Beans and Rice Feeds the World

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a production of iHeart Radio. (upbeat music) Hey, and welcome to the podcast. I'm Josh and there's Chuck and Jerry's here too, when you put the three of us together at a little Miso,

“you got stuff you should know, which rhymes with Miso.”

Oh, boy, he rescued that one. I was on the edge of my seat. I was like, where's this one going?

Yeah, well, you can always bring it back to rhyming.

Yeah, unless it doesn't rhyme, and then you got nothing. Well, something that doesn't rhyme is Rice and Beans, or Beans and Rice. And wait, which way do you prefer to say it?

I've always said Beans and Rice. Really, I say the exact opposite. Hey, I say and Rice Beans, that. You do this. So I think I was trying to figure out why

I thought of this one, 'cause this was my idea. We did an episode on Rice last year, and just it's, you know, the importance as a crop all around the world. And I think maybe when I was in Belize,

I had a Beans and Rice dish, and it just got to me, got me thinking. I was like, man, I feel like almost every country I've been to in the West, and certainly every island, and there's like some version of Beans and Rice.

And I was kind of wondering what the deal was, and why the combination specifically of those two things was a thing. And I guess out of this, the idea was born. That's a great idea.

I'm glad you did. And I definitely ate Rice and Beans for lunch today, just from, Oh, did you? Did you? Oh, yeah. I put together what we had on hand.

So I had Pinto beans mixed with wild rice, which was actually really good. Interesting combo. It was. I took a cue from Jerry,

and I actually added a little me so too. It started all together. That helped really pull the room together. And then I put some tuna on there on top. Oh, to an on top.

That's the Joshua. I was like, what would I call this? And I came up with a Fiholis importantece. Did you really? Mm-hmm.

I don't know. That wasn't off the cuff. So yeah, I guess I did really. My favorite bean, if I'm going to eat beans and rice, is actually Pinto beans.

Although I'm not going to turn my nose up at black beans or refried or refried black or any of that stuff. I love all that stuff, but I love Pinto beans. What about red beans? I like red beans, okay, but I've much, much prefer Pinto beans.

Like red beans and rice is at my favorite, out of the beans and rice dishes. And my favorite rice, far and away, is. And I don't know what the word for it is, or if there is one. But the very, very traditional Mexican rice that my friend TJ makes

and he's going to teach me that's made with chicken stock and tomato's hard. It's just sort of turns out a light brown orringy color. Yeah. And it's not clumpy or sticky. It's all like the rice is very loose within each other.

Yeah, that's my favorite kind of rice is that specific kind of Mexican rice.

Yeah, but like other places like the place down the street

“has like a cilantro rice, which is really good.”

But I like just that really traditional Mexican rice. I know I agree with you. One of the ironic things Dave helped us with this and he pointed something up. I hadn't really considered. Like everywhere you've been to in the West or any island, especially.

Has their own beans and rice dish, right? Yeah.

Mexico is what I always associate with or it's certainly initially associated with rice and beans.

And they actually don't have a rice and beans dish. They just give you rice and beans. And that's actually the authentic way that Mexico does it. They don't have like a national rice and beans dish. Yeah, that's a combined.

Right. Although, let's be honest, it gets on that plate. What are you doing? You're eating that stuff together on one foldable at a time. But they stopped one step short.

All they had to do was come up with the name for mixing together the rice and beans. And they would be like every other Korean central in South American nation. For sure. And you know, we'll kind of hop around to these in more detail. But like for instance, in Costa Rica.

A lot of time for breakfast.

“They'll have spotted rooster or gallopinto.”

And you know, everyone's this little different. They have like a onion saute with bell peppers.

Black beans, the rice from the day before with some chopped cilantro, some eggs on the side.

Yeah. Nicaragua also has a version of that as well, which is really good. Me and you me went to Nicaragua and I don't remember having this. And I feel like we really missed out. Wow, really?

Because it sounds really good. A Jamaica, of course, has their rice and peas, which is a little bit different. It's known as the Jamaican coat of arms. So we definitely had rice and peas in Jamaica. And there's so much pigeon peas in this case.

Yeah, which is a kind of bean, not peas peas. Yeah, which no one likes. No one's saying likes peas. I'd love green peas, English peas. Do you?

Yeah. I do not like them. What's funny is Momo takes after me. She will eat her whole breakfast or her whole dinner. And if there's a pea in it and it's not mashed together with everything else.

Yeah. She will just eat everything else, but that pea. Do you make her own food?

“Or do you use one of those like fresh food dog food then?”

Oh, you mean, you mean cooked for a few minutes? Yeah. So she gives her peas, but she'll mash them up. Yeah, that's good. You know, my buddy Justin, we talked about Justin all the time now.

They put their dogs on a on a raw food diet and they throw all kinds of stuff in there. They'll have like, they have chickens and so they'll throw the chicken eggs in there, and the eggshells and just all sorts of stuff. And those dogs are like healthy and slim and shiny as ever seen them. I'm sure Momo's food is cooked.

It's not raw, but she has a pretty great diet for sure. Yeah, you should try the raw thing. All right, sure. I mean, we should all try the raw thing. It's really good for you.

So check one of the biggest things that I learned in this episode. Was that Kalantro and Silantro are not just different spellings for the same thing. Uh, yeah. I did not know that. Did you, you didn't?

I think I did. All right, well, Silantro is what? Well, it's Silantro everybody knows Silantro. It tastes like dish soap. Kalantro is something totally different.

It looks different. It's a completely different plant. But it's used as a spice or an herb. It's got a pungent garlic you taste. Um, and it just doesn't taste anything like Silantro.

But if you've ever had so free to, which is it. I guess almost like a seasoning as much as it is a dish. Um, yeah. That that has Kalantro in it. Yeah, I like Silantro.

Yeah, I like Silantro. I need to. Although at, um. What's the place? The place.

The, the burrito place. The, uh, Chipotle. Chipotle, yeah. There's the frito is all tofu. So that's my really only experience with the frito.

I'm like, I kind of like this, but not all that much. This goes as tofu. Well, the reason I bring up the frito is because in Puerto Rico, that's a big part of their, um, rice and beans. Yeah.

Actually, rice and pigeon peas, too. Um, they call theirs aros, kind of. Yeah. Delicious. I've had that Puerto Rico.

Boy, you've been all over him too.

Well, I had never been to any Caribbean island in my life until like 10 years ago.

And then we started, you know, once we had a daughter, we started doing some of those places. And we, we took the few of those off the list. And they're, the people that all, I haven't had a bad experience at any of them. No, I'm sure not.

Have you been to a rubah? Uh, have not been to a rubah yet. Oh, okay. It's great.

Really nice slow pace. Um, yeah.

“The only thing is, you know, how you said, like, all, um, like every Caribbean island has its own”

rice dish. They also typically have their own like signature, like teaky drink. Oh, yes, sure. And a rubah is lacking. It's not.

Mm. Okay. Something that they could, they could really focus on and improve. But I think there's like it's good enough. It's fine.

It was the only, I don't even call it a complaint. That was the only thing of note. Now, that was the only, well, complaint I had about a rubah in the entire country. It's just really cool. Oh, great.

I'll check it out. Uh, I know we're going to a burmuda on our cruise.

That'll be a first time for me.

Do you mean the Bahamas are burmuda? I mean burmuda, baby. Same here. I've never been either. And we'll be there together.

We are. It's going to be pretty cute. All right. It's going to be pretty cute. It's going to be pretty cute.

I don't know. It's going to be pretty cute. It's going to be pretty cute. I don't know. It's going to be pretty cute.

It's going to be pretty cute. It's going to be pretty cute. It's going to be pretty cute. It's going to be pretty cute. It's going to be pretty cute.

It's going to be pretty cute. It's going to be pretty cute. It's going to be pretty cute. It's going to be pretty cute. It's going to be pretty cute.

It's going to be pretty cute. It's going to be pretty cute. It's going to be pretty cute. It's going to be pretty cute. It's going to be pretty cute.

From the ancient time, say would select these pods that didn't split open when the beads matured. And they could dry and store them easier. I mean, eating something out of a can is great. But if you really want to make some great beans, you should get dried beans and take the time to do that that way.

I have never, ever, ever done that.

I don't think. If I have, I don't think they actually turned out. I think I have tried it before, and it was like, how does this even work? Well, do you have an InstaPod or a pressure cooker? No.

I'm bereft. Okay. That's the best way to do it. Or maybe the easiest modern way to do it. But the old time people didn't have pressure cookers.

So how did they do it?

“Well, that's why I changed my stance from best because that's probably the best way as however they did it.”

They probably just played the long game in student-boiled them over hours and hours and hours. Sure. I mean, I know you have to soak them overnight. Yes. Start even to even get started.

But yeah, I've never, I'll have to give it a try again. That's why you never did it. You're not going to make start on tomorrow's meal today. That's not the Josh way. So you were talking about the common bean, right?

Yeah. That was the one from Mesoamerica. That's what we think about with like, I guess like pinto beans and black beans and all that, right? Yeah. There's plenty of other kinds of beans.

I mean, we mentioned pigeon peas. I think those are African, right? Yeah. There's also black eyed peas, which are known in Africa as cow peas. Yeah.

Love black eyed peas. So there's plenty of other peas that don't come from Mesoamerica. Chick peas lentils. Yeah. Fava.

They're not from Mesoamerica. Would fava be? I love a fava. Yeah. With a nice candy.

Africa is, I mean, here's the spoiler. We have Africa to think for, well, a lot. But we have Africa specifically in this episode to think. Mainly for beans and rice. We'll talk about rice a little bit.

We went over obviously rice a lot in a rice episode. But there was, there's the Asian variety and the African variety of rice.

And in the 1400s, basically in 1500s, Portuguese traders introduced the Asian rice to Africa.

And that basically replaced the native species because it was easier to grow. And it was, you know, because it was easier to grow. It was more lucrative. But that original African rice was cultivated on what's called the Rice Coast and West Africa. Right.

Apparently we have the Senegal Gambians, which is now Senegal in Gambia. Have you ever seen a map of Senegal in Gambia? I don't know that I've ever paid attention.

“I think the Gambia River kind of goes through the middle of the country.”

And if you put a buffer around the river, that's Gambia. It's like it stabs from the coast into Senegal. Oh, it's really interesting. But they used to be one empire. And this empire was essentially considered the cradle of West African or even all of Africa's rice.

So if you felt like coming over and stealing African people from their homes to plant rice in the new world, you would visit Senegal or Gambia. Yeah, I mean, I can't remember now what we talked about in the rice episode. But there obviously it was a theory that the Spanish conquistadors are who brought rice to like the Spanish Caribbean in Mexico. But, you know, there is an argument that because enslaved Africans were brought over in such great numbers,

So while they might have technically brought rice, they didn't have the culture of like knowing about rice and knowing how to grow it and how to best eat it that they had in West Africa.

So in Mexico when West Africans arrived there as slave labor, they brought their rice with them and probably first planted rice in Mexico.

Right, exactly, I thought that was pretty interesting. Yeah, for sure. And the original sort of, I guess, ancestor you would call it of African beans and rice dishes is from Senegal. It's called Gibu Ni Yabe and that is African rice and cow peas that were native to West Africa there and it's considered a sacred dish over there. Yes, and cow peas remember I said are black eyed peas. So this is like black eyed peas in rice.

This is considered like at least the earliest kind of documented rice and beans dish that anyone's been able to trace back to West Africa. And there's a direct line between that and hop in John, which is essentially the same thing. You just add a pound of bacon when you cook it and change the name.

“Yeah, and I think they're both generally served or traditionally served with cheese, why am I blanking now?”

The green collar greens. Yeah, yeah, yeah, for sure. I forgot about that part. I love collar greens, but have you ever tried to make them? I actually make a really good collar green. Oh, okay.

I bet it's good, but the problem is you got to buy like get to get like three grocery carts full of them to make a meal for a family.

Yeah, I just throw it away. Oh, they cut down. No, you have to have a really good sized stock pot. Yeah, another thing you can do is wilt it a little bit first so you don't need this big of a stock pot. Oh, that's good idea.

Look at you. The biggest pain is to wash it off.

“Yeah, because there's so much of it washing all the grid off.”

You just can't find collards unless they're bagged and already washed. Yeah. So you're going with fresh, you got to wash them off and it's a pain. Yeah, totally. But I don't like pork.

I don't need a pig if I ever can help it. Yeah, again, they're really smart and I feel terrible. Turkey's are not smart and I have no problem meeting them. And so I would use like a smoke turkey wing rather than a ham hot. I bet that's the main thing.

It's really good. A little bit of rice wine vinegar in there. Yeah. And it's essentially those two ingredients are about it. Yeah, that's, you know, I'm not a big vinegar guy, but that's where that's where I like vinegar.

Mm-hmm. In my color. So good with it. Yep. And of course, that's a southern thing, but also like we said,

comes from synagogue originally in spirit at least. The, we talked about in the rice episode.

The Emily just walked by and waving at me and she never does that.

Hey, Josh, this is a low. She didn't wait back. No. I'm just kidding. She didn't hear me. And the American South, you know, rice was a huge cash crop before cotton and tobacco came along.

And of course in Carolina, because recently it was probably the rice episode where we talked about the Carolina gold rice. Yeah. Carolina plantations were really seeking out the synagambians to, to, you know, to lead the, the rice planting effort there. And so that's where they concentrated their efforts as far as their brutal slave trade went.

Yeah, that was a real distinction between the, the slave trade that came later when it was a focus on sugar cane and cotton right is when you purchased a synagambian slave. You were purchasing their knowledge as well as their labor right to, to help plant low country rice in the Carolinas. Yeah, which, you know, that's, one of the other things too is these same West African, early slaves introduced a lot of root vegetables. Yeah. To America as well, because they were, in some cases, a lot of cases I would imagine, able to grow their own food.

And so they would grow stuff from home like yams and things like that. I mean, well, on slave ships, they would bring over their food to obviously sustain them for that trip. And then once they, you know, reached where wherever their destination was, which was, you know, a huge deasper, obviously.

“They would, they would plant that stuff because that's what they like to eat.”

And before you know it, if they were working like in, like the plantation homes and serving the plantation owners, they would serve them those meals and that's how it spread. And it's a, you know, it's a pretty ugly past that we have to acknowledge.

I don't know if this is going to end up in the episode, but there's like, there's such a fine line between just talking about stuff like this.

Matter of fact, because all of this stuff did happen.

“And I know, while also acknowledging just the horror that was like the basis of it are going on in the background, without hitting everybody over the head, right?”

And detracting from what you're trying to say. Now I'm with you man, it's, it's an uncomfortable topic every time, but we can't do episodes on things like, like, so much that we owe to Africa and not, and like you're certainly not going to whitewash it. No, no, no, it's just one of those things. Yeah, no, I don't mean to suggest, yeah, no. Let's stop talking about that part. We weren't out there.

You weren't suggesting that, obviously. No, no, but one thing that did kind of stand out to me was so the first, you mentioned, like, if you worked in, like, the plantation house, you might serve something from home. And that's where Hop and John came for. Clearly, from the Cheeboon, the eBay two Hop and John actually went through a South Carolina Charleston aristocrat named Sarah Rutledge, who anonymously wrote a 1847 cookbook. That was the first printed recipe for Hop and John.

And so it's quite clear that her, her enslaved staff was, like, let me make you something from my homeland, and she was like, this is crazy good.

But that, like, that kind of brought me into that actual, like, dining room where there are people sitting there, and I'm sure Sarah Rutledge was like, you're never going to guess what my, you know,

Tanya has made for us as a special treat showing off to her guests, right, what her enslaved servant has come up with. And it, like, just think about sitting at that table and being served by somebody who you know is not allowed to leave. And if they try to leave, they will be murdered in the person who murdered them is not going to be arrested or tried or convicted. And that's just how things are. Yeah.

“Really think about, like, sitting at that table, isn't that nuts?”

I know, it's hard to wrap your head around and I wonder if they're, like, existing diaries from people of the time that had any, like, if any of them felt bad about the stuff. I wonder that too, because, yes, you know, a lot of times people are like, well, they were just of their time. And that certainly does explain a lot of behavior, like, that's just how society was. So there are plenty of people who probably didn't give much thought to it, right. There is no way there wasn't also plenty of people, and I'm sure, including people in the south who are like, this is messed up.

And maybe they didn't do anything about it or say anything about it, but surely there were. No, if you'd like to think so, you know. Alright, let's take a break and re-gather. It's an interesting thought experiment, and we'll come back and get back to being surrounded right after this. [Music]

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“The definition of what is a movie is kind of changed anywhere too, right?”

What do you think it is now? It's images and words being spoken captured by some sort of technology. Danny McBride who I'm talking about. Oh, that's fantastic. Can you make it on?

You make your own. That's great. I call it terror read. It's a good name. They're all named after task members of American pie.

Yeah, I call it. I don't, I never looked up if she was in this, but I can't lead you so be asking.

Yeah, I don't think she was an American pie, but I still haven't looked it up. She was prominent in the whole time. Yeah. Then Mary steam virgin. Why are you guys talking to me?

I'm worried. I'm worried. Why are you talking to me?

“So down to me that you think I don't understand your little play play game.”

I just really. I'm trying to set you up for success here. Listen to Hollywood Handbook on the I Heart Radio app. Apple podcast or wherever you get your podcasts. Then you came along and it was like, hey.

Yeah, well, we were work pals. All right. We're back with Beans and Rice. We were talking about obviously the spread of Beans and Rice through the African slave trade. That is certainly the case in Louisiana and New Orleans.

Another state here in the United States. Southern United States where African Beans and Rice dishes came over. And in their case that like you mentioned earlier, the classic Red Beans and Rice. Yeah, actually start out in Haiti where enslaved Africans worked on sugarcane and coffee. Coffee plantations there owned by French colonists.

And in that case, they cooked up pigeon peas and rice and a dish. And you're going to have to say this because it's French. Whereas at Poise Rougée. Oh, come on. Play along.

Rise Poise. Poise. Yeah, there you go. And that's the original New Orleans Red Beans and Rice came from Africans via Haiti. Is that what that means?

Well, I mean, that's the lineage. The thing I didn't know about this, this is my favorite.

“Red Beans and Rice, I think, is so great.”

I mean, just because of the flavor, sausage taste to it. Yeah, to flavor, right? But one thing I didn't know about is so apparently Monday is the traditional day to eat Red Beans and Rice. Yeah. And Monday was also wash day back in the into Bellum era of New Orleans.

So the women, the washer women who were well doing the laundry on Mondays, would use the same coals, not the same water. But the same coals to simmer, rice and beans later on. And they would throw in leftover ham from the day before Sunday's dinner. And you have Red Beans and Rice on Wash Day.

Yeah. And apparently that's still a tradition. I think schools in New Orleans still serve Red Beans and Rice on Mondays. That's pretty great. Yeah.

We can concentrate on a few countries now because again, I mean, we could talk about dozens of countries that have these dishes.

But about half of the 12 million enslaved Africans that came over during the Atlantic slave trade landed in Brazil.

So we're going to talk a little bit about Brazil, Cuba and Jamaica specifically. And today, Brazil has maybe, I mean, it's hard to pit these against each other, but they may have the strongest beans and rice culture in the Americas because they're like every lunch and dinner. Like we should have beans and rice. Yeah. Which I mean, it makes sense.

There are beans and rice dishes called my Portuguese is a little rusty. So I'm going to say, Feuata, Feuata, Feuata. Actually look this one up. Oh, let's hear it. How, how close was there's a draw sound, so it's apparently Feuata.

Yeah. All right. Sorry. Feuata. Yeah.

There you go. Feuata weave. That is their rice and beans dish.

There's a definite connection to the slavery area of Brazil as well.

Yeah, for sure, because they would do like, they did in the American South. They would take the, what we're called, like, the undesirable cuts of meat that were cast off by the plantation owners. And like, like, like, like, pork cheek and pig's feet and ham hocks and stuff like that jals. Mm-hmm. And they would use that stuff.

“And so the best way to usually to cook that kind of thing is a very slow cook stew.”

And that's what Feuata is. So they could, you know, simmer that thing all day long. Uh, while they were, you know, toiling and working. And they eat that with color greens. Actually, that, that may be what I was thinking earlier.

Mm-hmm. Yeah. Still. I mean, we can rewrite history. Yeah.

Colorful. What about Cuba? So you mentioned how the Catholic Spanish considered rice a pagan mourish dish. Yeah. Or food.

Um, that division is actually reflected in Cuba's rice dish. Well, it depends. I think the west side of Cuba. Um, eats this. It's called moros e Cristiano's more like mors or muslims and Christians.

And it's black beans and rice white rice. Um, and then the other side of the island eats concrete, which is red beans and rice. That's right. Uh, and apparently it's a metaphor for modern Cuba as well. That's a Cuba.

Yeah. Yeah.

“Where you have, you know, a sort of fairly, uh, equal divide of white people and black people in Cuba and about, I think is high 65% of Cubans descended from enslaved Africans because the indigenous taillino people.”

That was the population of Cuba before the Spanish colonizers came along.

But basically killed them off, not completely, but decimated them.

Right. Uh, the concrete, though, the red beans and rice. That also probably came from Haiti, just like red beans and rice came to New Orleans. Yeah. Through the, uh, after the Haitian Revolution went much of former slaves were like, let's start traveling.

Yeah. Uh, and, you know, rice and beans is a big deal in Cuba because of the various times over the years that, or decades rather that, uh, they've been in food crisis because of initially like the collapse of the Soviet Union. And then, uh, you know, still ongoing, uh, US trade embargoes that have left Cuba in a bad state. So rice and beans apparently is sort of a symbol of their determination as a people to get by.

Yeah. That was pretty cool. Yeah. Um, and then we can't not talk about Jamaica. Jamaica is its own thing as far as rice and beans go.

Only do they call their beans peas because remember their pigeon peas. Yeah. They cook theirs like way differently from everybody else. They simmer it in coconut milk, huge difference. Yeah.

They cook the rice and the beans together in one pot rather than cooking them separately and bringing them together on the plate. They also use different seasonings. So with red beans and rice, it starts with the, the holy Trinity celery, onions and green bell pepper, right? Jamaican holy Trinity is time, garlic and scallions, which I'm fine with both of those Trinity's. Sure.

And then they also spice theirs up, literally with all spice, but also with scotch bonnet peppers, which no human has any business going anywhere near. Yeah, this is a pretty spicy. Um, and they, uh, that's, I mean, like this is its own dish. But they, they you said it before it was the Jamaican coat of arms. It's just so common that you just have that like every meal from what I understand.

Yeah, for sure. Um, I had a, uh, almost every year here in one of the neighborhoods near me in Kirkwood. They have the Kirkwood spring fling and then they have the chicken wing contest, the wing fling.

“And my buddy Matt, uh, that lives near us is a stuff you should know guy has got me to be, that one of the quote unquote celebrity judges, uh, most years.”

Yeah. And this year, I had a scotch bonnet wing. Then was the hottest thing I've ever put in my mouth. Yeah. But it's not even close to like the hottest pepper.

I know. It was, it was unbelievably hot. It took 20 minutes for me to even feel normal again. I'm sure. It was bad.

They're pretty though. That's the thing. That's how they get to you're like, well, it's pretty pretty pepper.

I mean, this chicken wing was, the color orange I've never seen before me and forget that.

Yeah. I would have been like, well, I'm not the celebrity judge anymore, I guess. Uh, should we take another break? Yeah. Maybe right back with why beans and rice is popular right for this.

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“The definition of what is a movie is kind of changed anywhere, too, right?”

What do you think it is now? It's images and words being spoken captured by some sort of technology. Danny McBride, who I'm hoping. Oh, that's fantastic. Can you make it on, you make your own.

That's great. I call him "terror read." [laughter] It's a good name. They're all named after cast members of American Pie.

Yeah, I call it. I don't.

I never looked up if she was in this, but I call him "Leachy Sobi Eski."

Yeah. I don't think she wasn't American Pie, but I still haven't looked up. She was prominent in the middle of the time. Yeah. Then Mary's Dean Bergen.

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I just really. I'm trying to set you up for success here. Listen to Hollywood Handbook on the I Heart Radio app, Apple Podcast or wherever you get your podcasts. And you came along. [laughter]

Yeah. Well, we were work pals. So Chuck, we've been focusing mainly on the Caribbean, Latin America, and Africa, as far as, like, Rice Tishes go, right? Yeah.

And a little bit of the United States. More the Southern area. Sure. But there's, like, rice and bean dishes are, like, so universally eaten by traditional cultures around the world.

“That there's actually an anthropologist named Sydney Mintz, who's like, "I think this is actually”

one of the oldest dishes humans make, and that it's been sustaining cultures around the world for thousands and thousands of years." Yeah. He's got his own theory. He's called the core fringe legume pattern, and it's those three things.

He basically says that in every culture and their diet, they have a core grain involved.

And as you can tell from our rice episode, and this one, like, a lot of the time it's rice. It can be, you know, other things depending on where you are, but rice is definitely one of the big ones. And then you have a legume to complement that grain. In this case, beans or peas, and then you've got the fringe, right? The fringe, this is French is in Surrey with the fringe on top.

Like a decoration, not a peripheral, right? Yeah. It's the sauces. It's the seasonings, the herbs and spices that make each rice or grain and bean dish unique to a specific group or region.

He calls it, quote, "the basic building blocks of world cuisine." And it's a very just super ancient thing that's been around all over the world forever. Mm-hmm. I found that interesting that he makes a point though, that it doesn't have to be rice.

“I think even though half of the world gets their, like, eats rice every day, yeah.”

But there are, like, other kinds of grains as well. Like, have you ever had Ethiopian food? Uh, yeah. It's been a while. They have, like, these kind of pancake, like, bread.

Oh, yeah. It's like a very flat bread.

And you put the food basically into that and make, like, a little tostada or burrito or something out of it.

Essentially, or you can use it to stop stuff up. Yeah. But, like, that's their main grain. Like, they, I don't think you have a meal in Ethiopia without that bread. Do you know what it's called? Ingera.

Ingera. Mm-hmm. I think so. That sounds good. I need to eat the food.

It's been a while for me, but every time I've had it, I loved it. Yeah. And I mean, Ethiopian is this one place of many. There's a lot of other places that also, that do use rice as the core grain that are nowhere near. Latin America.

The Middle East, I believe in Persia. They have a ton of different beans and rice dishes. India has something called Rajma Chawal, which, I mean, it doesn't matter what it is. If it's Indian food, I'll eat it and love it. But they have Rajma Chawal would not exist without the new world, because they make it with red kidney being.

Yeah. And tomatoes, both of which come from the new world. And then they India it up with the Bosmati rice. Yeah, for sure. Yeah, Indian food is not something I would associate with red kidney beans, so I'll have to try to think that out.

For sure. And then Turkey has something. It's a staple called Kuru, Fassuli, Fassuli, VP Love. And it's a rice pilaf with white beans stew. Which sounds good too.

I love white beans. Like a white bean chili. Yeah. But Sydney Mint seems to be onto something though. You know, like they, the rice and beans in particular seem to be like all over the place.

And anytime something's like that nearly universal, it's probably pretty old. Yeah. And probably fairly healthy because if ancient cultures are eating stuff for thousands of years, it's probably not, you know, junk food. Right. And that's new.

You probably heard like, you know, if he rice and beans together, it's complete protein. Because they complement one another and filling in the blanks of what like the key amino acids that the other is missing. And the amino acids are the building blocks of protein. And it's not like, that's not 100% true, but it's kind of true. I've seen both.

I've seen that. Yeah, essentially it is a complete protein if you put them both together. And eat it. Um, I feel like, yes, that's the key.

“I think if you really want to nitpick, you can be like, well, a complete protein has 100% of all of the essential amino acids that you need.”

And they're essential because your body doesn't make them in a bun in enough supply so that we have to get them from external sources.

Right. Uh, I eat food. Um, and I think there's nine of them. Yeah, nine of them. If you eat a steak or some tuna or like a protein like that, bam, you're covered.

And it doesn't take very much. The critique of rice and beans as a complete protein is, yes, if you put them together, they contain enough of everything. That if you eat enough rice and beans, you'll have a complete protein. I think the the world generally is like, no, that it's a complete protein. Stop being a pedantic putts.

Yeah, if you have a cup of cooked pentos, it's six ounces. It's about 50% of most amino acids. Uh, but 27% of one would call methionine. Um, so that's what's missing on the bean side. A cup of cooked white rice provides about 10 to 20% of most of those amino acids and 14% of the methionine.

Um, but when you eat them together and you eat enough.

“And I think they say the ideal ratio is about 80% rice dry protein to 20% bean.”

Um, it's basically a complete protein. You just have to eat a little more.

But low card people are like, why would you do that when you can have a three ounce steak and get all you need? Yeah. And the beans and rice people are like, why would you kill an animal when you can eat rice and beans? That's a good point. Did you ever eat at the grit and Athens before it closed?

Yeah. Vegetarian restaurant over, uh, off Prince Avenue, off downtown. It was not my place, but I ate there before. I mean, I don't think you could live in Athens at that time and not eat there. Yeah. I think Michael's type might have been an owner at one point or co owner, but, uh, or maybe an investor.

But they, uh, if you were a poor college student, which was like, you know, most of the people I knew and me.

And it was just, uh, white rice and beans with some spices and it was like three bucks or something.

And we would eat that a lot. It was a good, like, way to get a fairly healthy lunch and your body is a college student for not much.

“Whenever I think of rice and beans, I think of this one man.”

I'm pretty sure he's a taxidriver and he was eating in a Cuban restaurant in New York. Um, upper, east side where, uh, you mean his and my friend Molly lives. And it was just around the corner for Molly's house where we were staying in this guy. It was winter. And he just had this bowl of rice and beans. Yeah.

And he was eating it. He could have been, he was middle aged. He could have been a little kid. He could have been an old man. The way he was eating it, he was enjoying it. Uh-huh. But it was so, so it, like, clearly the, the, the, the consuming that dish was so ingrained in this man.

Uh-huh. That, like, it was, it's own thing. Like, you could have put anybody else in front of that bowl. Like, like me eating it. I would not have looked. It wouldn't have been fluid. It wouldn't have been.

Oh, interesting. It just looks so natural. The way the man was eating it. And then at the same time, you could see him being like nourished by it. It was just cool. It drove home to me, like, just how big a deal.

Rice and beans are to a lot of the cultures where they are a big deal. It was neat. Oh, that's cool. I love that. Yeah.

I know what you mean, though, not even with rice and beans. But when you see someone from the culture eating the thing that kind of defines and sustains their culture. Yeah. It's different the way it goes down. And the way it looks.

Yeah. It's like me and fried chicken. Yeah. Right. I'm trying to think of what I eat like that.

Maybe a donut? Yeah. Maybe a donut. Someone from another country telling a story about visiting Americans in this guy. Fried chicken and his friend was eating donuts.

Great. Is sustaining a nourish. Yeah. You can be nourished by beans, though. Rice is fine depending on the kind of rice.

Like the problem with white rice is that has a high glycemic index. Yeah. I'm sure we talked about the rice episode.

That basically means ejecture insulin up while you're digesting it.

What's cool is that when you eat beans with white rice, the beans have such a low glycemic index that it washes out a lot of the white rice as glycemic index removes it. So that's pretty cool. And then beans, of course, are just on their own nutritious. One of the big things that they have lots of fiber, which is the component of beans that make them the magical fruit.

Apparently you get more than half of your daily fiber from one cup of pinto beans. Yeah, that's a lot. They lower your LDL cholesterol, which is the bad cholesterol. They're going to improve your gut health. If you have a risk of, well, I guess everyone has some risk of color record cancer.

It's getting worse too. Yeah. It's going to decrease that risk. And what else?

“There's something about the, like, it fills you up, right?”

Yeah. You are associated by two different hormones that are triggered by eating beans, which is cool. And you basically digest your food a little slower. So you feel full or longer. Yeah.

Like last night. Not in prep for this, because I didn't even bother making beans. We just been traveling a lot. We have no food here. And I didn't know what to eat.

And I didn't feel like ordering delivery food because I hate doing that. So I, I opened up a can of refried black beans. Mm-hmm. And I just cooked those and put some spices in them and threw some cheese on top and ate a bowl of refried beans. Nice.

It was delicious. I farted all night long. That was great. You made refried beans. It's surprising amount.

And she does not fart. Well, that's because you made it perfect. And I'm not. [laughter] Oh, dude, I, I'm right there with you.

Like, I've been holding it in from lunch. Right. I've been recording. She's a real lady. That's right.

“You got anything else about beans, rice, rice and beans?”

Nothing else. I'm thinking I'm going to go on a rice and beans tear. How about this, though? I would love if people know a great recipe for that. That traditional Mexican rice, send it in.

Oh, good idea. It is so good. I swear God, there's lard in it. Probably so. And it takes some time.

You know, it's not the kind of thing you could just whip up in a second.

Ah, okay. Sure. It depends if you're a Cuban taxi driver in New York. I'll bet you could whip it up in a second. Yeah, for sure.

This is a weird episode, Chuck. All right, I'll take that. All right. Well, since Chuck's taken weird, that means he just unlocked list of your mail. Uh, this was from our episode on postpartum depression that just came out in real time.

Hey, guys, you're just listening to your PPD app. It was inspired right in. I want to thank you for shining a line on this extremely difficult subject, specifically the parts.

Uh, the first time mom of a four month old and have been diagnosed with PPD.

“And I'm getting all the treatments you outlined in your episode, but it's still a lonely journey.”

In your episode is a very succinct, accessible way to inform people that support me and my life about what I'm experiencing.

Uh, so as a woman, I'm always second guessing my feelings even when it comes to my PPD symptoms.

But the stats that you shared in the episode remind me that this is very real. And I'm not just being dramatic, so as two cis men, he did a great job and keep doing good work. And that is Rachel from Portland, Oregon. Nice. Thank you very much, Rachel, for writing in to tell us that because that's exactly why we did that episode, do you know?

Yeah, and we're, you know, you're in our thoughts, and it's a very lonely place to be.

Yeah, well, Paul said Chuck, hopefully listening to that episode made people who are going through PPD.

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