Beans and Rice: The Ultimate Leftover Meal
I got a comment recently from a new reader. She said she was enjoying my blog, but didn’t see many recipes for leftovers. That comment kind of surprised me, because most of the food I make uses some kind of leftover component. However, I don’t always specify that when writing my posts. So I want to make more of an effort to point out the leftover components I am using, and to talk about other ways that my food philosophy extends, but yet still encompasses โleftover qualitiesโ. Things like making food from scratch using what it in your pantry or fridge, making things you eat often like bread, cheese and yogurt, or preserving seasonal vegetables and making your own condiments. This is all part of the Leftover Queen philosophy โ use what you have on hand, make substitutions whenever necessary, to be able to focus on what using what is on hand, and make as much as you can from scratch using wholesome basics.
In this vein I want to talk about beans and rice. I love beans and rice, and it is certainly a meal that embraces leftovers. Beyond the basic components of beans and rice (and even within those two ingredients there are many varieties), you can throw anything you have lying around in the fridge that needs using up. As usual I always soak my rice and beans ahead of time. I generally take a day during the weekend, and do large batches of soaking – grains, flours and legumes, and then cooking til almost done, so I can just package them up and throw them in the freezer for quick yet nourishing meals later on.
The week before vacation is always a busy time, so I was happy to be greeted by beans, rice and other grains when I opened the freezer that I could throw together for a quick meal. For this particular batch of beans and rice I added some chopped up organic kielbasa and sauteed it with the rice. Then I added about 2 cups of chopped kale, some spices like New Mexico green chili powder, cumin and coriander, a few tablespoons of homemade tomato sauce (also from the freezer) and water. I let everything come to a boil, and cooked on low heat for about 25 minutes, adding more liquid as necessary.
Beans and rice is a combination dish that is eaten all over the world. It is frugal, healthy and delicious, and you can constantly change it up to suit your tastes! Make it with leftover meat, or keep it vegetarian – the choice is up to you! Top it with shredded cheese, yogurt (or sour cream), salsa or even guacamole!
So enjoy some beans and rice for lunch, dinner, or even breakfast, today! ๐
Stay tuned for some posts about The Foodbuzz Food Bloggers Festival that I will be attending this weekend! Looking forward to meeting many of you there! ๐
Bellini Valli - November 2, 2009 at 9:25 am
I would have made you proud lately by using what I have available in my fridge, freezer and pantry Jenn. See you at Foodbuzz!!!!!!
Peter G - November 2, 2009 at 9:28 am
Beans and rice always delicious! The kielbasa is a nice touch Jenn! Look forward to saying hi in person on the weekend!!
Pam - November 2, 2009 at 9:53 am
What a great fall looking dish! Amazing!
Have fun at the festival….wish I was going…enjoy!
dawn - November 2, 2009 at 9:54 am
I love my beans mixed in with leftover foods, and I’m glad you do too, because they are so good for you and high in protein (I know you workout a lot). Just the other night I made my spaghetti w/ bbq sauce and red bean–so good.
Rosa - November 2, 2009 at 10:03 am
That looks really good! I love leftovers and always make sure to use them…
Cheers,
Rosa
kat - November 2, 2009 at 11:03 am
I love all the additions you gave to this version!
Happy Cook - November 2, 2009 at 11:45 am
I only have made beans and rice once and really enjoyed it, though i cheated by adding beans from a tin ๐
Mardi @eatlivetravelwrite - November 2, 2009 at 12:22 pm
Now that’s what I call good looking leftovers!!!!
Aggie - November 2, 2009 at 2:21 pm
I love beans and rice made from leftover stuff! Looks delish!
Ivy - November 2, 2009 at 3:05 pm
I totally agree with you Jenn. Cooking from scratch with seasonal local ingredients and what you have in your pantry and making use of your leftovers, the best way possible. Beans and rice sounds great although I have never tried this combination before.
lisaiscooking - November 2, 2009 at 4:24 pm
I really think beans and rice is one of the most satisfying meals there is. I have it my menu for tomorrow, but I’m stuffing the beans and rice into several bell peppers from my CSA. Can’t wait!
Maryann - November 2, 2009 at 5:12 pm
Beans and rice are a staple in our home. I have done them Spanish, Italian, Asian, Middle Eastern and just plain whatever is on hand. Any leftovers (sometimes from leftovers!) are usually eaten with a fried or poached egg on top for breakfast.
Growing up I only had rice occasionally, but I married a Cuban who ate rice every day. We came to a compomise and I have found creative ways to include rice a couple of times a week. My in laws only eat plain white rice or white rice and black beans. Lucky for me my husband loves my creativity and I only make white rice about once a week. The addition of beans is also a creative thing for me. I have cooked with probably 10-12 different kinds of beans and they all work. It’s just two foods that are made to be together.
Ben - November 2, 2009 at 5:26 pm
Beans and rice are staple foods in every Mexican kitchen, especially in the lower income families where those ingredients and corn tortillas make very nutritive and inexpensive meals. I wish I was able to meet you at the Festival… maybe next year ๐
Jenn - November 2, 2009 at 5:56 pm
You have just inadvertently reminded me that I have some beans waiting for me in the pantry. It will be giving me the puppy dog eyes as I’ve neglected it for way too long
Joan Nova - November 2, 2009 at 6:46 pm
You read so much about rice and beans creating a complete protein and, as you mentioned, with a little leftovers they change from meal to meal. One of my favorite rice dishes is “a caballo” (on horseback) when you place a fried egg on top and let it run through. Yum!
Jen of a2eatwrite - November 2, 2009 at 9:33 pm
I have to get in that soaking/cooking mode. What a great idea! I’m also looking for local sourcing for beans right now. I’ve heard we have at least one farm, but they sell at a market 45 minutes away. I’m going to talk to our co-op about stocking their products.
Jen of a2eatwrite - November 2, 2009 at 9:34 pm
Oh! And again, thanks for your help today. I responded on the thread, but don’t know if you saw it.
Adam - November 2, 2009 at 9:39 pm
This is like the ultimate frugal leftover dinner. Beans and rice can last for days, I love it ๐ Have fun on your travels, you’re quite the busy body lately!
Niche Topics - November 3, 2009 at 8:38 am
Looks delish! Beans and rice — always my comfort food ๐
Natashya - November 3, 2009 at 8:58 am
Yup, very Diet for a Small Planet. I love cooking with pantry staples.
Looks tasty!
Toni - November 3, 2009 at 3:15 pm
To me, rice and beans was the equivalent of saying “food” when I lived in New Mexico (with the addition of chili, of course!). And yes, it’s one of those dishes that can incorporate anything that you’ve got left over in the fridge – which means that it’s the basis of some of the best dishes ever!
Never thought of soaking things first and then throwing them in the freezer. What a great idea – thanks!
DebinHawaii - November 3, 2009 at 5:24 pm
Delicious! I love beans and rice. I only wish I had a bigger freezer to store the pre-soaked ones. I love that idea.
Arlene - November 3, 2009 at 6:23 pm
That looks really, really tasty. The only kielbasa I eat is turkey kielbasa, but that would work. And don’t you just love kale?????
Johanna - November 3, 2009 at 6:41 pm
Leftovers are so great for inspiration and I love eating leftovers the next night – it often gives me an opportunity to eat a meal with different side dishes or just to relax – rice and beans is a great way to use up bits and pieces from the fridge – must do it more
Erica - November 4, 2009 at 11:41 am
In Colombia we eat beans and rice 3 times a day! This looks delicious.
Melissa - November 4, 2009 at 4:33 pm
Made beans and Spanish rice this week. I served/am serving them as sides to three different dinners, plus they will be our lunches on Friday. Really tasty, but so wonderfully economical.
Your sausage addition is a must try!
Gabi - November 4, 2009 at 4:41 pm
Delicious and hearty meal! I am a beans and rice fan for sure- the combo is always satisfying.
Sorry I won’t get to see you at the Foodbuzz Festival as I couldn’t attend at the last moment.
Hope you have fun!
xo
Natasha - 5 Star Foodie - November 4, 2009 at 10:05 pm
Beans & rice sounds wonderful, always a great comfort dish!
Amy @ Simply Sugar & Gluten-Free - November 7, 2009 at 12:57 pm
I have been incorporating more vegetarian-based protein sources in my diet lately. You get the double benefit of the protein and the other nutrients that aren’t in meat. I am not cutting out meat, but I think going toward a new balance. It’s a great journey, huh?
I hope your weekend is fabulous – so wishing I could have gone! Can’t wait to hear all about it.
cookeaze - November 15, 2009 at 1:27 am
You always make such luscious looking things.Really lovely dish and a very beautiful entry. I enjoyed reading it a lot.