Beans and Rice

Beans and Rice

Check out these two staples of the world, which are actually better for you together than separately. These two wonders of the world are very inexpensive and they also make up a large part of the diet of some of the world's most long-lived peoples.

Beans sometimes aren't too popular because they contain enzymes that cause gas. However, there are some ways around the "gas" problem.

You can take "Beano" to avoid the problem completely.

Soak your beans overnight, and change the water from time to time. This will help get rid of the indigestible complex sugars that cause the gaseous problems in your intestines.

Cook your beans thoroughly, until they can be easily mashed with a fork. They're less salty and taste better if they're not canned, anyway.

Some beans are easier to digest than others. Certain varieties, such as anasazi or azuki beans cause less flatulence, as opposed to navy beans and soybeans, which are harder to digest.

The more you eat beans, the less of a problem you will have, because your body will adapt.

Why eat beans? There are so many varieties, there are a lot of ways to eat them, and they're full of protein and other good stuff. Plus they fill you right up.

One thing I didn't know is that if you buy your beans fresh, they are much easier to cook and softer. If your beans are decades old, they'll stay nice and hard.

So that's beans. Now, rice...

Brown rice is a whole lot more healthy to eat than white rice. In fact, you will probably avoid some disease if you eat the brown kind instead of the white kind, because you'll be getting so much more of what your body needs. (This is the same thing as eating the whole wheat grain instead of processed white flour).

Brown rice doesn't store as well, that's why I keep mine in the freezer. It also takes longer and needs more water to cook. Regular white rice can be made in 20 minutes using twice as much water as rice and a little salt (1 tsp. or less per cup of rice).

I make as much brown rice as I need for the week all at once. It takes about 45 minutes and 2 1/2 cups of water per cup of brown rice.

I throw mine in the rice cooker with 1/2 - 1 tsp. salt per cup of rice, and just set the timer. (You can also add a tablespoon of butter (not margarine) for more flavor). But you don't need a rice cooker. You can bring the rice to a boil, turn it down to simmer, and cook it that way.

When the timer goes off, I check to see if all the water's been absorbed and there are "pockets" dotting the rice. I unplug the rice cooker as soon as it's done so it doesn't keep cooking. Or take it off the electric burner.

Some ideas:
Saute onions and garlic together. Add to a can or two of beans. Add garlic powder, onion powder, salt and pepper, and serve over rice. This is very cheap and very good for you. Commercial red beans and rice taste good but they are so salty!

Homemade red beans and white rice:
Saute a can or two of red beans in olive oil with onions, garlic, and a little salt. Add two cups of rice and 4 cups of water. Add a heaping teaspoon of chicken broth powder or veggie broth powder. Cover and cook 20 mins. Fluff with a fork. Serve with salsa and any other veggies you want.

Refried beans & rice: Take a can of (no-fat) refried beans and add an equal amount of salsa. Add a 10 oz. package of frozen vegetables, such as green peas. Cook until heated. Serve over toast or rice.

Refried beans and rice and cheese: Heat up some refried beans with some garlic powder. Serve with rice. Melt some cheddar cheese over all of it.

Of course, all of these meals will be more healthy if you eat them with a large green salad. If anyone has a way of making beans and rice that they like, please tell me what it is. Thanks.