Beans & Rice Ministry
Beans and Rice Ministry
On the first Saturday of each month (starting on the first Saturday in June), beans, rice and other food staples will be given out to members of the Anniston/Calhoun County community. Our target population includes all members of the community who need food. The food will be given out to anyone with no questions asked. We believe that this project is needed in these times of high unemployment and greater need for the basic essentials of life.
One each first Saturday, food will be between the hours of 8:30am and 10:30 am or until we run out of food to be distributed whichever comes first. Each family will receive three pounds of rice in one bag and two pounds of pinto or red beans in another bag. Any other food, including canned goods, fresh produce, peanut butter, will be distributed in an equitable manner although each family may not get the same additional foods.
How you can help:
- Bake bread. Use your own recipe or the recipe printed below for sourdough bread and starter.
- Help re-package beans and rice week before Beans and Rice Saturdays
- Help put together food bags week before Beans and Rice Saturdays
- Give out food bags on the 1stSaturday of each month
- Donate can goods – slightly dented ok but must be before expiration date.
- Donate peanut butter
- Save plastic grocery bags and bags with handles and bring to church for food bags
- Any excess fresh produce from your garden
SOURDOUGH BREAD INSTRUCTIONS
Feeding the starter: Put starter in a bowl. Add the following:
3 TBS instant potato flakes (plain)
¾ C sugar
1 C warm water
Mix well and let stand at room temp for several hours.
Discard 1 cup or use in bread recipe. Store remaining starter in refrigerator.
Use a glass or plastic jar with holes punched in the lid. Do not fill too full or it will bubble out.
Feed starter once a week.
Basic Sourdough Bread
Into a large bowl, put 6 C flour (Gold Medal or King Arthur bread flour is good) or for wheat bread use 4 C white flour and 2 C whole wheat flour.
Add 1/3 C sugar; 1 TBS salt; ½ C of canola oil, and one packet of yeast dissolved in
1 ½ C warm water (105 - 110˚). Mix well then add the cup of starter. Mix until a very stiff dough forms. Knead several times to form a ball of dough. Cover top with oil then cover the bowl with plastic wrap. Let rise all day or overnight.
Makes two large (9x5”) or three medium loaves (8 ½” pans). Divide dough and place into greased loaf pans. Cover and let rise until over the top of the pans (several hours – overnight may be too long – you’ll have dough running down the sides of the pans, but this dough is very forgiving – you can just punch it down and let it rise again).
Bake in a 350 degree oven for 30 minutes.
COOKING INSTRUCTIONS FOR RICE
2 cups water for each cup of rice
Bring water to boil, add rice ,cover pot.
Lower temperature to low.
Cook 25 min.
COOKING INSTRUCTIONS FOR BEANS
Put beans in large pot, cover with water and soak overnight
Pour off water and rinse beans.
2 cups beans
6 cups water
2 bouillon cubes
Bring water to boil turn down to simmer 1 ½ to 2 ½ hours.
The longer you cook the thicker they will get.
Season with salt and pepper.