Santa Fe Beans and Rice Recipe - Food.com (2024)

FAQs

How do you make beans and rice taste better? ›

Spices – A mix of smoked paprika (or regular paprika, but smoked is SO good), cumin, chili powder, cayenne (optional), salt, and pepper make this rice and beans dish taste amazing. Add fresh cilantro to really make it come alive!

The combination of rice and beans gives you even more protein and fiber, as well as other important vitamins and minerals, like folate. Although it probably won't harm you to eat rice and beans every day, it's best to include a variety of nutritious foods in your diet for complete nutrition.

Congri is traditionally made with red beans in some Latin American countries and black beans in Cuba. The difference between congri and your basic black beans and rice dish is that everything here is cooked together.

"I recommend adding a fresh mango avocado salsa made with red onion, cilantro, jalapeño, lime juice, and a pinch of salt to brighten up the dish. Because the beans and rice have so much earthiness, the fruit and acidity will lighten the plate. A margarita is always great, as well."

If you're wondering what is the secret ingredient for restaurant-quality refried beans, the answer is fat. Restaurant-made refried beans honor traditional Mexican culinary practices by adding a hearty helping of lard or bacon fat drippings to their recipe.

The high satiety factors of rice and beans can help you lose weight or stay at a healthy weight over time. Satiety measures how satisfying a food is to eat and how long it keeps you full. Satiety is vital in maintaining a healthy weight.

Dried beans are slightly healthier than canned beans.

However, there are a few ways to decrease the sodium content of canned beans. Draining and rinsing canned beans removes a lot of the sodium, and you can also purchase low- or no-added sodium varieties of canned bean products.”

Yes, you can eat rice and beans every day. Many people in third world countries do. Rice and beans are complementary vegetables that together provide all the necessary amino acids and minerals to live on, although either alone will be deficient in some. A 50/50 mix is ideal.

Which country has the best rice and beans? ›

Brazil, probably. Rice and beans are a staple in that country. Some Brazilians affirm that if lunch wasn't a combination of rice and beans, plus an additional side (called mistura) , it's not lunch - and this applies for every single day's meal.

The idea behind soaking dried beans is that it makes the beans cook more quickly and evenly. It's also been posited that soaking beans breaks down some of their complex sugars, making them easier to digest.

Though red beans and rice is the best-known version of this dish, it is frequently made with other types of beans, and you can do the same if you'd like. Pink beans, white cannellini beans, even black beans will all taste great with the same basic technique.

Many people wonder if they need to drain and rinse canned beans, and the answer is, “it depends.” It's fine to add the bean liquid to many recipes, but if you want to reduce the amount of sodium, it's best to drain and rinse canned beans.

As for herbs, woody types like thyme, sage, and rosemary, are also great — add those in with the beans and water. I always add bay leaves at this stage, too, since they bring that herbaceous can't-put-your-finger-on-it flavor.

You can add crushed whole seeds (coriander, cumin, fennel, mustard, etc.), woodsy herbs (thyme, oregano, rosemary, sage), red pepper flakes, crushed garlic cloves, and of course salt and pepper.

My technique, typically, was to caramelize the onions and garlic a bit, then add the drained cannellini beans, finishing with salt, lemon zest, sherry vinegar or lemon juice, red pepper flakes, and fresh herbs.

I also like to add a peeled, smashed clove of garlic, or maybe a bay leaf or a few sprigs of thyme. After 10 to 15 minutes, the beans will be warm and fragrant, ready to be spooned over a piece of garlicky toast, or served alongside grilled sausages and sautéed greens.