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Post by BrewDaddy on Sept 3, 2020 3:40:38 GMT
A lot of folkzen store up large qty's of beans and rice, including myself.
I know that beans and rice form a 'complete protein' and can sustain life, at least as far as protein requirements go, or so I'm told.
A few years ago I got curious about how much beans, how much rice, and in what proportions do I need to eat to get the job done?
Half a cup of beans with half a cup of rice? Something different?
I never answered the question of how MUCH to eat, but learned more about the combo and proportions. My understanding, according the 'the internet', is that if you include beans, and rice, but not necessarily together and just a part of your meal rotation, that you'll be in good shape.
So instead of making Beans & Rice all the time, you can just serve some beans, another meal some rice, and things will work themselves out.
If anyone has any better info I'd be very interested in hearing it since B & R are a major part of my preps.
bd
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Post by wildhorseluvr on Sept 3, 2020 4:49:12 GMT
Can't add to that, but that's pretty much how I eat too. I figure if you include most of the necessities within a day's time, you're good. Or you can just have pumpkin pie for breakfast and get your grain, veggie, protein and dairy all at once.
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Post by paisley on Sept 3, 2020 5:28:01 GMT
I can beans then in the winter when heat and moisture is welcomed in doors I dehydrate the beans and let the dried beans dance in the blender.
Followed by dry vacuum sealing in glass jars.
It's functional as him is a bit scared of beans so I can thicken soups or make a single bean burrito for me and not waste a whole jar.
Six pint jars pint jars and one 1/2 gallon of dry powder and keep the rest just wet canned two cases I leave that was The rest stay in 5gallon buckets.
I went can them cause I was blessed with a steal of a deal over ten years and cooking to to eat take very long to soften ...I learned that longer stored bean are just that way.
Any one eating 10 year old beans or older ...what have been your experiences cooking and eating them
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Post by UseLess on Sept 3, 2020 11:01:19 GMT
Wow, paisley, that sounds like a lot of work.
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Post by TxGal on Sept 3, 2020 11:35:59 GMT
So instead of making Beans & Rice all the time, you can just serve some beans, another meal some rice, and things will work themselves out.
I hope so. That's what we do. We eat beans and/or rice daily but rarily together. I think whatever enzymes or amino acids or nutrients or whatever beans have, rice doesn't. And vice versa. I don't think pairing them together creates a perfect protein, rather each fills in the gap for the other to be a complete protein. |
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Post by themotherhen on Sept 3, 2020 20:16:38 GMT
Can't add to that, but that's pretty much how I eat too. I figure if you include most of the necessities within a day's time, you're good. Or you can just have pumpkin pie for breakfast and get your grain, veggie, protein and dairy all at once. That breakfast sounds divine!!! |
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Post by UseLess on Sept 3, 2020 21:54:38 GMT
Leftover pizza, warm or cold, covers the whole question for breakfast, if you chose your toppings carefully.
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Post by Thtwudbeme on Sept 3, 2020 22:38:41 GMT
Leftover pizza, warm or cold, covers the whole question for breakfast, if you chose your toppings carefully.
Are you insinuating that there are toppings other than pepperoni and sausage?  |
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Post by wildhorseluvr on Sept 4, 2020 0:54:56 GMT
Leftover pizza, warm or cold, covers the whole question for breakfast, if you chose your toppings carefully.
Are you insinuating that there are toppings other than pepperoni and sausage? Oh yeah! Who'd want to eat just this 🍕 when there's Hawaiian, BBQ chicken, shrimp, chicken artichoke, taco, supreme, cowboy, and on and on....and they're all just as good for breakfast. |
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Post by joebill on Sept 4, 2020 4:25:35 GMT
Beans are apparently REALLY healthy and supportive, because we have maybe 30 pounds of them in storage, and every time we add some to our diet we gain a few pounds we dang sure do NOT need to gain.
Soak them in warm water with some onion and peppers over night, pull out the onions and peppers in the morning and cook in water for a spell.
Avoid the scale for a week or two after eating. You done yourself wrong....Joe
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Post by paisley on Sept 4, 2020 7:12:38 GMT
Wow, paisley, that sounds like a lot of work. Not really Sort the bean Put water in the canned Put beans in jars Add water Put jars in in canner. The woodstove is running most of the time in the winter The canned works with no effort. Later days, or weeks months or years Open oldest jars first or when I had limited jars when something else would best be jarred...(super sale on meat or fruit) to save money for the future. Open jars drain run thru the blender (worked better than just drying whole....tried once and liked better) Pour in to lines sheets for the Excalibur. Winter time is so dry...and turn that on. Crumble it up and toss into the blender pulse pulse till fine. The finer grind allows to get more into the hard saving space and allowed more to be stored. The equipment does the work... I get to shovel the driveway... Winter time I hate to drive and It's waiting for spring. Keeping busy to pass the time. Saving time in the future to do what I want! (And saved money to do things I want) |
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Post by Ozarks Tom on Sept 5, 2020 12:20:42 GMT
With enough varying spices and sauces beans over rice can be different meal every time.
As to cooking older beans, we put them in a pressure cooker for a short period to soften them. It's either than or double the usual cooking time.
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Post by BrewDaddy on Sept 6, 2020 23:16:04 GMT
Beans and rice, again...
I don't think I've ever heard of anyone trying this, or admitting to it, so I'm kinda assuming it's not a great idea... But that never stopped me before when it comes to some areas of my cooking...
Beans are easy enough to cook, rice is just as easy...
So why not make them at the same time - together?
Out comes the crock pot again, in went about 1/3 cup basmati rice, 1/3 cup pintos just to finish off the small bag I stumbled across reaching for the rice, and 1/3 cup mayocoba.
Dumped in the last of a can of some Mexican red sauce, half a diced Anaheim pepper, 1/4 onion, 2 cloves minced garlic and a pinch of salt...
I'm planning on cooking on high for 4 hours or so since I'm just going to mash these up anyway. This time I think I'll try doing it with my stick blender rather than the potato masher like I normally do.
I expect the rice to pretty much disappear by the time it's done cooking, and just contribute a bit of nutty flavor from the basmati.
I'll serve it up for breakfast along with my weekend bacon and eggs...
brew
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Post by Mari on Sept 6, 2020 23:37:30 GMT
I'm anxious to hear how it turns out BrewDaddy. ~Moi |
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Post by BrewDaddy on Sept 7, 2020 0:06:47 GMT
I'm kind of going somewhere with this whole beans and rice thing...
Between looking ahead to retirement and lowering my expenses, cutting back on my meat consumption in general, current high cost and limited availability with shopping choices, I'm thinking that eating vegetarian a couple-three times a week could be a good fit for me.
Hence the interest in a filling, low cost complete protein with beans and rice in my diet.
I can go face first into a plate of refrieds, with some diced onion and maybe shredded cheese, fork in one hand and a tortilla in the other. It's a favorite dish of mine.
Add some rice to round things out, shape it into a burrito with some enchilada sauce, stuff face. Repeat as needed.
If this current batch of making the beans with the rice at the same time works, I may have found my answer in simplicity itself.
Bean Brew
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