Rice and Beans: Recipes

It has begun. After a nice breakfast this morning of eggs, ham and scones lovingly prepared by sweet Ann, I've shifted to eating only rice and beans. Several Commonway folks are also eating rice and beans. Maybe you are. Maybe you're wondering how to prepare them. This is the place to post some recipes that work for you. Just go to comments and drop in your favorites. If your favorite bean recipe happens to be applying a can opener to a tin of Old El Paso frijoles, I really hope you'll tell the rest of us that. We'll laugh with you.

Here's the recipe we used for the rice served at Commonway today:

Cooking Rice in the oven?

Can someone give me some advice on cooking rice in the oven. I've got to come up with 50-60 cups of cooked rice and I don't have space on the range to cook it. Has anyone ever done this and if so how did it turn out. I found a recipe online:

Heat oven to 350

use oven safe pan pour desired rice amount and add 2x the water (boiling water) to it along with about 1/2 tablespoon of salt to every 4 cups of rice and 1/8 cup of oil to every 4 cups of rice

cover pan with foil air tight

place pan in oven for about 45 min

take out oven and let sit and steam with cover still on pan for approx. 10min.

use fork to fluff rice.

serve hot

I think we used a little bit of butter instead of the oil.

As for the beans today, here's the secret: Plenty of sliced onions, sauteed with minced garlic, thrown into beans and water. Toss in a shake or two of liquid smoke, and simmer until done. You're good to go. 

Now it's your turn. If you've got a killer prep plan for beans and rice, share it in the comments.