This article needs additional citations for
verification. (February 2013) |
Course | Breakfast, lunch, dinner |
---|---|
Region or state | Worldwide |
Main ingredients | Rice, beans |
Variations | Regional variations |
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately.
The dish usually consists of white or brown rice accompanied by cooked brown, red or black dry beans (typically Phaseolus vulgaris or Vigna unguiculata) and seasoned in various ways. This dish is also commonly served with sides of stewed chicken, pork, beef, potato salad, boiled potatoes, and many other sides from many different cultures. In many areas, beans and rice are often served side by side rather than combined. Either way, they may be considered a meal, frequently with a topping of meat or chicken. Meat or other ingredients are sometimes placed atop beans and rice or, less frequently, mixed into it.
Different regions have different preferences. In Brazil, for example, black beans are more popular in Paraná, Rio de Janeiro, Rio Grande do Sul and Santa Catarina, while in most other parts of the country these are mostly only used in feijoadas. The New Orleans specialty known as " red beans and rice" is often accompanied by a side of smoked sausage or a fried pork chop.
Genetic analyses of the common bean Phaseolus shows that it originated in Mesoamerica, and subsequently spread southward, along with maize and squash, traditional companion crops. [1] Asian rice was introduced to Mexico and Brazil during the colonial era by the Spanish and the Portuguese. However, it has recently been discovered that the indigenous peoples of the Amazon had already cultivated a distant relative of Asian rice of the same genus Oryza some 4,000 years ago, [2] and were growing it alongside maize and squash, traditional companion crops of beans, which were also by that time present in South America. Some recent scholarship suggests that enslaved Africans may also have played an active role in the establishment of rice in the New World. [3] [4] It is also one of the most common foods in some Spanish-speaking countries.
Beans and rice are both nutritious ingredients. Rice is rich in starch, making it a good source of energy. Rice also has iron and some protein. Beans also contain iron and a greater amount of protein in comparison to rice. Together they make up a complete protein, which provides large quantities of each of the amino acids the body cannot produce by itself. [5]
In some Latin American states and countries, beans and rice are commonly eaten as everyday lunch, along with a different variety of meats and vegetables. It is also common to prepare dinner using the lunch leftovers. Beans and rice are especially popular in Brazil, which is the world's third largest producer of dry beans [6] and the largest consumer of rice in the Americas. [7]
Worldwide, there are many dishes with a base of beans and rice, which vary in their cooking and additional ingredients. Variations exist regionally, as cultures shape the dishes to their own preferences. In countries near or in the Caribbean, these dishes are simply known as rice and beans, in which the dish is cooked in coconut milk, the following is a list of variations:
Rice and beans is referred to as arroz y habas, arroz con habichuelas, arroz con frijoles, gallo pinto, recalentao or similar in Spanish, arroz e feijão, arroz com feijão or feijão com arroz in Portuguese, risi e bisi in Venetian language, diri ak pwa in Haitian Creole, avas kon arroz or avikas kon arroz in Judaeo-Spanish.
Forming a complete protein and supplying all nine essential amino acids, rice and beans have been a staple food for millennia.
This article needs additional citations for
verification. (February 2013) |
Course | Breakfast, lunch, dinner |
---|---|
Region or state | Worldwide |
Main ingredients | Rice, beans |
Variations | Regional variations |
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately.
The dish usually consists of white or brown rice accompanied by cooked brown, red or black dry beans (typically Phaseolus vulgaris or Vigna unguiculata) and seasoned in various ways. This dish is also commonly served with sides of stewed chicken, pork, beef, potato salad, boiled potatoes, and many other sides from many different cultures. In many areas, beans and rice are often served side by side rather than combined. Either way, they may be considered a meal, frequently with a topping of meat or chicken. Meat or other ingredients are sometimes placed atop beans and rice or, less frequently, mixed into it.
Different regions have different preferences. In Brazil, for example, black beans are more popular in Paraná, Rio de Janeiro, Rio Grande do Sul and Santa Catarina, while in most other parts of the country these are mostly only used in feijoadas. The New Orleans specialty known as " red beans and rice" is often accompanied by a side of smoked sausage or a fried pork chop.
Genetic analyses of the common bean Phaseolus shows that it originated in Mesoamerica, and subsequently spread southward, along with maize and squash, traditional companion crops. [1] Asian rice was introduced to Mexico and Brazil during the colonial era by the Spanish and the Portuguese. However, it has recently been discovered that the indigenous peoples of the Amazon had already cultivated a distant relative of Asian rice of the same genus Oryza some 4,000 years ago, [2] and were growing it alongside maize and squash, traditional companion crops of beans, which were also by that time present in South America. Some recent scholarship suggests that enslaved Africans may also have played an active role in the establishment of rice in the New World. [3] [4] It is also one of the most common foods in some Spanish-speaking countries.
Beans and rice are both nutritious ingredients. Rice is rich in starch, making it a good source of energy. Rice also has iron and some protein. Beans also contain iron and a greater amount of protein in comparison to rice. Together they make up a complete protein, which provides large quantities of each of the amino acids the body cannot produce by itself. [5]
In some Latin American states and countries, beans and rice are commonly eaten as everyday lunch, along with a different variety of meats and vegetables. It is also common to prepare dinner using the lunch leftovers. Beans and rice are especially popular in Brazil, which is the world's third largest producer of dry beans [6] and the largest consumer of rice in the Americas. [7]
Worldwide, there are many dishes with a base of beans and rice, which vary in their cooking and additional ingredients. Variations exist regionally, as cultures shape the dishes to their own preferences. In countries near or in the Caribbean, these dishes are simply known as rice and beans, in which the dish is cooked in coconut milk, the following is a list of variations:
Rice and beans is referred to as arroz y habas, arroz con habichuelas, arroz con frijoles, gallo pinto, recalentao or similar in Spanish, arroz e feijão, arroz com feijão or feijão com arroz in Portuguese, risi e bisi in Venetian language, diri ak pwa in Haitian Creole, avas kon arroz or avikas kon arroz in Judaeo-Spanish.
Forming a complete protein and supplying all nine essential amino acids, rice and beans have been a staple food for millennia.