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Rice And Bean Recipes 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]

n Spanish, the word chile from the Nahuatl "chīlli" refers to a “chili pepper”, and carne is Spanish for “meat”.

The original recipe consisted of dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail.[citation needed]

The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped people taste and appreciate chili. San Antonio was a tourist destination and helped Texas-style chili con carne spread throughout the South and West.[1] Chili con carne is the official dish of the U.S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.[2]

Chili queens[edit]

During the 1880s, brightly dressed Mexican American women known as “chili queens” began to operate around Military Plaza and other public gathering places in downtown San Antonio. They appeared at dusk, when they built charcoal or wood fires to reheat cauldrons of pre-cooked chili. They sold it by the bowl to passersby. The aroma was a potent sales pitch; mariachi street musicians joined in to serenade the eaters. Some chili queens later built stalls in the mercado (local Mexican market).

Preparing plates of tortillas and fried beans to sell to pecan shellers, San Antonio, Texas

In September 1937, the San Antonio Health Department implemented new sanitary regulations that required the chili queens to adhere to the same standards as indoor restaurants. Unable to provide lavatory facilities, the queens and their “street chili” culture disappeared overnight. Although Mayor Maury Maverick reinstated the queens’ privileges in 1939, the city reapplied the more stringent regulations permanently in 1943.

San Antonio’s mercado was renovated in the 1970s, at which time it was the largest Mexican marketplace in the U.S. Local merchants began staging historic re-enactments of the chili queens’ heyday. The unofficial re-enactment is, "Return of the Chili Queens Festival".

Since 2006, the historic Bonham Exchange Building, located behind the Alamo, has hosted the official Chili Queens event, held in April as the first Sunday of every Fiesta.

Chili parlors[edit]

Before World War II, hundreds of small, family-run chili parlors (also known as “chili joints”) could be found throughout Texas and other states, particularly those in which émigré Texans had made new homes. Each establishment usually had a claim to some kind of secret recipe.

A bowl of chili con carne and tortilla chips.

As early as 1904, chili parlors were opening outside of Texas. After working at the Louisiana Purchase Exposition, Charles Taylor opened a chili parlor in Carlinville, Illinois, serving "Mexican Chili".[3] In the 1920s and 1930s chains of diner-style "chili parlors" grew up in the Midwest.

Cincinnati-style chili arguably represents the most vibrant continuation of the chili parlor tradition, with dozens of restaurants offering this style throughout the Cincinnati area. It can be traced back to at least 1922, when the original Empress Chili location opened.[4]

In Green Bay, Wisconsin, the chili parlor Chili John's has existed since 1913. As with Cincinnati chili, it is most commonly served over spaghetti with oyster crackers, but the recipe is less sweet with a higher proportion of fat.[5] The original proprietor's son opened a second location in Burbank in 1946, which is also still in existence.[6]

Until the late 2000s, a chili parlor dating to 1904, O.T. Hodge, continued to operate in St. Louis. It featured a chili-topped dish called a "slinger": two cheeseburger patties, hash browns, and two eggs, and smothered in chili.[7] As of 2014 no O.T. Hodge-branded locations remain, though one still exists under the name Chili Mac's.[8]

One of the best-known Texas chili parlors, in part because of its downtown location and socially connected clientele, was Bob Pool's "joint" in Dallas, across the street from the headquarters of the elite department store Neiman Marcus. Stanley Marcus, president of the store, frequently ate there. He also bought Pool's chili to send by air express to friends and customers across the country. Several members of General Dwight Eisenhower's SHAPE staff during the early 1950s were reported to have arranged regular shipments of chili from Pool's to their Paris quarters.

Controversy over ingredients[edit]

Ingredients for chili con carne.

Beans[edit]

Beans, a staple of Tex-Mex cuisine, have been associated with chili as far back as the early 20th century.[9] The question of whether beans "belong" in chili has been a matter of contention among chili cooks for a long time.

A bowl of Texas-style chili without beans.

"Texas-style chili" does not contain beans and may even be made without other vegetables whatsoever besides chili peppers.[10] President Lyndon B. Johnson's favorite chili recipe became known as "Pedernales River chili" after the location of his Texas Hill Country ranch. It calls for eliminating the traditional beef suet (on Johnson's doctor's orders, after Johnson suffered a heart attack while he was Senate Majority Leader) and adds tomatoes and onions. Johnson preferred venison, when available, to beef, as Hill Country deer are leaner than most beef.[11] Lady Bird Johnson, the First Lady, had the recipe printed on cards to be mailed out because of the many thousands of requests the White House received for it.[12]

In some areas, specifically the American South, versions with beans are referred to as "chili beans" while the term "chili" is reserved for the all-meat dish. Small red beans are commonly used for chili, as are black-eyed peas, kidney beans, great northern beans, or navy beans. Chili bean can refer to a small red variety of common bean also known as the pink bean. The name may have arisen from that bean's resemblance to small chili peppers, or it may be a reference to that bean's inclusion in chili recipes.

Most commercially prepared canned chili includes beans. Commercial chili prepared without beans is usually called "chili no beans" in the United States. Some U.S. manufacturers, notably Bush Brothers and Company and Eden Organic, also sell canned precooked beans (without meat) that are labeled "chili beans"; these beans are intended for consumers to add to a chili recipe and are often sold with spices added.

Evidence suggests that there is nothing inauthentic about the inclusion of beans.[13] Despite this, the Chili Appreciation Society International specified in 1999 that, among other things, cooks are forbidden to include beans in the preparation of chili for official competition—nor are they allowed to marinate any meats.[14]

Tomatoes[edit]

Tomatoes are another ingredient on which opinions differ. Wick Fowler, north Texas newspaperman and inventor of "Two-Alarm Chili" (which he later marketed as a "kit" of spices), insisted on adding tomato sauce to his chili — one 15-oz. can per three pounds of meat. He also believed that chili should never be eaten freshly cooked but refrigerated overnight to seal in the flavor. Matt Weinstock, a Los Angeles newspaper columnist, once remarked that Fowler's chili "was reputed to open eighteen sinus cavities unknown to the medical profession."[15]

Variations[edit]

Vegetarian chili[edit]

Pot of chili sin carne.

Vegetarian chili (also known as chili sin carne, chili without meat, chili non carne, and chili sans carne) acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of vegetarianism. It is also popular with those on a diet restricting the use of red meat. To make the chili vegetarian, the cook leaves out the meat or replaces it with a meat analogue, such as textured vegetable protein or tofu, or a starchy vegetable, such as potatoes. These chilis nearly always include beans. Variants may contain corn, squash, mushrooms, or beets.

Chili verde[edit]

Chili verde (green chili) is a moderately to extremely spicy New Mexican cuisine stew or sauce usually made from chunks of pork that have been slow-cooked in chicken broth, garlic, tomatillos, and roasted green chilis. Tomatoes are rarely used. The spiciness of the chili is adjusted with poblano, jalapeño, serrano, and occasionally habanero peppers. Chili verde is a common filling for the Mission burrito.

White chili[edit]

White chili is made using white beans and turkey meat or chicken breast instead of a tomato-based sauce and red meat (beef). The resulting dish appears white when cooked.

Accompaniments and additions[edit]

Chili with garnishes and tortilla chips

The dish may be served with toppings or accompaniments; grated cheese, diced onions, and sour cream are common toppings, as are broken saltine crackers, corn chips, cornbread, rolled-up corn or flour tortillas, and pork tamales. Chili can also be served over rice or pasta such as ditalini or spaghetti.

Pre-made chili[edit]

Canned chili[edit]

Willie Gebhardt, originally of New Braunfels, Texas, and later of San Antonio, produced the first canned chili in 1908. Rancher Lyman Davis near Corsicana, Texas, developed Wolf Brand Chili in 1895. He owned a meat market and was a particular fan of Texas-style chili. In the 1880s, in partnership with an experienced range cook, he began producing heavily spiced chili based on chunks of lean beef and rendered beef suet, which he sold by the pot to local cafés. In 1921, Davis began canning his product, naming it for his pet wolf "Kaiser Bill". Wolf Brand canned chili was a favorite of Will Rogers, who always took along a case when traveling and performing in other regions of the world. Ernest Tubb, the country singer, was such a fan that one Texas hotel maintained a supply of Wolf Brand for his visits. Both the Gebhardt and Wolf brands are now owned by ConAgra Foods, Inc. Hormel, which sell chili available with or without beans, made with turkey or in vegetarian varieties, under their own name and other brands like Stagg, is another major maker of canned chili.

Brick chili[edit]

Another method of marketing commercial chili in the days before widespread home refrigerators was "brick chili". It was produced by pressing out nearly all of the moisture, leaving a solid substance roughly the size and shape of a half-brick. Wolf Brand was originally sold in this form.[16] Commonly available in small towns and rural areas of the American Southwest in the first three-quarters of the 20th century, brick chili has mostly outlived its usefulness but can still be found in some stores.

Seasoning mix[edit]

Home cooks may also purchase seasoning mixes for chili, including packets of dry ingredients such as chili powder, masa flour, salt, and cayenne pepper, to flavor meat and other ingredients.

Other dishes made with chili[edit]

A chili dog is a hot dog served with a topping of chili (usually without beans).

A chili burger is a burger topped with chili (usually without beans). In California, this is sometimes referred to as a "chili size." Chili is also served on top of a ground beef patty alone.

Chili is also added to french fries and cheese to make chili cheese fries, or Coney Island fries.

In southeast Texas, some people eat chili served over white rice. Chili over rice (frequently with beans) is also common in Hawaii (where it is known as chili rice) and is eaten this way in the UK and, to some extent, Australia.

Chili mac is a dish made with canned chili, or roughly the same ingredients as chili (meat, spices, onion, tomato sauce, beans, and sometimes other vegetables), with the addition of macaroni or some other pasta. Chili mac is a standard dish in the U.S. military and is one of the varieties of Meal, Ready-to-Eat (MRE).

Cincinnati chili is a variety of chili frequently served over spaghetti and on fries and cheese coneys.

A "Frito pie" typically consists of a small, single-serving bag of Fritos corn chips with a cup of chili poured over the top, usually finished up with grated cheese or onions and jalapeños and sour cream.[17] Frito pies are popular in the southwestern United States.

A chili stuffed baked potato is a large baked potato stuffed with chili and possibly with other ingredients, such as butter, Cheddar cheese, or chopped onions.

Chili Poutine substitutes chili con carne for the usual gravy.............?

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