Beans and Rice Feeds the World
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What is the main topic discussed in this episode?
This is an iHeart Podcast.
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Welcome to Stuff You Should Know, a production of iHeartRadio.
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, add 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. 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.
You do this. So I think I was trying to figure out why I thought of this one, because this was my idea. We did an episode on rice last year and just its 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 like, I was kind of wondering what the deal was and why those that 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 studying all this. 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 miso to it and stirred it all together. That helped really pull the room together. And then I put some tuna on there on top. Oh, tuna on top. That's the Josh way. I was like, what would I call this? And I came up with a frijoles importantes. Did you really?
Mm hmm.
Oh, no. 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 much, much prefer pinto beans. Like red beans and rice isn't 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 PJ makes and he's going to teach me that's made with like chicken stock and tomatoes.
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Chapters
6 chapters
1
What is the main topic discussed in this episode?
0:00–6:58
2
What is the origin story and episode setup for 'Beans and Rice Feeds the World'?
6:58–8:18
3
Why did the hosts decide to explore beans and rice and personal preferences about the dish?
8:18–12:46
4
How do different bean and rice varieties and Mexican rice preferences compare?
12:46–19:04
5
Which Caribbean and Central American rice-and-bean traditions (gallo pinto, arroz con gandules) are discussed?
19:04–46:21
6
How did West African rice and bean culture influence the Americas through the slave trade?
46:21–51:41