Beans & Rice Lunch

For years, our families took turns hosting “Beans and Rice Lunches” in order to save money and combine our resources so we could fund ministry opportunities.  This practice began after a mission trip to Africa….

This is also a testimony about how someone can go on a “short term” trip.. but change the way they live their lives “long term”.

On this mission trip. our group traveled around to different places visiting children that had been forgotten for many reasons…..maybe their parents had died, maybe they had given them away or left them because they could not afford to care for them. Whatever the reason, all the children we met and cared for in those two weeks were desperate and in great need.

One of the things we did on this trip was visit a village with extreme poverty.  A missionary and some local helpers had started a feeding program for the children in this village who really had no access to food otherwise. Our group showed up just before lunch to talk to the children, hug them and play with them, but as soon as the kitchen opened for lunch the crowd of children immediately ran to get in line for their daily portion of beans and posho.  For most of them, this would be their only meal of the day. It was heart-wrenching to see them fight for a place in line because their little bellies were so empty and in need of something to fill it. Seeing the desperation of the children on that day and the days that followed was life-changing, but you always walk away from those moments wondering what in the world you can do to help when the need is so great – physically and spiritually.

Back in Birmingham, by God’s good wisdom, we developed an idea that we implemented into our small group as a way to remember the poverty and desperation we had experienced and a way to raise money as a small group to be ready to help in any way we could to advance God’s kingdom. This is where the “Beans and Rice Lunch” was born and grew into something we could have never imagined.
Here’s the idea…..

Our small group used to eat lunch at a restaurant together every Sunday.  We did the math and started realizing that we were spending a substantial amount of money every week as a group.  So we decided that instead of going out to eat each Sunday after church, one family would take the money they would have used to feed their family that week and use it to buy groceries instead (trying not to spend more than they would have spent on lunch for their family if they were eating out).  They would then host lunch and feed the entire small group. Our small group wasn’t very small when this all started (at least 21 people but normally a few more, so we always prepared for about 25).  We learned quickly how to feed the masses. We served beans, rice and tortillas (easy to stay within the budget with these simple ingredients) – hence the name “beans and rice lunch” as a way to remember those children who ate the same thing every day with complete gratitude for something to eat. The family or small group members who came to eat that day would bring the money they would have used to feed their families and would put it in a jar at the end of the serving line. This money was collected and given to someone who was the money keeper and accountant for the group.  The next week or month, the bean lunch could rotate to someone else’s house and the process would start all over.  (Note:  This can be done for any meal of the week and you can invite your extended family or any type of small group that desires to make an impact together.)

We found that it took no time at all to raise enough money to begin making a difference for the Kingdom, and everyone felt like they were a part of the process. No one was going to their favorite Sunday restaurant but instead, they were eating beans and rice, thinking of the children we met on our trip and raising money for whatever mission we felt God led us to support.

How many people are represented by your small group or extended family?

Think…. if each family donated their normal Sunday lunch money ($25-$50), how much money could you raise over the course of a few months? Three months after we began hosting Beans and Rice lunches, we had raised enough money to dig a clean water well in India!

It was awesome to experience this with our kids and the people in our small group (and many other visitors from time to time). We felt like we were making a difference globally from the middle of our kitchens. Our bean lunches continued and God helped us as we helped others. Over four years we raised almost $7000 and were able to donate money to a number of ministry opportunities both locally and internationally.

 

 

 

 

 

 

Most recently, we helped send a Christian ballet company to Cuba to share the Gospel through dance.

This is a flexible idea to put into action. Try the weekly Sunday lunch idea for a specified period of time.  Or host a one-time weekend Beans and Rice meal and add some cultural festivities such as cultural games, music or a related movie.  Use your imagination!

See what the Lord can do through one simple idea.

For as the body without the spirit is dead, so faith without works is dead also.
James 2:26

Pinto Beans

Serves 20

• 2 lbs of dry pinto beans
• 24 oz. bacon, cut into 1″ pieces (or you can use ham hock or diced ham)
• 3 t. salt
• 2 t. pepper
• 1 large onion, diced
• Optional Seasonings:  chili powder, cayenne pepper, garlic, oregano

Rinse beans thoroughly and place in large pot with the bacon.  Add water to cover the beans by a couple of inches.  Bring to a boil.  Reduce heat, cover and simmer for approximately 3 hours.  Add water if liquid evaporates below level of beans.  Beans are done when tender.  Add seasonings as desired.

Top with a dollop of sour cream and a sprig of cilantro if desired.  Serve with corn bread or warmed tortillas.

Find step-by-step instructions HERE.

Cuban Black Beans

Serves 30

• 3 pounds of dried black beans (6 cups)
• 1-2 large onions, diced
• 3 green peppers, diced
• 6 10 oz. cans original Rotel diced tomatoes (3 mild, 3 regular or adjust as desired)
• minced garlic to taste (app. 8 cloves)
• 4 1/2 tsp. salt
• 3 tsp. cumin
• 1 1/2 tsp. oregano
• 6 bay leaves
• 18 cups of water
• 6 Tbsp. red wine vinegar
• Sour cream (16 oz. container)
• Grated cheese (8 cups)

Directions:

Combine all ingredients in a large crock pot (or a couple of smaller ones).  Cover, cook on high 4 – 6 hours or on low 8 – 10 hours.  Towards end of cooking time, stir in red wine vinegar.  Serve over rice.  Season to taste with salt and pepper.  Garnish with sour cream and/or grated cheese.

Note:  Use app. 7 cups uncooked Basmati rice for 30 people