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Beans And Rice

drica's picture

Together, them they form a protein that makes all the difference for its health. The pair also helps to

 

 

balance the glucose levels in the blood and is allied of the buccal health, according to a latest study

 

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Ganesh.Dutta's picture
too short but informative!
Snigdha's picture
May we live long on beans and rice By RICK La POINTE On the first of every month, I get out the glutinous rice and soak the adzuki beans. Though New Year's Day is the only first of the month that is a formal holiday, thus mandating the celebratory sekihan (red beans and rice), there is a certain pleasure to welcoming each one with this favorite dish and having customers ask what the special occasion is. Beans and rice. They are found paired in just about all cuisines and all food ways around the globe, with some cultures — most of South America, for example — making it their staple. While Japanese cuisine is generally accepted to be rice-based, I would argue that it is really rice-and-beans based. Rice generally makes itself known at meals as cooked white rice, but it is also seen as pounded glutinous rice (mochi), rice flour (shinko) or, occasionally, unhulled brown rice (genmai). The beans are most often hidden in the miso soup and the tofu floating in it, but also show up in sekihan or mamegohan (rice with green peas). This pairing is not coincidence. Rice or beans alone don't have a sufficient nutritional value, but combined they serve more than satisfactorily. Our bodies require basically 20 amino acids for survival. While plants create all of these acids through photosynthesis, we humans can only produce some of these essential acids. Specifically, there are eight amino acids that animal species must derive from other food sources. Meat and other animal-derived proteins (eggs) provide all of these acids and additional essential nutrients. Single plant sources, with the exception of a few "supergrains" (quinoa, amaranth) that are not widely consumed today, do not provide all of these amino acids and are therefore not complete proteins. But as any conscientious vegetarian can tell you, pairing certain plant food materials will yield complete nutritive protein. The trick to making a complete protein with nonmeat sources is found in the trinity of grains (rice, wheat, corn, etc.), legumes (beans, lentils, peas, soybeans, etc.) and nuts. On their own, these foods would not provide us with the basic nutrients for healthy survival, but a combination of one item from any two of the groups completes the protein. So, white rice and miso soup are all you need to stay healthy. Today the choice not to eat meat is generally health-based but is sometimes fashion-based. In times past when meat protein was not available, knowing what foods to combine to feed our bodies properly was a matter of life and sickness or death. This legacy can be seen in the recipes and classic dishes that we prepare and eat every day. A classic "rice and beans" dish enjoyed in the summertime in Japan is shiratama zenzai. In the West, we mostly prepare and eat our beans and other legumes in a savory manner. In Japan there is a long history of beans being used in sweet desserts. The adzuki bean specifically is often seen as a sweet bean paste (an), either smooth (koshi-an) or chunky (tsubu-an). It is also made into zenzai, basically just slow-cooked adzuki beans sweetened with a good amount of sugar. In the summertime, this sweet bean soup is served with little dumplings made from glutinous rice flour (shiratama-ko). The Japan Times.
shantihhh's picture
Bean Soups are a common Chinese dessert course. Singapore Red Bean Soup is a very popular dish all over China. Also red bean and yellow bean paste is popular in steamed buns also a desert. I think beans with sugar is an aquired taste. Mooncakes often contain this sweet mixture. Shanti/Mary-Anne
shantihhh's picture
Beans are a very good source of both folate and manganese. They are also a good source of many minerals including phosphorous, magnesium, iron, and copper. In addition, beans are a good source of dietary fiber, protein and vitamin B1. Now when you combine beans and rice or whole grains in the same meal this combination is powerful. Whole grains appear to protect us against a range of diseases, nutrition researchers say. In the carbohydrate realm, they are the heroes. And dried beans provide the ultimate "protein package," in nutritionist lingo, supplying protein without saturated fat. Beans lack an essential amino acid that grains have, and vice versa, but the two together provide complete protein -- hence the pairing of rice and beans in many cultures. So it follows that bean-plus-grain dishes deliver a hefty dose of what's good for us, and some remarkably good eating as well. Shanti/Mary-Anne
The.Tortilla.Guy's picture
Give us your recipe !! The Tortilla Guy