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Worldwide companions: beans and rice.

Worldwide companions: beans and rice

A common pair in much of the world,beans and rice complement each other nutritionally to form high-quality protein. Here we offer them as an entree and two side dishes. First, spicy sausage and ham hocks simmer with red beans to form a thick sauce you spoon over rice. Next, pungent fermented black beans (sold in Oriental markets) season short-grain rice; this goes well with pork chops. In the third dish, from Costa Rica, red beans cook with rice and coconut milk to make a creamy companion to chicken.

Spicy Red Beans, Sausage, and Rice

2 tablespoons salad oil

1 pound andouille or linguisasausage, cut into 1/4-inch slices

2 large yellow onions, chopped

2 stalks celery, chopped

1 large green bell pepper, stemmed,seeded, and chopped

6 green onions, thinly sliced

2 quarts water

1 teaspoon cayenne

1/2 teaspoon dry thyme leaves

4 dry bay leaves

1 or 2 ham hocks (about 2 lb. total)

1 pound (2 1/3 cups) dry small redbeans

2 to 4 tablespoons cider vinegarSalt and pepper

8 to 10 cups hot cooked rice

In a heavy 8- to 10-quart pan, combinethe oil and sausage; stir often over medium-high heat until the meat is lightly browned. Add yellow onions, celery, bell pepper, and green onions, then stir until vegetables are limp, about 5 minutes.

Add water, cayenne, thyme, bay leaves,and ham. Sort through beans and discard debris. Rinse and drain beans, then add to pan. Bring to boiling; reduce heat, cover, and simmer over low heat until ham is very tender when pierced, 1 1/2 to 2 hours. Lift out ham; let cool. Skim off and discard fat from bean mixture, then continue simmering, uncovered, while meat cools. When ham is cool enough to handle, about 15 minutes, remove and discard fat and bones; tear meat into bite-size chunks. Return meat to pan.

Simmer, uncovered, over low heat, stirringoccasionally, until most of the liquid evaporates, 20 to 30 minutes longer. (If made ahead, cool, cover, and chill. Reheat, covered, over low heat, stirring occasionally, until hot; if mixture becomes too thick, add a little water.) Add vinegar, salt, and pepper to taste.

To serve, spoon hot rice onto plates or intoshallow bowls, then pour bean mixture over top. Makes 2 3/4 quarts, 8 to 10 servings. --Bruce Aidells, Kensington, Calif.

Fermented Black Beans and Rice

1/2 cup fermented black beansWater

1/4 cup (1/8 lb.) butter or margarine

1 small onion, chopped

1 cup short-grain white (pearl) rice

Rinse black beans, drain, and place in abowl. Add water to cover. Let soak for 30 minutes. Drain.

In a 3- to 4-quart pan, melt butter overmedium heat. Add onion and stir until limp. Add rice and stir until light gold. Add 1 3/4 cups water; boil over high heat, uncovered, until most of the water evaporates, 6 to 8 minutes. Reduce heat to low and stir in beans; cover and cook until rice is tender to bite, about 15 minutes longer. Makes 3 1/2 cups, 4 servings.--Michael Roberts, Los Angeles.

Coconut Red Beans and Rice

1 cup dry small red beans

1 large onion, chopped

2 cloves garlic, pressed or minced

1 small dried hot red chili

1 can (12 to 14 oz.) coconut milk,thawed if frozen

About 1 quart regular-strengthchicken broth or water

2 cups long-grain white riceSalt

Pick out any debris from beans. Rinsebeans and drain. In a 5- to 6-quart pan, combine beans, onion, garlic, chili, coconut milk, and 1 quart broth. Bring to boiling, then reduce heat and simmer, covered, until beans are almost completely soft when pressed, 1 1/4 to 1 1/2 hours.

Stir in rice. Cover and cook over low heatuntil rice is tender and most of the liquid is absorbed, about 30 minutes longer (add a little broth if needed to prevent sticking). Discard chili. Add salt to taste. Makes 7 1/2 cups, 8 to 10 servings.

Photo: Combine dry red beans with ham hock,spicy sausage, vegetables, and spices; simmer until thick and tender. Then ladle the chunky, flavorful bean and meat sauce over hot cooked rice
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Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Apr 1, 1987
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