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Beans And Rice Recipe Biography.

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Rice and beans is a staple food in many cultures around the world. It provides several important nutrients, and is widely available.

Rice and beans is referred to as arroz y habas, arroz con habichuelas, arroz con frijoles or similar in Spanish, arroz e feijão or feijão com arroz, in Portuguese, diri ak pwa in Haitian Creole, Avas kon arroz or Avikas kon arroz in Judaeo-Spanish.

Description[edit]

Kidney beans and rice

The dish usually consists of white or brown rice accompanied by brown, red or black, dry beans (typically Phaseolus vulgaris or Vigna unguiculata) and seasoned in various ways. Different regions have different preferences. In Brazil, for example, black beans are more popular in Rio de Janeiro, Rio Grande do Sul and Santa Catarina, while in most other parts of the country these are mostly only used in feijoadas. The New Orleans specialty known as "red beans and rice" is often accompanied by a side of smoked sausage or a fried pork chop.

In many areas, rice and beans are often served side by side rather than mixed. Either way, they may be considered a meal, frequently with a topping of meat or chicken. Meat or other ingredients are sometimes placed atop rice and beans or (less often) mixed into it.

History[edit]

The Americas[edit]

While beans are native to the Americas, rice is not. Rice was introduced to the Caribbean and South America by European colonizers at an early date with Spanish colonizers introducing Asian rice to Mexico in the 1520s at Veracruz and the Portuguese and their African slaves introducing it at about the same time to Colonial Brazil.[citation needed] More recent scholarship suggests that African slaves played a more active role in the establishment of rice in the New World, and that African rice was an important crop from an early period.[1] In either case, varieties of rice and bean dishes were a staple dish among the peoples of West Africa, and they remained a staple among their descendants subjected to slavery in the Spanish New World colonies and elsewhere in the Americas.[2]

Nutritional significance[edit]

The dish is very nutritious. Rice is rich in starch, an excellent source of energy. Rice also has iron, vitamin B and protein. Beans also contain a good amount of iron and an even greater amount of protein than rice. Together they make up a complete protein,[3] which provides each of the amino acids the body cannot make for itself.

In addition, rice and beans are common and affordable ingredients, often available in difficult economic times.

Culture[edit]

In Brazil, rice and beans are commonly eaten as everyday lunch, along with a different variety of meats and vegetables. It is also common to prepare dinner using the lunch leftovers. Brazil is the world leader in dry beans production and Latin American leader in rice consumption.[citation needed]

Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with red beans,[1] vegetables (bell pepper, onion and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly Andouille), and Tasso ham are also frequently used in the dish. The dish is customary - ham was traditionally a Sunday meal and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. The dish is now fairly common throughout the Southeast. Similar dishes are common in Latin American cuisine, including moros y cristianos and gallo pinto.

Red beans and rice is one of the few New Orleans style dishes to be commonly served both in people's homes and in restaurants. Many neighborhood restaurants continue to offer it as a Monday lunch special, usually with a side order of either smoked sausage or a pork chop. While Monday washdays are largely a thing of the past, red beans remain a staple for large gatherings such as Super Bowl and Mardi Gras parties. Indeed, red beans and rice is very much part of the New Orleans identity. Jazz trumpeter and New Orleanian Louis Armstrong's favorite food was red beans and rice - the musician would famously sign letters "Red Beans and Ricely Yours, Louis Armstrong”.[2]

The vegetarian dish Rajma chawal[3] is very similar (which translates literally to red beans and rice), popular in North India. Red beans and rice is also a dietary staple in Central America, where it is known as "arroz con habichuelas". The dish is popular in Cuban, Puerto Rican, Dominican, Haitian and Jamaican cuisine as well.

When the slave rebellion in Haiti (formerly Saint Domingue) began, many of the rich white sugar planters fled to Louisiana, the other main possession of France in the New World at the time. They brought with them red beans from the Caribbean. Red beans and rice was created in the kitchens of New Orleans' French Quarter. The dish quickly gained in popularity and became a fixture of the cuisine of New Orleans.

Preparation[edit]

Red kidney beans or small red beans are used and they are usually (but not always) soaked beforehand. Onion, celery, and usually a bit of garlic are sautéed briefly. Some people choose to include bell pepper, thus completing the trinity. The vegetables should be diced finely so that they will melt away once the dish is done. Meat is also a typical component of seasoning for the dish, with ham, tasso, pickled pork, and sausage being common ingredients.[4][5][6] The meat may be sautéed along with the vegetables or added directly to the beans. Seasoning includes salt, thyme, bay leaf and cayenne pepper. While Cajun (and to a lesser extent Creole) cooking is often thought of as being very spicy, red beans are prepared on the mild side and are usually served with a bottle of hot sauce nearby.

Red beans typically take about two hours to cook, although it is common to allow the beans to cook slowly for a longer period of time. Finished red beans range from soup-like consistency to a creamier texture, though the latter is more common. Though the creaminess of the finished dish may vary greatly between preparation, the beans themselves should never be overly firm or crunchy. To increase the creaminess of the beans, some cooks choose to mash up to a quarter of the beans in the last half hour or so of cooking (smash the beans against the side of the pot using the back of a large spoon). To get an even creamier texture, some chefs will gradually incorporate butter into the beans during the last ten minutes.

Some people will cook smoked sausage with the beans, but traditionally, the sausage or pork chops were cooked on the side.

Presentation[edit]

White rice is cooked separately. Sausage may be cooked and served separately or may be sliced and incorporated into the beans during cooking. When being served buffet style for a party, the rice and beans should be kept apart and assembled as needed by the guests. When served on a plate, the rice is usually mounded in the center, perhaps with a bit of parsley. The beans are spooned all around the rice, and if sausage has been prepared separately a piece is placed on one side. Chopped green onion is an optional garnish, and a bottle of hot sauce should always be available..........?

Beans And Rice Recipe Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi Photos.