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
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U.S.D.A. CHOICE
1
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IE N O W S
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