Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Saturday, January 29, 2011

Rice and Beans with Kale, Parsley and Olives

1.  Rice and Beans 2.  Kale, Parsley, and Olives

One of the staple foods Spanish-Caribbean cuisine is rice and beans.   Red, black, pinto and garbanzo beans are sold in every corner market in my uptown neighborhood.  Beans are healthy and make a great side dish or can be a meal in itself.

Today, I am going to prep some red beans and brown rice for a healthy, tasty, low cost meal.  I prefer using dried beans because they are more flavorful and lack the chemicals that you find in the canned.  To prep them just soak them overnight.  A pressure cooker is a very efficient way to cook beans but a pot with a lid will do.

 Preparing Beans:

1.    Clean, Rinse and Soak 1 cup of beans over night in cold water.  Rinse again.

1.  Brown Rice Blend 2.  Kale and Red Beans
1 cup brown rice
1 cup beans
2 cups liquid from beans plus added water
1 cup beans
Juice of one lime
5 leaves of chopped kale or other deep leafy green, chopped
! /4 cup Spanish olives, diced
1/4 cup parsley, chopped
1 tbsp of Salt
1 chili pepper, very finely chopped
1 onion, finally chopped
3 cloves garlic, finally chopped
Cooking Your Beans in a Pressure Cooker:

1.  In a pressure cooker, combine 1 part beans to 3 parts water,
2.  Cook on high heat until you hear the whistle, then turn heat to low and cook for 13 minutes
3.  Turn heat off and let beans sit in covered pressure cooker for around 15  minutes.
4.  Finally, take off the lid. The beans should get soft but not loose their shape.

Combine All ingredients together:

  1.  Wash brown rice, rinse and strain.
  2.  Saute your onions, garlic, chili and cumin.
   3.   Place in large pot with beans and their water.  Add cold water so rice and beans are    covered in 2 inches of water.
  4.  Stir in beans and their liquid. (there should be 2 cup liquid in pot}.
  5.  Add kale, parsley olives the sauteed onions, garlic, cumin and chili pepper, salt and lime juice to rice and beans.
  6.  Cover pot and cook until the rice has absorbed all the liquid (around 40 minutes).
  7.  Let rice and beans mixture sit covered for 10 minutes or so.
  8,  Serve.


  1. Hi Karen, gorgeous post. I'm going to soak some beans now. Tell me, how come you use the soaking liquid of the beans as the cooking liquid also? I've heard some differing opinions on this.

  2. Hi Angela,
    The beans have been soaked over night then i rinse them --- After they have been cooked, I feel the bean water has more flavor and vitamins. Good question why I do it like that.
    Maybe I picked up the technique from a cooking show way back when.