As a college student with limited funds, I learned as many ways to cook beans & rice as possible.
Much of the world has a signature beans and rice dish that makes “poor mans” food worthwhile.
As a southerner, I have some favorite options that I grew up eating that are quite decadent. However, unless you count a couple of smoked ham hocks as healthy, my favorite soul versions are not what I make to remain healthy.
You can purchase a pound of most bean varieties for less than two dollars, and a good size bag of rice for about the same.
Meaning, a plain tasteless pot of beans and rice can be one of the cheapest meal options available.
Add a few ingredients the pairing can become a tasty dish you do not mind eating over and over again.
Matter of fact, oftentimes when I want to go for a meatless meal, I will eat rice and beans as a main dish.
I usually pair it with some kind of vegetable, tomato, or avocado depending on which recipe I choose.
For me, this duo isn’t a sad substitute for meat, instead, they are delicious dishes that provide insight into the cultures of the world.
Even if I want a delicious side dish packed with nutrients, once again I turn to a good pot of beans and rice.
Beans provide countless nutrients for the body and come in so many variations.
When paired with rice, they become a balanced main that provides not only tons of nutrients, but the necessary nutritional components to keep you satiated.
1. Moro Negro con Aguacate
Florida is host to many cultures and many people of Caribbean descent.
Though I cannot count myself in that number, my upbringing and cooking have been influenced by my connection to those people.
One of my favorite beans and rice dishes is influenced by the people of Cuba and Puerto Rico.
I have found a few great recipes on Youtube to replicate decent healthy versions of what I can find in Florida restaurants.
Included in that influence is the pairing of avocado with this particular version.
Considering the fact that it’s just about time for the Florida avocado season, I am excited to cook this dish up and enjoy a cold avocado alongside flavorful warmed beans and rice. Perfect for warm weather!
2. Diri Kole ak Pwa Wouj
This Haitian rendition of red beans and rice is so good that I recently made a large pot for a party and it was a bigger hit than expected.
Though my pot of beans and rice was one of the most abundant dishes at the party, it was the only dish completely gone at the end of the evening.
The next day I was called by the host of the party to complain because her spouse was upset there were no leftovers. Yes, they are that good.
3. Jamaican rice and peas
Jamaican rice and peas may be the cheapest of these three dishes, but it certainly stands up in the flavor department.
The addition of coconut milk takes this version of rice and peas to a new level! The sweet and spicy flavor combination between the milk and the scotch bonnet pepper is a serious flavor explosion for the senses.
This variety is a crowd-pleaser, so I always make extra when I cook up Jamaican peas and rice.
4. Bahamian pigeon peas and rice
Since my mom is from South Florida, I grew up eating this Bahamian dish regularly and really had no idea that everyone did not eat this dish in their own home.
Matter of fact, once I went off to College in the mid-west, I was dismayed to find that all of my favorite Caribbean recipes were nowhere as easy to acquire on a random night.
This led to me searching for a passable store-bought version, until I had to give in and learn how to cook Bahamian pigeon peas and rice myself.
I have tried many recipes, but this one is not only easy to follow but clearly explains the difference between Jamaican rice and peas vs pigeon peas and rice (don’t get this wrong around anyone who calls these places home!).
5. Chana Masala
When trying to make this dish, fresh spices are a must! A good Indian curry contains a delicate balance of spics and oftentimes a good bit of heat as well!
Also, be sure to use hot chili powder, not what you typically find in American grocery stores (an ancho/Mexican chili powder mixture).
This dish is typically both vegan and gluten-free naturally, so it’s a great option for vegan guests as well. I usually do not add greens to my recipe, so feel free to leave it out or add the greens for a complete meal.
Note: I typically eat this over rice OR with Naan bread. Both work well!
6. Black-eyed peas (Hoppin John)
As a native Southerner, black-eyed peas are a must at the top of the year and during the Holiday season. However, that soul food version is not meant to be eaten every day.
When I want a bit of southern comfort that isn’t going to raise my cholesterol or blood pressure sky high, I turn to smoked turkey instead of bacon fat.
I do prefer the soul food version, but these Southern-style black-eyed peas come very close to the real thing in flavor profile!
These beans really take on any flavor you add to them, so once you get the basics down, you can tailor this recipe to fit your specific tastes.
I love the fact that these varieties of beans and rice are full of flavor, but also that the ingredients for every dish are simple and can be found in any grocery store or market.
Though I have cooked these recipes time and time again, there are no better teachers than people who have a claim to the origins of these recipes. Therefore, I decided to share my favorite Youtube cooks to showcase the love behind these soulful varieties of beans and rice.
If you care to share, please comment below with your favorite way to prepare beans and rice.
