Rice and Beans
The Quirky Foodster Team
Ingredients
- Dried black or red beans, soaked overnight — 250 g (8.8 oz)
- White rice — 200 g (7.1 oz)
- Onion, diced — 1
- Garlic, crushed — 2 cloves
- Oil — 2 tbsp
- Bay leaf — 1
- Salt — to taste
Method
- Drain the soaked beans and place in a pot with fresh water and the bay leaf.
- Bring to a boil, then reduce to a simmer and cook for 40-45 minutes, until tender, seasoning with salt near the end.
- In a separate pot, warm the oil and soften the onion and garlic.
- Add the rice and stir to coat, then add water in a 2:1 ratio of water to rice and a pinch of salt.
- Bring to a boil, reduce to a low simmer, cover, and cook for 15-18 minutes, until the water is absorbed.
- Serve the rice and beans together, side by side or combined.
Introduction: Rice and beans cooked separately and served together, a simple, filling combination that became a foundational midday meal across colonial Latin America.
Cultural Background: Rice, introduced by Spanish and Portuguese colonisers, was paired with beans, a long-established New World staple, and the resulting combination became one of the most enduring and widespread dishes across the colonial and post-colonial Americas.
Tips: Cook the beans with a little of their liquid retained for a saucier finish if preferred.
Variations: A little cumin or chopped coriander can be added to the beans.
Nutrition: Approx. 340 kcal per serving.
FAQs:
Q: Was rice grown locally in the colonies?
A: Yes, rice cultivation was introduced and expanded across suitable regions of Spanish and Portuguese America during the colonial period.
Q: Why are rice and beans so often paired?
A: Together they form a complete protein and became an affordable, filling combination accessible to most households.
- Dried black or red beans, soaked overnight — 250 g (8.8 oz)
- White rice — 200 g (7.1 oz)
- Onion, diced — 1
- Garlic, crushed — 2 cloves
- Oil — 2 tbsp
- Bay leaf — 1
- Salt — to taste
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