Rice and Beans
Replies: 11 - Last Post: Feb 4, 2013 11:51 AM Last Post By: Kerouac2
Jan 28, 2013 3:36 PM
Rice and BeansI dare say, once in a while, I need a proper feeding of rice and beans, Latin style. More Mexican I suppose. I use Bashmati rice and kidney beans.
I cook the beans in olive oil or avocado oil, with salt, pepper, onions, garlic. It typically turns out tasty. Are there any 'interesting' ways to make the beans?
Jan 28, 2013 6:27 PM
Jan 29, 2013 12:42 PM
i use this recipe. it will look better than that photo. and tastes very good. adjust seasoning if needed.
how are you nexus?
Jan 29, 2013 2:07 PM
Jan 30, 2013 3:27 AM
Feb 1, 2013 12:10 PM
Feb 2, 2013 7:25 AM
6Found it! I'm sure you could use it for black beans and just skip the first step since they're canned. Just make sure you drain them realy well first. BTW - I would use a lot more bacon then just one little strip.
1 pound pinquito beans
1 strip bacon, diced
½ cup ham, diced
1 clove garlic, minced
¾ cup tomato puree
¼ cup red chile sauce
1 tablespoon dry mustard
1 teaspoon salt
1 tablespoon sugar
Place the dry beans in a strainer and remove any stones. Then rinse beans and place them in a pot, fill with water and allow beans to soak overnight. Drain beans and put fresh water back in pot with beans. Simmer for 2 hours or until tender
Saute bacon and ham until lightly browned. Add garlic, sauté 1 to 2 minutes longer. Add tomato puree, chile sauce, sugar, mustard and salt.
Drain most of liquid off beans and stir in sauce. Simmer for half hour more. Keep warm until ready to serve.
Feb 2, 2013 8:03 AM
7Pinquito beans are a particular kind of small pink beans that are grown in a small area of California. Sometimes called pinkito or poquito beans. Not too widely available. I'd substitute a mild bean. Not sure how it would work with black beans.
That recipe is part of what is called Santa Maria barbecue
Feb 2, 2013 8:16 AM
8I'm planning to use pinto beans when I get around to making it.
Thanks for the salsa recipe too nutrax. I think I've had it before - I had a salsa that tasted like it had celery in it but I wasn't totally sure. One of these days I'll be making a Mexican pulled pork dish (well, semi-Mexican, it's mostly made up) to go on fry bread and I think I'll serve the salsa and beans with it.
Feb 2, 2013 3:23 PM
9Thanks for the recipes sahac and nutrax!!
Sash, I was worried when the tree went down and I forgot your email. For chat and to find some of us, we are here. Come over, I miss you. We have a fun doggie thread going on...and you can meet my new doggie, Max! ;-)
Feb 2, 2013 4:51 PM
10Cool! I just asked if I was invited on the German thread. I'll be there in a bit. First I have to answer everything here and I suppose I need to start dinner since it's getting to be that time. I was thinking of asking if you could email me cause I also lost track of you email address. Otherwise I would have emailed you when TT went down. I went on a little rampage emailing the few whose address I had and posting on any site that had any conversation about TT whatsoever.
I'm a bit bummed about there not being a YC so far. I wonder if GS would mind a bit of takeover, just between us nice people of course. GS has mostly nice people.
Feb 4, 2013 11:51 AM
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