Beans and Rice

I am experimenting lately with cooking up dry beans and with using brown rice.
I bought some pinto beans from the bins at Winco...see picture. About 2 cups for less than 50 cents...which cooked up to be 5 cups. So that is less than 10 cents a cup! I only seasoned it with black pepper this time..and it was fabulous. It did give me gas because I did not have any Beano with it.
Next time I will sprout the beans and then cook them. This should remove those enzymes that cause the gas.

Plain Pinto Beans From Scratch

2 cups dry pinto beans

6 cups water

Sort the beans and take out any little stones, or any broken beans. Rinse well in strainer. Add beans and water to your cooking pot. Bring to boil over high heat, then lower to a simmer and cook 2 hours. I did not pre-soak these overnight.
After 2 hours, they were soft as can be..and very yummy.

I did not add any salt, but lots of fresh ground black pepper to my first hot bowl of beans. The rest of the benas I saved for upcoming burritoes. Refrigerate leftovers.
Use up within 3-4 days.

The rice was a Christmas gift from sister-in-law Shhelah: Trader Joe's Brown Basmati Rice.

Plain Brown Basmati Rice from Scratch

1 cup rice

2 cups water.

Combine in cooking pot. Bring to boil. Lower heat to as low as you can go. Cover pot with lid. Cook 40 minutes. Do not stir...if you do, you will destroy the pockets of steam that develop and your rice will never cook well or get soft. Yield 3 cups.
Then you can use this in your fried rice recipes, in your soups in your burritos, etc. Use up in 3-4 days.