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Discussion Starter · #1 ·
DH and I have been hit with a lot of debt recently and are trying to dramatically reduce our grocery spending. In going through our pantry, I have found that we have a HUGE amount of dried beans (of many different varieties) and about 10 pounds of jasmine rice. We've been listening to Dave Ramsey and are familiar with his "Rice & Beans, Beans & Rice" mantra, but here's the catch:<br><br>
I've never really cooked with dried beans before, and don't have the first clue HOW to make "rice & beans" as a meal. I have very little time to prepare meals at home, and want to spend as much of my home time with DS as possible, so thought I'd use the slow cooker. But my google-fu has been failing me.<br><br>
Are there some simple ways to prepare rice & beans that will result in flavorful, cheap & healthy meals? I'm hoping to just supplement with some seasonal fruits/veggies, and some frozen to save $$.<br><br>
Hit me with recipes.... thanks!!
 

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I cook the beans first. then make some rice with broth, garlic, lemon, salt and pepper in the water while it is cooking. Make some hard boiled eggs and sausage (if you eat meat). Cut some onion up. Then but the rice on the bottom, beans on top and then add everything all together. Top it off with some lime juice and sour cream. very very good and cheap.
 

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wait-are you asking how to make beans? or the combo together?<br>
there should be directions on the bag for making beans unless it is in bulk.
 

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Discussion Starter · #4 ·
Guess I wasn't very clear! Not enough caffeine this morning.... <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
I can follow the instructions on the bag, but wanted to know if it would work to just throw the rice & beans (and water/broth) in the slow cooker along with whatever spices, and just cook them all together at the same time. Or am I just hoping to make it too easy?
 

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hmmm...not sure about the slow cooker thing. beans either need to soak all night or you can do a fast cook where you boil it for an hour. maybe if you soaked it first and then did that. but then the rice might get over cooked if left in to long.<br>
im not the best with slow cookers though.<br><br>
the above method I said doesn't take all that long once the beans are ready to go. like 25-30 mins i guess.
 

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Here's what I do - both for cooking beans and for a slow cooker recipe.<br><br>
For beans - I soak overnight, and then I cook (usually a pound or two at a time, regardless of how much the recipe calls for) the beans in a pressure cooker, but you can also just boil them on the stove. I then measure out what I need for the current recipe, and then measure the rest out into 1.5 cup amounts, and put each 1.5 cup portion into a baggie and freeze. They freeze easily and each 1.5 cup portion is equivalent to one ~15oz can. It's just as easy to use as a can! I do often add water when defrosting them, though, as they can otherwise become a little dry in the freezer.<br><br>
I often cook rice in some veggie broth, then throw in a bag's worth of beans and call it dinner.<br><br>
Here's my favorite slow cooker recipe:<br>
Slow Spanish Beans and Rice<br><br>
Cook Time: 6-8 hours<br>
Servings 4<br><br>
1 Tablespoon Olive Oil<br>
1 Onion, chopped<br>
1 Small Bell Pepper, seeded and chopped<br>
2 Garlic Cloves, minced<br>
1/4 cup Tomato Paste<br>
2 teaspoons Chili Powder<br>
2 15.5 oz cans Pinto or Kidney Bean, drained and rinsed<br>
1 14.5 oz can Diced Tomatoes, with their juices<br>
1 1/2 cups Water<br>
1 Tablespoon soy sauce<br>
Salt and Pepper<br>
3 cups cooked Long-Grain Brown Rice<br><br>
1) Saute the onion, bell pepper, and garlic in a skillet. Add the tomato paste and chili powder. Heat briefly.<br><br>
2) place in 4 qt slow cooker. Add the beans, tomatoes, water, and soy sauce; season with salt and pepper, cover and cook on low for 6-8 hours.<br><br>
3) Add rice 10 minutes before serving<br><br>
Aven
 

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I'm cooking beans in my pressure cooker right now. This is my recipe for my dh-he's mexican and is VERY picky about his beans!<br><br>
First, cook your beans til they rehydrate. Drain them, put them back into your cooker and fill just to over the top of the beans with water. I add chicken boullion, diced tomatoes-onions-jalapenos (no seeds)-carrots, crushed garlic, 2 bay leaves, and a pinch each of cumin seeds, red pepper flakes and fennel seeds. Cook again until the beans are soft and remove the bay leaves. You should then have great cooked beans and a nice tasty sauce.<br><br>
You can then cook your rice as you desire or you can add the rice with extra water to the 2nd cooking cycle if you are making big batches (it freezes really well).<br><br>
BTW-the double cooking and fennel seeds take the fart out of the beans! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink"><br><br>
Mmmmmm...time to go make my rice! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/winky.gif" style="border:0px solid;" title="Wink">
 

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You don't have to soak beans, especially if you are making them in the slow cooker. Just dump them in, add plenty of water, and cook on low until they are done. Some take a long time (chickpeas); others get done much more quickly (limas) but black beans, pintos, kidneys, etc will take a few hours, probably. The age (and hence dryness) of the beans is the main factor in how long they take to get tender. If yours are very old, they might take longer to cook.<br><br>
After they are cooked you can drain them and put them back in the slowcooker with the seasonings, tomatoes, vegetables, broth, etc. You can make a whole bag (or two, if your slow cooker is big enough) at a time and then freeze the plain cooked beans in smaller portions.<br><br>
Rice does not fare well in a slow cooker, and the cooking time for rice is much shorter than for beans, anyway (with the exception of lentils), so you don't want to cook them together. Make them separately and just serve them together.<br><br>
There are a jillion recipes for beans on the 'net (and here -- do a search in NGE), so just look up "pinto bean recipes" or "black bean recipes." Here are a couple of sites to try first:<br><br><a href="http://www.hillbillyhousewife.com" target="_blank">Hillbilly Housewife</a><br><a href="http://www.justslowcooking.com" target="_blank">Just Slow Cooking</a><br><a href="http://www.vegweb.com" target="_blank">Vegweb</a><br><br>
HTH.
 

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Discussion Starter · #9 ·
Thanks for all this good advice! I can't wait to try some of the recipes in this thread and on the links provided. I'll try to report back my findings. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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Here is my favorite red beans and rice.<br><br>
Put in 4- or more qt. crock pot:<br><br>
1 lb. red beans (or mix red, pinto, black)<br>
4 whole slices bacon (it's good w/out too)<br>
1 chopped onion or leek<br>
1 stalk of celery, chopped<br>
1 tsp thyme<br>
1 chopped red or green pepper<br>
5 c. water<br><br>
cook on high for about 6 hours<br><br>
add 1 tsp salt, cook a little longer<br><br>
serve over cooked rice. (seems to match up with about 1 cup dry rice)
 

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Red Beans & Rice<br><br>
1lb small red beans soaked overnight<br><br>
1 onion chopped<br>
1/4 cup jalapenos seeded<br>
saute in a bit of olive oil add handful of chopped cilantro<br>
Salt & Pepper to taste for the last 5-10 minutes. I use at least 1T of Celtic Sea Salt.<br>
put the onion mixture and beans in crock pot cover with fresh water cook on low most of the day serve over brown rice cooked in bone broth.<br><br>
Yummy! I just made it the other night.<br><br>
Blessings,
 

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<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/notes2.gif" style="border:0px solid;" title="notes right-handed">:
 

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I used to make sloppy joes with beans and rice instead of meat... once upon a time.<br><br>
Cook the beans (cover them by at least 2 inches in the crockpot, and let them cook all day or overnight). Drain the beans, stir together with cooked rice (good use of leftovers). Mix in a packet of sloppy joe spice mix and a can of tomato sauce. Cheap and easy.<br><br>
I did post a recipe for sloppy joes the other day. If you wanted to use the fresh veggies and spices of that recipe with the cooked beans and rice, that should also work.
 
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