The Ancient & Simple Luxury of Beans and Rice

— a love letter to the humble, regal and working-class staple

Frijoles Ayocotes Morados aka purple ayocote beans, are a traditional heirloom variety of beans native to Mexico. Their distinctive deep purple color brings a nutty flavor profile with a rich and creamy texture when cooked alone or with traditional dishes. They’re my favorite type of bean—chunky, hearty, pretty, and provide a good dose of protein, fiber, and various vitamins and minerals—especially for vegetarian plant-based people looking for a little extra protein in their diet.

But let’s take a step back: As a cultivar, beans reflect the agricultural ingenuity of Indigenous peoples across the globe. These communities have long understood the delicate balance of their respective ecosystems. Farming beans play a crucial role in enhancing soil health through nitrogen fixation, contributing to sustainable farming practices. Varieties of beans, from black and pinto to kidney and chickpeas, have been developed over generations, each adapted to local climates and culinary traditions. Seemingly humble, beans represent a legacy of agricultural innovation and cultural significance.

An Overview of the Culinary Journey of Beans

Beans have been a staple in human diets for about 8,000 years, originating in the fertile soils of Central and South America. Archaeological evidence suggests that beans—particularly varieties like purple, black beans, and kidney beans, were cultivated as far back as 7000 BCE. As these nutritious legumes spread across the globe, they adapted to various climates and culinary traditions, weaving themselves into the fabric of countless cultures.

On the continent of Africa, the indigenous varieties there, such as cowpeas (aka black eye peas) and pigeon peas, played a crucial role in subsistence farming, providing essential protein and nutrients similar to the Americas. With the brutal transatlantic slave trade, these beans traveled along with its people and found new life in the kitchens of the Americas. Along with it came African cooking techniques and flavors that merged with local ingredients to create beloved dishes like beans and rice.

Beans and Rice Descendants, ROLL CALL

Today, beans and rice is a viral dish symbolizing a blend of continuity and cultural connection—particularly among Afro-descendant communities across the Caribbean and the Americas. This combination reflects the historical experiences and traditions of diverse peoples.

In Brazil, feijoada is a hearty black bean stew that showcases the fusion of African, Portuguese, and Indigenous culinary influences. Originating during the 17th century, this bean stew was a low-waste way to transform leftover meats into a flavorful dish of sustenance. Over time, it evolved into a cherished national meal, often served during festive gatherings and family celebrations. Traditionally accompanied by rice, collard greens, and orange slices.

One of the Dominican Republic’s staple beans and rice staple dish, moro, is prepared with red or black beans and served alongside meat and plantains. Puerto Rico has their arroz con gandules, a traditional dish made with rice and pigeon peas, infused with sofrito (onions, garlic, green bell peppers, tomatoes, cilantro, and a spice blend of cumin and oregano). It is also a dish that is a centerpiece of family gatherings and festive occasions, highlighting the blend of Indigenous, African, and Spanish culinary traditions.

Haiti's version, known as djon djon, incorporates black mushrooms for a distinctive flavor and is often served on special occasions. Are you seeing the trend? Are you catching the vibe? Beans and rice is that girl. This dish showcases the island's unique ingredients and cooking methods, emphasizing the importance of rice and beans in Haitian culture.

Then, in Jamaica, you’ve got rice and peas—typically made with kidney beans and flavored with coconut milk—that holds a central place in traditional meals, especially during Sunday dinners. In Trinidad and Tobago, rice and beans is often prepared with pigeon peas, commonly served alongside curry dishes during celebrations. Cuba features congrí, a flavorful blend of black beans and rice cooked together with spices, often paired with roasted meats.

The significance of rice and beans extends beyond mere sustenance; it embodies narratives of endurance, adaptation, and cultural pride. For many, this dish serves as a reminder of ancestral roots and the solidarity found within communities, remaining a powerful symbol of identity and a testament to the diverse cultures that enrich the Americas, Africa, and the Caribbean.

Silla Artesanal Tejida A Mano from Moreles, Mexico to match my beans.

My favorite kitchen in the world where I *sort of* perfected this recipe.

The Recipe —

Yield: 4-6 Servings

Time: (4 hours inactive / 30 mins active)

What You Need:

• 2 cups dried purple, black or kidney beans, rinsed and soaked overnight

• 2 tablespoons coconut oil, grape-seed, or olive oil

• 1 medium onion, rough chopped

• 4 garlic cloves, smashed

• 1 green bell pepper, rough chopped

• 1 scotch bonnet pepper (or habanero)

• 1 teaspoon thyme (fresh or dried)

• 1 teaspoon lavender (fresh or dried)

• 1 teaspoon oregano (fresh or dried)

• 1 teaspoon parsley (fresh or dried)

• 1 teaspoon basil (fresh or dried)

• 2 bay leaves

• 2 cups vegetable stock or water

• Salt and pepper, to taste

• Fresh cilantro for garnish

• 1 ½ cups long-grain white rice, jasmine, or basmati

• 1 can (13 oz) coconut milk for rice *optional*

• 1 tbs infused butter or oil to drizzle after preparing a plate for a controlled dose *optional*

What To Do:

1. Rinse the beans and, in a big bowl, add water until it covers the beans by an inch. Add salt and let sit, covered, overnight on the kitchen counter.

2. The next morning, drain soaked beans and add to a large pot (or slow cooker) with fresh water. Add onion, garlic, bell pepper, scotch bonnet, herbs, spices, and oil. Bring to a boil and simmer until tender, about 4 hours on low if using a slow cooker. 1.5-2 hours if on the stovetop. Keep adding water when it boils down. Once tender, drain and set aside.

3. Add the cooked beans to the pot, followed by the coconut milk and vegetable broth. Bring the mixture to a gentle simmer.

4. Stir in the rice, ensuring its evenly distributed. Season with salt and pepper. Cover the pot and reduce the heat to low, allowing it to cook undisturbed for about 20-25 minutes, or until the rice is tender and has absorbed most of the bean juice liquid.

   (I cook my rice separately because I’m one of those weird people who likes my sauce separately and prefer to mix my beans and rice as I go. But by all means, please cook combined for that authentic vibe)

5. Once cooked, remove the scotch bonnet pepper (unless you want more heat). Fluff the rice with a fork, and garnish with fresh cilantro before serving.

6. Serve with a side of ripe avocado, a crisp salad, plantains, stewed beef, chicken, or whatever you feel captures the essence of communal dining and the warmth of Caribbean and African flavors. Share with loved ones and enjoy!