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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (March 18, 1982)
SECTION VORITES WORL Nearly every culture throughout the world has developed favorite recipes utilizing rice and beans. And for good reason! Versatile rice and beans are an economical source of good nutrition. Both rice and beans shine on their own when served individual ly. But, put the two together and the blending of flavors, colors and textures is hard to resist. The recipes that follow incor porate two world favorites — rice and beans on a culinary world tour. BEAN CREOLE (photo nght) 1 1 2 1 1 /2 1 large onion, sliced clove garlic, m inced tablespoons bacon drippings or vegetable oil pound fresh okra, trim m ed and slic e d ’ green pepper, cut in strips can (14-1/2 to 16 oz.) to m a to es, cut in quarters 1 - 2 /3 cups drained cook ed or canned blackeye beans 1 - 1 /2 teasp oon s salt 1 /8 teaspoon ground red pepper 3 to 4 drops T abasco pepper sa u ce 3 cups hot cook ed rice In a large skillet, cook onion an d garlic in drippings u n til onion is soft but not brown. A dd okra an d cook, stir ring often. 3 to 4 m inutes A dd rem aining ingredients except rice Bring to a boil, lower h eat, and sim m er 15 m in u tes. A djust seaso n in g s if n ecessary . M ixture should be W ELL seasoned S erve over beds of fluffy rice. Makes 6 servings ’ O r use 1 package (lO oz.) frozen sliced okra, thaw ed CURRIED BEAN AND RICE SALAD BEAN AND PORK CURRY (photo center) 1 pound lean b oneless pork, about 1 2-inch thick 1 cup beer 1 / 4 cup packed brown sugar 1 to 2 tablespoons curry powder 1 tablespoon vegetable oil 1 onion, sliced 1 red or green pepper, cut in 3 /4 -in c h squares 1 - 2 /3 cups drained cook ed or canned great northern or navy beans 1 -1 /2 teasp oons salt 1 apple, cored and cubed 3 cups hot cook ed rice C ut pork in thin strips about 2 inches long Blend beer, sugar, an d curry pow der. Pour over m eat and let mar inate for at least 1 hour, stirring occasionally O r cover an d refrigerate 8 to 12 hours, stirring once or twice R em ove m eat from m arinade, reserving m arinade Pat m eat dry H eat oil in a large skillet Add m eat and cook over high heat, stirring, until brow ned Lower heat to m edium a n d add onion C ook until onion is transparent Stir in green p ep p er, beans, salt and m arinade Sim m er 5 to 6 m inutes Add apple Adjust seasonings, if necessary Serve over beds of fluffy rice. M akes 6 servings March 18, 1982 Volume XII Number 23 Section II 1 1 1 1 /2 1 - 2 /3 1 /4 2 2 1 1 /4 1 /4 2 1 1 teaspoon curry powder tablespoon butter or m argarine cup chicken broth cup uncooked rice cu p s drained cook ed or canned light or dark red kidney beans cup chopped celery tablesp oons chopped green onion tablesp oons chopped green pepper tablespoon lim e juice teaspoon salt D ash ground black pepper cup plain yogurt tablespoons toasted slivered alm onds tom ato, sliced hard-cooked eg g , sieved Parsley sprigs H eat c u n y in butter several seconds Stir in chicken broth an d rice; bring to boil. Stir C over and sim m er 15 m inutes or until rice is tender an d liquid is absorbed. Stir in beans, celery, green onion, green pepper, lime juice an d seasonings Chill thoroughly Stir yogurt an d alm onds into rice mixture. Garnish with tom ato, egg an d parsley. M akes 6 servings. COOKING DRY BEANS Yield: A one pound package of regular rice equals about 2 1 4 cups dry and yields 7 cups (14 servings) cooked rice Parboiled rice and brown rice yield 8 to 9 cups ( lb to 18 servings) cooked rice per pound One cup pre cooked rice (dry form) yields 1 to 2 cups TO CO O K: Measure rice, water and salt into saucepan, using exact amounts Bring to a boil, stir once, cover and cook for 15 minutes (regular rice) 20 to 25 minutes (parboiled rice), or 45 minutes (brown rice) For pre cooked rice, follow package direc tions 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 YIELD: A one pound package of dry beans equals 2 cups dry and yields 5 to 6 cups cooked beans TO S O A K : Traditional Method To one pound of dry beans add 6 cups cold water Let stand overnight (at least b to 8 hours) Do not refrigerate Drain rinse and cook Quick Method To one pound dry beans add b to 8 cups hot water Heat, let boil 3 minutes, cover and set aside for an hour Drain, rinse and cook TO C O O K : Add 6 cups hot water 2 tablespoons shortening or oil and 2 teaspoons salt to soaked beans Cook beans with lid tilted until tender, approximately 1 hour TIP: Delicious served with roast pork or chicken Times are Tight arden ariety V rcouce Times are Tight We don't sell health food We sell REAL food. No pesticides, fungicides, herbicides Malathion, Parathion, or any other "ion No waxes, dyes or sprout-nip either. Just God's own food. ‘Get it fresher, cheaper, be tter A nd share it all around. M M A T IO N «... bi I i., .M m O o N m I 1(1 V A M IIIII BONELESS Î i ; v h : k o 5 111 H I " k . IA V L O K w M. ii k ii 5- tw =r U.S.D.A. CHOICE 1 G VP ORANGES GOLD EAGLE FISH MARKET 5626 N.E. Union IE N O W S • • • • • * 4 1 1 « I M ilw o w b .e tS **» A l o t * A w r n itd e l l M n d A N I O I '» o n N lo m fc o r d n» O r v e le y C o le if» « M ill» » l« « a I |« lh » I I M a r r te e w • 3 3 rd A N I • 3««h A l l Division • 3 3 r d A We»» t o r n »Id » • le t « O • A « • M in e C ity • iClnri o» 1 I Olvi »ion •. 006 ■UMIII (W uNltlt <0X1(1 BUFFALO FISH..................................... CULTURED PROTEIN FED CATFISH GAR........................................................ GOO........................................................ 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