BEANS AND RICE:
THE PERFECT MARRIAGE
Not for nothing did Louis Armstrong sign his
autographs, "Red Beans and Ricely Yours." Here is why
beans and rice throughout the world are served
together. Beans by themselves are an incomplete
protein. They need either an iron-rich food (meat, for
instance) or grains to make them "complete." Beans and
rice contain complementary amino acids; what the
former lacks, the latter has, and vice versa. So,
whether you're eating them in a stew served over rice
or mixed up together in a bean cake or patty, you're
doing the right thing by joining them.
TRY GRITS INSTEAD OF CORNMEAL
Recipes for foods that are pan-fried, such as trout,
salmon patties, or bean cakes, often call for cornmeal
as a coating. For an extra bit of crunchiness and
flavor, try substituting uncooked grits, which are
also made from cornmeal. Just use the same amount of
grits that you would if you were using cornmeal. See
if anyone notices the tasty difference!
