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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Jan. 14, 1982)
Not just cooking Page 4 Mexican Meat Loaf T u rkey any day Page 3 Page 2 FOOD SECTION January 14, 1982 Volume XII, Number 14 Section II ^Am erican Mainstays! ★ B eans and rice ------- COOKING DRY BEANS-------- YIELD A one pound package ol dry beans equals 2 cups dr» an to 6 cuds cooked beans TO SOAK Traditional Method: To one pound of dry beans add 6 3 cups cooked rlca 2 eggs, slightly beaten 2 cups grated Monterey Jack cheese, divided 8 ounces ground pork sausage , . , ’ CUP ch°P P « l onions 3-1/3 cups cooked or canned pinto beans 1 teaspoon garlic sail 1 tablespoon finely chopped jalapeno peppers or 1/2 cup diced green chiles 1/4 cup barbecue sauce Chopped tomatoes, green pepper strips and/or jalapeno slices Combine rice, eggs and 1 cup cheese Press firmly into a greased 12- in< h pizza pan Bake at 450° lor 20 minutes. While crust is baking cook sausage and onions in medium size skillet until sausage is done und onions are soft but not brown S tir to crumble meat. Set aside. Drain beans thoroughly. Remove 1/2 cup whole beans and reserve; mash re mainder. Add garlic salt, ialapenos and barbecue sauce to mashed beans. Spread evenly over baked rice crust. Cover with sausage mix ture Sprinkle top with remaining cheese, reserved whole beans, and garnish as desired with chopped tomatoes, green pepper strips and/or jalapeno slices Bake 15 minutes longer Makes 6 to 8 servings lops, thinly sliced 1/3 cup mayonnaise Qreen pepper strips or rings, optional ( rimbine rice, beans, celery, squash and onions in mixing bowl. Stir mayonnaise, sour cream, lemon juice, salt, seasoned pepper and iiepper sauce together Add to rice mixture and toss lightly If desirisi garnish with green pepper strips or rings Makes 4 servings FRIJOLES CON QUESO (Beans with Cheese) 1 can 110 ounces) 1 teaspoon sail tomatoes * t / 4 teaspoon garlic 1 can [4 ounces) diced powder green chiles 2-2/3 Io 3 cups drained cooked 8 ounces pasteurized or canned process American pinto beans cheese, cubed[2 cups) 3 cups hot cookad rlca Chop tomatoes Combine tomatoes (including liquid), green chiles c h « ™ salt and garlic powder in 2 -q u .rt saucepan. L ook o 'E how h S ’. stirring occasion, ly, until cheese melts Add beans and heat thorough ly Spoon over beds of fluffy rice. Makes 6 servings K . »Or use I can (14-1/2 to 16 ounces) tomatoes, drained (save juice ------- COOKING R IC E -------- They taste terrific together since both adapt beautifully to many flavors and offer a subtle contrast in texture that’s appealing. Perhaps best of all, they provide and com plem ent each other nutri tionally and at a very low cost. So It’s small wonder that beans and rice are a mainstay in many Am erican diets. The recipes on this page take their cues from traditional favorites and demonstrate that rice and beans can brighten up menus all year long. Pic tured are tw o irresistible dishes: Mexican Bean and Rice Pizza plus Vegetable-Rice Medley Salad. The tremendous variety of West ern grown dry beans (12 major var ieties) makes it possible to vary rec ipes and to create new ones. Rice grown In Southern and Southwestern states as well as Cali fornia comes in different varieties, too. W hether long or m edium grain, brown or white, or regular mtfled, parboiled o f pre-cooked...there’s rice for every occasion,, C ook up your fa m ily^ favorite. YIELD: A one pound package of regular rice equals about 2-1/4 cupa dry and yields 7 cups (14 servings) cooked rice Parboiled rice and brown rice yield 8 to 9 cups (16 to 18 servings) cooked rice per pound One cup pre-cooked rice (dry form) yields 1 to 2 cups. P TO COOK. Measure rice, water and salt into saucepan, using exact amounts. Bring to a boil, stir once, cover and cook for 15 minutes (regular r,c«). 20 to 25 minutes (parboiled rice), or 45 minutes (brown rice). For pre cooked rice, follow package directions. If some liquid remains at end of cooking time, cook a few minutes longer Fluff with a fork and serve Do not rinse before or after cooking Note For drier, fluffier rice, decrease liquid by 2 to 4 tablespoons BEANS AND RICE SUPPER SOUP 3 /4 pound [1-3/4 cups) dry great northern or navy beans 2 quarts water 2 teaspoons salt 1 smoked ham hock*, about 1-1/2 pounds 1 cup chopped oni< 1 cup chopped cele 1 /2 cup diced carrot 1 /2 teaspoon each ga powder and pep; 1 bay leaf 3 to 3-1 /2 cups cooked rice Rinse beans Soak overnight or by the quick soak method, drain and nnse. I ombine beans, water, salt, ham hock, vegetables and seasonings. Bring to boil; cover and simmer about 2-1/2 to 3 hours or until meat is tender Remove ham hock; cool Cut ham off bone; dice. Add to soup and heat thoroughly. Ladle soup into bowls and top each serving with 1/2 cup rice. Garnish with parsley, if desired Makes 6 to 7 servings. • I f using fully cooked ham pieces (or ham bone with bits of meat) re duce water to 1-1/2 quarts and cook 1-1/2 to 2 hours or until beans are tender TANGY BEANS AND RICE 1 cup boiling water 1 /2 cup uncooked rlca 1/2 teaspoon salt 1 /4 teaspoon basil leaves 1 /8 teaspoon pepper 1/2 cup chopped celery 2 to 3 teaspoons vinegar 1-1/2 cups drained cookad small red. pink or pinto beans 2 tablespoons each chopped green onion and parsley 2 tablespoons vegetable oil Combine water, rice, seasonings and celery; cover and simmer 20 min utes or until rice is cooker! and water is absorbed. Stir in remaining ingredients; heat thoroughly. Serve warm or cold. Makes 4 servings RICE AND BEANS IN A SKILLET 1 /3 cup chopped onion 1 clove garlic,minced 2 tablespoons vegetable oil arge tomato peeled and chopped 1 can (8 ounces| tomato , 2 tablespoons chopped i / 2 teaspoon leaf oregano Pepper, if desired 1-112 cups drained cooked or canned great northern beans 2 cups cookad rice 1 cup grated Cheddar cheese
