Beans and Rice

In this episode, Vivian gives beans and rice the credit they are due. While highlighting the fact that they are affordable, shelf stable, easy to cook and undeniably healthy, Vivian throws together a novel hoppin' john salad with canned peas and cooked rice dressed with a hot bacon vinaigrette. Vivian joins Christine at Piggly Wiggly to talk dried beans versus canned and brown rice versus all the other rice. Christine also explains why beans and rice eaten together are a complete protein and why that matters when we make dinner. To add local color to the combination eaten round the globe, Vivian visits Tidewater Grain in Oriental, NC and lays eyes on the beginnings of Eastern North Carolina's rice revival as well as the charismatic characters and surprising hobby behind it. Before leaving, she suggests a crop rotation that includes beans, which would not only return nitrogen to the soil but would give Tidewater Grain the opportunity to offer a "complete protein." On the way home Vivian