Dinner and a Poem

Beans and Rice

Beans and Rice

Beans and Rice

I don’t remember
if I first found you while seeking “low fat”
or because my vegetarian friend told me
you were complete.

Either way, we would’ve met
when grad school rolled around
and for a few dollars, the crockpot put out nourishment.
Done by dinnertime and always filling.

And now, it is not so much the cost
or the ease of the slow cooker
rather, it is that you grow here
in my town

and that I know
the farmer.

I do recall that beans and rice became a regular meal after reading a Nathan Pritikin book. It was so easy, could be done in large quantities and frozen when there was excess. I always had a pot of each going during grad school. Brown rice with raisins and cinnamon for breakfast. Rice and beans spiced up for dinner. Now the meal has transcended a generation and my family will gobble up not only the beans and rice but the vegetables that I place within.

Beans and Rice

Serves five with leftovers
Ingredients:
  • 3 cups of brown rice cooked
  • 1.5 cups of cooked beans (I prefer pinto, black, red, or tepary)
  • 3 Tbs. olive oil
  • 1 onion chopped
  • 1 Tbs of garlic minced
  • Whole big bunch of shredded greens (in the photo I used bok choy)
  • Other diced vegetables such as carrots
  • Spices
You can use canned beans and this will work fine but if you have dried beans, rinse them really well. Place them in a slow cooker, cover with water, add spices such as cumin, Mexican oregano, chili powder, minced onion and salt. I typically add a bottle of green taco sauce. Place it on high and forget for at least three hours. Cooking times will vary depending on the type of bean and the cooker.
Heat olive oil in skillet and add chopped onion and minced garlic. Cook until soft but not brown.  Add any hard vegetables such as carrots and allow to cook through. Add greens until wilted. Then add beans and rice. You may need to add some liquid – either water or broth. Cook just until warmed through. I add an abundance of cumin and chili powder but you can use your favorites.
Simple and poetic – what’s your food poem for today?
Leave a comment

77 Comments

  1. Love bok choy! It is very underrated and under utilized. I always end up snacking on some of the stalks while cutting it up for a dish. So juicy and satisfying!

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  2. yay for rice, beans and words!

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  3. I love, love beans! Will try this with native tepary beans I recently purchased. thanks!

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  4. Lisa H

     /  April 7, 2013

    Love the crockpot! Thanks for the easy and delicious looking recipe. I just picked up some dried beans, so this will be perfect to make this week.

    Reply
  5. That is so great!
    Rice is something I rarely eat, I like it steamed and that’s about it. Herbs and paired with something is best, but never if it’s not “dry” ;)

    Reply
  6. YUMMY! I love beans and rice ~ black beans and rice . . . red beans and rice . . . refried beans and rice . . . creole rice and beans . . . spinach rice with red beans . . .

    And yours looks FAB with that Bok Choy!

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  7. Love the poem!

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  8. I could happily live on rice and beans along with fruit and veggies. Your dish will be perfect to make as the spring greens start coming in.

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    • You can squeeze a lot of greens into this meal and the spices and rice will cause kids to overlook them.

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      • We get such an abundance of greens from the CSA in the earlier part of the season that I am always on the lookout for more ways to enjoy them!

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  9. I’m hungry and you’re inspiring me right now! :)

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  10. Love this poem, Tammy. And the recipe looks killer. I just some cuban black beans last week, they so delicious.

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  11. yummy and nourishing! gracias ~

    elizabeth

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  12. My family lazy dinner staple is rice and a fried egg which you can also mix just about anything into- even beans :-)

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  13. This is such great, inexpensive cooking that ‘s so good for you and yes, the whole family eats it. As our weather cools down I’m looking more and more to cook like this xx

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    • Yes, it’s definitely comfort food. Charlie, how can I get email notifications of your blog? I’m having trouble getting to it since google reader shut down.

      Reply
  14. What a great bean dish! Looks delicious!

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  15. Love it! I often do something similar with beans, rice, and veggies, but I cook them all separately. I never thought o use the slow cooker — brilliant!

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  16. This looks delicious! My two year old loves rice and beans and I’ve been looking for some “new recipes”. I haven’t tried your combo of seasonings yet – thanks for the recipe!

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    • Lynn, I love hot spicy dishes and so I lean that direction but there are infinite variations that you can create.

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  17. Okay, it’s time! I truly enjoy this type of dish a great deal and it’s time I began cooking one or two! Many thank, Tammie. Meanwhile I’m off to make some roast veggies into soup.

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    • As a solo diner, it’s so easy to graze off a pot of beans and rice. Roast veggies sound terrific also!

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  18. What an easy dish to prepare!

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  19. You are a wonder, Tammy! Loved the poem, the post and the recipe! Alas, I have no food poem to share!

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  20. Hi Tammy, with its high nutrition and low-low cost, your recipe fits right in with The Giving Table’s 4-8-13 Food Bloggers Against Hunger day. Have you seen the documentary, A Place at the Table, yet?

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  21. Tammy, this looks so yummy! My last batch of black beans was cooked in the slow cooker, but without seasonings because I wasn’t sure which direction to take them. Some got mashed with maple syrup and pumpkin and spread on a pizza, others went into a pureed soup with broccoli stems, onion, sherry, and soy sauce. The last bit of beans is destined for this–can’t wait to get Bok choy in the farm share!
    Thanks!

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    • Yum! I also like to make bean hummus. It’s fast and easy and is a great snacking food.

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  22. Nice recipe to go with a good poem…thanks!

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  23. My oldest is going to law school next year–will have to forward this to her!

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  24. Lovely poem Tammy, one that tastes as good as your picture. Thanks for the recipe.
    My poem for today ? Not sure yet but it could well have to do with a polenta gratiné with cheese, a mix of season veges Indian way. I am pretty sure the Spring sun will finally shine after this ;)

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  25. I love beans and rice…the perfect supper!

    Linda
    http://coloradofarmlife.wordpress.com

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  26. Rice and beans: something we associate with the Costa Rican arm of our family, Tammy. It sounds a great recipe – which spices are we looking at?

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    • I love cumin and chili powder Kate but you can do anything. Curry works. I also love sriracha.

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  27. Looks absolutely delish :)

    Thanks for sharing and linking up!

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  28. A lovely poem for the noble bean! I love beans too! This is a lovely combo that I eat often, sometimes spiced up & sometimes not!

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    • Same but either way, it’s always so comforting. What’s your favorite bean Sophie?

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      • My favourite bean is the red kidney bean because they do well in home-made veggie burgers & I love their meaty consistency a lot! Yummy too! :) x

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  29. Tepary beans – I don’t think I’ve ever tried those! Thanks for the recipe, and the reminder – how could I *forget* about rice and beans? They are so simple and good, and nourishing. Now after your poem, the danger of forgetting is minimal. ;-)

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    • Tepary beans are native to the Southwest and grow in our heat without a lot of water. I really like them but they take longer to cook.

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  30. Beans and rice are a classic! I like to do my beans in the pressure cooker now – the whole process is 45 minutes, rather than overnight soak plus 4-6 hours in the slow cooker.

    Have you tried using coconut oil rather than olive oil? It’s really good, especially if you use cumin as one of your spices. It gives the dish a wonderfully smooth warmth.

    I like to add arugula as the green in ours; its robust, almost meaty flavor really compliments the dish well.

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    • I own a pressure cooker and kind of go in spurts. I remember it and use it consistently and then I forget and it goes unused for a while. It’s a perfect instrument for beans. I have plenty of coconut oil on hand so will try you idea tomorrow.

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  31. Dinner and a Poem. I love it. Well done on both accounts, Tammy.

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  32. Oh my, your poem made me smile. I often talk to my food… whisper sweet “nothings” to it. Or, as a 4.5 month pregnant lady who loves real food, I’ll connect my baby with the magical quality of food, by telling it (boy/girl???… we shall see in a week;) what I’m making, and how I’m working with the ingredients… where I sourced them etc. So glad to know another magic-of-food worshipper out there:)! And, a hearty thank you for this recipe!

    Annie at Biocadence

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    • A baby! Yeah! My three pregnancies were amongst my favorite experiences in life. Enjoy every minute of it!

      Reply
  33. Delicious! Healthy and yummy!

    Reply
  34. Tiffany

     /  April 17, 2013

    Is it irony if I’ve just finished rice and beans for lunch before I even saw this post? I just LOVE them thanks to my half cuban/panamanian girlfriend (although she’d add a banana to it). I will definitely try your recipe and reread that beautiful song of a poem. Readin it with some flamenco in the background while cooking really makes it come alive :) Miss you friend.

    Reply
  35. Yes! We are newly into flamenco Tiff. Just love the music and to watch the dance. Hope you are well.

    Reply
  36. Awesome~words, beans and rice.
    You are my new poem hero.

    Reply
  1. Poetry and Food | Laundry Line Divine

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