GRAINS AND BEANS
A play on Southern red beans and rice, this is a spicy, filling and highly nutritious dish. To make this meat-free, leave out the bacon, or substitute sliced mushrooms fried in olive oil for depth of flavor. But do use the hot sauce, preferably one with a vinegar bite to brighten up the dense heartiness of beans and grains.
Provided by Melissa Clark
Categories dinner, lunch, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock.
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons bacon grease in skillet.
- Add onion, pepper, celery and 1/2 teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant.
- Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, 10 to 20 minutes, adding some reserved chicken stock from the grains or water if pan looks dry.
- Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side.
Nutrition Facts : @context http, Calories 764, UnsaturatedFat 9 grams, Carbohydrate 117 grams, Fat 15 grams, Fiber 26 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 634 milligrams, Sugar 7 grams, TransFat 0 grams
BLUEPRINT BEAN AND GRAIN SALAD
Steps:
- Mix the ingredients together and season with salt and pepper.
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- Stiy fry. The grain: Brown rice, usually, or rice noodles. Could be something like quinoa if you’re not that into arsenic. The green: Bok choy or broccoli.
- Tacos. The grain: Corn or whole-wheat tortillas. The green: Lettuce. Or better, cabbage. (I count red cabbage as a green, too.) The bean: Crumbled tempeh or black beans.
- Soup or stew. The grain: Whole-wheat pasta, bulgur wheat, or rice. The green: Kale or spinach. The bean: Any. Chickpeas, white beans, kidney beans, split peas…
- Curry. The grain: Brown rice. Sometimes white rice with curry is just really, really good though. The green: Usually spinach (kale is a little too toothsome for most curries, I think).
- Beans & rice. The grain: Hmm. Maybe rice? The green: Spinach, kale, or cabbage. The bean: Black or pinto. Example: Hawaiian Beans & Rice from my sister, Christine!
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- Buddha bowl. The grain: Any. The green: Any. The bean: Any. (I don’t actually know what defines a Buddha Bowl. Maybe it’s just a less clever way of saying “a grain, a green, and a bean”?)
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- A smoothie (!?) The grain: Oats. The green: Baby spinach or baby kale. (The baby varieties seem to impart the least flavor.) The bean: Silken tofu or even white beans.
- The classic. The grain: Up to you. The green: Any! The bean: Whatever you’ve got. Example: Millet in the Pot with Adzuki Beans and Collards from Terry Walters.
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