Rice and Beans

A bowl of Rice and Beans Can be a Lifesaver…

I don’t know about you, but some weeks are more expensive than others, and if you’re waiting on payday, a big bowl of rice and pinto beans will sustain you until the money hits the bank.  Other than being filling and quite inexpensive, beans are really, really good for you!

What Type of Beans Should I Use?

This recipe can be used with red kidney or pinto beans because the two beans have basically the same nutritional and flavor profiles. Kidney beans are a little larger than pinto beans and often a darker color.

WHY?

Simplicity

Sometimes, it’s the simple things in life that we take for granted– milk and cereal, peas and carrots, eggs and bacon, and rice and beans. Interestingly, rice and beans have been staple menu items in many cuisines for centuries, but is this by chance or by design?

Did our ancestors realize the composition of these foods actually results in a complete protein? Both rice and pinto beans are supplemental, or incomplete proteins. Each is abundant and deficient in an essential amino acid. However, when combined, the nutrient profiles of these foods work synergistically in producing a complete protein.

How are Rice and Beans a Complete Protein?

The human body produces twenty-two amino acids, however there are nine essential amino acids that must be gained through diet: histidine, isoleucine, leucine, lysine, methionine, phenalalanine, threonine, tryptophan and valine. In the case of rice and beans, lysine is abundant in beans, but deficient in grains.

On the other hand, grains are high in methionine, and beans are not, so it’s a trade-off. The combination of certain supplemental foods will “complete” the essential amino acid formula, thus providing a complete protein. Other combinations of food are complete proteins–lentils and barley, peanut butter and whole grain bread, legumes with nuts/seeds and raw spinach with almonds.

Plant based complete proteins include soy, quinoa, hemp seeds, buckwheat and amaranth. Soy based foods that are complete proteins include tofu, tempeh and seitan.

Nutritional Benefits of Rice and Beans

Legumes provide both soluble and insoluble fiber, neither which are digested or absorbed into the blood. Insoluble fiber moves quickly through the intestinal tract, balancing the pH levels and removing toxic waste.

Soluble fiber forms a gel when combined with liquid and binds to fatty acids; this prolongs the process of emptying the stomach, thus, sugar is released and absorbed more slowly. Due to complex carbohydrates, legumes have a low glycemic index which results in the sugars taking longer to break down. Since it takes longer for the soluble fiber to break down, you feel full for a longer period of time.

Beans are naturally low-fat, contain no saturated or trans fats, and are cholesterol free. Additionally, they provide folate, magnesium, potassium, manganese, iron, copper and phosphorous. They serve as a lean protein for maintaining muscle tone and provide complex carbohydrates for energy. For this reason, many athletes include rice and beans into their diets on a regular and frequent basis.

Grain Supplement

Grains complete the protein when combined with beans. A whole grain consists of a protective husk; the bran, a good source of fiber, vitamins and minerals; the endosperm,a starchy source of complex carbohydrates;  and the germ, the embryo of the grain, which contains a small amount of protein, vitamins and minerals. Whole grains are labeled as such with a gold “stamp” on the box that indicates whether it is a whole grain (100%) or not.

HOW-TO?

Some people prefer not to eat beans due to the side effects of the oligosaccharides–those pesky complex carbohydrates that can cause temporary digestive discomfort and gas. The best way to prevent this is to soak the beans in lightly salted water for at least two hours, or, bring the beans to a rolling boil in lightly salted water for about 10 minutes.

If the tap water is “soft”, it might be best to soak and cook the beans in bottled water. Soft water seems to cause the beans to turn to mush. There are also over-the-counter formulas, namely Beano®, that prepare the digestive system for the oligosaccharides and eliminate any gastric distress.

When to Salt

The most controversial issue regarding beans is when to add salt. Some say not till the end, others say at the beginning, and some say add salt in intervals. The science behind this has to do with calcium and magnesium ions in the bean skin. If the beans are soaked in lightly salted water, the salt seeps into the beans replacing some of the ions, and results in a softer bean.

If beans are soaked and cooked in unsalted water, they swell too fast and burst. So, the salt acts not only as a seasoning agent, but as a protectant for the bean skin. Soak your beans in salted water!

Soaking and Serving

There are many types of beans: black, cannellini, garbanzo, lima, navy, pinto, soy and kidney. Black beans offer the most antioxidants, whereas pinto and kidney beans contain the mineral molybdenum, which helps the body in digesting sulfites. (Sulfites are sometimes added to wine and other condiments).

Some legumes do not require soaking, such as lentils, adzuki and yellow split peas. A common staple that accompanies many a bowl of rice and beans in the South is cornbread, which provides vitamins A, B6, B12, iron, potassium and calcium.

Cost Efficient and Versatile

There are various ways to “dress up” a bowl of beans. For instance, pinto and kidney beans often include stewed tomatoes and green chiles, sausage, or jalapenos. Navy beans are often cooked in a seasoned broth with a ham hock or bits of ham added.

Black beans go great with a spoonful of hot mint jelly mixed in and topped with cheese. The versatility of the bean is endless! Many grocers have beans and rice in bulk, so if you’re in between paychecks and craving comfort food, a big pot of rice and beans can sustain you till the next payday.

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