What Is Your Favorite Rice and Beans Recipe?

rice-and-beans-recipes

This morning Mrs.J said that we’re having rice & beans for dinner tonight. It gave me an idea for today’s post…

When we have a meal with ‘rice and beans’, we don’t JUST have rice and beans. There’s more to it… the other ‘stuff’ that goes with it or on it – to make it all more palatable and interesting. The spices, sauces, combinations thereof, etc.. all the different recipes.

So, given that most preparedness-minded folks include rice and beans in their deep pantry of food storage, I thought it would be fun to list our favorite recipes to share with each other.


 

Note: Rice is rich in starch, and an excellent source of energy. Beans are rich in protein, and contain other minerals. The consumption of the two together provides all of the essential amino acids and it’s no wonder why this combination is a staple of many diets throughout the world…

Note: You can cook rice and beans with a lot less fuel by using a thermal cooker.
Related article: Thermal Slow Cooker

 

So, what are you waiting for? Let’s share your favorite rice & beans recipe…

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58 Comments

  1. Hmmm, I don’t cook rice and beans together like the picture but I do cook rice with some chicken and veggies then do black or pinto beans with corn and diced green chili’s as a side. In a SHTF situation I might just mix it all in one pot to save time and effort.

    1. Poorman,

      You would have to put the beans in first. They take at least an hour more than the rice — at least 45 min more even if it is brown rice. Even longer if you don’t soak the beans first.

      I make Spanish rice: Regular rice (you can use leftover), bacon pieces or chopped ham, onion, bell pepper, jalapeno pepper, tomatoes, garlic, chili powder, cumin — all to taste(I use lots of onion and peppers.) Then make refried beans to go with. I usually use canned refried beans and add onion, peppers, and cheese — all to taste. Or you could use dried pinto beans: soak, cook, then add seasonings and fry.

      I also like plain rice with stir-fried veggies on top. Or with bar-be-qued meat on top.

    1. I snipped the photo from a web-search, so we will have to use our imagination on that one…

      If Mrs.J comes through with her Rice & Beans tonight, I’ll take a picture of it ;)

  2. On using a thermal cooker: would you have to cook the beans separately from the rice? It seems like they would take longer to cook, and your rice would be mush if you cook them together?

    1. Yes, Beans first then add enough water for the rice and bring back to a boil. After losing my thermal pot to a being on a warm burner I got a new one, Tayama from an Amazon site. Lighter than the Nissan which I consider the gold standard and no longer available but it does the job, Also have a Saratoga Jack cooker which I’d rate as a bit below the Tayama.

      Ken, congratulations on moving to the #9 spot on the top prepper site. I see #1 in your future!

  3. My favorite rice and bean recipe is a Wild Rice and Bean Turkey stuffing, although I don’t use a lot of beans, but start with Seasoned turkey stuffing adding hot cooked wild rice and beans, cashews or pecan pieces, peppers, onion, Condensed cream of Chicken soup, chopped celery, Velveeta cheese, chopped turkey neck meat and heart, mushrooms, garlic salt, pepper and sour cream.

    It makes a delightful somewhat crunchy, rich flavored dressing for Thanksgiving. I created this back in 1990 for a Christmas party at my home with 80 people attending.

    People I made this for said, forget the turkey, give me more stuffing with gravy!

  4. Went to Belize and had rice and beans, and beans and rice two different dish was confused at first. Both were very good came home and tried to make them both. What we learned was you have to cook the beans first.

  5. I don’t have a recipe but:
    I add salt and fresh ground pepper. (Have a grinder, store lots of peppercorns.)
    Add whats available from the garden–tomatoes, peppers, okra, onions, . . .

  6. Pinto beans with cumin, chili powder, black pepper, a ton of Hungarian Sweet Paprika, cayenne and a small amount of ketchup. Simmered a couple of hours then either served over white rice or mixed with the white rice.

  7. Well, I cook them separately, generally use white Jasmine rice and black beans. After the necessary pre cooking for the beans, I add onion and celery. When done, I mix them together, add a little hot sauce and enjoy! I frequently have canned sardines or kippers with the meal.

  8. I most often use chopped onion, salt, pepper, tomatoes and a ham hock or sausages. Rotel brand tomatoes are good and come in a variety of ‘flavors’.

  9. When making beans & rice ‘together’, you must cook the beans ahead of time (or use canned beans) since the beans take longer to cook.

    Here’s an old stand-by recipe I’ve used over the years:

    Roman Rice & Beans

    From Diet For A Small Planet by Frances Moore Lappe
    Have ready:
    2 cups cooked beans (cook 3/4 cup dried beans until soft)
    5 cups cooked brown rice (cook 2 cups of raw brown rice until soft)

    Saute:
    2 cloves garlic, crushed
    1 large onion, chopped
    1-2 carrots, chopped
    1 stalk celery or 1 green pepper, chopped
    1/2 cup parsley, chopped
    2 teaspoons dried basil
    1 teaspoon oregano

    Add:
    2-3 large tomatoes, coarsely chopped tomatoes (1 quart canned or 1 large commercial can of whole, peeled tomatoes
    2 teaspoons salt
    pepper to taste
    2 cups cooked beans (kidney, pinto, etc)

    Combine:
    5 cups cooked brown rice
    1/2 cup or more grated Parmesan cheese

    Add bean mixture to rice mixture. Garnish with more parsley and more grated cheese.
    6 servings

    1. Modern Throwback
      This sounds like a recipe that DH could have blended down for him to consume.

  10. I keep the beans and rice separated until its wrapped in a burrito :^). I particularly like ‘chicken flavored rice’ (i.e. Rice-A-Roni) with shredded chicken (fast food or roaster chicken) mixed up, with crackers on the side. My smile on face is sooo wide, lol.

    Refried or pinto beans, mixed with chopped cooked bacon/onion and chopped/jalapeño for extra kick (remove seeds of jalapeno if you want lower octane).

  11. I’m not generally a recipe following cook, so my favorite way to make rice, with or without beans, is best described as add lots if sauteed garlic, and bits of whatever is in the fridge for veg and protein. Rice tends to be an item we cook in a large amount, and keep in the fridge for a few days.

  12. This does not have beans in the recipe that I created but you could substitute them for meat if you wished. If you do you will have to work out the spices for your tastes.

    Rice(brown-brown with wild rice-whole white) what type you like
    Cook this with either beef-chicken or vegetable broth.

    Beef recipe with rice

    1 can broth + 1 can of water
    1 TBP of meat flavor or vegetable
    Add the rice you like to eat, bring to a boil, then let simmer until done(20-25 minutes)

    Cut up the meat into small piece 1″ or bite size. Set aside add the following spices to the “beef”.

    Onion granulated powder
    Garlic granulated powder
    beef bouillon 1 tsp to 1 TBSP (your tastes)
    savory–crumbled in your fingers over the meat
    salt & pepper(optional)
    Sprinkle the above ingredients over the meat massage into the beef.

    Chop up sweet mini bell peppers, regular green bell peppers, red bell peppers & one large yellow onion. *small pieces*

    In a large skillet saute the vegetables in coconut oil(peppers & onion)when they are shiny remove from the frying pan. The left over oils and juice you will saute the beef in, it might require additional coconut oil. When the beef is med rare and a good searing on the meat add the vegetables back into the beef blend until hot and meat pink.
    (done for those who like their meat dead.)

    The rice should be finished waiting to finish off the meal.

    Here you can combine the meat mixture to the rice OR
    use the meat mixture as a topping on top of the rice. Should you wish more moisture you can set aside part of your original broth or do what I have done. Open another can of broth add about 1/2(+/-) of the can to the meat/pepper mix for more moisture and save the 1/2 can for warming up the left overs. If you have any left overs..
    Hope you enjoy this meal. Just remember you will have to work the spices to your tastes buds.

    1. Forgot the amount of rice to broth & water mixture.

      1 cup of your favorite rice.

  13. When I make rice and beans, the rice is usually just the base I serve the beans over, and generally I leave it plain and season up the beans.

    When I cook beans, there are 4 main parts — the aromatics (onion, garlic, shallot, leek, carrot, celery, peppers, etc.), a meat product, the type of bean, and the seasonings.

    I have herbs and spices and condiments galore so I can make it taste quite a bit different. Not everything is 100% LTS friendly. I’d have to remove the fresh garnishes, and my meat selections would be limited, but you can still get the various flavor profiles with your dried herbs and spices.

    Classic Red Beans & Rice, starts with onion, bell pepper, celery; Andouille sausage; red beans; Bay, creole or Cajun Seasoning, and cayenne.

    Or I can take it in a French route giving it a bit of a cassoulet spin, cooking my onion, celery, carrot in rendered salt pork, using cannellini beans, adding chicken (ideally I brown the chicken in the rendered fat, pull it out, do the rest then nestle the chicken on top), a splash (or glug) of wine, thyme, bay, parsley.

    Use garbanzo or adzuki beans, onions & garlic, tomato, Curry Paste, a little coconut milk in the rice, serve garnished with fresh cilantro or mint.

    Big white beans (gigantes/broad beans if you can find them), Onions, Fennel, Garlic, lamb, oregano, olive oil, garnished with finely grated lemon zest and crumbled feta

    Go south of the border with onions, garlic, chorizo, pinto beans, cumin, coriander, chiles…

    Go Italian with fennel, and onions, navy beans, sausage, red pepper flakes, black olives, top with parsley and toasted pine nuts…

    Go north African with garbanzo or black beans adding golden raisins or other dried fruit, harissa, paprika, turmeric. Top with a drizzle of honey. It may not be traditional to use meat in north Africa bean stews, but I’ll use beef stew meat.

    Flavor Profiles — that’s how I mix it up =)

    1. Flavor profiles. Love the way you put it. I cook the same way. Thanks for the new ideas, particularly the french and north african ons.

    2. Hi Newbie,

      Thanks for the great ideas – I’m all about mixing it up with different flavor combos to change it up (keeps things from getting boring). :)

  14. I love Emeril’s red beans and rice recipe. Cook up the recipe but I substitute a smoked ham hock and andouille sausage chopped fine and browned up in a pan for my meats. Serve over cooked rice. Also, if you triple the batch and do not use any thickening agents, you can pressure can the beans, meat, and liquid with seasonings (do not add rice). Will give you about 7-8 quarts and some left over for dinner!

  15. I guess it may be a southern thing, but I’ve seen no mention of “corn chow-chow” or corn relish. If there was ever a natural for red beans (pintos), this is it. Store bought or homemade it is a combination of flavors I challenge anyone to not love, with rice or stand alone with beans.

    1. You can make relish our of several veggies… including cabbage, broccoli, cauliflower, ripe tomatoes, green tomatoes, onion, and zucchini…This is a a wonderful thing to change or mix up flavors for various beans.

      We usually serve rice as a base.

      I prepare it plain, and use for a cereal, then as basis for next meal and for any leftover, make rice pudding out of it.

      Only exception is red beans and rice, and they are cooked separate unless in one of the boxed mixes,(those have dehydrated but pre-cooked beans in them.) I add extra instant rice to those boxes, extra water, and polish sausage, for a complete meal.

  16. After soaking beans I put them together with a ham hock, salsa, all kinds of seasonings, onions and a can of beer. I add water and more seasoning as the liquid boils down. The rice part- I save it in case I ever run out of beans!

  17. Make up rice, and mix in “flavors” (fried onion, fried hot pepper, fried chopped celery, fried grated carrot), whatever is around. Like to put a WHACK of pepper and hot pepper/cayenne in. Stir in beans (black/red/etc). Serve on plate and top with sour cream or yogurt.

  18. For the most basic flavors that I like, you just CAN NOT have enough cumin, crushed red pepper, garlic and black pepper.

  19. I use the recipe from The Joy of Cooking pg 282:

    1.5 cups dry red beans soaked 8 hrs. Placed in crock pot with:
    8 cups water, 2 ham hocks, 3/4 cup cleaned and chopped celery, 3/4 cup chopped white onion.

    3/4 cup green bell pepper, several chopped garlic cloves, 2 bay leaves, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp white ground pepper, 1/2 tsp of ground red pepper.

    3/4 to 1 lb of smoked andouille sausage sliced 1/2 inch thick slices.

    I bring to a boil then let simmer for at least 3 hrs. Remove bones and connective tissue from ham hocks. Add enough water to keep the beans soupy consistency.

    I pour the beans over prepared hot rice. I like using jasmine rice as I grew up eating nothing other than short grain sushi rice as a child.(asian kid: Rice served for breakfast, lunch and dinner 6 of 7 days per week. One of many reasons I left home at age 17.)

    Tricks for tender well cooked rice from bulk I have learned over the years: (cook rice like the asian kid!).

    1. Wash and rinse your rice with cool clear water 1 – 2 times prior to cooking to remove talc many foreign producers still add talc as a preservative prior to shipping. Rinse that stuff out. Imported Thai Jasmine rice I use tells you they add talc to the rice prior to shipping.

    2. Bring your rice to a boil prior to turning down the heat to simmer. I still cook rice on the stove top over the years since I gave away my last rice cooker. On high, the rice will come to a boil in about 5 minutes. It will take about 25-30 min on low or #2 setting gas burner to cook off the liquid.

    3. Ratio of water to rice is 2:1 before cooking.

    I do not treat rice as a fire up and forget food item. Pay attention to the rice and set a timer and you WILL have better results. I also use non-stick pans to cook rice. Remember, my dad got pissed if the rice was burnt and we all know that soggy rice no taste nice!

    I still like to fix red beans and rice as a side dish when serving small portions of succulent meat like BBQ skirt steak or Jamaican jerked chicken thighs. Though there is enough protein there for a stand alone dish.

    There you have it, a recipe from the Joy of Cooking with the experience of a 50+ year old Asian guy who still eats a lot of rice. I like to make this on cold, winter days off. Take the time and effort to do the job right.

  20. Well I guess I’m sort of old fashion and like my Rice and Beans in a separate pile on the plate, Along with maybe a scoop of Carne Adovada (Crazy NRP Style).

    Rice;
    I like to use Kokuho Rose Rice; it has just a slightly nuttier flavor that Jasmine Rice and a LOT better flavor that good old “white” rice.
    1 Cup of Rice
    1-1/2 Cup Filtered Water
    1/2 Cup Coconut Milk
    A very slight sprinkle of Cinnamon and Cloves
    I just use a good old slow rice cooker, I’m lazy.
    Punch the cook button and poof, 20 minutes it’s done perfectly.
    Serve with a spoonful of Homemade Salsa on top.

    Beans;
    These are a little more work, but I still use a Crock-Pot, and yes I’m still lazy HAHAHA
    2 Cups of Anasazi Beans, rinsed well, NOT soaked, Forget about those yucko Pinto Beans… LOL
    3 cups of Filtered Water
    1 Pint of homemade Salsa
    1/2 Cup chopped Onion, not to fine
    2 Sticks of Celery cut 1/2” pieces
    1 T Ground Cayenne Pepper
    1 T Chili Powder
    1 t Cumin
    4 Thai Dragon Peppers, whole so you can remove later
    Dump it all in a Crock-Pot cover
    Cook on low for 5-6 hours, stir and check for moisture once an hour, and poof, yar done.

    Ok, as an added Item; Carne Adovada (Crazy NRP Style).
    Now I like my Carne a little “warm” so cut back on the peppers if ya want.
    7 to 8 pound pork loin, cut into 1 to 2 inch chunks
    1 Tbsp. oil or bacon dripping
    1 large onion diced
    5 large garlic cloves diced
    25-30 large dried red chili pods, stems and seeds removed Just crunch up the chilies with your hands, too hard to “cut” them
    1 tsp. salt
    2 tsp. Mexican oregano
    3 cups water
    2 tbs. medium red chile powder
    2 tbs. honey
    2 tbs. apple cider vinegar

    Pour the Bacon Drippings in the bottom of a medium size Crock-Pot, again I’m lazy, and swish it around to coat the bottom.
    Dump everything else in the cooker and mix well
    Cover and cook overnight for at least 15 hours, check often (every 4-5 hours) for moisture and to stir

    Ok, find a good sized plate, plop on a good sized spoonful and serve with warm Torts.

    DO NOT forget the Ice Cold Cerveza to wash it all down with.

    Enjoy
    NRP

    1. Hi NRP,

      I’d have to dial down the chili peppers, but sounds great. And, I’ve never tried Anasazi beans, but you’ve inspired me to give them a whirl. Thanks!

    2. NRP
      Sounds wonderful except for the hot peppers…I would require a very large bottle of tums… & fire extinguisher.

    3. @ So Cal Gal & antique collector

      I get the Anasazi, and other beans, from a semi-local Mill (about 50 miles away) that sells beans by the 1-10-25-50-100 pound sack. For the 100 pounders I pay around $0.45 a pound (normally about a buck a pound), good to know the owner hehehe.

      I will admit I like the flavor and texture better that the Pinto Beans, Ya might also try something called Zuni-Gold even better than the Anasazi but a bit more expensive but a little less toot to the beans… HAHAHA

      You can buy them online from them at anasazibeans dot com, but I usually make a trip once a year and make a HUGE order for several people. They love to see me coming, I always comment, “Is 1200 pounds of beans really that many beans?” HAHAHA and yes they think I NUTS!!!!! I get that a lot… LOLOL

      If you happen to try them, please note, they will cook in less time that the Pinto’s and have a slightly milder flavor, but yummmmmm are they good.

      As far as the Carne, it’s really not very “hot” just spicy as true Carne Adovada is. Seriously, the Red Chili is a very mild. If you know what Red Chile Ristras are those are the ones I use.

      NRP

      1. NRP
        Life is not fun if I/we could pick on you just a weeee bit.

        The Anasazi beans I have seen at our local flour mill, they carry all varies of grains, beans, spices and milk products. Next time I am in the store to try, I will grab some to try in a meal. In my cook book, beans are versatile in all meals you just have to use one’s imagination.

        1. I highly recommend the Mayocoba’s too, not quite as much gas, also cook a little sooner than Pinto’s. We like Cranberry beans, but are replacing with mayocoba’s in the rotation.

  21. I like to cook black beans with an orange, onion, garlic and salt–at the end. Discard the onion, garlic and orange. Next heat olive oil, rice and garlic in a pan while heating chicken broth in a separate pot. Then I add the broth, salsa and salt to the pan. Simmer covered until the rice combo is fluffy. Eat the two together and for those who can handle conventional dairy– top it with cheese.

  22. In collage I was on a very tight budget, lots of can goods. One night I a bit desperation had to use what I had. Ha! Still make this once in a even in my old age . . .

    Cook the rice like normal(1 cup or so), when its nearly done, open a can of black-eyed peas (instead of the beans) and a can of corned beef hash, heat the peas and hash up in a skillet. when everything is done, serve the hash and black-eyed peas over the rice. Easily makes enough for four hungry men.

    Don’t look to pretty, but works well in a pinch!

    1. epo333

      it sounds very tasty.

      I have had stuff like this “that turned out not looking pretty”, so have figured a few hacks to make it “look better”. (if it is just me, no matter, but sometimes to get others to eat it…..)

      -Hash like above, easily put in a casserole, or spread on a cookie sheet….Sprinkle any spices you have on top. Got any dried bread? Make bread crumbs to sprinkle on top…. etc Bake for few minutes to set topping.

      -got a cake that failed and looks terrible? Cookies all crumbled and wont stay together? Scrunch up and toss in bowl. Beat in one or two eggs. Toss in splotch of milk/cream or other liquid. Got any old nuts –throw them in. Re bake at low oven temp. No one will know it did not start out that way.

      -vegetables cooked too mushy? Mash up and make fried veg fritters. Mash up and mix in to meat loaf

  23. Great to re-read all of these wonderful ways to change up rice and beans to suit your preferences. And despite the fact that NRP calls pinto’s “yucko” 🤪 in his post, they’re actually very good.

    Enchilada Beans and Rice:
    1 1/4 cup rice
    1 1/2 Tablespoons chili powder
    1 teaspoon cumin
    1/4 teaspoon of salt and 1/4 teaspoon pepper
    14 ounce can of tomatoes with green chili’s (undrained)
    8 ounces tomato sauce
    1 1/2 cups broth (vegetable, chicken or beef)
    14 ounce bag of frozen peppers and onions (strips or chopped by preference)

    Combine in crock-pot and cook on high for 3 hours, stirring occasionally.
    Add the following and cook an additional 20 minutes to heat through.

    14 ounce can pinto beans (drained and rinsed)
    14 ounce can black beans (drained and rinsed)
    1 cup frozen corn

    Once heated, add 1 cup shredded cheese and garnish with scallions or cilantro if desired. You can make it vegetarian, or add chicken or beef if preferred.

      1. AC –
        It is good, so y’all come on! We’ll have a seat waiting for you. And I’d love to view firsthand how many peppers NRP would need to add to his bowl since his post made me think of needing a fire extinguisher and Tums, as you mentioned. 😂 But then he also mentions buying 1,200 pounds (!) of beans too. Evidently that is where the 600 rolls began.

        1. M’Lynn
          ROWL… Yes, NRP would be requiring those 600 rolls of TP!! I have the tums & fire extinguishers in the small & medium size for those dragon fire flare ups.😉😂

  24. I am currently lunching on small red beans right now. No, rice, but you could put the beans over your favorite rice.

    I soaked the beans overnight.
    This morning, early, I drained them, added to slowcooker. Covered with fresh water. Added 2 tablespoons of sofrito, two packs of sazon seasoning, 4oz. of tomato sauce and some chopped onions. Test toward the end of cooking to see if you need to add salt. They have been cooking a little over 7 hours, and MAN are they good!

  25. There’s three beans and rice recipes in our dinner rotation that are family favorites
    The black beans and rice recipe that was from back of Goya can
    The Valerie bertinelli red beans and rice one ( no soaking the 1 lb red beans- just throw everything in crockpot and it works!)
    A knock off Popeyes red beans and rice

    All served over jasmine white rice via rice cooker ( the sushi rice works too- even make brown sushi rice in rice cooker for mom’s preference)

  26. There’s three beans and rice recipes in our dinner rotation that are family favorites
    The black beans and rice recipe that was from back of Goya can
    The Valerie bertinelli red beans and rice one ( no soaking the 1 lb red beans- just throw everything in crockpot and it works!)
    A knock off Popeyes red beans and rice

    All served over jasmine white rice via rice cooker ( the sushi rice works too- even make brown sushi rice in rice cooker for mom’s preference)

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