FauxPseudo

Beans and rice are nice

https://lemmy.world/post/29455653

Beans and rice are nice - Lemmy.World

I had some free brown rice to use. I knew there had to be a beans and rice recipe out there for that. The last three ingredients of the first recipe I saw included dry sherry, soy sauce and balsamic vinegar. That was a combination I needed to try. I was going to scale the recipe up and some of the numbers just didn’t look right. For example it wanted so much onion that it would overload the recipe. I took the picture of the mise en place after cutting the onion in half and knowing that the three ingredients are the end were definitely going to need adjustments. I ended up doubling all but the soy sauce just before serving. It’s getting harder to trust recipes. But was I able to get it to work? Yes. Cost per person: $2.45, a little more than the bread and butter.

May 10, 2025 at 11:33pmWeb
Show threadSatansMaggotyCumFartMay 10, 2025
I think I would have cut the onions the other way so they break down a bit more.
Show threadFauxPseudo May 11, 2025
The recipe said to slice them length wise. If I did this again i would reduce the amount of onion and celery by half again and I would probably just chop the onion instead of slicing. This gave it too much of a chop suey texture that I didn’t really care for. It worked. It could have been better.
Show threadZombiepirateMay 11, 2025

When I make red beans and rice I use equal parts onion, celery, and bell pepper. I chop them very finely and then cook them till they turn to a mushy, thick, aromatic sauce.

About an hour before the beans are done I’ll scoop out a cup of them out and mash them up to thicken the sauce some more. It’s at this point that I’ll add some browned sausage into the pot.

I do like adding some pickled onions when serving, because the acidity balances the fat from the sausage nicely.

Show threadFauxPseudo May 11, 2025
I wish I could get andouille here.
Show threadZombiepirateMay 11, 2025

Andouille is great, but really any smoked sausage works well. I actually prefer boudin if you can get that, because the chunks all stay together.

But don’t forget to brown them first, that’s very important.

Show threadWhiteOakBayouMay 12, 2025
I’ll have to try boudin in mine one day, though I’m skeptical that what red beans and rice needs is ground meat and more rice.
Show threadZombiepirateMay 12, 2025

You’re absolutely right, I got the two types mixed up. That’s what I get for going off of memory.

I do use boudin sometimes, but I always go half bd half with a chunkier sausage that holds together. Thanks for the note.

Show threadWhiteOakBayouMay 12, 2025
I always support a boudin recommendation. My dream is to one day be able to buy it anywhere, since I’m only in Louisiana half a year or less recently. Although, I can generally find decent boudin in store all the way west to Houston (but not too far east from new Orleans), it is mostly in specialty meat stores otherwise. I’m just south of Canada right now, out west, and the local grocery has legit store made andouille so I take that as a sign my hoped for future is coming to pass.
Show threadMaeveMay 11, 2025
That looks delicious.
Show threadtoynbeeMay 11, 2025
I’m tempted to ask to move in with them just for the food.
Show threadGeetnerdMay 11, 2025
There’s a reason “beans and rice” is a cliche for the diet of “The Poors.”
Show threadFauxPseudo May 11, 2025

That’s the goal. I broke out one of my Indian cookbooks today to see if I could find something In the rice and beans category that offer the balance protein profile, but also add a lot more flavor than we would typically find in an American rice and beans dish.

But I’m going to have to get some money before fully doing that because I need to hit up the Super G and stock up on ginger and curry leaves. So I’m still in the research phase.

Show threadGeetnerdMay 11, 2025

Don’t get me wrong. I’m shitting on it. There are many variations of “Beans and Rice” that are delicious.

I’m just saying it can keep you alive and healthy, cheaply.

Show threadMrsDoyleMay 11, 2025
Chickpea curry is delicious. Americans probably call chickpeas something else.
Show threadFauxPseudo May 11, 2025
These days they are known as chickpeas, but they used to be known as garbanzo beans. We have a very sad past.
Show threadTikiporchMay 11, 2025
It’s a texture thing, but I can’t eat onions like that. Half the time I saute the veg then puree.
Show threadMDCCCLVMay 11, 2025
They’re good in certain things, like cut up small on a hot dog or on tacos. But that’s a very strong savory flavor with a light onion crunch providing contrast.
Show threadTelexMay 11, 2025
I can’t eat most pureed things for probably the same reason. There needs to be texture in food.
Show threadcr0n1cMay 11, 2025
You may find it strange, but I love to add diced cucumbers to my rice, as well as onions, celery, garlic. I really love it for some reason.
Show threadFauxPseudo May 11, 2025
My wife thinks cucumbers are food group. But I won’t be telling her about that.
Show threadVictorMay 11, 2025

some free brown rice to use

Who just goes around handing out free brown rice?

Show threadAussiemandeusMay 11, 2025
If you go to weddings with a bucket you can get some when the bride goes down the aisle
Show threadVictorMay 12, 2025
Has anyone tried this? Are you a bird?
Show threadFauxPseudo May 11, 2025
A friend moved and forced me to take things from their kitchen. Brown rice was one of the spoils.
Show threadtoynbeeMay 11, 2025
You probably shouldn’t eat spoiled rice.
Show threadVictorMay 12, 2025
Top notch. 👌
Show threaddumblederpMay 11, 2025
My cheapest meal prep is red lentils and yellow curry paste. Works out to about 65c aud per meal. Sometimes I’ll add rice or veggies, but plain is fine too.
Show threadAnarchistArtificerMay 11, 2025
This looks simultaneously tasty and basic, so I’m intrigued to learn more details about how you made it. Could you link the recipe please?
Show threadFauxPseudo May 11, 2025

This is the recipe. But I scaled up to a 4x batch size. “Only” used two onions, should have only used one. I’d go with two celery ribs. I doubled the sherry and soy sauce but those would need readjusting again with the smaller amount of veg.

Also I didn’t add the paprika until the garlic is added.

Brown Rice and Red Beans, Oriental style, Thyme for Cooking healthy sides.

Oriental Red Beans and Rice, made with brown rice, a healthy side dish from Thyme for Cooking.

Show threadJerkface (any/all)May 11, 2025
brown rice is better than white rice. white rice tastes like candy to me.
Show threadraynethackeryMay 12, 2025
My good buddy rice is an energy device.
Show threadFauxPseudo May 12, 2025
Free rice is free energy