How To Avoid Mushy Homemade Rice And Beans

Is there a more classic food pairing than rice and beans? These two simple foods come together around the globe in a variety of dazzling dishes, from New Orleans-style red beans and rice to Jamaican pigeon peas (technically a bean!) and rice to Indian rajma (otherwise known as kidney bean curry served over rice). But while the two ingredients are incredibly versatile, one must also take care in the preparation of each. ­We asked Alex Abreu, executive chef at Vela Seaport and Deck 12 in Boston, if it's better to cook beans and rice together or separately.

Abreu's restaurants feature dishes like arepas (commonly filled with black beans) and shrimp fried rice on the menu, so the chef knows his way around these pantry staples. Regarding cooking specifically red beans and rice, Abreu said, "The decision to cook red beans and rice together or separately depends on the type of beans and the desired texture. Cooking them together can result in mushier rice due to the starch from the beans. I prefer to cook them separately and serve side by side for the best texture."

For the rice, consider the dish being made and how the rice will need to hold up. Shorter-grain rice such as Arborio is primarily used for risotto, as it excels at retaining cooking liquids. Basmati rice is a longer, less sticky variety, and is best to use for arroz con pollo or Indian rice dishes like biryani. The type of rice selected also dictates the water-to-rice ratio when preparing. Follow the package's directions, but know that typically, two parts liquid to one part rice will produce rice that is tender without going fully mushy. 

And yes, you really need to rinse off rice. Abreu mentioned that beans have a lot of starch, but rice is also notoriously starchy. Rinsing the rice not only removes excess starch but also any debris or dirt that may have accumulated when processing the rice. As long as you follow these steps, any cooking vessel from a humble saucepan to an Instant Pot will make great rice.

Abreu specifically talked about handling red beans, which are frequently used in Cajun dishes and hearty chilis and can be purchased canned or dried. Canned beans should also be rinsed before cooking in most instances. If your recipe asks that you keep the liquid, that means it will be used as a thickening agent. Rinsing beans also helps remove excess starch, as well as salt and residue from the preservatives used to process the beans for canning. Dried beans typically require soaking overnight to prep for quicker cooking. Once you're ready to cook, bring the beans to a gentle simmer on the stovetop.