"Rice and peas" recipe
- Thread starter kittyP
- Start date
Not if you soak and boil them appropriately, it's not a total wild card risk
People's terror of dried beans makes me laugh. Tinned beans are gross, they taste of tin.
Lots of 'tin' cans are lined with plastic nowadays as tin is very expensive. Tin doesn't affect the taste of food. The amount of boiling that is 'appropriate' for dried, soaked beans is in the range of half an hour. Life - and gas, is too short for this.Not if you soak and boil them appropriately, it's not a total wild card risk
kittyP
Pluviophile
Not if you soak and boil them appropriately, it's not a total wild card risk
I know it's silly but like someone else said, my mum made such a bog deal over it when I was a kids, even though I know it's not that dangerous, my brain tells me to be careful all the time.
We had a big jar of dried beans for 'blind baking' and me and my sister where not allowed to touch them.
I guess it makes sense to keep kids away from them like anything else that is not good for them.,
Yeah my mum used to fuss like that. I just think it's a shame that people are so against dried beans, they're really nice and have this real vegan eating sawdust image and actually they're nice.
They still taste rank. I think it's worth the little bit of extra expense to have nice beans sometimes. Most beans boil for an hour by the way, but they don't need stirring so really it's not an hour of your time.
kittyP
Pluviophile
Oh no I will eat dried beans. Yes they are very nice but personally once they have been cooked well, in with spices and other flavorings, I can't personally tell the difference between dried and tinned and as someone else said, most tins have a plastic lining now.
I have quite a sensitive pallet too.
If I have dried beans and remember to soak them, I will happily use them. I am not very good at planning ahead though.
FridgeMagnet
Administrator
The quality of tinned kidney beans does vary a lot IME. Some are nasty bashed about mushy things, others are perfectly decent. One of the things it's worth paying a few p more for.
I generally use tinned beans because I can't be arsed cooking them properly. Chickpeas I almost always use dried, but that's a different story.
I generally use tinned beans because I can't be arsed cooking them properly. Chickpeas I almost always use dried, but that's a different story.
treefrog
Saddle up
Got this on the go now
It has the advantage of being acceptable to most dietary requirements (and adaptable to suit a lot of allergies) without anyone feeling deprived.
treefrog
Saddle up
It has the advantage of being acceptable to most dietary requirements (and adaptable to suit a lot of allergies) without anyone feeling deprived.
IT'S NOT PALEO
It is, however, bloody gorgeous.
IT'S NOT PALEO
It is, however, bloody gorgeous.
I was thinking more of it being vegan friendly, veggie friendly, not too bland for meat eaters, relatively healthy, unoffensive to most religions...
Glad you like it though.
treefrog
Saddle up
I was thinking more of it being vegan friendly, veggie friendly, not too bland for meat eaters, relatively healthy, unoffensive to most religions...
Glad you like it though.
Ticks a lot of making people happy boxes
AnnaKarpik
Queen of all she surveys
rice and peas has to be the best new thing I have eaten for ages; had it for tea yesterday, and breakfast today and I might be able to snaffle some of newharper's share of what is left tonight.
Miss-Shelf
I'll meet you further on up the road
now I want rice and peas
with black eye peas
and my recipe passer oner says put a dollop of tomoto ketchup and a bit of vinegar in
and have it with mac and cheese
with black eye peas
and my recipe passer oner says put a dollop of tomoto ketchup and a bit of vinegar in
and have it with mac and cheese
kittyP
Pluviophile
now I want rice and peas
with black eye peas
and my recipe passer oner says put a dollop of tomoto ketchup and a bit of vinegar in
and have it with mac and cheese
Give us the whole recipe then?
Miss-Shelf
I'll meet you further on up the road
Give us the whole recipe then?
black eye peas on the boil with mix herbs, all spice, chilli, chopped onion/scallion, splash of vinegar and splash of ketchup, cream coconut
when the peas can be squashed between your fingers add long grain or basmati rice and more water if necessary
enjoy with macaroni cheese (we're veggies so no jerk chicken) my daughters favourite dinner when she was little
Aw now I don't know which of these recipes to follow.
I have scallions, pigeon peas, rice, onion, garlic, chillies and chillie oil..... I know I need to get creamed coconut
Just pick the bits you'd be happy to use, rice and peas is a very forgiving dish.
Whatever you choose to do, keep rough notes about what you did, so that you'll know for next time.
Puddy_Tat
naturally fluffy
I had never heard of rice and peas before this thread
I'd heard of the concept but didn't quite understand it - I had assumed it was slightly more complicated than just rice and peas...
Schmetterling
I saw something nasty in the woodshed!
You mean Hagreed?AGREED!!!
As with a lot of "home cooking" it's simple and fiendishly complicated at the same time.
UrbaneFox
They've doubled in price
I love okra but it's too hot to go and buy some.... eta okra is not slimy if you cook it right
I was going to say that. Just like snakes, people think they are slimy when in fact they are dry.
I'm not going to test a slug, though. We'll have to wait for Prince William or Harry to go on one of their character-building charity holidays helping the natives. They can sample slugs for ITN and report back.
Epona
Sonic: 1 Nov 2006 - 8 Jan 2022
That's pretty much the way I do it, although as I'm only doing it for 2 people I find half a tin of coconut milk and half a tin of kidney beans sufficient - the remains will keep in the fridge for a few days. I also don't rinse the kidney beans but add some of the liquid out of the tin to the liquid portion of the dish. A stock cube or a little fresh stock (chicken or veggie) to top up the liquid to the right level also does no harm. If using the brine from the tin of beans and stock then taste before adding extra salt to the rice as there's salt going in already. And definitely long grain rice IMO, you want a robust grain that is going to take up the flavour of the liquid rather than a delicate fragrant grain.
And yeah it doesn't have to be kidney beans, but they are cheap and available everywhere (even from the newsagent) so that's what I tend to use! If you don't like them there are plenty of alternatives.
Schmetterling
I saw something nasty in the woodshed!
I quite like okkra when they have gone slimey!
