phynedyning

You can get gas that costs less than $3/gallon

In Recipies on January 10, 2011 at 2:24 pm

 

Up close, and personal, with the star

 

 

A recent email to the Phyne Dyner begged for some ” ‘Merican food”.

 

Fair enough.

 

Red beans and rice frequently hits the Phyne Dyner’s table.  It is a true “peasant food” and the Phyne Dyner is quick (and proud) to count himself among the peasants.

 

With corn reaching $6/bushel and gasoline reaching over $3/gallon, this rice and bean recipe may be in high demand in a few months!

 

There are many versions of this humble recipe.  From the “whistle berries” of the American southwest, to spin-offs like “Hoppin’ John” in the South, beans and rice keeps America running strong.

 

Sure, it is not a health food, but it is not too shabby.

 

A quick poke around the food sites will give readers an idea about how many variations there are to rice and beans.  Most call for meat, typically pork.

 

I have made variations using beef kielbasa and turkey “ham” with excellent results.  Today’s offering will be strictly bare bones without meat.

 

And a brief word about the “toot” in beans:

 

The well documented “toot” after eating beans comes from a couple of sources.  Most of the gas comes from fermentation of oligosaccharides (big sugars) that are too large to slip though the lining of the small intestine.  They bump on down to the colon, where bacteria chomp on them or they ferment.  The result is a pretty good amount of carbon dioxide.  Enzymes higher up break disulfide bonds in bean’s protein and generate small, but noticeable, hydrogen sulfide…”rotten egg gas”.

 

And now you know.

 

This should go without saying, but it is important to sort and rinse all beans before you cook them.  Any number of stones, twigs, and earth can be found in packages of beans.  Sorting and rinsing them carefully will protect expensive dental work!

 

Time to get cooking!

 

1 C pinto beans, sorted and rinsed or 1 14oz can red beans, chili beans, or

2 C long-grain rice uncooked

1 TBS olive oil

4 C vegetable broth or stock

2 medium tomatoes, diced or (1 14oz can)

2 tsp epazote

4 bay leaves

3 cloves garlic, minced

1 stalk celery, diced

1 large onion, diced

½ C green (bell) pepper, small dice

½ C red, sweet pepper, small dice

½ tsp liquid smoke (optional)

½ tsp dried oregano

½ tsp dried thyme leaves

2 jalapeno peppers, minced (optional)

salt and freshly ground pepper to taste.

 

Carefully sort and rinse beans (at least twice).  Place in a large pot and add water sufficient to cover them by about an inch or two.  Place in a cool location overnight.

 

Dump the beans in to a colander and rinse them again.  Rinse out the soaking pot and return the beans to it.  Add three cups of water and simmer for 2-3 hours or until beans are just becoming tender.

 

Heat oil in a deep skillet over medium-high heat.  Add uncooked rice, garlic, and spices (except bay leaves).  Gently sauté for about three minutes or until rice is fragrant and just beginning to turn pale golden.  Add onion and continue to sauté for an additional two minutes.  Add broth or stock, bay leaves, tomatoes, celery, liquid smoke, and peppers.  Reduce heat to low, stir in beans, and cover tightly.  Simmer for 30 minutes or until rice is tender.  Add salt and pepper to taste.

 

Serve with corn bread or muffins, French bread, or pita.

 

Serves: A “bunch” of people (about 4)

 

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