tag:blogger.com,1999:blog-37886248.post6941634844133746758..comments2024-03-22T00:35:19.082-07:00Comments on Casual Kitchen: Black Beans and Rice: Laughably Cheap Comfort FoodDanielhttp://www.blogger.com/profile/02388302796031288076noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-37886248.post-5253772275434969162015-03-14T13:02:19.441-07:002015-03-14T13:02:19.441-07:00I use red yellow orange and green bell peppers...t...I use red yellow orange and green bell peppers...the green has the least "good stuff" in them, the others are better healthy-wise and make for a better presentation. <br />I also chop up an approx. 6"-8" mildly hot banana pepper instead of cayenne.<br />If anything, I also tend to double up on the other peppers, garlic, onions and spices, then back off as necessary to keep the taste right - can't have too much healthy stuff in there!<br />New batch I'll be trying the dry beans; you really should adjust your recipe for "either or", certainly through a little mashing and/or water retention, you can achieve the canned consistency, and it's better for you...THEY did it, didn't they? ;)<br />Beans are better for you than rice, and I LOVE black beans, so I sometimes reverse the beans to rice ratio(generally) so that it's mostly beans.<br />Next batch I'll incorporate turmeric, one after that maca, and if they adapt to the recipe well, both together...way too much good stuff in both to not include in anything you can. <br />Both tolerate heat, so no issues there...<br />If there are flavor issues, I'll try them using pinto in the recipe instead of black, my guess is the maca and turmeric flavors are more conducive to that of the pintos...but we shall see!<br />I also plan to sprinkle chia seeds on it when served - chia does not tolerate heat as well as maca and turmeric, although only one benefit is decreased by heat.<br />One possible exception for adding chia earlier is if you have a batch that is a little too watery - chia absorbs I think it's 300 times it's weight in water and will thicken things up. If you try to achieve that influence by only sprinkling it on the served portion, know to let is sit for a few, to do its thing. <br />Now that I think about it, may be good to let it be a little watery so as to allow the chia to thicken things up - may be the perfect remedy to give dry bean dish the same consistency as canned.evoldognoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-45580993766800822412012-07-24T10:26:11.338-07:002012-07-24T10:26:11.338-07:00Sara again! I made this with pinto beans recently ...Sara again! I made this with pinto beans recently (reconstituted from dried, because I'm cheap like that) and I thought it turned out pretty well! I didn't reserve any of the liquid (forgot to) but even w/o the liquid I found the consistency (while thick) to still be pleasant.<br /><br />I'm also pleased to report that I got over my dislike of bell peppers (as long as they're cooked) so I managed not to make it burn-off-nose-hair hot this time. (Though I still added cayenne.)Sarahttps://www.blogger.com/profile/18440891825778623249noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-76482856410482119912011-05-20T00:34:55.676-07:002011-05-20T00:34:55.676-07:00I just read the comments about the bean juice in c...I just read the comments about the bean juice in canned beans. When I cook beans in my crock pot, I thicken the juice by just mashing some of the beans with my potato masher. It should turn out just fine and of course I won't add the water in the recipe :)Annanoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-13661466731894778182011-05-20T00:32:37.159-07:002011-05-20T00:32:37.159-07:00I made this tonight. It was quite good and of cou...I made this tonight. It was quite good and of course very easy! The flavor was different from the black beans I usually make, it's nice to change things up sometimes. We love beans and rice so I'm going to try making a bigger batch in my crock pot using dried black beans. Thanks!Annanoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-45470086194221609782010-01-26T16:59:04.815-08:002010-01-26T16:59:04.815-08:00Hi Sara, I'm so happy to hear it! And yes, th...Hi Sara, I'm so happy to hear it! And yes, the liquid that comes with the beans is an important part of the sauce. I'll re-write the recipe to emphasize this. Thanks for your feedback!<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-18537237213171419412010-01-26T16:27:22.896-08:002010-01-26T16:27:22.896-08:00I just finished making this and it is AWESOME. I s...I just finished making this and it is AWESOME. I subbed in a jalapeƱo (deribbed and deseeded, of course) because I really don't like bell peppers. I didn't think about the bean liquid being part of the thickener, so I drained the beans (oops). I have to say, it's delicious!Sarahttps://www.blogger.com/profile/18440891825778623249noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-29154918940768502782009-10-15T21:59:47.803-07:002009-10-15T21:59:47.803-07:00Ok. I didn't think about the bean juice. I w...Ok. I didn't think about the bean juice. I will try to get canned ones. Thanks for your reply. I'm hungry now, gotta go.Jillhttps://www.blogger.com/profile/08754338133246179392noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-4331995276540350712009-10-15T13:43:19.901-07:002009-10-15T13:43:19.901-07:00Hi Jill, great question and a bit of a complicated...Hi Jill, great question and a bit of a complicated one to answer. <br /><br />First of all, I encourage you to use canned black beans if at all possible, the liquid that's along with the canned beans is necessary to make this dish come out with the right consistency. <br /><br />That being said, using rough math, a 1 pound 13 ounce can of canned black beans translates into about 825 grams. If using dried beans, about 650 grams (or 1.5 cups or 0.75 pounds) ought to equate to roughly the same amount, after cooking the dried beans of course. Hopefully that all makes sense. <br /><br />Also when using dried beans, be sure to save back some of the liquid that you cooked the beans in. You'll need it to have the right amount of liquid in the black bean sauce. <br /><br />I can't vouch for how the dish will come out using dried beans, but this is such a flexible recipe that you can probably eyeball things as you go and it will all come out okay. If you'd like to, please email me with your results!<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-83221208491142792232009-10-15T12:32:50.519-07:002009-10-15T12:32:50.519-07:00This looks great. I like to buy dried beans and s...This looks great. I like to buy dried beans and soak and cook them myself...it's far more economical and healthy (less salt) than canned beans. Would you happen to know about how many cups of dried black beans would equal a 1 lb. 13 oz. can? I'm in Turkey and working with the metric system here...Thanks for the great recipes.Jillhttps://www.blogger.com/profile/08754338133246179392noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-61585957252385189022008-11-12T10:14:00.000-08:002008-11-12T10:14:00.000-08:00Thanks, Uncanny and Kat, for the feedback and comm...Thanks, Uncanny and Kat, for the feedback and comments--let me know how it came out for you!<BR/><BR/>DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-61120005509504427092008-10-27T15:27:00.000-07:002008-10-27T15:27:00.000-07:00I think I will make this for dinner tonight. And ...I think I will make this for dinner tonight. And I was wondering what to make right as I saw this post. Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-65881113707001968762008-10-26T12:20:00.000-07:002008-10-26T12:20:00.000-07:00I'm going to have to try this.I'm going to have to try this.uncannyhttps://www.blogger.com/profile/08444610370612994938noreply@blogger.com