Beans and Rice Feeds the World | STUFF YOU SHOULD KNOW

[music]. Welcome to Stuff You Should Know, a. production of iHeart Radio. [music]. Hey, [music] and welcome to the podcast. I'm Josh and there's Chuck and Jerry's. here, too. And 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 [music] this one going?".

>> Yeah. Well, you can always bring it back. to rhyming. >> Yeah. >> Unless it doesn't rhyme and then you got. nothing. >> Uh, well, something that doesn't rhyme. is rice and beans or beans and rice. >> And. >> which way, which way do you prefer to. say it? >> I've always said uh beans and rice. >> Really? I say the exact opposite. >> Hey, >> I say and rice beans. >> That [laughter]. you dupus. Uh so I think I was trying to. figure out why I thought of this one cuz. this was my idea. Um we did an episode.

on rice last year and just its you know. importance as a crop all around the. world and I think maybe when I was in. Bise I had a beans and rice dish and I. 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. >> uh 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.

>> Well, [snorts] that's a great idea. I'm. glad you did. And I definitely. [clears throat] ate um rice and beans. for lunch today just from studying all. this. Oh, yeah. >> I I put together what we had on hand. So, I had pinto beans. >> Yeah. >> 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. um I put some tuna on there on top.

>> Oh, tuna on top. That's the Joshua. >> I I was like, "What would I call this?". And I I came up with a foes important. >> Did you really? >> Mhm. >> Oh, no. >> That wasn't off the cuff. So, yeah, I. guess I I did really. >> Uh my favorite bean if I'm going to eat. beans and rice is actually pinto beans. Although I'm not gonna turn my nose up. at black beans or reffried or reffried. 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. Uh, 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. It's just it sort of turns out. a light brown orangey color.

>> Yeah. >> And and it's not clumpy or sticky. It's. all like the rice is very loose within. each other. >> That's my favorite kind of rice is that. specific kind of Mexican rice. And it's almost like a orzo. >> Yeah. But like other places like the. place down the street has like a. cilantro rice which is really good. But. I I like just that really traditional. Mexican rice. >> I No, I agree with you. One of the. ironic things Dave helped us with this. and he pointed something out that I. hadn't really considered. You said that. like everywhere you've been to in the.

West or any island especially um has. their own uh beans and rice dish, right? Mexico is what I always associate with. or it 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 that. Mexico does it. They don't have like a. national rice and beans dish. >> Yeah. That's like combined. Although, let's be honest, it gets on that plate. What What are you doing? You're eating.

that stuff together on one fork full at. a time. >> But they stopped one step short. All. they had to do is come up with a name. for mixing together the rice and beans. and and they would be like every other. Caribbean, Central, and South American. nation. >> for sure. Uh and you know, we'll kind of. hop around to these in more detail, but. like for instance in Costa Rica, uh a. lot of time for breakfast they'll have. spotted rooster or gaop pinto. >> And you know, everyone's is a little. different. They have uh like a onion.

sauté with bell peppers, black beans, the rice from the day before with some. chopped cilantro, some eggs on the side. >> Yeah. >> Uh Nicaragua also has a version of that. as well, which is really good. I bet. >> Me and Yumi went to Nicaragua and I. don't remember having this and I feel. like we really missed out. >> Oh, really? >> Because it sounds really good. >> Yeah. Jamaica, of course, has their rice. and peas, uh which is a little bit. different. Um, it's known as the. Jamaican code of arms and we definitely. had rice and peas in Jamaica.

>> And they're talking about pigeon peas in. this case. >> Yeah. Which is a kind of bean, not peas. Peas. >> Yeah. >> Which no one likes. No sane likes peas. >> I love green peas. English peas. >> Do you? >> Yeah. >> I do not like them. What's funny is um. Momo takes after me because she will. like eat her whole breakfast or her. whole dinner and if there's a pee in it. and it's not mashed together with. everything else, >> she will just eat everything else but. that pee.

>> Do you make her own food or do you use. one of those like fresh food dog food. things? >> Oh, Yumi Yumi cooks for a few times a. week. Yeah. So, she she gives her peas. but she'll mash them up. >> Yeah, that's good. My but you know my. buddy Justin, we talk about Justin all. the time now. uh they put their dogs on. a on a raw foods diet and they throw all. kinds of stuff in there. They'll have. like uh they have chickens and so. they'll throw the chicken eggs in there. and the eggshells and. >> uh just all sorts of stuff. And those. dogs are as like healthy and slim and.

shiny as I've 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, um, Chuck, one of the biggest things that I learned. in this episode was that cilantro and. cilantro 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. [clears throat]. >> All right. Well, cilantro is what? Well, it's cilantro. Everybody knows cilantro. It tastes like dish soap. Cilantro is. something totally different. It looks. different. It's a completely different. plant, but it's used as a a spice or an. herb. It's got a pungent garlicky taste. Um, and it just doesn't taste anything. like cilantro. But if you've ever had. soprito, which is a. >> I guess almost like a seasoning as much. as it is a dish. Um, yeah. That that has.

centro in it. >> Yeah, I like soprito. >> I do too. Although at umh. what's the place? the the place. >> the the burrito place that Chipotle. >> Chipotle. Yeah, >> there safo is all tofu. So that's my. really only experience with soprito. I'm. like I kind of like this but not all. that much. >> just cuz it's tofu. >> The reason I bring up sophrito is. because in Puerto Rico that's a big part.

of their um rice and beans. >> Actually rice and pigeon peas, too. Um, they call theirs arose congand. >> Yeah. Delicious. I've had that in Puerto. Rico. >> Boy, you've been all over, haven't you? >> Well, I had never been to any Caribbean. uh 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've we've. ticked a few of those off the list. And. they're the people at all of I haven't.

had a bad experience at any of them. >> No, I'm sure not. Have you been to. Aruba? Uh, have not been to Aruba yet. >> Strongly recommend. >> Oh, okay. >> It's great. >> It's a good beautiful beautiful beaches. Really nice slow pace. Um, >> yeah. >> The only thing is, you know, how you. said like all all um like every. Caribbean island has its own rice dish. They also typically have their own like. signature like tiki drink. >> Oh, yeah. Sure. >> And Arubas is lacking. It's not that. great.

>> It's something that they could they. could really focus on and improve, but I. think there's like it's good enough. It's fine. But that was the only I don't. even call it a complaint. That was the. only thing of note. No, that was the. only well complaint I had about Aruba in. the entire country. It's just really. cool. >> Oh, great. We'll check it out. I know. we're going to Bermuda on our cruise. That'll be a first time for me. >> Are do you mean the Bahamas or Bermuda? >> I mean Bermuda, 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, let's talk about beans and. rice because we need to talk about each. of these a little bit. Uh, beans are uh. some of the oldest foods in the world as. far as cultivating and growing. something. >> Um, we have archaeological evidence that. it was grown in Meso America as early as. 7,000 BC. And it is a legume and that means that. it is a seed grown in a pod. And that's. the deal. bean farmers uh you know from.

the ancient times they would select. these pods that didn't split open when. the beads m matured and they could like. dry and store them easier because that's. I mean eating something out of a can is. great but if you really want to make. some great uh beans you should get dried. beans and take the time to do that that. way I. >> I have never ever ever done that I don't. think oh man. >> and 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 a inst pot or a.

pressure cooker? >> No, I'm bereft. >> Okay, that that's the best way to do it. or maybe the easiest modern way to do. it. >> But the old timey 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 is however they did it. They. probably just long played the long game. and stewed and boiled them over hours. and hours and hours. I mean, I know you. have to soak them like overnight to. start even just even to 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 Joshua. >> So, um, you were talking about the. common bean, right? Yeah, that was the. one from Mezo America. That's what we. think about with like, um, I guess like. pinto beans and black beans and all. that, right? >> There's plenty of other kinds of beans. I mean, we mentioned um uh pigeon peas. I think those are African, right? >> Yeah. >> Uh there's also um 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 Meso America. Chickpeas, lentils. >> Yeah. Favas. >> They're not from Meso America. >> What? Favas. And fava. Fava beans. >> I love a fava. >> Yeah. With a nice keanti. [laughter]. Uh, Africa is I mean, here's the. spoiler. We have Africa to thank for um. well, a lot, but we have Africa. specifically in this episode to thank. mainly for beans and rice. Um, we'll. talk about rice a little bit. We went.

over obviously rice a lot in our rice. episode. Um, but there was there's the. Asian variety and the African variety of. rice. And in the 1400s, basically in. 1500s, Portuguese traders, uh, introduced the Asian rice to Africa and. that basically replaced the native. species because it was easier to grow. and it was, you know, you could because. it was easier to grow, it was more. lucrative. >> Uh, but that original African rice was. uh cultivated on what was called the. rice coast in West Africa,

>> right? Um, apparently we have the uh. Sagal Gambians, which is now Sagal and. Gambia. Have you ever seen a map of. Sagal and Gambia? >> Uh, 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 Sagal. 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 I if you. felt like coming over and stealing um. African people from their homes to to. plant rice in the new world, you would. visit Sagal or Gambia. >> Yeah. I mean I I can't remember now what. we talked about in the rice episode, but. there obviously it was a theory that um. the Spanish concistadors. are who brought rice to um like the.

Spanish Caribbean and Mexico. Um but. [clears throat] you know there is an. argument that uh because enslaved. Africans were brought over in such great. numbers. >> that they they brought the the culture. of it because apparently the. concistadors were Spanish Catholics in. the 16th century who uh who thought rice. was like pagan food of Muslim Moors. So. while they might have technically. brought rice, they didn't have the. culture of like uh knowing about rice.

and knowing how to grow it and how to. best eat it um that they had in West. Africa. So in Mexico when uh West. Africans arrived there as slave labor, they brought their rice with them and. probably first uh planted rice in. Mexico. >> Right. Exactly. I thought that was. pretty interesting. >> Yeah, for sure. Uh and the the original. sort of I guess ancestor you would call. it of African beans and rice dishes uh. is from uh Sagal and it was it's called. uh chibu niebe uh 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 cowpas remember I said are. black eyed peas. So this is like black. eyed peas in in rice. Um, this is. considered like at least the earliest. kind of documented rice and beans dish. that that anyone's been able to trace. back to uh West Africa. >> Yeah. >> And there's a direct line between that. and hop and John, which is essentially.

the same thing. Um, you just add a p a. pound of bacon when you cook it and. change the name. >> Yeah. And I think they're both uh. generally served or traditionally served. with uh uh. oh jeez, why am I blanking now? The. green uh. >> collards. >> Collard greens. >> Yeah. Yeah. Yeah. For sure. I forgot. about that part. >> I love collard greens, but have you ever. tried to make them? >> I actually make a really good collard. green. >> Oh, okay. I bet it's good. But the the.

problem is you got to buy like got to. get like three grocery carts full of. them to make a meal for a family. >> Yeah. I just throw it away. >> No, they cook down. >> No, you have you have to have a really. goodiz stock pot. Yeah. Another thing. you can do is is wilt it a little bit. first. So, you don't need as big of a. stock pot. >> Oh, that's a good idea. Look at you. >> The biggest pain is to wash it off. >> Yeah, >> cuz there's so much of it. You're. washing all the grid off. >> You just can't find collards unless. they're bagged and already washed. Yeah.

>> If you're going with fresh, you got to. wash them off and it's a pain. >> Yeah, totally. Uh, >> but I I al I don't like pork. I don't. eat pig if I ever can help it because. again they're really smart and I feel. terrible. Um, >> turkeys are not smart and I have no. problem eating them. >> And so I would use like a smoked turkey. wing rather than a ham hawk and it does. the same thing. It's really good. A. little bit of rice wine vinegar in. there. >> And um like 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. >> in my so good with it. Yep. >> Uh, and of course that's a southern. thing, but also like we said, uh, comes. from Sagal originally in spirit at. least. Um, the we talked about in the. rice episode, the, uh, Emily just walked. by and is waving at me and she never. does that. >> Hey, >> uh, Josh says hello. She didn't wave. back. >> No, >> I'm just kidding. She didn't hear me. uh in this in the American South, you. know, rice was a huge uh cash crop.

before cotton and tobacco came along. And uh of course in Carolina, because. recently, it was probably the rice. episode where we talked about the. Carolina Gold Rice. >> Yeah. >> Um Carolina plantations were really. seeking out the Sinagambians to to, you. know, to lead the the rice planting uh. effort there. And so that's where they. concentrated their efforts as far as. their brutal slave trade went. Yeah, that was a a real distinction between. the the slave trade that came later when.

it was a focus on sugarcane and cotton, right? Is when you purchased a. Senagambian um slave, you were. purchasing their knowledge as well as. their labor to to help plant low country. rice in the Carolas. Yeah. which you. know that's the other one of the other. things too is these um same West African. early slaves introduced a lot of root. vegetables yeah um to uh America as well.

because they were in some cases a lot of. cases I would imagine um able to grow. their own food and so they would grow. stuff from home like yams and things. like that. >> Yeah. I mean, well, on uh slave ships, they would bring over their food to. obviously sustain them for that trip. Uh. and then once they, you know, reached. where wherever their destination was, which was, you know, a huge uh diaspora, obviously, um they would they would. plant that stuff cuz that's what they. like to eat. >> And before you know it, if they were. working like in uh like the plantation.

homes and serving the plantation owners, they would serve them those meals. And. that's how it spread. It's a you know, it's a pretty ugly past. uh that we have. to acknowledge. >> You know, I was thinking about that. 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 um matterof factly. because all of this stuff did happen. >> I know. while also acknowledging just.

the horror that was like the basis of it. or going on in the background without. hitting everybody over the head, right? >> And detracting from what you're trying. to say. >> No, 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 we certainly not going to. whitewash it. So, no, it's just one of. those things. >> Yeah. No, I don't I don't mean to. suggest Yeah. No, no. >> Stop talking about that part. [laughter].

>> We weren't I knew you weren't suggesting. that obviously. >> No, no, but um one thing that did kind. of stand out to me was so the first um. you 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 from quite. clearly. um from the uh Chibu Nibbe um. to Hop and John actually went through a. South Carolina Charleston aristocrat. named Sarah Rutled. Yeah. >> Who anonymously wrote a 1847 cookbook.

>> uh that was the first printed um recipe. for Hop and John. >> And so it's quite clear that her um 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. [clears throat] actual like dining room. where there are people sitting there and. I'm sure Sarah Rutled was like you're. never going to guess what my you know um. Tanya has made for us as a special treat. showing off to her guests what her.

enslaved servant is 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. And the person who murdered. them is not going to be arrested or. tried or convicted. And that's just how. things are. Like 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 new like if any of them. felt bad about this stuff. I wondered. 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. There is no way. there wasn't also plenty of people and. I'm sure including people in the south. who were like this is messed up and. maybe they didn't do anything about it. or say anything about it but surely.

there were. >> No, I you'd like to think so, you know. >> Yeah. Uh, all right. Let's take a break. and reather. It's an interesting thought. experiment and we'll come back and uh. get back to beans and rice right after. this. [music]. [music].

And then you came along and it was like. >> [music]. >> Uh yeah. Well, we were work pals. Uh all right, we're back with beans and. rice. Uh we were talking about obviously. the uh spread of beans and rice through. the African slave trade. That is. certainly the case in Louisiana and New. Orleans, uh another uh state here in the. United States, uh the 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 that actually started. out in Haiti where enslaved Africans. worked on sugarcane and coffee uh coffee. coffee plantations there uh owned by. French colonist. >> and in that case they cooked up uh. pigeon peas and rice in a dish uh and. you're going to have to say this because. it's French. >> RZ at poise rug. [laughter]. >> Oh, come on. Play along. Uh, re pu.

rouge. Pu rouge. >> Yeah, there you go. And that 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 I guess so. >> 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. Um I mean just. because of the the. >> flavor. >> sausage taste to it. Yeah, [laughter]. the flavor, right? Um but that one thing.

I didn't know about it is so apparently. Monday is the traditional day to eat red. beans and rice. >> Yeah. >> And Monday was also wash day back in the. um antibbellum um era of New Orleans. So. [snorts]. the um 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 um simmer rice and. beans later on. And um 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 uh schools in New. Orleans still serve red beans and uh. rice on Mondays. >> That's pretty great. >> Yeah. Uh we can concentrate on a few. countries now because again that we I. mean we could talk about dozens of. countries that have these dishes. Uh but. about half of the 12 million enslaved. Africans that came over uh during the. Atlantic slave trade landed in Brazil.

Uh so we're going to talk a little bit. about Brazil uh 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 are like. [clears throat]. every lunch and dinner like we should. have beans and rice. >> Yeah, which I mean that makes sense. Their their beans and rice dish is. called um my Portuguese is a little. rusty, so I'm going to say f fea fyada.

fuada. >> Actually, look this one up. >> Oh, let's hear it. How how close was. that? >> There's awah sound. So it's apparently. uh fijuada. >> Yeah. All right. Um. >> sorry, >> fijuada. >> Yeah, there you go. >> Fijuada. Um that is their rice and beans dish. And just like ri a pu rouge. Um there's. a definite like connection to the. slavery area of Brazil as well. >> Yeah, for sure. Because they would do. like uh they did in the American South.

They would take the what were called. like the undesirable cuts of meat uh. that were cast off by the plantation. owners and like like pig like pork cheek. and pig's feet and ham hocks and stuff. like that jowls. >> and they would use that stuff and so the. best way usually to to cook that kind of. thing is a a very slowcooked stew. >> and that's what fijuada 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 collard greens. Actually, that that.

may be what I was thinking earlier. >> Mhm. >> Yeah. >> Still, I mean, we can rewrite history. with color [laughter] greens, right? >> What about Cuba? >> So, you mentioned how um the uh Catholic. Spanish considered rice a pagan moorish. 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.

Eristianos. more like um Moors or Muslims and. Christians and it's black beans and. rice, white rice. Um and then the other. side of the island eats congre which is. red beans and rice. >> That's right. Uh, and apparently it's a. metaphor for modern Cuba as well. Did I. say Cuber? [clears throat and laughter]. >> Modern Cuba. >> It's like people who say Washington. >> Yeah. Uh, where you have, you know, a a. sort of fairly uh equal divide of of.

white people and black people in Cuba. And about I think as high as 65% of. Cubans descended from enslaved Africans. because the indigenous uh Tyino people. that was the population of Cuba before. the Spanish colonizers came along and. basically killed them off. Not. completely but decimated them. >> Right. U the congre 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 um. after the Haitian Revolution when a. bunch of um 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 embargos uh that have left Cuba in.

a in a bad state. So rice and beans. apparently is sort of a symbol of their. determination as a people to get by. >> Yeah, I thought 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. Not only do they. call their beans peas because remember. they're pigeon peas. >> Yeah. >> They cook theirs like way differently. from everybody else. They simmer it in. coconut milk. >> Huge difference. Yeah, that is. 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. Yeah. Right. >> Jamaican holy trinity is thyme, garlic, and scallions, which I'm fine with both. of those trinities. >> Sure. And then they also spice theirs up. literally with allspice, but also with. scotch bonnet peppers, which no human. has any business going anywhere near.

>> Yeah, those are pretty spicy. >> Um, and they uh that's I mean like this. is its own dish, but they you said it. was before it was the Jamaican code 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 uh my buddy Matt uh that lives near. us, who's a stuff you should know guy,

has gotten me to be the one of the quote. unquote celebrity judges most years. >> Oh, yeah. Yeah. >> And this year I had a scotch bonnet wing. that was the hottest thing I've ever put. in my mouth. >> Yeah. By far. That'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 you. You're like, "Wow, that's a pretty pretty pepper.". >> I mean, this chicken wing was the color.

orange I've never seen before. >> Man, forget that. Yeah. I I would have. been like, "Well, I'm not the celebrity. judge anymore, I guess." [laughter]. >> Uh should we take another break? >> Yeah, let's. >> All right. We'll be right back with why. beans and rice is popular right after. this. [music]. [music]. And then you came along and it was like,

[music]. >> uh, yeah. Yeah. Well, we were work pals. >> So, Chuck, we've been focusing mainly on. the Caribbean, Latin America, um, and. Africa as far as like rice dishes go, right? And a little bit of the United. States, more the southern area. Sure. Um, there's like rice and bean dishes. are like so. universally eaten by traditional c.

cultures around the world that there's. actually a um 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 uh he's got his own theory. It's called the core fringe legume. pattern. And it's those three things. It's he he. basically says that in every culture uh. in their diet, they have a core grain.

involved. And as you can tell from our. rice episode in this one, like a lot of. the time it's rice. Uh it can be, you. know, other things depending on where. you are. But uh rice is definitely one. of the big ones. And then you have a. legume to complement that grain. Uh in. this case, beans or peas. Um and then. you've got the fringe, right? The fringe. This is fringe as in suri. 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 um unique to a. specific group or region. >> Yeah. And he basically is like this is. this combination of these three things. Uh he calls it quote the basic building. blocks of world cuisine. Uh, and it's it's a very just super. ancient thing that's uh been around all. over the world forever. >> Mhm. Um, I found that interesting that.

he makes a point though like it doesn't. have to be rice. I think even though. half of the world gets their like eats. rice every day. >> Yeah. >> But it there is like other kinds of um. grains as well. Like have you ever had. Ethiopian food? >> Uh yeah, it's been a while. They they. have like these kind of pancake like. breads. It's like a very flat bread and. you put the food basically into that and. make like a little. >> um tostada or burrito or something out.

of it essentially. Or you can use it to. soop stuff up. Yeah. >> But like that's their main grain. Like. they I don't think you have a meal in. Ethiopia without that that bread. Do you. know what it's called? Ina. >> I think so. >> That sounds good. I need to eat some. Ethiopian food. It's been a while for me, but every time. I've had it, I I I loved it. >> Yeah. >> And I mean, Ethiopia is just one place. of many. There's a lot of other places. that also that do use rice as the core. grain um that are nowhere near Latin.

America. Um the Middle East, I believe. in Persia, they have a ton of different. beans and rice dishes. Um India has. something called Rajma Chawal, which I. mean, it doesn't matter what it is. If. it's Indian food, I'll I'll eat it and. love it. >> But they have um Rajma Chawwal would not. exist without the New World because they. make it with red kidney beans and. tomatoes, both of which come from the. New World. And then they india it up. with basmati rice.

>> Yeah, for sure. Yeah, Indian food is not. something I would associate with red. kidney beans. So, I'll have to try to. seek that out. >> For sure. And then Turkey has something, it's a staple called Kuru Fasuli Fasuli. V Pilaf. And it's a a rice pilaf with. white bean stew, which sounds good, too. >> I love white beans. Like a white bean. chili. >> Yeah. But Sydney Mint seems to be on to. 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. Um. 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. you eat rice and beans together, it's a. complete protein. Uh 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. enough. >> 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. They're essential. because your body doesn't make them in. abundant enough supply so that we have. to get them from external sources,

>> right? >> I.e. food. Um, and I think there's nine. of them. Yeah, there's 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 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. pintos, that's 6 ounces, that's about. 50% of most amino acids. >> Uh but 27% of one called uh methionine. Um so that's what's missing on the bean. side. A cook a cup of cooked white rice. uh provides about 10 to 20% of most of. those amino acids and 14% of the. methionine. Mhm. >> 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 carb people are like, why would you. do that when you can have a 3 oz 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 in Athens before it closed? the. 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 Stipe 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. >> uh and myself were uh could go to the. grit and get a it was called the staple. 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 in your body as 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 taxi driver and he was eating in. a Cuban restaurant in New York um upper. east side where Yumi's and my friend. Molly lives. And it was just around the. corner from Molly's house where we were. staying. And 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. But it was so. so like clearly the the the consuming. that dish was so ingrained in this man. >> that like it was its own thing. Like you. could have put anybody else in front of. that bowl like like me eating it. I. would not have look it wouldn't have. been fluid. It wouldn't have been. >> Oh, interesting. It just looks so. natural the way this man was eating it.

And then at the same time, you could see. him being like nourished by it. It was. just cool. I 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. Yeah, >> it's like me and fried chicken, >> right? I'm trying to think of what I eat.

like that. Maybe a donut. >> Yeah, [laughter] maybe donut. >> Someone from another country telling a. story about visiting America and seeing. this guy eat fried chicken and his. friend was eating donuts and is. sustaining nourished. >> Yeah. >> Uh you can be nourished by beans though. Rice is fine depending on the kind of. rice. Like the problem with white rice. is it has a high glycemic index, which. I'm sure we talked about in the rice. episode, but that basically means it. jacks your 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's. 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. >> Yeah. which is the component of beans. that make them the magical fruit. [laughter]. >> I thought it was. >> Apparently, you get more than half of. your daily fiber from one cup of pinto.

beans. >> Yeah, that's a lot. Uh they lower your. LDL cholesterol, which is the bad. cholesterol. >> Uh they're going to improve your gut. health. Uh they if you have um a risk of. well, I guess everyone has some risk of. colorctal cancer. >> It's getting worse, too. >> Yeah, it's going to decrease that risk. >> Uh and what else? There's something. about the like it fills you up, right? >> Yeah. Um, you are satiated by two. different hormones that are triggered by. eating beans, which is cool. And you you.

basically digest your food a little. slower, so you feel fuller longer. >> Yeah. Like last night, >> you really are magical. >> Not in prep for this cuz I didn't even. bother making beans. >> Uh, 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 like. ordering delivery food cuz I hate doing. that. So, I I opened up a can of. reffried black beans. >> Mhm. >> And I just cooked those and put some. spices in them and threw some cheese on. top and ate a bowl of reffried beans. >> Nice.

>> It was delicious. I farted all night. long. >> Awesome. >> It was great. >> Yumi eats reffried beans a surprising. amount and she does not fart. >> Well, that's cuz Yumi is perfect and I'm. not. >> She [laughter]. Oh, dude. I I I'm right there with you. Like I've been holding it in from lunch. the whole time we've been recording. >> She's a real lady. >> That's [laughter] right. Uh you got. anything else about beans? Rice. Rice. and beans. >> Nothing else. I'm I think 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 um that. traditional Mexican rice send it in. >> Oh, good idea. It It is so good. I swear. to God there's lard in it. >> Probably. So, and it takes some time. You know, it's not the kind of thing you. can just whip up in a second. >> Uh, okay. Sure. >> That's the one. >> Depends. If you're a Cuban taxi driver. in New York, I'll bet you could whip it. up in a second. [music]. >> Yeah, for sure. >> This is a weird episode, Chuck. >> All right, I'll take that.

>> All right. Well, since Chuck's taking. weird, that means he just unlocked. [music] listener mail. >> Uh, this was from our episode on. postpartum depression that just came out. in real time. Hey guys, I just listened. to your PPD app. Was inspired to write. in. I want to thank you for shining a. light on this extremely difficult. subject, specifically the parts in which. you acknowledge the uncomfortable, intrusive thoughts that some moms might. experience. Uh, I'm a first-time mom of. a 4-month-old and have been diagnosed. with PPD and I'm getting all [music] the. treatments you outlined in your episode,

but it's still a lonely journey. And. 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 secondguessing [music] 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. [music] So, as two sis men, you 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, you know. >> Yeah. And we're, you know, you're in our. thoughts and it's a very lonely place to. be. Yeah. Well, well, well said, Chuck. Hopefully listening to that episode made. people who are going through PPD. >> Stuff You Should Know is a production of. iHeart Radio. For more podcasts, iHeart. Radio, visit the iHeart Radio app, Apple. Podcasts, or wherever you listen to your. favorite shows.