4 c. Raisins
  • 1/3 c. coarsely chopped pecans, toasted

MELT butter in medium saucepan or skillet over medium-high heat. ADD onion and celery; cook 3 minutes, stirring occasionally. ADD broth, water, rice, contents of seasoning packet and fruit. Bring to a boil. Reduce heat to medium-low. Cover and simmer 25 minutes or until liquid is absorbed. STIR in pecans.

Italian Rice Balls (Kathy in FL)

  • 6 cup(s) CONVERTED® Rice
  • 1 1/2 cup(s) parmesan cheese
  • 1 1/2 tsp. Italian seasoning
  • 15 oz. ricotta cheese (or homemade “farmer’s” cheese)
  • 4 clove(s) garlic minced
  • 1 cup(s) half and half (or full strength evaporated milk)
  • 2 Tbsp. chopped parsley
  • bread crumbs as needed
  • 3 tsp. salt
  • 3 egg(s) (or substitute of choice)
  • 1 tsp. black pepper crushed
  • 1 bunch(es) green onions minced (or equivalent in dried chopped onion)

Combine the first 11 ingredients and mix well. Form into ball 1 inch in diameter and then roll in the breadcrumbs. Deep fry at 350 F until golden brown.

Mexican Brown Rice (Kathy in FL)

  • 1 12 oz. can chopped tomatoes, keep the juice
  • 1 cup uncooked brown rice
  • 1 cup corn
  • 1 1/2 cup water
  • 2 tbsp. olive oil
  • 1/2 pkg. taco seasoning
  • 2 tsp. fruit sugar
  • 1 onion, finely chopped
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder

Add the water to a large pot and bring to a boil. Add all the ingredients, except the corn. Reduce to a simmer, cover and cook until water has been absorbed into rice. Average cooking time is 60 minutes. Let stand for 10 minutes and fluff with fork.

Milchreis (delphina)

Cook round-grain risotto rice in milk instead of water. Add sugar and vanilla (extract or fresh from the bean) while it cooks, and some butter when it’s done. Real comfort food.

Nutted Wild Rice (Kathy in FL)

  • 1/2 c golden raisins
  • 2 tb red wine vinegar
  • 1/4 c water
  • 1/2 c wild rice
  • 2 1/2 c low-sodium chicken broth, boiling, divided
  • 1/2 c brown rice
  • 1/2 c slivered almonds
  • 1/4 c chopped fresh parsley (or equivalent of dried chopped parsley)
  • salt and pepper, to taste

Place raisins, vinegar, and water in small saucepan, bring to a boil; reduce heat and simmer 5 minutes. Set aside. Combine wild rice and 1 1/4 cups stock; cook, covered on top of double boiler over simmering water, 1 hour. Place brown rice and remaining stock in saucepan. Bring to a boil. Reduce heat to low and simmer until all water is absorbed, about 50 minutes. Toast almonds over low heat until lightly brown. Combine wild rice, brown rice, raisins, almonds, and parsley in large mixing bowl. Season to taste with salt and pepper.

Parmesan Risotto (Felicia) (from Martha Stewart’s website)

  • 6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 3 tablespoons olive oil
  • 1/2 cup finely chopped shallots (about 2)
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 4 to 6 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese, plus extra for grating or shaving
  • 1/4 cup chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
  1. Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
  2. Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
  3. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
  4. Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
  5. Remove from heat. Stir in butter, Parmesan cheese, and parsley; season with salt and pepper. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately. Serves 4. Note: Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it watery. Rice should be only thinly veiled in liquid during the stirring process.

Pilaf with Rice or Bulgur Wheat (gardner)

Sauté a little uncooked cappellini (aka angel hair pasta) in a little olive oil over medium heat until it starts to brown. Watch it, because it burns easily. Add 1 cup long-grain white rice or bulgur wheat and mix it until it’s coated with the oil. Add 1 cup water and 1 cup chicken broth and salt to taste. Bring to a boil, then let simmer till done.

Polynesian Rice Mingle (Kathy in FL)

  • 1 cup brown rice
  • 1 cup white rice
  • 3 tsp. minced onion
  • 3 tsp. soy sauce
  • 4 chicken bouillon cubes
  • 4 cups boiling water
  • ½ cup nutmeats (macadamia, pecans, walnuts or peanuts)

Combine rice, onion soy sauce in a 2-quart casserole. Dissolve bouillon cubes in boiling water and stir into other ingredients. Cover and bake at 350 degrees for 30 minutes. Remove cover and bake for 15 minutes more. Sprinkle with chopped nutmeats and garnish with parsley. Makes 8 serving(s).

Ranch Rice (Kathy in FL)

  • 1 can beef broth
  • 1 can French onion soup, undiluted
  • 1/2 c margarine; (1 stick or equivalent in substitute of your choice)
  • 1 small can mushrooms
  • 1 c regular rice; uncooked

Mix all ingredients in a casserole. Bake at 350 F for 45 minutes to 1 hour. Alternative if you have electric: cook in slow cooker until rice is done.

Rice and Mushroom Burgers (Kathy in FL)

(Vegetarian recipe from a friend. Calls for an egg, but you could use a soy flour/water substitute to make the recipe completely vegan.)

  • 1 tb Olive oil
  • 1 Onion, chopped
  • 4 cl Garlic, minced (or equivalent in dried minced garlic)
  • 1/2 lb Mushrooms, sliced (or equivalent in drained canned mushrooms or dried sliced mushrooms that have been rehydrated)
  • 1 c Cooked brown rice
  • 1 c Carrots (from a can of carrots)
  • 1 c Whole wheat bread crumbs (doesn’t have to be whole wheat, but gives a better flavor)
  • Salt and pepper to taste
  • 1 tb parsley, minced
  • Cayenne to taste
  • 1 Egg, lightly beaten

Heat olive oil in a skillet over medium high heat. Add onions and garlic and saute until onions are soft. Remove from heat. Place mushroom mixture in food processor outfitted with steel blade. Add rice and carrots and pulse a few times until mixture has a mealy consistency. Transfer to a large bowl and add bread crumbs and parsley. Mix well and season with salt, pepper and cayenne. Stir in egg. Shape into six patties and broil on a lightly greased baking sheet until browned, about 5 to 7 minutes per side. Note: Calls for an egg, but you could use a soy flour/water substitute to make the recipe completely vegan.

Rice Cakes (Kathy in FL)

  • 3 cups cooked rice
  • 2 eggs, beaten well (use your substitute of choice if you don’t have fresh or powdered)
  • 3 tablespoons flour
  • 1/2 cup milk
  • 1 teaspoon salt

Blend beaten eggs into cooled, cooked rice; add flour and milk. Drop by spoonsful onto hot griddle, pressing with pancake turner into desired size and thickness. Cook until brown on both sides. Serve with butter and syrup as hot cakes or as a side dish.

Rice Crust (Kathy in FL)

  • 1 bag boil-in-bag instant Rice
  • Vegetable cooking spray
  • 2 eggs, well beaten (or substitute of your choice)
  • 1 cup (4 ounces) shredded mozzarella cheese (or equivalent of your choice)
  • 1/4 cup onion, finely chopped (or dried chopped onion)
  • 1 teaspoon salt

Prepare rice according to package directions. Preheat oven to 400°F. Lightly spray 12-inch pizza pan with cooking spray and set aside. Combine eggs, rice, cheese, onion and salt in medium bowl and mix well. With back of spoon, press mixture evenly onto bottom and sides of pan. Bake 20 minutes or until lightly browned. Remove from oven. You can top this “crust” just like you would any homemade pizza.

Rice Fritters (Kathy in FL)

  • 1 cup arborio rice
  • 2 1/2 cups water
  • 1 teaspoon salt
  • 1 cup dark, seedless raisins
  • 1/2 cup pine nuts or slivered almonds
  • 2 teaspoons freshly grated lemon rind (if you have it, other wise skip it or use dried)
  • 6 eggs, slightly beaten (substitute powdered eggs or some other substitute from a previous post on egg substitutes)
  • 1 cup olive or other vegetable oil

Place rice in saucepan with the water and salt and bring to boil. Lower heat to simmer, cover, and cook, without stirring, for 30 minutes, or until rice is well done and quite dry. Remove from heat, and add raisins, nuts, and lemon rind, and stir. Cool for at least 1/2 hour and then add the eggs, mixing well. Heat half the oil in a large frying pan. Drop rice mixture into oil by the rounded tablespoonful. Fry two to three minutes on each side; fritters should be golden brown. Drain on paper towels. The fritters can be rolled in sugar or sugar and cinnamon, and eaten for dessert.

Rice Patties (Kathy in FL)

  • 1 1/2 cups leftover cooked rice
  • 2 eggs, blended with 2 tablespoons water
  • 2 teaspoons instant onion soup mix
  • 1/4 cup shredded sharp cheese

Mix together all ingredients; form into patties. Fry in vegetable oil. Makes 8 to 9 patties.

Rice with Garlic and Pine Nuts (KimT)

  • 4 tablespoons unsalted butter
  • 1 roasted head of garlic (garlic puree)
  • 4 cups cooked rice
  • 3/4 cup pine nuts
  • salt and pepper to taste

Melt the butter in a large skillet. Swirl in the garlic puree. Add the rice and pine nuts. Saute, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serve hot. Note that this is a very nutritious dish. Rice is not only rich in fiber, but also contains most of the B vitamins. Pine nuts are a rich source of zinc, selenium and other important vitamins.

Sesame Ginger Rice Mix (Kathy in FL)

  • 4 cups uncooked rice
  • ¾ cup dried green pepper flakes
  • ½ cup sesame seeds, toasted
  • ¼ cup chicken bouillon granules
  • 1 tablespoon plus 1 teaspoon ground ginger

Combine all ingredients in large bowl; mix well. Place 1 ½ cups rice mix in each of 4 air-tight containers or zip-top plastic bags. Makes 4 rice mixes. Preparation instructions: Combine 1 rice mix, 2 cups water (use 1¾ cups water for medium or short grain rice, 2 ½ cups water for brown rice), and 1 tablespoon butter or margarine (optional) in 2- to 3- quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes (45 minutes for brown rice), or until liquid is absorbed. Fluff with fork. Makes 6 servings.

Spicy Rice (Kathy in FL)

  • 2/3 cup salsa sauce
  • 1 cup rice
  • 2 cups water
  • 1/2 tsp. curry powder
  • 1 chopped cooking onion
  • 1/2 cup diced bokchow or chinese cabbage
  • 1/2 cup mushrooms

Cook rice, onions, bokchow and mushrooms together. When rice starts to dry out, add salsa. Stir and serve.

Yellow Rice (Kathy in FL)

If anyone has access to Hispanic (not really Mexican) groceries there is a dish called Yellow Rice. Its rice that has been seasoned and colored with saffron. The generic stuff is the cheapest and still just as good for what we are talking about. It’s not more difficult to cook than regular white rice and easier to cook in my opinion than some of the brown rice dishes. Dump over the top of yellow rice canned beef stew … well, just about canned anything with some gravy to it … and you have a really good meal.

Beans and Rice

10 Minute Italian Meal (Kathy in FL)

  • 1 can of zucchini in Italian-Style tomato sauce
  • 1 can of diced tomatoes
  • 1 can of kidney beans
  • 3 cups of instant rice
  • 1 cup of water (or more depending on liquid in vegetables)

Mix everything together and heat until the rice is tender. You may need to add some more water. Garnish with Parmesan cheese…the more the better!

15 MINUTE RED BEANS & RICE (Kathy in FL)

  • 1/2 cup chopped green pepper
  • 1 can ( 15–1/2 ounces) kidney beans, drained
  • 1/2 cup chopped onion (or use dried chopped onion)
  • 2 chicken bouillon cubes
  • oil
  • 1/2 teaspoon hot pepper sauce
  • 2 cups water
  • 2 cups instant rice, uncooked (quick cook rice)

Cook and stir green pepper and onion in oil in large skillet on medium heat until tender. Stir in water, beans, bouillon and pepper sauce. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.

BAYOU BEANS AND RICE (Kathy in FL)

  • 2 cups red beans
  • 1 onion, diced
  • 2 cloves garlic
  • 2 teaspoons seasoning salt
  • bay leaf
  • pinch sugar
  • cayenne pepper, to taste
  • ham hocks (or ham bouillon)
  • cooked rice
  • smoked sausage, optional (or possibly use summer sausage or pepperoni as a substitute)

Wash beans, soak overnight and drain. Cover beans and all ingredients with cold water. Bring to boil, reduce heat and simmer until done. Serve over rice. Large link smoked sausage, added at the last 30 minutes gives delicious seasoning and makes a complete meal with hot fluffy rice and tossed salad. Serves 6.

Bean and Rice Casserole (Kathy in FL)

  • 2 c. uncooked rice
  • 1 med. onion, chopped (or use reconstituted dried chopped onion)
  • 1 can (15 1/4 - 19 oz) red kidney beans, drained and rinsed or equivalent dried, cooked
  • 1 can (15–16 oz) black beans, drained and rinsed or equivalent dried, cooked
  • 1 can (15–19 oz) garbanzo beans, drained and rinsed or equivalent dried, cooked
  • 1 can (14 1/2 - 16 oz) canned, stewed tomatoes, drained
  • 1 can (4 oz) chopped mild chiles, drained
  • 1 can green peas (drained)
  • 1 cup whole kernel corn (canned, drained)

Preheat oven to 375. In a 5-qt dutch oven over medium high heat, “saute” onion in liquid of your choice (balsamic vinegar gets my vote) ‘til tender, stirring occasionally. Add rice, cook while stirring until parched and opaque. Add beans, tomatoes, chiles and 3 1/2 cups of water to rice and onion in dutch oven and bring mixture to boil. Cover tightly place in oven, baking until rice is tender and liquid is absorbed (around 1 hour for brown rice) Add peas and corn, adjust seasonings, and return to oven until heated through.

Bean Burgers (Kathy in FL)

  • 1 can Kidney beans (or equivalent in rehydrated and cooked kidney beans)
  • 2 cup Brown rice — cooked
  • 2 T. Ketchup
  • 1/2 t. Garlic powder
  • 1 t. Oregano
  • 1/8 t. Thyme
  • 1/4 t. Sage
  • Salt and pepper - to taste
  • 1/4 cup Onion — chopped fine (rehydrate chopped dried onion and mince)

Combine everything in a large bowl and mash well. Form into 6 patties and cook in a non-stick pan until browned on both sides.

BLACK BEAN AND CHILI BURGERS (no meat involved) (Kathy in FL)

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) niblets corn, drained
  • 1 can (4 ounces) chopped green chilies
  • 1 cup cooked rice
  • 1/2 cup cornmeal
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons oil Salt

In a large bowl, mash the black beans. Add corn, chilies, rice, cornmeal, onion powder and garlic powder. Form mixture into 4 large or 6 medium burgers. Salt burgers and cook in hot oil over medium heat until a brown crust forms; turn and cook on the other side. Serve plain, on a bun, or with salsa or chili sauce.

Black-eye Peas and Rice (Kathy in FL)

  • 1 onion (or equivalent in dried onion)
  • water/broth for saute
  • 1 15 oz can peeled tomatoes, drained
  • 1 15 oz can black eye peas, drained
  • 2 c cooked white rice
  • salt, pepper, garlic powder for seasoning

Chop the onion and saute it in a good size frying pan with the broth. If you are using fresh tomatoes, add them and cook until they are soft. Stir in the remaining ingredients and heat through. Makes about 3–4 servings, as a main course casserole

Bombay Rice and Lentils (Kathy in FL)

  • 1/2 onion, medium-size, chopped
  • 2 tb salad oil
  • 1 c rice,brown, uncooked
  • 1 tb tomato paste
  • 2 1/2 c water
  • 1/4 ts cinnamon
  • 1/4 c lentils, uncooked
  • 1/2 ts salt, seasoned
  • 1/2 c raisins
  • 1/2 c pinenuts

Saute onion in oil in large skillet until soft. Add rice; cook, stirring, several minutes. Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice. Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes. Stir in seasoned salt, raisins and pinenuts. Grease an 8-inch-square baking dish; pour in rice mixture. Cover and bake in preheated 350 degree F oven 20 to 30 minutes.

Bowl of Pinto Beans & Rice with Flavorings (Dennis in Colorado)

My style of cooking is extremely … shall we say … unadorned. What do you think of having large quantities of pinto beans and rice on hand, and then just adding a can of something to that to vary the flavor; different soups and stews? My thought is that I could have enough variety to avoid appetite fatigue and yet be simple enough for me to prepare under ANY circumstance. A can of chili one night, a can of vegetable beef soup the next, and so on. Hopefully, one can would be enough to flavor the pot of beans & rice of sufficient quantity to feed four people — or at least two people.

Go for it. Don’t forget gravies, canned meats, even fruit (raisins, diced dried apples, pineapple tidbits, etc.) goes well in rice … sort of like a fruit rice pilaf. If you are going to be doing a lot of this, you might also want to stock some saltines or learn to make some simple flat breads to vary your taste and texture even further. You’ll also want to stock some canned fruits, fruit cocktail, fruit juices, etc. so that you can use to deal with any sweet tooth and balance your diet out even further. You can drink the juice off of the fruit for additional fluids as well. (Kathy in FL)

Brazilian “baby food” (Name)

Cooked white rice & kidney beans, fork-mashed to a pulp with a little salted butter. Might be good comfort food for sick people too—tastier than plain rice & beans for some reason.

BROWN RICE AND LENTILS (Kathy in FL)

  • 1/2 cup brown rice
  • 1/2 cup lentils
  • 2 tablespoons butter (or substitute)
  • 1 onion — chopped (or equivalent amount in dried chopped onion)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 tsp. cardamom
  • 2 whole cloves
  • 1 bay leaf
  • 1 pinch cayenne pepper — optional
  • 2 1/2 c water

Melt butter in cook pot and add all dry ingredients. Sautee a few minutes and then cover with water. Cover pot, place over low heat, and cook 45 to 60 minutes. Note: Add meat of your choice if desired — canned meats, TVP, etc.

Caribbean Rice and Black Beans (Kathy in FL)

  • 2 cup(s) instant Rice
  • 2 can(s) black beans, drained rinsed and drained
  • 2 can(s) broth (vegetable, chicken, beef, etc.)
  • 1 tsp. cider vinegar
  • 2 tsp. Caribbean spice blend

In a medium saucepan, combine rice, vegetable broth, beans and spice blend. Heat to boiling. Cover, reduce heat and simmer 5 minutes or until rice is tender. Add cider vinegar. Toss and serve.

Creamy Red Beans and Rice with Caramelized Onions (Kathy in FL)

  • 2 tablespoons butter
  • 1 large white onion, sliced
  • 3 cups hot cooked rice (cooked in chicken broth)
  • 1 (16-ounce) can red kidney beans, drained
  • 1/2 cup sour cream (from fresh, powder, or made from evaporated milk)
  • 1/2 cup grated cheese
  • 1/4 teaspoon ground black pepper

Melt butter in large skillet over medium heat. Add onions; cook until onions begin to brown (about 8 minutes). Add rice, beans, sour cream, cheese and black pepper. Stir until well blended and cheese is melted. Makes 6 servings.

Creole Beans and Rice (Kathy in FL)

  • 1/2 c rice, long grained white
  • 1 c red kidney beans, canned rinsed and drained
  • 1/4 c chicken stock, defatted low salt
  • red pepper sauce to taste
  • 1 ts olive oil
  • salt and pepper to taste

Place rice in a strainer and rinse under cold water. Bring a large pot with 2–3 quarts of water to a boil. Ass rice and boil, uncovered for about 10 min. test a grain; rice should be cooked through but not soft. Drain in a colander. Run hot water through rice and stir with a fork. Heat beans, chicken stock, and hot pepper sauce in a saucepan or microwave oven. Mix beans and rice together. Add oil and salt and pepper to taste.

Cuban Black Beans and Rice (Melanie)

  • 1/4 pound salt pork or fat back
  • 1 pound black beans, washed
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1 medium green bell pepper, chopped
  • 6 cloves garlic, peeled and minced
  • 5 cups water
  • 1 (6 ounce) can tomato paste
  • 1 (4 ounce) jar diced pimentos, drained
  • 1 tablespoon vinegar
  • 2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 teaspoon black pepper
  1. Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
  2. Chop the fat back into a coarse dice and render it on medium heat. Drain all but two tablespoons of the fat and saute onion, green bell pepper, and garlic until tender. Remove and drain.
  3. Into the onion mixture, stir the reserved fat back, drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

Serve with hot, white rice and hot sauce. If you want to make it vegetarian and omit the fat back, you’ll want to add a little liquid smoke and a bit more salt.

This serves 8 but it freezes well for smaller households. It is also addictive. I can and do eat it every day when I’m on one of my Cuban food tears. Fight food fatigue, this recipe will help.

Dill Pilaf (Kathy in FL)

[This recipe is relatively easy to make. You can make the recipe Vegan by using water instead of meat stock. This dish from Azerbaijan is a complete meal as it combines beans and rice. The dill adds a fresh taste to the meal.]

  • 2 cups of rice
  • 3 T oil
  • 4 cups beans
  • 2 T margarine
  • 1.5 cups water or meat broth
  • 1 teaspoon flour
  • 2 tablespoons lemon juice
  • 1 bunch of dill (or equivalent in dried dill)
  • salt

Boil a lot of water (about 8 cups), a pinch of salt and a few drops of oil, add the rice and when tender pour out the excess water. Put the strained rice in a pot sprinkle some oil on the rice. Set aside. Melt the margarine and put into a saucepan with 1 1/2 glasses of water, flour, lemon juice, and a little salt, and mix. Pare the beans. Add to the saucepan, cover and simmer until cooked. Take a heavy pot, Add 1 cup of water and steam the rice and the beans which you layer on top of the rice. Cook on low until the rice is fully cooked. Chop the dill. Fold into the steaming rice and serve. Serves 4–6.

Jamaican Black Beans (Kathy in FL)

  • 2 c softened black beans (about 1 c dry, soaked)
  • 2 c water
  • 2 tsp ham bullion
  • 2 T lime juice
  • 1 T molasses
  • 2 T brown sugar
  • Add 2 (15 oz) cans of chili-ready tomatoes
  • 3 stalks celery, sliced
  • 1 large onion, sliced
  • 2 red bell peppers, sliced
  • 1 can plus juice crushed pineapple
  • 1 cup frozen or canned corn
  • 2 cups minute brown rice
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp cayenne pepper or to taste

Simmer together, covered, about 30–40 min. Simmer until vegetables are tender and rice has mostly absorbed the liquids. This makes a LOT and would serve 6–8 easily. It’s a good, balanced vegetarian meal with the grains and beans, but adding shrimp or ham would be really tasty, too.

Jamaican Rice and Peas with Coconut Milk (Kathy in FL)

  • 1 1/2 c cooked red kidney beans; reserve liquid
  • 2 cloves garlic; chopped
  • 1 1/4 c unsweetened coconut milk (can be found at the grocery, usually in the international aisle)
  • water (enough to make 2 1/4 c. combined liquid)
  • 1 c rice
  • 2 green onions; chopped (or equivalent dried chopped onion)
  • 1 sprig fresh thyme; (1 to 2) … or use equivlent of dried thyme
  • salt to taste
  • coarse black pepper to taste

Cook red kidney beans to package directions. Put cooked beans into a large saucepan or pot. Add chopped garlic. Measure all liquids, including reserved bean liquid, coconut milk and water enough to make 2 1/4 cups. Add the 2 1/4 cups of liquid to the beans and garlic in the pot. Add rice, crushed green onion, thyme, salt and pepper to taste. Bring to a boil. Reduce heat. Cover and cook for about 20 minutes or until all liquid is absorbed.

Meatless Hamburgers (Split pea) (Kathy in FL)

  • 1 T. olive oil + 1–2 additional T. if sauteing
  • 1/2 c. chopped onion (dried could be used)
  • 1/2 c. chopped bell pepper (dried or dehydrated)
  • salt and pepper
  • 2 tsp. minced garlic
  • 4 ounces mushrooms, sliced (canned or dried will also work)
  • 3 c. vegetable broth (or whatever you have)
  • 1 c. dried split peas, picked and rinsed
  • 1/2 c dry brown rice
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 3/4 c. dry plain bread crumbs, plus 1/4 for coating

Heat 1 TBS oil in large (4–6 qt) pan over med-high heat. Add onion and bell pepper (after reconstituting) with generous pinch of salt. Sweat Add garlic & mushrooms-cook 4 minutes. Add broth, peas, rice, coriander & cumin. Bring to boil. Lower heat, cover and simmer 1 hour or until rice and peas are tender. Remove from heat and pour into food processor or blender until just combined. DO NOT PUREE Pour this into a bowl and stir in 3/4 c. bread crumbs. Season to taste with S&P. COOL for 30 minutes. Shape into burgers. Dredge both sides with bread crumbs. Fry in oil in pan until brown (app. 3–4 minutes per side) or to grill- cook on high 3–4 minutes per side. This can also be made in a dutch oven in a firepit…

Mexican Fiesta (Kathy in FL)

Here’s another one from a backpacking website.

Menu:

  • vegetable soup
  • refried beans
  • tortillas
  • Spanish rice
  • sweet corn cake
  • punch

Ingredients:

  • 1 pkg. Knorr vegetable soup
  • freeze-dried refried beans (or canned)
  • corn tortillas
  • 1 pkg. Spanish rice mix
  • 1/2 pkg corn bread mix
  • 1/4 cup sugar
  • Crystal-Lite drink mix
  • 1/4 lb. cheddar cheese
  • Several packages of taco sauce from a fast-food restaurant or dried red pepper flakes
  • Dried onion flakes or several green onions

Fix soup according to package directions; add “some” red pepper flakes to spice up the soup and give it a Mexican flavor. Fix some freeze-dried refried beans according to package directions. Heat tortillas one at a time in the bottom of a frying pan over high heat. Cut up the cheese into very small chunks so it looks grated. On a long-term trek, add the onion flakes and some more red pepper flakes to the beans, put some beans and cheese into a tortilla and eat. On a weekend, cut up the green onions; put beans, cheese, and onions into tortilla, add taco sauce, and eat. For sweet corn cake, make the corn bread according to directions, adding the sugar before baking. Pour the batter into a Silverstone frying pan, cover with another upside-down frying pan, and put over low heat for 10 minutes. Hold both pans together, flip, and cook other side for 10 minutes. Check for doneness by inserting a fork into cake; if done, the fork comes out clean; if not, cook a little longer. Serves two.

Rice and Beans (Kathy in FL)

  • 2 cups of rice
  • 2 large cans of red kidney beans
  • 1 small can ‘little white beans’
  • 1 48 oz. jar of spaghetti sauce
  • Season to taste with chili powder and garlic

Cook rice. Add rest of ingredients and simmer until it’s hot or until you’re ready to eat. Stir and add a little water as needed. Feeds 6–8 people well.

Rice and Chick-pea Chili (Kathy in FL)

  • 2/3 cup CONVERTED® Rice
  • 1 can (15 ounces) chick-peas, undrained
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) diced green chilies
  • 1 cup whole kernel corn (fresh, frozen, canned, or reconstituted)
  • 1/4 cup chopped fresh cilantro (or equivalent in dried)
  • 1 tablespoon taco seasoning
  • 1/2 cup (2 ounces) shredded Cheddar cheese (or substitute of choice)

In medium saucepan, bring 1–3/4 cups water and rice to a boil. Cover; reduce heat and simmer 15 minutes. Add remaining ingredients except cheese. Cook over low heat 10 minutes. Serve in bowls sprinkled with cheese. Makes 4 servings

Rice and Lentils (Aragon)

Start rice cooking in twice the water called for; twenty minutes later add lentils, cumin, salt and a dash of pepper sauce to taste. Cook twenty more minutes.

Texas Style Beans and Rice (STH)

  • 1 16–18 oz. can baked beans
  • 1 8 oz. can stewed tomatoes
  • 1/2 c. salsa
  • 1/2 c. beer (if you can spare it!)
  • 1/4 c. brown sugar
  • 1 c. uncooked rice (white or brown)
  • 1/4 t. salt
  • 1/4 c. chopped onion

Cook rice while preparing beans. Combine beans, tomatoes, salsa, beer, and sugar in a saucepan and simmer, uncovered, 20 minutes. Stir in rice and salt; heat through. Sprinkle each serving with onions.

Page last modified on October 11, 2009, at 07:10 PM by pogge