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Rice & Beans


Rice Cooking Guidelines
Bean Cooking Guidelines
Ham Fried Rice
Mexican Rice
Mild Chili
Black Bean Soup
Split Pea & Ham Soup
Barbeque Baked Beans
6-Layer Bean Dip

Rice Cooking Guidelines  

1 cup rice
1/2 tsp salt (optional)
1 Tbsp margarine (optional)
water or bouillon broth

  1. Combine rice, salt, margarine, and 2 cups water or bouillon broth in 2-quart saucepan with tight-fitting lid. 
  2. Bring to a vigorous boil; turn heat to low.
  3. Cook white rice for 20 minutes or brown rice for 45 minutes.
  4. Remove from heat; let stand covered, 10 minutes.

Refrigerate cooked rice up to 5 days. Freeze up to 6 months.  Makes about 3 cups.

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Bean Cooking Guidelines

1 part dry beans
3 parts water

  1. Soak dry beans in water for 6 hours or overnight. Drain and rinse soaked beans. 
  2. Put soaked, drained and rinsed beans in a pot and add water to cover beans. Bring to a boil and simmer for about 2 hours or until beans have reached desired tenderness. (Or cook in a crock pot on high for 6-8 hours).  
  3. Drain and rinse beans again, then proceed with recipe. 

Equivalences:
3/4 cup dry beans = 15 ounce can of pre-cooked beans
2 cups dry beans = 1 pound of dry beans

Notes:  
Peas and lentils do not need to be soaked before cooking. 
Refrigerate cooked beans up to 5 days or freeze up to 6 months.

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Ham Fried Rice
1 cup ham or bacon pieces 
4 green onions, sliced
2 Tbsp vegetable oil
1 cup frozen peas and carrots, cooked
3 eggs scrambled and broken up
3 cups cooked rice
3 Tbsp soy sauce
  1. In a large skillet or wok, sauté ham and onion in oil.
  2. Add remaining ingredients and cook to warm through.
Makes 6 cups.

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Mexican Rice
2 cups beef bouillon broth
1 cup rice
1/4 cup tomato sauce
1 tsp chili powder
1 tsp cumin powder
1 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
  1. Combine all ingredients in a medium saucepan.  Bring to a rapid boil.  
  2. Reduce heat and simmer for 25 minutes for white rice or 50 minutes for brown rice.

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Mild Chili
1 pound hamburger 
1/2 onion, diced 
2 cans (15 ounce) kidney beans, drained and rinsed 
1 can ( 15 ounce) diced tomatoes 
2 cans (8 ounce) tomato sauce 
1 Tbsp chili powder 
1 Tbsp Worcestershire
1/2 tsp salt 
1/8 tsp pepper 
  1. Brown hamburger and onion together in large pot. 
  2. Stir in remaining ingredients. 
  3. Heat to a boil and simmer on low until ready to serve. 
Makes 2 Quarts. 

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Black Bean Soup
2 Tbsp vegetable oil 
1/2 onion, chopped 
1/2 stalk celery, chopped 
2 (15 ounce) cans black beans, drained and rinsed 
2 cups chicken bouillon broth
1/4 tsp salt 
pepper 
 
  1. In a 2 quart saucepan, sauté onion and celery in oil. 
  2. Add remaining ingredients and puree all in blender. Return soup to pot.
  3. Bring soup to a boil, stirring frequently. Simmer on low until ready to serve. 
    Garnish with chopped egg, onion, bacon, cheese, etc. if desired. 
Makes 6 cups.

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Split Pea & Ham Soup
2 cups dry split peas 
8 cups water 
1 cup chopped onion 
1 cup chopped ham pieces or meaty ham bone 
1 tsp salt 
1/4 tsp pepper 
  1. Combine all ingredients in a large soup pot. 
  2. Bring to a boil.  Reduce heat and simmer for 2 hours. 
  3. For a thicker soup, mix 2 T cornstarch with 1/4 cup cold water, and stir into soup. 
Makes about 3 quarts.

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Barbeque Baked Beans
1 (15 ounce) can navy beans
1 (15 ounce) can small red beans 
1 (15 ounce) can pinto beans 
1/2 pound bacon, fried and crumbled
1/2 onion, minced
1 cup BBQ sauce
1/2 cup ketchup
2 Tbsp brown sugar
1 Tbsp vinegar
1/4 tsp mustard powder
  1. Drain and rinse beans.  Put in 2 quart baking dish. 
  2. Stir in remaining ingredients and mix well with a large spoon.
  3. Cover and bake at 350 F for 1 hour.
Makes about 1 1/2 quarts.

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6-Layer Bean Dip
1 (16 ounce) can refried beans
1 (12 ounce) package Better Than Sour Cream
1 (6 ounce) can sliced olives
2 avocados, peeled & diced
1 medium tomato, chopped
4 green onions, sliced
  1. In a 8-inch square dish, layer ingredients in order given.
  2. Cover and chill until ready to serve.
Serve with tortilla chips.  Double recipe for 9x13 inch dish.

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