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{{short description|Type of dish made from a combination of staple foods in many cultures around the world}}
{{mergefrom|Rice and peas|Talk:Rice and peas#Merger proposal|date=September 2008}}{{for|the ] rice and beans dish|Kongbap}}
{{more citations needed|date=February 2013}}

{{Infobox food
] in the southeast ]ian ]. The dish may be accompanied by ], ], ]s, ], etc.]]
| name = Beans and rice

| image = Rice and beans, Hotel in Itatiaia.jpeg
'''Rice and beans''' (called ''arroz y habas'', ''arroz con habichuelas'', ''arroz con frijoles'' or similar in ], ''arroz e feijão'' or ''feijão com arroz'', in ], ''diri ak pwa'' in ], etc.) is a very popular ] throughout ] and the ] as well as in communities of ] and Caribbean people elsewhere.
| caption = Rice and ] served in a hotel in the southeast ]ian countryside. The dish may be accompanied by meat, bread, eggs, vegetables, etc.

| country =
Given the basic nature of its ingredients, rice and bean dishes exists in many regions of the world. This article, however, is primarily concerned with ].
| region = Worldwide
| course = ], ], ]
| served =
| main_ingredient = ], ]
| variations = Regional variations
| calories =
| calories_ref =
| protein =
| fat =
| carbohydrate =
| glycemic_index =
| other =
}}
'''Rice and beans''', or '''beans and rice''', is a category of dishes from many cultures around the world, whereby the ]s of ] and ] are combined in some manner. The grain and legume combination provides several important ] and many ], and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately.


==Description== ==Description==
]s and rice]]
The dish usually consists of ] or ] accompanied by cooked ], ] or ] dry ]s (typically '']'' or '']'') and ] in various ways. This dish is also commonly served with sides of stewed chicken, ], ], ], ], and many other sides from many different cultures. In many areas, beans and rice are often served side by side rather than combined. Either way, they may be considered a meal, frequently with a topping of ] or ]. Meat or other ingredients are sometimes placed atop beans and rice or, less frequently, mixed into it.


The dish usually consists of ] accompanied by brown, red or black, dry ]s (typically '']'' or '']'') and ] in various ways. Different regions have different preferences. In ], for example, black beans are more popular in ], ] and ], while in most other parts of the country these are mostly only used in ]s. The ] specialty known as "]" is often accompanied by a side of smoked ] or a fried ]. Different regions have different preferences. In ], for example, red beans are more popular while cooking ], while in ] black beans are. Also, in ], black beans are more popular in ], ], ] and ], while in most other parts of the country these are mostly only used in ]s. The ] specialty known as "]" is often accompanied by a side of smoked ] or a fried ].


==History==
In many areas, rice and beans are often served side by side rather than mixed together. Either way, they may be considered a meal or as a ] to accompany a main dish of ] or ]. Meat or other ingredients are sometimes placed atop rice and beans or (less often) mixed into it.<ref> Puerto Rican White Rice and Kidney Beans </ref>
===The Americas===
Genetic analyses of the common bean ''Phaseolus'' shows that it originated in Mesoamerica, and subsequently spread southward, along with ] and ], traditional companion crops.<ref>{{cite journal | doi = 10.1073/pnas.1108973109 | volume=109 | title=Mesoamerican origin of the common bean (Phaseolus vulgaris L.) is revealed by sequence data | year=2012 | journal=Proceedings of the National Academy of Sciences | pages=E788–E796 | issue=14 | pmid=22393017 | pmc=3325731 | doi-access=free | last1=Bitocchi | first1=Elena | last2=Nanni | first2=Laura | last3=Bellucci | first3=Elisa | last4=Rossi | first4=Monica | last5=Giardini | first5=Alessandro | last6=Zeuli | first6=Pierluigi Spagnoletti | last7=Logozzo | first7=Giuseppina | last8=Stougaard | first8=Jens | last9=McClean | first9=Phillip | last10=Attene | first10=Giovanna | last11=Papa | first11=Roberto }}</ref> ] was introduced to Latin America during the colonial era by the Spanish and the Portuguese. However, it has recently been discovered that the indigenous peoples of the Amazon had already cultivated a distant relative of Asian rice of the same genus ] some 4,000 years ago,<ref>{{cite journal | url=https://www.nature.com/articles/s41559-017-0322-4 | doi=10.1038/s41559-017-0322-4 | title=Evidence for mid-Holocene rice domestication in the Americas | year=2017 | last1=Hilbert | first1=Lautaro | last2=Neves | first2=Eduardo Góes | last3=Pugliese | first3=Francisco | last4=Whitney | first4=Bronwen S. | last5=Shock | first5=Myrtle | last6=Veasey | first6=Elizabeth | last7=Zimpel | first7=Carlos Augusto | last8=Iriarte | first8=José | journal=Nature Ecology & Evolution | volume=1 | issue=11 | pages=1693–1698 | pmid=28993622 | bibcode=2017NatEE...1.1693H | s2cid=256727214 | hdl=10871/33891 | hdl-access=free }}</ref> and were growing it alongside maize and squash, traditional companion crops of beans, which were also by that time present in South America. Some recent scholarship suggests that ] may also have played an active role in the establishment of rice in the ].<ref>{{Cite book |last=Carney |first=Judith A. |title=Black Rice: The African Origins of Rice Cultivation in the Americas |date=2001-04-30 |publisher=Harvard University Press |isbn=978-0-674-00452-8 |location=Cambridge, Mass. London |language=English}}</ref><ref>{{cite book |author=National Research Council |title=Lost Crops of Africa: Volume I: Grains |url=http://books.nap.edu/openbook.php?record_id=2305 |access-date=2008-07-18 |volume=1 |date=1996-02-14 |publisher=National Academies Press |isbn=978-0-309-04990-0 |chapter=African Rice |chapter-url=http://books.nap.edu/openbook.php?record_id=2305&page=17 }}</ref> It is also one of the most common foods in some Spanish-speaking countries.


==Nutritional significance==
==Importance==
Beans and rice are both nutritious ingredients. Rice is rich in ], making it a good source of energy. Rice also has ] and some ]. Beans also contain ] and a greater amount of protein in comparison to rice. Together they make up a ], which provides large quantities of each of the ]s the body cannot produce by itself.<ref>{{cite web |url=https://www.cornellhealthcarereview.org/post/the-role-of-rice-and-beans-nutrition-as-medical-treatment |title=The Role of Rice and Beans: Nutrition as Medical Treatment |last=Schacter |first=Illana |date=2021-08-28 |website=The Cornell Healthcare Review |access-date=2023-05-04 |publisher=] |quote="Forming a complete protein and supplying all nine essential amino acids, rice and beans have been a staple food for millennia."}}</ref>
While simple, the dish is very nutritious. Rice is rich in ], an excellent source of energy. Rice also has ], ] and ]. Beans are also protein-rich, and contain a good amount of ] and other necessary minerals, and both offer an important and basic kind of ]. One authority writes:<blockquote>
Rice and beans are an inseparable pair of ]s for millions of Latin Americans, parts of Central America, the Caribbean, and the ] zone. Whether consumed separately or together, these crops figure importantly in the human diet and in national economies across the entire region, and trends in their production are a matter of immediate relevance to practically all of its inhabitants.<ref> Centro Internacional de Agricultura Tropical 2001 </ref>
</blockquote>


==Culture==
Often available even when times are hard, a ]n explained life after ] by saying:
In some ]n states and countries, beans and rice are commonly eaten as everyday lunch, along with a different variety of meats and vegetables. It is also common to prepare dinner using the lunch leftovers. Beans and rice are especially popular in Brazil, which is the world's third largest producer of dry beans<ref>{{cite web|title=Countries by commodity -- Beans, Dry|url=http://www.fao.org/faostat/en/#rankings/countries_by_commodity|website=FAOSTAT|publisher=]|access-date=24 May 2018|date=2016}}</ref> and the largest consumer of rice in the ].<ref>{{cite web|title=Rice around the world -- Brasil|url=http://www.fao.org/rice2004/en/p1.htm|website=International Year of Rice|publisher=]|access-date=24 May 2018|date=2004|archive-date=19 August 2018|archive-url=https://web.archive.org/web/20180819182218/http://www.fao.org/rice2004/en/p1.htm|url-status=dead}}</ref>


==International dishes and variations==
<blockquote>
]]]
For breakfast, we have beans and rice. For lunch, we have rice and beans. For supper, we have rice and beans mixed together.<ref> 'Stories Bear Fruit: Sustenance for the Journey' is the theme for supporters' testimonies at The Fig Tree's 2008 Benefit</ref>
Worldwide, there are many dishes with a base of beans and rice, which vary in their cooking and additional ingredients. Variations exist regionally, as cultures shape the dishes to their own preferences. In countries near or in the Caribbean, these dishes are simply known as ''rice and beans'', in which the dish is cooked in coconut milk, the following is a list of variations:
</blockquote>
* ]: {{lang|pt|Arroz com feijão}} or {{lang|pt|]}}, a traditional dish made with black beans and pork meat, served with rice.
* ]: {{lang|es|Arroz con porotos}}
* ]: ]
* ]: {{lang|zh|]}}, ]
* ]: {{lang|es|]}}
** ], a traditional dish made with kidney beans and rice from ]).
* ]: On the Caribbean coast (] and ]) there is ''rice and beans'' (locally known as Panamanian chile)— ] is also cooked.
* ]: There are two main variations:
** {{lang|es|]}}: also known as just {{lang|es|moros}}, it is made with black beans. If made with red beans, it would be considered {{lang|es|congris}}.
** {{lang|es|Congris}}: made with red beans, the beans are cooked first with onion, green chili, garlic, tomato, bay leaf, touch of cumin and oregano, salt, and dry wine; before they soften completely, the raw rice is added, letting them cook together, until they consume the broth and the rice is dry and loose. The beans are also prepared in their broth with the rice separate.
* ]:
** {{lang|es|Arroz con habichuelas}}: typically red beans stewed with squash, cilantro, onions, orégano, garlic and tomato paste served with rice


* ]: {{lang|es|Casamiento}}
Rice and beans together create a ], not available in just rice or beans alone.
* ]: {{lang|es|Casado}}: regionally known as ] and rice and beans. On the Caribbean coast and parts of eastern Guatemala (]) it is known as rice and beans and it includes coconut milk.
*]: ''Sos pwa'' served with white rice
* ]: {{lang|es|Casamiento}}; on the Caribbean coast it is known as rice and beans and it includes coconut milk and chilli flakes
* ]: ], an Indian red bean dish served with rice
* ]: ], a traditional Israeli beans and rice dish
* Japan: {{transl|ja|]}}, specifically {{transl|ja|]}}, azuki beans and glutinous rice. In red bean ], the rice is processed into a bun form.
*]: ], whereby rice and beans are cooked separately (similar to arroz con habichuelas and feijoada) and ]
* ], {{transl|ko|]}} (bean rice), {{transl|ko|]}} (red bean rice)
* ]: Rice and beans
* ]: {{lang|es|]}} is Nicaragua's national dish. It is made with red beans, oregano, bell peppers, garlic and onions.
* ]: Arroz con guandu (rice with beans) Caribbean Coast(],known as rice and beans, and prepared with coconut milk
* ]: There are two main variations:
** {{lang|es|Calentado}}
** {{lang|es|]}}
* ]:
** {{lang|pt|]}}, a variety of main dishes made with rice and beans
** {{lang|pt|Arroz de feijão}}, served as a side dish
* ]:
**{{lang|es|Arroz con habichuelas}}: white rice with stew beans. The beans are typically stewed with potatoes, squash, ham, tomato sauce, ], ], olives, and capers ] and ] (where rice and peas are cooked in one pot).
* ]: {{lang|nl|Bruine bonen met rijst}}, one-pot dish with mixed meats and kidney beans, served with rice.
* ]: national dish, {{lang|tr|kuru fasulye ve pilav}} dried beans with pilaf
* ]:
** ], a black-eyed peas dish from the southern United States
** ], the most common beans and rice dish in ]
* ]: These dishes may include fried plantains called "tajadas" as it is commonly found in many Venezuelan dishes:
** {{lang|es|]}}: Made with rice, beans or refried black beans and well seasoned shredded beef. It is then surrounded by slices of ripe fried plantain. The plantain give the name {{lang|es|Pabellón con barandas}}.
** {{lang|es|Arroz con caraotas}}: When Pabellón Criollo omits the fried plantains, it has a different name. It is colloquially known as "poor man's lunch" since it is more common in low-income families. However, it can be made and enjoyed by whomever. Fried eggs can also be included.
** {{lang|es|Palo A pique llanero}}: Made with rice, brown beans and well seasoned shredded beef, chicken and pork. It is surrounded by slices of ripe plantain and pieces of potatoes. Some areas like ], ] or ] add green plantains.
* Liberia : In most parts of West Africa, beans are cooked separately from rice. Kidney beans can be eaten as a soup on top of rice during special occasions.


== Culture== ==Other languages==
]s, with ] and beans]]
The dish has been part of culture in the Caribbean and Latin America for over 400 years. It was introduced to the region by the ] slaves.The dish has been part of culture in the Caribbean and Latin America for over 400 years. It was introduced to the region by the ] slaves.<ref>{{cite book |authorlink= |author=National Research Council |editor= |others= |title=Lost Crops of Africa: Volume I: Grains |origdate= |url=http://books.nap.edu/openbook.php?record_id=2305 |format= |accessdate=2008-07-18 |edition= |series=Lost Crops of Africa |volume=1 |date=1996-02-14 |publisher=National Academies Press |location= |isbn=978-0-309-04990-0 |oclc= |doi= |id= |pages= |chapter=African Rice |chapterurl=http://books.nap.edu/openbook.php?record_id=2305&page=17 |quote= |ref= }}</ref> Rice and beans is a staple dish along the West African coast and the different ethnic groups and ] prepare the dish in a plethora of different ways. Throughout the Caribbean and Latin America it is a very common and economical meal.
] and ]s is referred to as {{lang|es|arroz y habas}}, {{lang|es|arroz con habichuelas}}, {{lang|es|arroz con frijoles}}, {{lang|es|gallo pinto}}, {{lang|es|recalentao}} or similar in ]; {{lang|pt|arroz e feijão}}, {{lang|pt|arroz com feijão}} or {{lang|pt|feijão com arroz}} in ]; ''sos pwa'' in ]; and {{lang|lad|avas kon arroz}} or {{lang|lad|avikas kon arroz}} in ].


==See also==
In discussing ], a food critic wrote:<blockquote>
{{portal|Food}}
Rice and beans are sacred ]. They are our "daily bread," our comfort food. When you mess with someone's rice & beans, you mess with their mind. Rice & beans are soul food I ordered ''Arroz con habichuelas'' and when they arrived, I poured the entire bowl of beans over the plate of rice and mixed them thoroughly to absorb the ]. I mention mixing because rice & beans are eaten together in the same bite and not, as I saw the uninitiated do, eaten separately in isolated mouthfuls. It's a synergistic dish and makes a deliciously healthy block of complete protein when combined together.
* ]
<ref> ''Tables'' magazine.</ref>
* ]
</blockquote>
* ]
* ]
* ]


==References==
Today, the term "rice and beans" is used as a ] for basic needs of food and phrases such as "the poor can't afford their rice and beans" are frequent. It is also used more generally for anything that is basic, fundamental, or simple in phrases like "just do the rice and beans and you'll succeed". The term is also used to describe any pairing that works together well, such as "they're like rice and beans".<ref> Scolari On Alves, Rice, Beans, Maniche & Ronaldo</ref>
{{Reflist|2}}


== See also == ==Bibliography==
* Embrapa, '''' and '''' {{in lang|pt}}
*]
* '''', Camaquã Alimentos {{in lang|pt}}
*]
*]
*]
*]
*], a Nicaraguan/Costa Rican version of rice and beans
*], a Cuban version of rice and beans


==Citations== ==External links==
{{commons}}
<references/>
{{cookbook|Arroz con frijoles negros|l1=Rice and beans}}
* {{Webarchive|url=https://web.archive.org/web/20051201160139/http://www.cnpaf.embrapa.br/english/index.htm |date=2005-12-01 }} {{in lang|en}}
{{Rice dishes}}
{{Legume dishes}}
{{Lists of prepared foods}}


==Other references ==
*Embrapa, '''' and '''' (in Portuguese)
*'''', Camaquã Alimentos (in Portuguese)

== External links ==
* (in English)
*

]
]
]
] ]
] ]
] ]

]

Latest revision as of 21:28, 26 December 2024

Type of dish made from a combination of staple foods in many cultures around the world
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Beans and rice
Rice and brown beans served in a hotel in the southeast Brazilian countryside. The dish may be accompanied by meat, bread, eggs, vegetables, etc.
CourseBreakfast, lunch, dinner
Region or stateWorldwide
Main ingredientsRice, beans
VariationsRegional variations

Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately.

Description

Kidney beans and rice

The dish usually consists of white or brown rice accompanied by cooked brown, red or black dry beans (typically Phaseolus vulgaris or Vigna unguiculata) and seasoned in various ways. This dish is also commonly served with sides of stewed chicken, pork, beef, potato salad, boiled potatoes, and many other sides from many different cultures. In many areas, beans and rice are often served side by side rather than combined. Either way, they may be considered a meal, frequently with a topping of meat or chicken. Meat or other ingredients are sometimes placed atop beans and rice or, less frequently, mixed into it.

Different regions have different preferences. In Nicaragua, for example, red beans are more popular while cooking Gallo pinto, while in Costa Rica black beans are. Also, in Brazil, black beans are more popular in Paraná, Rio de Janeiro, Rio Grande do Sul and Santa Catarina, while in most other parts of the country these are mostly only used in feijoadas. The New Orleans specialty known as "red beans and rice" is often accompanied by a side of smoked sausage or a fried pork chop.

History

The Americas

Genetic analyses of the common bean Phaseolus shows that it originated in Mesoamerica, and subsequently spread southward, along with maize and squash, traditional companion crops. Asian rice was introduced to Latin America during the colonial era by the Spanish and the Portuguese. However, it has recently been discovered that the indigenous peoples of the Amazon had already cultivated a distant relative of Asian rice of the same genus Oryza some 4,000 years ago, and were growing it alongside maize and squash, traditional companion crops of beans, which were also by that time present in South America. Some recent scholarship suggests that enslaved Africans may also have played an active role in the establishment of rice in the New World. It is also one of the most common foods in some Spanish-speaking countries.

Nutritional significance

Beans and rice are both nutritious ingredients. Rice is rich in starch, making it a good source of energy. Rice also has iron and some protein. Beans also contain iron and a greater amount of protein in comparison to rice. Together they make up a complete protein, which provides large quantities of each of the amino acids the body cannot produce by itself.

Culture

In some Latin American states and countries, beans and rice are commonly eaten as everyday lunch, along with a different variety of meats and vegetables. It is also common to prepare dinner using the lunch leftovers. Beans and rice are especially popular in Brazil, which is the world's third largest producer of dry beans and the largest consumer of rice in the Americas.

International dishes and variations

Red beans and rice

Worldwide, there are many dishes with a base of beans and rice, which vary in their cooking and additional ingredients. Variations exist regionally, as cultures shape the dishes to their own preferences. In countries near or in the Caribbean, these dishes are simply known as rice and beans, in which the dish is cooked in coconut milk, the following is a list of variations:

  • El Salvador: Casamiento
  • Guatemala: Casado: regionally known as gallo pinto and rice and beans. On the Caribbean coast and parts of eastern Guatemala (Izabal) it is known as rice and beans and it includes coconut milk.
  • Haiti: Sos pwa served with white rice
  • Honduras: Casamiento; on the Caribbean coast it is known as rice and beans and it includes coconut milk and chilli flakes
  • India: Rajma chawal, an Indian red bean dish served with rice
  • Israel: Orez Shu'it, a traditional Israeli beans and rice dish
  • Japan: Okowa, specifically sekihan, azuki beans and glutinous rice. In red bean mochi, the rice is processed into a bun form.
  • Jamaica: Stew peas, whereby rice and beans are cooked separately (similar to arroz con habichuelas and feijoada) and rice and peas
  • Korea, Kongbap (bean rice), patbap (red bean rice)
  • Mexico: Rice and beans
  • Nicaragua: Gallo pinto is Nicaragua's national dish. It is made with red beans, oregano, bell peppers, garlic and onions.
  • Panama: Arroz con guandu (rice with beans) Caribbean Coast(Colón,known as rice and beans, and prepared with coconut milk
  • Peru: There are two main variations:
  • Portugal:
    • Feijoada, a variety of main dishes made with rice and beans
    • Arroz de feijão, served as a side dish
  • Puerto Rico:
    • Arroz con habichuelas: white rice with stew beans. The beans are typically stewed with potatoes, squash, ham, tomato sauce, sofrito, sazon, olives, and capers arroz junto and arroz con gandules (where rice and peas are cooked in one pot).
  • Suriname: Bruine bonen met rijst, one-pot dish with mixed meats and kidney beans, served with rice.
  • Turkey: national dish, kuru fasulye ve pilav dried beans with pilaf
  • United States:
  • Venezuela: These dishes may include fried plantains called "tajadas" as it is commonly found in many Venezuelan dishes:
    • Pabellón criollo: Made with rice, beans or refried black beans and well seasoned shredded beef. It is then surrounded by slices of ripe fried plantain. The plantain give the name Pabellón con barandas.
    • Arroz con caraotas: When Pabellón Criollo omits the fried plantains, it has a different name. It is colloquially known as "poor man's lunch" since it is more common in low-income families. However, it can be made and enjoyed by whomever. Fried eggs can also be included.
    • Palo A pique llanero: Made with rice, brown beans and well seasoned shredded beef, chicken and pork. It is surrounded by slices of ripe plantain and pieces of potatoes. Some areas like Barinas, Apure or Bolivar add green plantains.
  • Liberia : In most parts of West Africa, beans are cooked separately from rice. Kidney beans can be eaten as a soup on top of rice during special occasions.

Other languages

Enchiladas, with Mexican rice and beans

Rice and beans is referred to as arroz y habas, arroz con habichuelas, arroz con frijoles, gallo pinto, recalentao or similar in Spanish; arroz e feijão, arroz com feijão or feijão com arroz in Portuguese; sos pwa in Haitian Creole; and avas kon arroz or avikas kon arroz in Judaeo-Spanish.

See also

References

  1. Bitocchi, Elena; Nanni, Laura; Bellucci, Elisa; Rossi, Monica; Giardini, Alessandro; Zeuli, Pierluigi Spagnoletti; Logozzo, Giuseppina; Stougaard, Jens; McClean, Phillip; Attene, Giovanna; Papa, Roberto (2012). "Mesoamerican origin of the common bean (Phaseolus vulgaris L.) is revealed by sequence data". Proceedings of the National Academy of Sciences. 109 (14): E788–E796. doi:10.1073/pnas.1108973109. PMC 3325731. PMID 22393017.
  2. Hilbert, Lautaro; Neves, Eduardo Góes; Pugliese, Francisco; Whitney, Bronwen S.; Shock, Myrtle; Veasey, Elizabeth; Zimpel, Carlos Augusto; Iriarte, José (2017). "Evidence for mid-Holocene rice domestication in the Americas". Nature Ecology & Evolution. 1 (11): 1693–1698. Bibcode:2017NatEE...1.1693H. doi:10.1038/s41559-017-0322-4. hdl:10871/33891. PMID 28993622. S2CID 256727214.
  3. Carney, Judith A. (2001-04-30). Black Rice: The African Origins of Rice Cultivation in the Americas. Cambridge, Mass. London: Harvard University Press. ISBN 978-0-674-00452-8.
  4. National Research Council (1996-02-14). "African Rice". Lost Crops of Africa: Volume I: Grains. Vol. 1. National Academies Press. ISBN 978-0-309-04990-0. Retrieved 2008-07-18.
  5. Schacter, Illana (2021-08-28). "The Role of Rice and Beans: Nutrition as Medical Treatment". The Cornell Healthcare Review. Cornell University. Retrieved 2023-05-04. Forming a complete protein and supplying all nine essential amino acids, rice and beans have been a staple food for millennia.
  6. "Countries by commodity -- Beans, Dry". FAOSTAT. FAO. 2016. Retrieved 24 May 2018.
  7. "Rice around the world -- Brasil". International Year of Rice. FAO. 2004. Archived from the original on 19 August 2018. Retrieved 24 May 2018.

Bibliography

External links

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