Dressing Beans

Beans, beans, beans. Such a wonderful food. Couple beans with rice and kazam, a complimentary protein.

I was recently reacquainted with the notion of complimentary proteins. Complimentary proteins are those non-meat food items that when combined provide the essential amino acids found in complete proteins (meat). For example, beans coupled with rice create a complimentary protein.

Of late I have been creating and testing quick bean dishes that can be served aside rice. I refer to it fondly as "dressing beans with handy spice mixes". Need a quick meal? Serve your rice alongside beans seasoned with various ethnic spices and a bit of oil. I like to take a teaspoon of a spice mixture added to 2 tsp olive oil and let sit for a few minutes. Pour your beans in a bowl, add the "spice/oil mixture and mix well. Heat up in the microwave for 2 minutes or until warm.

Here are some of my favorite spice mixtures. Each makes about 1/2 cup of mix.

Creole
(makes about 1/2 cup)
1/4 cup paprika
2 tbsp dried thyme leaves
2 tsp ground Cayenne pepper
1 tsp ground cloves
1 tsp ground mace
1/2 tsp ground cinnamon
In a small bowl combine until well mixed.

Transfer to a clean, airtight glass container.

Store up to 3 months.

Greek
(makes about 1/2 cup)
1/4 cup dried oregano
2 tbsp + 1 tsp dried mint leaves
1 tbsp + 1 tsp dried dillweed
1/2 tsp ground cinnamon
1/2 tsp ground allspice
In a small bowl combine until well mixed.

Transfer to a clean, airtight glass container.

Store up to 3 months.

Mexican
(makes about 1/2 cup)
1/4 cup chili powder
2 tbsp dried oregano leaves
1 tbsp ground cumin
1 1/4 tsp ground cinnamon
1 tsp Cayenne pepper
1/2 tsp ground cloves
1/4 tsp ground allspice
In a small bowl combine until well mixed.

Transfer to a clean, airtight glass container.

Store up to 3 months.

Spanish
(makes about 1/2 cup)
1/4 cup cumin
2 tbsp paprika
1 1-gram package of saffron threads
1 tbsp dried mint leaves
1 tsp ground Cayenne pepper
In a small bowl combine until well mixed.

Transfer to a clean, airtight glass container.

Store up to 3 months.

Caribbean
(makes about 1/2 cup)
2 tbsp + 2 tsp ground allspice
2 tbsp ground ginger
1 tbsp dried thyme leaves
1 tbsp dried marjoram leaves
1 tbsp red pepper flakes
1 tsp black pepper
In a small bowl combine until well mixed.

Transfer to a clean, airtight glass container.

Store up to 3 months.

Chinese
(makes about 1/2 cup)
1/4 cup ground ginger
3 tbsp ground white pepper
2 tsp red pepper flakes
1/2 tsp ground Cayenne pepper
1/4 tsp ground cinnamon
1/4 tsp ground cloves
In a small bowl combine until well mixed. Transfer to a clean, airtight glass container. Store up to 3 months.

Dress up your bean dishes even further by adding tomatos to the dish. Enjoy!!

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