![]() ![]() Beans and rice are especially popular in Brazil, which is the world's third largest producer of dry beans and the largest consumer of rice in the Americas. It is also common to prepare dinner using the lunch leftovers. In some Latin American states and countries, beans and rice are commonly eaten as everyday lunch, along with a different variety of meats and vegetables. ![]() Together they make up a complete protein, which provides large quantities of each of the amino acids the body cannot make for itself. Beans also contain a good amount of iron and a greater amount of protein than rice. Rice is rich in starch, an excellent source of energy. It is also one of the most common foods in some Spanish-speaking countries.īeans and rice are very nutritious. Some recent scholarship suggests that enslaved Africans may also have played an active role in the establishment of rice in the New World. However, it has recently been discovered that the indigenous peoples of the Amazon had already cultivated a distant relative of Asian rice of the same genus Oryza some 4,000 years ago, and were growing it alongside maize and squash, traditional companion crops of beans, which were also by that time present in South America. Asian rice was introduced to Mexico and Brazil during the colonial era by the Spanish and the Portuguese. Genetic analyses of the common bean Phaseolus shows that it originated in Mesoamerica, and subsequently spread southward, along with maize and squash, traditional companion crops. The New Orleans specialty known as " red beans and rice" is often accompanied by a side of smoked sausage or a fried pork chop. In Brazil, for example, black beans are more popular in Paraná, Rio de Janeiro, Rio Grande do Sul and Santa Catarina, while in most other parts of the country these are mostly only used in feijoadas. Meat or other ingredients are sometimes placed atop beans and rice or, less frequently, mixed into it.ĭifferent regions have different preferences. Either way, they may be considered a meal, frequently with a topping of meat or chicken. In many areas, beans and rice are often served side by side rather than combined. This dish is also commonly served with sides of stewed chicken, pork, beef, potato salad, boiled potatoes, and many other sides from many different cultures. The dish usually consists of white or brown rice accompanied by cooked brown, red or black dry beans (typically Phaseolus vulgaris or Vigna unguiculata) and seasoned in various ways. ![]()
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