Rice and Beans and a badge request

[Nix]

By now, you guys probably know I like to cook. Most of my 30-day challenges are peppered (sorry, couldn't resist.  ) with cooking dishes at home. I'm a bit less creative when I got out camping or hiking. Often I just munch some jerky or trail mix or a snack bar.

But man cannot live by snack bars alone, or at least not for long and still maintain the will to eat. So I offer up this humble go to recipe and technique for your consideration:

1/2 cup Instant Rice
1/2 cup dehydrated refried beans
1 big pinch chili powder
1 small pinch salt or 1/2 teaspoon chicken bullion powder
2 cups boiling water

Mix the dry ingredients together in an insulating bowl. Add hot water. Let sit for 3-5 minutes to rehydrate. (Even better simmer on your stove for a couple of minutes.)

Obviously, some substitutions could be made. I occasionally mix up a batch of Cajun Seasoning, and this is even better in this dish. Beef or Vegetable bullion powder works, too.
And, one can make additions if they are available: cut up cured sausage, cut up veggies, even some cheese. I tend not to have these things with me, but I know they would work nicely.
A little hot sauce can kick this up, too.

I buy the rice and the dehydrated beans in bulk at a local natural food store, then package the mixture of rice, beans, and spices in zip-lock bags before a trip.

I was out camping a few days ago and took a few bags of this mix with me. Easy to make with a small camp stove:



The stove here is a tiny BRS burner. (Amazon: BRS) It is ridiculously light and small, but it has worked for me quite reliably and is darned cheap. It's the sort of thing I think about keeping in the car with a canister of isobutane for an impromptu cup of tea.

I use my foam seat pad as a wind break and small heat shield, I think it helps the performance of this little stove. The silicone bowl is light and can be squashed down, so it takes up little space. It is a fair insulator. Not great, but better than my metal cup.

While the rice and beans were rehydrating with warm water, I use the foam seat pad to cover the bowl, adds a little insulation and serves as a wind break.



I should add that the fuel canister, stove, bic lighter, and small silicone bowl all fit in the metal cup. The metal cup nests in the large silicone bowl, and the whole kit fits in that small blue stuff sack. It makes a really small, light, and versatile cooking kit. I could omit the small silicone cup/bowl, but I enjoy using it, so I bring it along. (Amazon: Guyot Silicone bowl set)

This meal is cheap, easy, and pretty tasty. It's easy to adjust to suit individual tastes. I'm thinking of going with some curry powder next outing for a South Asian vibe. Hope you guys enjoy it, if you give it a shot. 

[Fuzzbucket]

Excellent post Nix.  What about some cumin in there... or is that just wrong?

Edit: What the smurf, there isn't a single knife or tool in either of those pics!?!

[Nix]

In the recipe above, I mentioned using a pinch of Cajun seasoning in the rice and beans. While there are myriad rice and bean dishes around the world, when I hear 'rice and beans' my mind instantly conjures up image of the iconic New Orleans dish 'Red beans and Rice'. So a big pinch of this stuff works really well for beans and rice. And just about anything else. 

The recipe below is based off a recipe from New Orleans Chef Donnie Link. I've tweaked it a tad to suit my palate, but I think it is still pretty true to Cajun cuisine. Make it in small batches so  it stays fresh. Store in an airtight jar, preferably in a cool dark spot. I keep some in a little plastic jar that can go camping or traveling.



Humbly, I offer my take on a Cajun seasoning blend:

4 Tablespoons chili powder (I use my own blend, but a good commercial blend should do nicely here.)
2 Tablespoons cayenne pepper
2 Tablespoons paprika
1 Tablespoon ground black pepper
1 Tablespoon ground white pepper
1 Tablespoon dried garlic powder
1 Tablespoon dried thyme
1 teaspoon dried onion powder

I grind the peppercorns in a little grinder, then add the other stuff and grind it all together. I've found cayenne pepper in two different heat ratings; I use the milder version to accommodate Mrs Nix's tolerance. You could also lower the cayenne and up the paprika a bit. But, let's face it, Cajun cuisine is known for having a bit of kick. I also prefer using smoked paprika for an interesting little back note, but sweet is probably great here.

This mix can be used in all sorts of way, think of it as the multitool of the spice rack: great for grilled chicken or pork, works wonderfully for fried Perch, adds spice to scrambled eggs, super for soups and stews, sprinkle on corn on the cob, and perfect for rice and beans.

This stuff will keep you smiling, virile, and strong. Definitely worth trying a batch. 

[Nix]

Excellent post Nix.  What about some cumin in there... or is that just wrong?

Edit: What the smurf, there isn't a single knife or tool in either of those pics!?!

Cumin for sure: there is cumin in the chili powder. (And that then ends up in my Cajun spice mix.  )

And there is a spork in one shot. 

[styx]

that looks great

[zoidberg]

Awarded.   

[Nix]

Thanks, Z.      

True to my word, I made a grilled ham and cheese sandwich for lunch. I sprinkled the ham with the Cajun seasoning mix. It was awesome!   

Hope you guys try the Cajun spice mix, even if rice and beans isn't your thing.   

[Fuzzbucket]

Excellent post Nix.  What about some cumin in there... or is that just wrong?

Edit: What the smurf, there isn't a single knife or tool in either of those pics!?!

Cumin for sure: there is cumin in the chili powder. (And that then ends up in my Cajun spice mix.  )

And there is a spork in one shot. 

Ah, I've got you. 

Spork?... Spork doesn't count... especially from you of all people Nix! 

Excellent thread by the way. 

[zoidberg]

We'll give it a go. The girls and I were discussing meal options yesterday over lunch (chili soup and noodles) while sheltering under a tarp from the norwester dust storm. They have a couple weeks off school atm so we'll be out and about exploring.

[Nix]

    

[Nix]

Spork?... Spork doesn't count... especially from you of all people Nix! 

Well, does the ginormous kukri count?

The sunlight catches it at a better angle in this shot:

[styx]

nice kuk

[Wspeed]

Nice one Nix 

[Nix]

 

[Fuzzbucket]

Spork?... Spork doesn't count... especially from you of all people Nix! 

Well, does the ginormous kukri count?

The sunlight catches it at a better angle in this shot:

(Image removed from quote.)

What happened to it, did you strike it down while battoning and it became more powerful than you could possibly imagine?

[Nix]

Well, like most kukris, it's a powerful yet subtle tool. 

[Fuzzbucket]

  

[styx]

actually which Kukri is that?

and what would happen if you were to add some beef jerky to this recipe?

[ToolJoe]

Curry and southwest seasoning are my goto's to spice something up..

[Scorpion Regent]

In the recipe above, I mentioned using a pinch of Cajun seasoning in the rice and beans. While there are myriad rice and bean dishes around the world, when I hear 'rice and beans' my mind instantly conjures up image of the iconic New Orleans dish 'Red beans and Rice'. So a big pinch of this stuff works really well for beans and rice. And just about anything else. 

The recipe below is based off a recipe from New Orleans Chef Donnie Link. I've tweaked it a tad to suit my palate, but I think it is still pretty true to Cajun cuisine. Make it in small batches so  it stays fresh. Store in an airtight jar, preferably in a cool dark spot. I keep some in a little plastic jar that can go camping or traveling.

(Image removed from quote.)

Humbly, I offer my take on a Cajun seasoning blend:

4 Tablespoons chili powder (I use my own blend, but a good commercial blend should do nicely here.)
2 Tablespoons cayenne pepper
2 Tablespoons paprika
1 Tablespoon ground black pepper
1 Tablespoon ground white pepper
1 Tablespoon dried garlic powder
1 Tablespoon dried thyme
1 teaspoon dried onion powder

I grind the peppercorns in a little grinder, then add the other stuff and grind it all together. I've found cayenne pepper in two different heat ratings; I use the milder version to accommodate Mrs Nix's tolerance. You could also lower the cayenne and up the paprika a bit. But, let's face it, Cajun cuisine is known for having a bit of kick. I also prefer using smoked paprika for an interesting little back note, but sweet is probably great here.

This mix can be used in all sorts of way, think of it as the multitool of the spice rack: great for grilled chicken or pork, works wonderfully for fried Perch, adds spice to scrambled eggs, super for soups and stews, sprinkle on corn on the cob, and perfect for rice and beans.

This stuff will keep you smiling, virile, and strong. Definitely worth trying a batch. 

I have similar mix that gets used at home & camping.  To addd extra heat I'll grind up a 1/4 teaspoon of those pepper flakes and seeds that are used to shake on to pizza.  If I am seasoning something greasy I'll use lemon pepper instead of black pepper.  I use my spice mix on all sorts of things.  Mix it with catsup, agave nectar and apple vinegar for hot & sweet sauce. 

[Nix]

Sounds great!   

[Scorpion Regent]

Sounds great!   

Salt and pepper are for people with no imagination.

[Nix]

 

(I couldn’t survive without my chiles)

[Scorpion Regent]

(I couldn’t survive without my chiles)

I guess you had better pack them in your personal survival kit then.

[Rapidray]

Excellent post and photos...and that magical Kukri 
Congratulations on your badge even though I’m late to the party 

[Nix]

And awl the rice and beans have been eaten............ 

 

[Rapidray]

And awl the rice and beans have been eaten............ 

 

When you get to cooking, you can’t even be an hour late! Great food never lasts