Recipe of the Week: Storage Rice and Spicy Red Beans

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

1. Rinse and then soak the beans overnight.
2. Change the water, to “de-gas” the swelled beans.
3. 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

1. In a large pot, bring the water to a boil.
2. Add the salt.
3. Stir in the dry rice.
4. Briefly return the pot to a boil.
5. 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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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!