This is an excellent description, and almost exactly how I prepare beans. The difference is I also go ahead and soak mine overnight(my Granny taught me this). Recently, I ran across the reason for it - it is supposed to decrease digestive stress and help with absorption of nutrients. An article about this is noted below.
I was curious to know if there was any indication of how much rice or beans would be needed, if a little bit of protein was available?
Two comments about the above:
1. In an emergency it's an emergency and one may not have time to soak beans overnight.
2. Don't confuse me by adding “overnight”. Don't mess with what works: :o) I repeat one more time what works, then I'll deal with protein question you asked:
“I put them in a pot with water to twice the depth of the beans. Brought them to a boil and boiled (don't simmer), for two minutes (just two minutes!). Removed them from heat and let them sit 1 hour. Poured off the used soak water. Covered with new water, added 1 tablespoon oil and 1/2 tsp salt as it said, boiled them 30 min. and they were totally done.”
When one does this for real, add whatever seasoning you want for the final 30 minute boil.
“I was curious to know if there was any indication of how much rice or beans would be needed, if a little bit of protein was available?”
The protein you add is complete because it's protein but you would still need, according to the chemistry below, more methionine to be added to any rice or beans added to the protein you have. Note the quantities of rice and beans below. Now, if you have enough protein in the meat you have for a meal, the rice and beans amount wouldn't matter or just put rice with it or beans with it, not being concerned about the amounts being sufficient for more protein.
The chemistry part: Beans and rice do not have to be eaten in equal amounts in order for the body to break it down into complete protein. Denise Hansen, the dietitian tells us in, “Eating off the Grid” (you really need this book), that the ratio of 3 or 4 portions of grains (rice) to 1 of legumes (beans), is sufficient. Let's see, that's about 4 tablespoons of cooked rice (grain) and 1 tablespoon of cooked beans (legumes), or about 1/2 cup cooked rice and 1/8 cp. cooked beans, or 1 cup cooked rice and 1/4 cup cooked beans. Get the idea? Be sure to eat enough rice with the beans and be sure smaller children don't just eat one or the other. Said another way by Utah State University: “Dry beans average about 22% protein in the seed, the highest protein content of any seed crop. They contain all essential amino acids, except methionine. Methionine can be obtained from corn, rice, or meat.” Remember milk also provides protein.