Rice and Beans Recipe

June 10, 2009 4 Comments

Rice and Beans Recipe

How to Cook Great Rice and Beans

Have you ever stopped to notice that there are some dishes that can be found in almost every area of the world? They might go by different names or be spiced differently, but if you look beyond that, they are almost identical.

An example of this is flat bread.  Mexico has tortillas, India has chipati.  Go to Africa and find injera; visit Russia for blini, Malaysia for roti and Greece for pita.  Most cultures also have some sort of dumpling””whether they be called ravioli or pot stickers or Jamaican patties””and some sort of stew.  Curry, coq au vin, beef Bourgignon, Hungarian goulash, bouillabaisse and gumbo, just to name a few.

The one I want to focus on is simple rice and beans.  Rice and legumes are inexpensive to produce, are nutritious (the combination of beans and rice yields a complete protein) and can be stored for long periods of time.  As a result, many cultures make their own versions of rice and bean dishes.

Also, since meat has historically been featured as a main dish only on special occasions, it only provides a background flavoring note, if it is present at all.  This allowed the cook to stretch meat much farther and offer a less expensive meal that was still full of protein.

Other Names for Rice and Beans

A sampling of other names for rice and bean dishes.  Many recipes are available in ethnic cookbooks and on the Internet:

  • Rice and Peas (Jamaican or Puerto Rican)
  • Congri (Cuba)
  • Moros y Cristianos (Cuba)
  • Risi e bisi (Italy)
  • Kao Ap Mu Tordang (Thailand)
  • Alubias con Arroz (Spain)
  • Arroz e Feijão (Brazil)

Rice and Beans Template

When considering making rice and beans, you might go and search for a particular recipe.  There is nothing wrong with that, of course.  But, you might want to consider the dish as more of a recipe template than one stand alone recipe:

  • Soak dried beans overnight
  • Cook rice in liquid
  • Cook onions and maybe some bacon (or similar) in fat and spices
  • Add liquid and beans and simmer until tender.
  • Add any other flavor components.
  • Either stir cooked beans and rice together, or top rice with beans.

When looking at a particular dish as a recipe template, it frees you up to use different cooking liquids, different beans and even different types of rice and spices.  For example, to make a Mexican-inspired rice and beans, you might cook the rice in chicken stock and cook the beans with a little chorizo in beer and/or chicken broth seasoned with cumin and chili powder.

For an Indian-inspired dish, cook basmati rice with a little clove and cinnamon.  Cook chickpeas with cubed potatoes and diced tomatoes in vegetable stock seasoned with curry powder.

Here are two recipes for rice and beans.  Enjoy them the way they are written.  Then, don’t be afraid to change the ingredients up to reflect a particular country’s cuisine. These recipes make a lot and will serve 6 – 8 people with leftovers depending on whose doing the eating and what you are serving them with.

Canned Bean Substitutions & Equivalencies

If you are in a hurry, you can substitute canned beans although the results will be different. Some will say there is a huge difference, some will say not so much.  I don’t always remember to soak beans the night before so if in a hurry, I pull out a couple of cans of beans from the pantry and prepare this meal in under 1/2 hour.

Canned Beans to Cooked Beans

  • 14 -16 oz can = 1.5 cups cooked beans
  • 19 oz can = 2.25 cups cooked beans
  • 28 oz can = 3 – 3.25 cups cooked beans

Dry Bean Yields After Cooking

  • 1 pound dry beans = 6 cups cooked beans, drained
  • 1 pound dry beans = 2 cups dry beans
  • 1 cup dry beans (most kinds) = 2.5 cups cooked beans
  • Chick peas, great northern beans, and lima beans: 1 cup dry beans = 3 cups cooked beans
  • Lentils: 1 cup dried lentils = 3 cups cooked

Rice and Beans Recipe

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: 8-10 servings

Rice and Beans Recipe


1½ tablespoons vegetable oil

1 and 1/2 lbs. smoked sausage - cut in 1/3" slices

1 lb. dry red kidney beans

1 tablespoon vegetable oil

1 lg. onion, chopped 2 ribs celery - chopped

3 bay leaves

2 green bell peppers - seeded and chopped Salt and black pepper - to taste

Cajun seasoning (such as Louisiana or Tone's) - to taste

Hot sauce (such as Tabasco) - to taste

1 beer (optional)

7 - 8 cups low sodium chicken or vegetable stock Hot cooked white rice

How To Prepare At Home

Soak kidney beans in cold water overnight. Water should be at least 2" over the beans.

Heat a large Dutch oven until hot. Pour in the oil and heat until it shimmers. Brown the smoked sausage and set aside.

Add a little more oil to the bottom of the pan, if necessary, and over medium heat sweat onion, celery and green pepper until onions are translucent.

Add the bay leaf and a heavy pinch of salt, pepper and Cajun seasoning. Cook until onions start to color.

Add the optional beer or about one cup of chicken or vegetable stock. Stir and cook to scrape off any bits stuck to the bottom of the Dutch oven.

Add enough stock to cover the beans by about 1 ½ inches. Add several shakes of hot sauce and bring to a simmer. Simmer gently, uncovered, for about an hour. Add more liquid and turn down the heat if the liquid is reducing too quickly.

Taste, and adjust seasonings. Return the smoked sausage to the beans and cook an additional 20 minutes, or until the beans are soft

Mash some of the beans against the side of the pot to break them up and thicken the mixture.

Taste again, and add more seasonings or hot sauce, as needed. Remove bay leaves.

Serve over hot cooked rice. White is traditional, but brown rice adds a little more interest and fiber.

Last modified on Sat 6 September 2014 8:54 am

Comments (4)

Trackback URL | Comments RSS Feed

  1. Rob says:

    Having grown up with rice and beans in Brazil, I still eat them a couple of times a week. If you buy a pressure cooker (the way we cook it in Brazil), you can cook the dry beans in about 30-45 minutes. The younger the beans (recently harvested), the more tender they will be, rendering a thicker broth as well. If they are old, the result will be watery.

    As for rice… the only thing I have never seen cooked right outside of Brazil… here is a quick recipe:
    – 2 cups of long grain rice
    – 5 cups of boiling water
    – half a small onion, chopped (finely or coarsely, depending on your taste for them)
    – 3 garlic gloves, sliced thinly and then chopped
    – salt to taste
    Sautee the onions and garlic in about two tablespoons oil.
    Soak rice in water for a couple of seconds and strain.
    When onion is translucent, add the rice and sautee for a couple of minutes, stirring so as not to burn the bottom. Rice should dry up and start to stick to the sides (of your non-stick pan).
    Add the boiling water (or extremely hot water) at once. Stir a little and add salt to desired taste (about 3-5 teaspoonfuls).
    Reduce heat to medium low and and let it boil gently until the water dries up – do NOT stir. When water dries completely (you can hear the bottom of the pan start to sizzle – water must dry fully!), turn heat off (remove from burner if using an electric range) and cover to finish cooking. In about 10 minutes it should be ready to eat.


  2. RG says:

    Rob, thanks for sharing your recipe for rice. I can’t wait to try this myself. RG

  3. Jyothi Mcminn says:

    thanks for sharing these recipes.

    Hi Jyothi, you are welcome. – RG

  4. Truman Crane says:

    Awesome recipe, i’ll try it together with my lady this evening. Hope i get it right! Cheers

Leave a Reply