Old Bay Survival Beans & Rice

 

Beans – Kidney, garbanzo, pinto, white, black, pink … so many kinds! Beans are full of vitamins, minerals, protein and fiber that are important for your health and will keep you feeling full. Soaking beans the night before will allow your beans to cook a little bit more quickly

The biggest thing to realize about beans is that they take time. Once they’re on the stove and simmering, it can take anywhere from an hour to three hours (and occasionally longer) for them to become tender. There’s no predicting it. The age of your beans, variety, and size can all affect the cooking time. Don’t try to rush things by increasing the temperature under the pot; that just roughs up the outside of the beans and makes them mushy before cooking through. Likewise, don’t think you’ve done something wrong if your beans are still crunchy after a few hours of cooking; some beans can go from crunchy to creamy in the space of fifteen minutes. If you’re ever in doubt, just keep simmering. Garbanzos often take longer than other beans.

 

½ lb. (about 1 C.) dried beans, any kind

Water

1 C. Rice

2 to 3 tsp. salt, plus more to taste

1 tsp. Old Bay Seasoning

Aromatics (optional): bay leaf, 1 to 2 whole garlic cloves, 1/2 onion, chopped carrots

Medium bowl

4-quart or larger Dutch oven, or another heavy cooking pot with lid

Stirring spoon

 

Soak the beans overnight: The night before you plan to cook (or 10 to 14 hours ahead), soak the beans to reduce cooking time and help them cook more evenly. Empty the dry beans in a bowl. Pick through the beans and discard any shriveled or unappealing beans (you don’t see as much of these in commercially packaged beans anymore). Cover the beans with a few inches of water and leave them on the counter. The next day, the beans will have absorbed much of the water and nearly doubled in size. Drain the beans from their soaking water and rinse them gently. Transfer the beans to a Dutch oven or other heavy cooking pot. Add the aromatics, if using. Add about 5-6 C. water to the pot. Don’t add your salt yet; it is said that can interfere with water absorbing into the beans and prevent them from getting completely cooked. Bring them to a boil over medium-high heat. Once boiling, reduce the heat to low and bring the beans to a very gentle simmer. You should barely see the water moving. Leave the lid off for firm beans meant for cold salads and pasta dishes. Cover the pot with the lid slightly ajar for creamier beans for soups, casseroles, and burritos. Cook the beans for one hour, and then begin checking for doneness. Depending on their age, size, and variety, beans can take anywhere from an hour to three hours to cook through. Be patient. Keep the beans at a gentle simmer and taste frequently as they start to become tender. Add more water as needed to keep the beans submerged if needed (it shouldn’t be, but if you cooked lid off, you might get more evaporation.), and stir occasionally. When beans are tender but still too firm to enjoy eating, add the rice, salt, and Old Bay seasoning. If you used a bay leaf, remove now. Cover pot and continue simmering until the beans are as tender and creamy as you like them and the beans are rice are fully cooked, about 30 minutes.