Rice and beans explained

Rice and beans, or beans and rice, is a category of dishes from many cultures around the world where the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. If the beans do not top the rice, the two components may be mixed together, separated on the plate, or served separately.

Description

The dish usually consists of white or brown rice accompanied by cooked brown, red or black dry beans (typically Phaseolus vulgaris or Vigna unguiculata) and seasoned in various ways. This dish is also commonly served with sides of stewed chicken, pork, beef, potato salad, boiled potatoes, and many other sides from many different cultures. In many areas, beans and rice are often served side by side rather than combined. Either way, they may be considered a meal, frequently with a topping of meat or chicken. Meat or other ingredients are sometimes placed atop beans and rice or, less frequently, mixed into it.

Different regions have different preferences. In Nicaragua, for example, red beans are more popular while cooking Gallo pinto, while in Costa Rica black beans are. Also, in Brazil, black beans are more popular in Paraná, 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.

History

The Americas

Genetic analyses of the common bean Phaseolus shows that it originated in Mesoamerica, and subsequently spread southward, along with maize and squash, traditional companion crops.^[1] Asian rice was introduced to Latin America during the colonial era by the Spanish and the Portuguese. However, it has recently been discovered that the indigenous peoples of the Amazon had already cultivated a distant relative of Asian rice of the same genus Oryza some 4,000 years ago,^[2] and were growing it alongside maize and squash, traditional companion crops of beans, which were also by that time present in South America. Some recent scholarship suggests that enslaved Africans may also have played an active role in the establishment of rice in the New World.^{[3] [4]} It is also one of the most common foods in some Spanish-speaking countries.

Nutritional significance

Beans and rice are both nutritious ingredients. Rice is rich in starch, making it a good source of energy. Rice also has iron and some protein. Beans also contain iron and a greater amount of protein in comparison to rice. Together they make up a complete protein, which provides large quantities of each of the amino acids the body cannot produce by itself.^[5] Their amino acid profiles complement each other when combined, meaning that such dishes were acknowledged as beneficial protein in vegetarian terms.

Culture

In some Latin American states and countries, beans and rice 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. Beans and rice are especially popular in Brazil, which is the world's third largest producer of dry beans^[6] and the largest consumer of rice in the Americas.^[7]

International dishes and variations

Worldwide, there are many dishes with a base of beans and rice, which vary in their cooking and additional ingredients. Variations exist regionally, as cultures shape the dishes to their own preferences. In countries near or in the Caribbean, these dishes are simply known as "rice and beans", in which the dish is cooked in coconut milk. The following is a list of variations:

• Brazil: Portuguese: Arroz com feijão or Portuguese: [[Feijoada (Brazilian dish)|feijoada]], a traditional dish made with black beans and pork meat, served with rice.
• Chile: Spanish; Castilian: Arroz con porotos
• Caribbean: Rice and peas
• China: Chinese: [[Red bean rice|Hóngdòu fàn]], laba congee
• Colombia: Spanish; Castilian: [[Calentao]]
  • Bandeja paisa, a traditional dish made with kidney beans and rice from Archipelago of San Andrés, Providencia and Santa Catalina).
• Cuba: There are two main variations:
  • Spanish; Castilian: [[Moros y Cristianos (dish)|Moros y cristianos]]: also known as just Spanish; Castilian: moros, it is made with black beans. If made with red beans, it would be considered Spanish; Castilian: congris.
  • Spanish; Castilian: Congris: made with red beans, the beans are cooked first with onion, green chili, garlic, tomato, bay leaf, touch of cumin and oregano, salt, and dry wine; before they soften completely, the raw rice is added, letting them cook together, until they consume the broth and the rice is dry and loose. The beans are also prepared in their broth with the rice separate.
• Dominican Republic:
  • Spanish; Castilian: Arroz con habichuelas: Red beans stewed with squash, cilantro, red onions, lippia micromera, garlic and tomato paste served with rice.
  • Moro de guandules: Rice cooked with lippid micromera, red onion, garlic, tomatoe paste, cilantro, celery, pigeon peas, and coconut milk.
• El Salvador: Spanish; Castilian: Casamiento
• Guatemala: Spanish; Castilian: Casado: regionally known as gallo pinto and rice and beans. On the Caribbean coast and parts of eastern Guatemala (Izabal) it is known as rice and beans and it includes coconut milk.
• Haiti

Sos pwa served with white rice

• Honduras: Spanish; Castilian: Casamiento; on the Caribbean coast it is known as rice and beans and it includes coconut milk and chilli flakes
• Hungary

Rakott zöldbab Layers of cooked rice, cooked green beans and cooked minced meat are put on one another, then topped with sour cream the whole is baked in an oven for some time.

• India: Rajma chawal, an Indian red bean dish served with rice
• Israel: Orez Shu'it, a traditional Israeli beans-and-rice dish
• Japan:, specifically, azuki beans and glutinous rice. In red bean mochi, the rice is processed into a bun form.
• Jamaica

• Korea: (bean rice), (red bean rice)
• Mexico: Rice and beans
• Nicaragua: Spanish; Castilian: [[Gallo pinto]] is Nicaragua's national dish. It is made with red beans, oregano, bell peppers, garlic and onions.
• Peru: There are two main variations:
  • Spanish; Castilian: Calentado
  • Spanish; Castilian: [[:es:Tacu-tacu|Tacu-tacu]]
• Portugal:
  • Portuguese: [[Feijoada]], a variety of main dishes made with rice and beans
  • Portuguese: Arroz de feijão, served as a side dish
• Puerto Rico:
  • Spanish; Castilian: Arroz con habichuelas

White rice with stew beans. The beans are typically stewed with potatoes, squash, pork, tomato sauce, sofrito, sazon, olives, and capers.

• • Arroz junto and arroz con gandules: Both dishes are cooked in one pot with meat or fish, rice, seasoning, and beans.
  • Arroz mamposteao: Fried rice and beans. Day-old rice and stewed beans are fried together. Other ingredients can be added such as eggs, chicken, shrimp, cabbage, corn, soy sauce, or fish sauce. It is garnished with grated queso blanco and avocado.
• Suriname: Dutch; Flemish: Bruine bonen met rijst, one-pot dish with mixed meats and kidney beans, served with rice.
• Turkey: national dish, Turkish: kuru fasulye ve pilav dried beans with pilaf
• United States:
  • Hoppin' John, a black-eyed peas dish from the southern United States
  • Red beans and rice, the most common beans and rice dish in Louisiana Creole cuisine
• Venezuela: These dishes may include fried plantains called "tajadas" as it is commonly found in many Venezuelan dishes:
  • Spanish; Castilian: [[Pabellón criollo]]: Made with rice, beans or refried black beans and well-seasoned shredded beef. It is then surrounded by slices of ripe fried plantain. The plantains give the name Spanish; Castilian: Pabellón con barandas.
  • Spanish; Castilian: Arroz con caraotas: When pabellón criollo omits the fried plantains, it has a different name. It is colloquially known as "poor man's lunch" since it is more common in low-income families. Fried eggs can also be included.
  • Spanish; Castilian: Palo a pique llanero: Made with rice, brown beans and well-seasoned shredded beef, chicken and pork. It is surrounded by slices of ripe plantain and pieces of potatoes. Some areas like Barinas, Apure or Bolivar add green plantains.
• Liberia: In most parts of West Africa, beans are cooked separately from rice. Kidney beans can be eaten as a soup on top of rice during special occasions.

Other languages

Rice and beans is referred to as Spanish; Castilian: arroz y habas, Spanish; Castilian: arroz con habichuelas, Spanish; Castilian: arroz con frijoles, Spanish; Castilian: gallo pinto, Spanish; Castilian: recalentao or similar in Spanish; Portuguese: arroz e feijão, Portuguese: arroz com feijão or Portuguese: feijão com arroz in Portuguese; sos pwa in Haitian Creole; and Ladino: avas kon arroz or Ladino: avikas kon arroz in Judaeo-Spanish.

See also

• Cuban cuisine
• Haitian cuisine
• Mexican cuisine
• List of legume dishes
• List of rice dishes

Bibliography

• Embrapa, Origem e História do Arroz and Origem e História do Feijão
• Arroz e Feijão: Uma dupla infalível, Camaquã Alimentos

External links

• Embrapa - Empresa Brasileira de Pesquisa Agropecuária

Notes and References

1. 10.1073/pnas.1108973109 . 109 . Mesoamerican origin of the common bean (Phaseolus vulgaris L.) is revealed by sequence data . 2012 . Proceedings of the National Academy of Sciences . E788–E796 . 14 . 22393017 . 3325731 . free . Bitocchi . Elena . Nanni . Laura . Bellucci . Elisa . Rossi . Monica . Giardini . Alessandro . Zeuli . Pierluigi Spagnoletti . Logozzo . Giuseppina . Stougaard . Jens . McClean . Phillip . Attene . Giovanna . Papa . Roberto .
2. Evidence for mid-Holocene rice domestication in the Americas . 10.1038/s41559-017-0322-4 . 2017 . Hilbert . Lautaro . Neves . Eduardo Góes . Pugliese . Francisco . Whitney . Bronwen S. . Shock . Myrtle . Veasey . Elizabeth . Zimpel . Carlos Augusto . Iriarte . José . Nature Ecology & Evolution . 1 . 11 . 1693–1698 . 28993622 . 2017NatEE...1.1693H . 256727214 . 10871/33891 . free . subscription .
3. Book: Carney, Judith A. . Black Rice: The African Origins of Rice Cultivation in the Americas . 2001-04-30 . Harvard University Press . 978-0-674-00452-8 . Cambridge, Mass. London . English.
4. Book: National Research Council . Lost Crops of Africa: Volume I: Grains . 2008-07-18 . 1 . 1996-02-14 . National Academies Press . 978-0-309-04990-0 . African Rice . http://books.nap.edu/openbook.php?record_id=2305&page=17 .
5. Web site: The Role of Rice and Beans: Nutrition as Medical Treatment . Schacter . Illana . 2021-08-28 . The Cornell Healthcare Review . 2023-05-04 . . "Forming a complete protein and supplying all nine essential amino acids, rice and beans have been a staple food for millennia.".
6. Web site: Countries by commodity -- Beans, Dry. FAOSTAT. FAO. 24 May 2018. 2016.
7. Web site: Rice around the world -- Brasil. International Year of Rice. FAO. 24 May 2018. 2004. 19 August 2018. https://web.archive.org/web/20180819182218/http://www.fao.org/rice2004/en/p1.htm. dead.