The following recipe for Storage Rice and Spicy Red Beans is from SurvivalBlog reader Tony D. He says: “This is a way you can use your storage food supply. Rice plus beans makes a complete protein.”
BEans Ingredients
- 4 cups Dry Red Beans
- 3 Tablespoons Dried Onions
- 1 Tablespoon dried minced garlic
- 1 Tablespoon dried crushed red peppers
- Water
RiCE InGredients
- 8 Cups of water
- 4 cups of rice (I prefer Basmati-type)
- 1/4 teaspoon of salt
BEANS Directions
- Rinse and then soak the beans overnight.
- Change the water, to “de-gas” the swelled beans.
- Add the onions, garlic, and pepppers and cook the beans as usual, allowing them to simmer on low heat for a couple of hours.
Note: Start cooking the rice just 45 minutes to an hour before you plan to serve dinner.
RICE Directions
- In a large pot, bring the water to a boil.
- Add the salt.
- Stir in the dry rice.
- Briefly return the pot to a boil.
- Remove from heat, cover with a tight lid, and allow it to stand for 40 minutes. (Do not remove cover, until serving.)
SERVING
Serve the beans on a bed of rice, with the side dish of your choice — vegetables, sprouts, or greens.
STORAGE
Both the beans and the rice store well for several days if kept refrigerated in sealed Tupperware-type containers.
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