This article needs additional cassava leaf soup for verification. Please help improve this article by adding citations to reliable sources. Rice and beans, Hotel in Itatiaia. Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner.

Genetic analyses of the common bean Phaseolus shows that it originated in Mesoamerica, and subsequently spread southward, along with maize and squash, traditional companion crops. Beans and rice are very nutritious. Rice is rich in starch, an excellent source of energy. Rice also has iron and some protein. Beans also contain a good amount of iron and a greater amount of protein than rice. In some Latin American states and countries, beans and rice are commonly eaten as everyday lunch, along with a different variety of meats and vegetables. It is also common to prepare dinner using the lunch leftovers.

Worldwide, there are many dishes with a base of beans and rice, which vary in their cooking and additional ingredients. Variations exist regionally, as cultures shape the dishes to their own preferences. Cuba: There are two main variations: Moros y cristianos: also known as just moros, it is made with black beans. If made with red beans, it would be considered congris. The beans are also prepared in their broth with the rice separate. Japan: Okowa, specifically sekihan, azuki beans and glutinous rice.

In red bean mochi, the rice is processed into a bun form. Nicaragua: gallo pinto, and in the Nicaraguan Caribbean Coast, as in other countries, it is called “rice and beans” and is made with coconut milk. Puerto Rico’s national dish which is rice with pigeon peas. Suriname: bruine bonen met rijst, one-pot dish with mixed meats and kidney beans, served with rice. Venezuela: These dishes may include fried plantains called “tajadas” as it is commonly found in many Venezuelan dishes: Pabellón criollo: Made with rice, beans or refried black beans and well seasoned shredded beef.