Rice and Beans

Feeding the world with 2 main ingredients.

Last night I attended a Rice and Bean dinner with some friends. It was to raise funds for some nursing students to go to Guatemala. I can't think of a better eye-opening experience for young adults from our priviledged part of the world. More than witnessing poverty, hunger, health and social problems, I think the important education is the witnessing of the happiness and love of family and friends, in spite of the problems. The sense of community and the interaction of generations puts countries like Guatemala at an advantage.  I hope the students come back with the knowledge that "stuff" doesn't matter. What really matters is a sense of family, community and purpose.
A student who visited Guatemala last year shared information about poor conditions that Canadian mining companies are creating in Guatemala. I am looking forward to learning more.

Rice and beans are the favourite meal of millions of peoples around the world. Parts of North, South and Central America, West Africa, India and Asia all have traditional rice and bean dishes. When you consider all of the types of rice and beans that exist, and the ethnic spices that go with them, the combinations are endless.  Long grain, short grain, aromatic, brown and white rices... kidney, pinto, black, white, broad beans, and black-eyed peas.... they combine beautifully with curry, cumin, garlic, onion, chilies, and many kinds of vegetables, salsas and herbs. Beans can be refried, prepared as a saucy dish, or tossed right into the rice. Any vegetable combination is a great accompaniment to a dish of rice and beans.  Fry up a tortilla or your favourite ethnic flatbread, and you've got a really delicious, satisfying meal.

Nutritionally, rice and beans are one of those perfect combinations. Rice has iron, B vitamins, and protein. Beans are high in fibre and contain iron and protein.  Together they provide all of the essential amino acids - complete protein!

Super-Easy Rice with Beans
into a large sauce pan put...
1 cup of your favourite rice (rinsed and drained)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp sea salt
2 cups of water
cook according to directions for your rice.

When rice is almost done...
saute until onion is translucent:
1/2 onion
1 Tbsp olive or coconut oil
add
1 can black beans (rinsed and drained)
or equivalent of prepared dry beans, of course.
Heat through.
Add cooked rice and toss together gently.
Serve with your favourite salsa.