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Post by TxGal on Sept 7, 2020 0:26:03 GMT
When I do rice in beans in the CP. I cook the beans all day and then about 30 minutes before eating I put the rice in to cook.
Cooks up perfectly.
Cooking the rice all day with the beans turns it into a mushy, bizarre gelatinous goop. From the voice of experience, not palatable. Perhaps spices could make a difference.
I do take leftover rice and beans and stick blender it all together for burritos or bean dip. 👍
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Post by wildhorseluvr on Sept 7, 2020 0:37:28 GMT
Beans are easy enough to cook, rice is just as easy...
So why not make them at the same time - together?
Good luck. I seem to recall trying that once with less than spectacular results. (Can't remember exactly but seems like the rice didn't have enough water and adding more created a mushy mess.) I looked it up online and there appears to be a few problems with that method. Seems like using canned beans (I know, more expensive) or maybe pre cooking the beans awhile first might work. Don't know why you couldn't work the bugs out though with a bit of experimenting. I did see a recipe online using dried black beans (unsoaked) together with brown rice in the instant pot, cooked in 22 min. That sounds like a winner.
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Post by wildhorseluvr on Sept 7, 2020 0:43:09 GMT
TxGal, didn't see your comment before I posted. Thanks for sharing your success.
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Post by BrewDaddy on Sept 7, 2020 0:56:09 GMT
When I do rice in beans in the CP. I cook the beans all day and then about 30 minutes before eating I put the rice in to cook. Cooks up perfectly. Cooking the rice all day with the beans turns it into a mushy, bizarre gelatinous goop. From the voice of experience, not palatable. Perhaps spices could make a difference. I do take leftover rice and beans and stick blender it all together for burritos or bean dip. 👍 Hmmmm - that's probably why I don't hear about this method.....
We'll see how it goes with my batch, but if not a big hit I will definitely try your suggestion of adding rice the last 30 minutes.
Thanks!
bd
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Post by BrewDaddy on Sept 7, 2020 0:58:15 GMT
Beans are easy enough to cook, rice is just as easy...
So why not make them at the same time - together?
Seems like using canned beans (I know, more expensive) or maybe pre cooking the beans awhile first might work. Don't know why you couldn't work the bugs out though with a bit of experimenting. I did see a recipe online using dried black beans (unsoaked) together with brown rice in the instant pot, cooked in 22 min. That sounds like a winner. Yep - and there's always my beloved Instant Pot I can pull out to play with as well...
Fun Fun Fun !
bd
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Post by wildhorseluvr on Sept 7, 2020 0:58:46 GMT
BrewDaddy, I've been thinking along those same lines myself lately, to cut costs and come up with healthier meals. Only problem for me is food fatigue, I get tired of eating leftovers or similar foods real quick. Twice in one week is doable, three times is really pushing it, and I definitely couldn't repeat it the next week. I'm not that picky (I can be happy with tuna on a couple crackers or peanut butter on celery, I just can't repeat it too often.) Maybe making some vegetarian type freezer meals and rotating them frequently would work. My other thought was to just eat once or maybe twice a day...saving time, calories, $$$ and dishes. 🙂 BTW, I did a bit more research on B & R as a complete protein, seems as long as you eat both in one day, you're good.
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Post by Ozarks Tom on Sept 7, 2020 1:14:26 GMT
BrewDaddy , So basically you're talking about beans/rice/onions/red sauce/pepper mush on a tortilla. Hey, sounds good to me. I've eaten worse, have I ever told you about my ex-wife?
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Post by BrewDaddy on Sept 7, 2020 1:21:04 GMT
BrewDaddy , So basically you're talking about beans/rice/onions/red sauce/pepper mush on a tortilla. Hey, sounds good to me. I've eaten worse, have I ever told you about my ex-wife? I envision more of a creamy spreadable delicacy, but if you want to call it a "beans/rice/onions/red sauce/pepper mush" I won't argue with you....
bd
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Post by wildhorseluvr on Sept 7, 2020 1:36:23 GMT
BrewDaddy , So basically you're talking about beans/rice/onions/red sauce/pepper mush on a tortilla. Hey, sounds good to me. I've eaten worse, have I ever told you about my ex-wife? You ate your ex-wife? Hmm, I'm not that crazy about mush. It's ok for a base but gotta toss raw onions/peppers or something in there for some crunch.
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Post by Thtwudbeme on Sept 7, 2020 10:24:24 GMT
BrewDaddy , So basically you're talking about beans/rice/onions/red sauce/pepper mush on a tortilla. Hey, sounds good to me. I've eaten worse, have I ever told you about my ex-wife? You ate your ex-wife? Hmm, I'm not that crazy about mush. It's ok for a base but gotta toss raw onions/peppers or something in there for some crunch.
It's a variation of a theme...
The three S's usually mean "shoot, shovel, silence", but in Ozarks Tom's case some of the S's stand for saute, sous vide, steam, sear, etc.
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Post by willowgirl on Sept 7, 2020 14:28:24 GMT
Puerto Rican rice-and-beans ... recipe is a facsimile of the way my neighbor when I was growing up used to make it. (It has always been my favorite food next to pizza!)
First, go to Wal-Mart and, in the Hispanic foods section, look for little boxes of Sazon seasoning. Don't skip this part ... the Sazon is what gives this recipe its unique flavor. You gotta have it!
Now, the recipe itself ... the way I do it. Put 2 cups of rice with a cup of water in your microwave rice cooker and let it do its thing. While it's cooking, put some olive oil in the skillet, and saute some chopped green and/or red peppers and onions, a nice big skillet full. While they're sauteing, chop some fresh garlic and throw it in, then drain and chop a can of green olives. Add those and a can of black beans, drained and rinsed, once the vegetables are tender. Then sprinkle on about four packets (more or less to taste) of Sazon.
When the rice is done cooking, stir it into the vegetables, adding more olive oil as needed to coat the rice with the pan juices. Turn off the heat and let it sit for a couple of minutes for the flavors to marry. Top with shredded cheese and/or sour cream or ranch dressing if you want.
You can eat this as a side or main dish or use it as the filling in a burrito. It's even better warmed up the second day!
My neighbor used to make chicken-and-rice along the same lines, substituting chicken for the beans. Obviously I don't make that anymore, being a vegetarian, but it's delicious that way too!
Numb's recipe for rice-and-beans was to take a can of pork-and-beans and dump it over cooked rice. Blargh! He likes my way of fixing it, lol.
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Post by BrewDaddy on Sept 7, 2020 18:41:49 GMT
Okay.... lesson learned....
There's a reason people don't just throw everything together in a pot and just go for it.
Since I was going to blend the whole thing up anyway I wasn't really concerned about the texture, but yes, there's a gelatinous-ness going on here that isn't ideal.
Plus I think the basmati or how much I used didn't seem to be such a great fit after all.
I think I will be cooking the rice separately next time and just chalk this one up to experience.
bd
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Post by wildhorseluvr on Sept 7, 2020 19:09:15 GMT
It seemed like a good idea to a lot of us so you're in good company. I still think I'll try what TxGal, suggested since it works for her. But honestly, cooking separately only uses 1 more pot and spoon so it's not a big deal. I sorta prefer them cooked separately anyway as I can use the rice to make Mexican food one day and Chinese or something the next.
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Post by BrewDaddy on Sept 7, 2020 19:13:59 GMT
As a follow up, I'm not so sure how sold I am on the mayacoba beans... there;s not much to them and shopping around they are a lot more expensive. I'll keep my eye out for them next I'm at grocery outlet and grab some more, esp since the packaging is so convenient. But I'm not going to go out of my way to stock up on these.
They'd make a nice substitute for navy beans and things like that though.
Pinto and Black beans are still my go to...
brew
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Post by willowgirl on Sept 7, 2020 19:22:27 GMT
I like the Italian cannellini beans, sometimes called "white kidney beans." I'll usually throw a can in a pot of vegetable soup.
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