Preped to the max with rice and beans. Anyone have any decent recipes?

chef juan

-- chef juan (riceisnice@beansisbetter.com), January 03, 2000

Answers

See the preps forum:

http://www.greenspun.com/bboard/q-and-a.tcl?topic=TimeBomb%202000%20%2 8Y2000%29%20Preparation%20Forum

-- Old Git (anon@spamproblems.com), January 03, 2000.

Yeah I do. Mix them together with some cubed pan fried Spam. Survival eating at its best!

-- Jim Bob (vibratomachina@aol.com), January 03, 2000.

I am howling at your e-mail address. It is too funny!

The person who comes out with a creative beans and rice cookbook will make a fortune!

Maybe we could grind the beans in our grain-grinder and add the bean flour to our tortillas?????? :^)

-- sher (sher777@bellsouth.net), January 03, 2000.

Well, I have recipes for these, or you can look em up online...just to give you some beans and rice ideas...YOU WILL HAVE TO FORGIVE ME, i AM HALF aSIAN AND EAT RICE WITH EVERYTHING SO IF IT SOUNDS WEIRD, BEAR WITH ME
RED BEANS AND RICE
HOPPIN' JOHN
CUBAN BLACK BEANS AND RICE
CHILI OVER RICE
BEAN SOUP WITH HAM
Persian Baghali Polo (baby lima bean/ herb pilaf with chunks of beef)
Here are some strictly rice recipes:
Risotto with mushrooms
Persian Sabzi Polo (herb pilaf)
Filipino Garlic fried rice (good for leftover rice)
Dirty rice


-- Jess (alisaunde@aol.com), January 03, 2000.

Rice is delicious stewed with chicken. I think it's a Hungarian thing (passed on from my paternal grandparents).

-- Ron Schwarz (rs@clubvb.com.delete.this), January 03, 2000.

Chicken stewed with rice was invented in China, not Hungary. Marco Polo and other travelers brought chicken-stewed rice, noodles, goulash, and pastries to the Western World.

-- Truk (truk@loa.moc), January 03, 2000.

Here is a site which actually has some very decent recipes that will put your food storage to good use. Here is the address. http://store.yahoo.com/campy2k/index.html I must confess I did not try to cook any of the spam recipes. (My husband, after a very bad experience with corned beef imported from Argentina, refused to eat commercially canned meat. I now have several cases of quart jars of homemade meat balls, pork loin, beef stew, etc. all pressure canned, by me. I learned to pressure can for Y2k. Pretty Cool!

Sorry I strayed. You may also want to check out "Cookin' with Beans and Rice by Peggy Layton. I bought her "Cookin' with Home Storage" book, but have not read the beans and rice book. The Joy of Cooking" is a very reliable book for well tested recipes. Bon Appetit!!

-- cooking, as usual (lindagrog@aol.com), January 03, 2000.

Wow, Linda, thanks for the pointer! I used to work as a short-order cook in college and those look like mighty useful recipes and cooking tips. Peace be with you.

-- Truk (truk@loa.moc), January 03, 2000.

Another great beans and rice cookbook, along with other basics, is the More-with-Less Cookbook, by Doris Janzen Longacre. I got mine through Amazon. Here is one recipe for Carribean Rice and Beans: Soak overnight or by quick method: 2 c. dry pigeon peas, pinto beans or kidney beans; 6 c. water, and 1 T. salt. Bring to a boil, reduce heat, and simmer just until tender--about 40 minutes. Drain beans, reserving liquid. Heat in large covered skillet: 2 T. oil or margarine. Add: 1 clove garlic, crushed; 2 green onions, chopped; 1 large tomato, chopped; 1 T. lime juice (optional) 1/8 t. ground cloves; 1 T. chopped parsley; 1/4 t. pepper; drained beans. Saute about 5 minutes. Add: 2 c. rice and 4 c. reserved bean liquid (add water if necessary) Bring to a boil, cover, reduce heat to simmer, and cook 20-25 minutes without stirring.

-- Susie (Susie0884@aol.com), January 03, 2000.

I meant that the dish that my parents and grandparents fed me was probably a Hungarian recipe. (My grandparents were born in Hungary, and so far as I know, never made it to China. [g])

In any case, it's darn good eatin'!

Another "old country" dish I enjoy -- which my wife says she will never try -- is chicken feet with rice. Sort of like pigs feet but made of chicken. It's really quite good, but for some reason, just *talking* about it causes people to make faces and noises at me.

There's nothing inherently disgusting about eating chicken feet (or cow tongue -- another delicacy I grew up enjoying), but people *choose* to turn their noses up at it.

There are a lot of foods that are *delicious*, that people would apparently rather starve than eat. Case in point: Carp. I've had people tell me that it's inedible, that it's only eaten by **** and ******* (slurs deleted), etc.

Well, one day, a friend, who while never using any slurs, nevertheless informed me that carp could not be eaten, happened to stop by while I was frying up a mess of carp.

He smelled it frying, and said "Mmm, that smells *good*! What is it?" I said, "Fish. Want to try some?" He enthusiastically said yes.

I gave him a chunk of boneless, breaded, deep-fried carp. He took a bite, said, "Mmm, this is GOOD!"

He took a few more bites, and asked, "What kind of fish did you say this was?"

I said, "Carp."

He put down the piece he had been eating -- his entire demeanor changed -- and he said, "Well, I gotta get running. See ya later," and out he went.

There are plenty of things I've no interest in eating. Beetle grubs, "high" beef, and squirrel brains, for instance. But for a culture to *accept* and *enjoy* things like tuna, but reject carp -- or to snack on pickled ham hocks and feet, but turn up their noses at chicken feet -- well, I can't figure that one out.

More for me, I guess.

Maybe I just grew up around too many delicatessens and butcher shops in the Bronx in the 1950s...

-- Ron Schwarz (rs@clubvb.com.delete.this), January 03, 2000.

For really good rice-- Cook rice, In separate large frying pan, saute onion and green pepper and mushrooms if you have them. Add cooked rice and powdered chicken bouillon. Warm. Really good. Personally I plan to douse most rice and beans with sourcream/white wine/mushrooms or thousand island dressing. Cardboard would taste good with either of those! Pam

-- Pamela (jpjgood@penn.com), January 03, 2000.

Jess.

I like to eat Asian. email me

-- Asian eater (Ilike@asian.com), January 03, 2000.

What were you planning on doing with them before? You didn't have any recipes before Friday night?

-- b (nah@rathernot.com), January 03, 2000.

Fry some chicken in a pan until brown. Add a load of mushrooms and fry those too. Then add a can of crushed tomatoes and some white wine. Leave to simmer about 20 minutes. Before serving (with rice) add some double cream. Delicious !

-- a programmer (a@programmer.com), January 03, 2000.

Italian Beans and Rice

Chop 10 cloves of garlic and fry in some olive oil until brown. Add bulk hot Italian sausage and brown it. Add some cooked white beans, chopped tomatoes, some chicken stock and a little white wine. Reduce the liquid by simmering a while. At the last, add fresh spinach and cook just until wilted.

Serve over white rice. (A glass of red wine goes well with this, as does a crusty white bread).

-- Maureen (Maureen**@worldnet.att.com), January 03, 2000.

One of my favorite comfort foods is baked rice:

Saute onion and uncooked rice in olive oil or butter, add water and boullion (depending on how "dry" you like your rice,minimum amount of water is an amount equal to the rice in the pan, e.g. if you put in 2 cups rice, add 2 cups water, I typically add 1.5 part water for each part rice, so for two cups of uncooked rice I add 3 cups water.

Season with "Scarborough Faire" spices -- parsley, sage, rosemary, and thyme -- and I also usually add some crushed red pepper.

For more recipes see Better Times Cookbook and Almanac of Useful Information for Poor People

-- Robert Waldrop (rmwj@soonernet.com), January 03, 2000.

Oops, I forgot, after adding waterand spices, cover and bake in the oven until the rice is done (20-30 minutes at 350 degrees).

-- Robert Waldrop (rmwj@soonernet.com), January 03, 2000.