Who can make Rice & Beans???
 

I love rice and beans. My step-grandmother is from PR and I love her rice and beans. I would love to know how to make it, but I don't think should would be able to explain it all to me.

So who can tell me how????

The kind that I like is sticky rice with these little round dark brownish beans all mixed in. YUMMY!!! :)

I hope someone can tell me :rolleyes:

Me and my husband (mostly my husband) makes rice and beans.....but what kind are you talking about? There are many types of beans....Pork N Beans, Lima Beans, Green Beans, Black Eyed Peas (well thats peas but we consider it beans LOL), Red Beans.....we love cooking and EATING well I guess you can see where I'm from to figure that out! LOL

I don't know what the beans are called:

They are small - round but flat kinda - dark brown

I used to make red beans and rice but I cant find My recipe for it. I will try to look

Oh I think I know what you are talking about but we never cooked them......red beans are good and pork n beans are good too

Oh yea and sorry for not looking for the description when you clearly posted it in your first post LOL

That's ok. Can you tell I am hungry???

Well, I might just have to ask her what beans they are called and then go from there.

Yea that would probably be your best bet and post back and I can give ya a recipe for them.....my husband LOVES to cook!!!!

The only kind of Rice and Beans I know are Red Beans and Rice. Goes something like this:

Wash about one bag (a pound, I think) of red beans (the dry kind) and boil them for a few minutes, take them off the burner, cover and sit for 2 hours. Rinse them and add new water.

Saute some onion, celery, bell pepper, and a couple garlic cloves in some olive oil. (I usually use a small whole onion, about 4 stalks of celery and half of a good sized bell pepper. But you can play with the amount). Then add some sliced hunks of sausage (tube kind). You can get whichever one is your favorite. I usually just get the Hillshire Farms smoked sausage (not the kielbasa). Cut the sausage in diagonal slices about an inch thick.

Put the beans back on to boil and add in the saute'd stuff. Salt, pepper, a little cayenne pepper, add a bay leaf and cook until the beans are tender. This usually takes a few hours. Anywhere from 2-4 hours. Add more water if it starts sticking, stir often.

Make your rice separate. Don't use Minute Rice if you want it nice and sticky. Gotta take the time for the real stuff. Then serve your bean mixture over a pile of rice. Some people mix it together but my bunch likes it just poured over the rice and they mix it themselves.

Ummmm..... goood! I might have to stop off and get some sausage and make a batch tonight.

Oh and if you have a SLOW COOKER you would REALLY be set!!!!! :D

It sounds kind of like black beans. There is a recipe for Cuban Black beans on packages of dry black beans. I dont' have the recipe handy, but I've made it before.

Are they Lentils? Sounds like it:) Those are GOOD! Yep, you gotta get your MIL's recipe, I grew up in a huge PR community and they made the bestest rice and beans, omg:drooling:

Tell me about! Rice-N-Beans are the BEST!!! I gotta find out what the heck these beans are...:rolleyes:

I'm Puerto Rican...now is the rice white rice with beans on top...or is the rice a yellow color with the beans mixed in? I can get you the recipe for either...and just fyi, it takes a lot of practice to get it right...mine is definitely not at my grandmother's level.

Oh and the beans are either pinto beans or light red kidney beans.

Or if they are little greenish brown beans...they are actually called pigeon peas. Thats the classic Puerto Rican rice.

They are pigeon peas we call them "gandules" in spanish. I am PR so if you have any questions PM me:D Also, best way to make spanish rice & beans is to use a iron pot not a slow cooker.

I use a cast aluminum pot. If you are pressed for time you can use a rice cooker...but it wont be as good

We were thinking the same thing:D Iron pots is the way to go when making rice & beans.

YES - YES - YES - That's it - They are Pigeon Peas -I was trying to find a picture, but you've got it :D :D :D

OK - so now what???

LOL okay.....this is what I use. I would have to got home and cook and get the actual measurements...lol I don't measure anything because I know how to make it.

Sazon with color (I prefer Goya)
Adobo
Oil
Sofrito- you can buy this at the store but the homemade one is the best
tomato sauce
chiken cubes - not everyone uses this but I like it in my rice
garlic powder

gooossshhh I think I'm missing something...lol I'm cooking rice today so when I get home I'll measure and write everything down and send it to you. Its best when made in a cast alumi pot. And you have to be precise with the amount of water you put in it...if not its either going to come out hard or too sticky and you don't want that.

YOU ARE AWESOME!!!

I can't wait - Rice-n-Beans for me!!!! :D :D :D

...I will go and buy a cast alumi pot - Do you think that Bed Bath and BEyond would have one?

hmmmm I don't know if they do but I know walmart has them.

I add olives and chopped up pimentos into my rice as well. Oh and either bacon, ham, or chopped up pieces of already cooked ribs (best). And if you happen to have a World Market store by you, they carry cast aluminum pots.

No World Market here - that place is great too!

I will try Walmart :D

Yes, they'll have one, but it'll be so ridiculously expensive, knowing them:rolleyes: :rolleyes: Do you have a HomeGoods store? They're awesome, they have all the good quality stuff for much much less. :thumbup:

Yum....Now I know what were having for dinner tonight. Someone should start a favorite recipe thread. I get tired of fixing the same old thing.

I grew up on rice and beans, rice and gandules w/pork, ham, spam or shrimp, and everything else hispanic. My Grandpa is from (still lives) in Puerto Rico, and my Grandma is from Mexico.

My recipe is similar to one of those posted above, but I don't put tomato sauce. I first brown the pork in the sazon (make sure you get the red for color), adobe, recaito, fresh cilantro/sofrito. I use the Goya Gandules (Green Pigeon Peas) and on occasion I will use a jar of the Goya's olives/pimentos/capers.

I use to use the old fashioned rice pot, but then there were the warnings about the pots causing Alzeihmers. I now use a wok.

I can get you the actual recipe if you want it.

YES - Please. I would probably use pork or ham, but do I have to really use it? I don't care for olives though :D :D :D

Really a Wok?

I am Puerto Rican also, well half. Just make sure you cover the rice and don't take off the top too quickly or it won't cook right. My sister told me you can put a bag under the cover so the rice cooks just right or aluminum foil.