Mister CIA
Footballguy
This is the thread we need and deserve. Let's do this!
Contributions forthcoming, eventually.
Contributions forthcoming, eventually.
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***Official*** Rice and Beans Thread (1 Viewer)
- Thread starter Mister CIA
- Start date
Mister CIA
Footballguy
Mister CIA
Footballguy
Seriously, meant to post in FFA.
squistion
Footballguy
On second thought leave it in, as it fits with all the posters here who are full of beans.
I thought this was a thread about what foods to stockpile during a self-quarantine.
My local Whole Foods has boxed red beans and rice with good seasoning, but I don’t remember the brand name.
My local Whole Foods has boxed red beans and rice with good seasoning, but I don’t remember the brand name.
Zerp
Interdisciplinary Research
I'll add, and in what volume. We typically have about 2 weeks of food. Freezer in the garage. Large subzero refrigerator. Of course we'd be out of bread, fresh fruits and vegetables. But we have about a 2 month supply of vitamins. Now we have about 4 weeks of food. Might make it 6 later this week. We talked with friends in France, Italy and Spain last night. No food shortages. So, we'll see.
What are others doing, if anything?
sho nuff
Footballguy
Normally about the same. Though lost a bunch of fresh and frozen when power was out after the tornadoes. So im not as stocked on meats as I usually would be. And people have been going nuts here. So i have enough meat for another full week of meat but typically would also have a larger roast and/or turkey breast or pork shoulder also in the freezer. Plenty of canned and frozen vegetables...good stock of pasta, rice, and beans. So we could easy go 2 weeks right now.
In a few days ill get out earlier or hope the craze slows down and restock the freezer a little better.
KiddLattimer
Footballguy
How do I make rice and beans that don't taste plain AF?
I never really ate them but I've been kicking tires on veganism lately (for health reasons) and whenever I make them they just kinda suck.
I never really ate them but I've been kicking tires on veganism lately (for health reasons) and whenever I make them they just kinda suck.
That one guy
Footballguy
I know it’s supposed to be simple, but I’ve never cooked a RnB dish before. My plan is to get the ingredient list from Mom, go buy everything, and have her make a big ol’ batch of her hoppin’ john recipe
JAA
Footballguy
I workout a lot and eat a lot. Since I’m a lazy cooker, I make a big pot of a grain and bean and freeze single Servings of it.
looking in the freezer last night i still have about 20 frozen.
i also noticed a 10lb bag of rice in the cupboard and like 3 bags of lentils.
#lazinesspayingoff
looking in the freezer last night i still have about 20 frozen.
i also noticed a 10lb bag of rice in the cupboard and like 3 bags of lentils.
#lazinesspayingoff
JAA
Footballguy
Do you have any spices? I like turmeric, ginger, and maybe some cinnamon with crushed red pepper
i like frying On low to soften onions, celery and carrots in a pan W/ cracked pepper before adding the premade frozen serving of rice/beans to the pan. Once that gets going I’ll crack and egg or 2 on that. salt them up good and let them cook covered for a couple minutes.
once the eggs are done sunny side up they go into a cereal bowl and mix the yolk in with the food.
i find it delicious.
KiddLattimer
Footballguy
JAA
Footballguy
You can buy premade spices.
if I’m at work, I have a number Of premade ones like Cajun or mesquite. I’ll microwave the frozen serving then add half a can of 2 different canned vegetables like beets or peas, etc. then season - viola.
just a thought, not a criticism, but if that still tastes bland to you, maybe you aren’t reacting to no flavor, maybe you are reacting to it being virtually non-fat.
KiddLattimer
Footballguy
JAA
Footballguy
mrip541
Footballguy
I made carnitas yesterday with a 4 pound shoulder, and a pot of black beans this morning. Rice for days. Currently wondering if there's a tasty way to use carnitas in lasagna. After this virus thing blows over they'll have to wheel me out. At least that's the plan.
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saintfool
Dead sexy
wikkidpissah
Footballguy
at a time like this, all beans must rice up!
SaintsInDome2006
Footballguy
Just went to the grocery - red beans sold out on the shelves in NoLa.
Mister CIA
Footballguy
Not sure I can help much as one or two slices of bacon is a go-to when it comes to beans, and I throw a pat of butter on my rice too when I plate it.KiddLattimer said:
BUT, if you're gonna go vegan, you gotta ramp up your spice game (everybody should ramp up their spice game!). I'll repost a spice blend at the bottom. Try it and see if it helps.
General purpose bean recipe (adjust generously to suit your tastes):
- 1 pound bag o' beans (red, black or pintos, and many other types I'm sure - again, just a GP recipe)
- Bacon - 1 thick slice of Wright's bacon, typically.
- Garlic, minced - 1 or 2 cloves (let sit for 15 minutes after mincing)
- Onions, medium chop - about 200 g. White or purple
- Tomato - one or two small tomatoes, chopped (Campari cocktail tomatoes from Sam's Club are my choice here)
- Crushed Dried Peppers - 2 serranos, 2 sweet chiles, as a for instance (more to say about this below)
- 1 tsp Deep Undertones spice blend (see below)
- 1 tsp salt
Add remaining ingredients, stir, cover and simmer for a couple of hours. Cook until the bean texture is correct, and simmer with lid off if you want to reduce the liquid content.
Deep Undertones Spice Blend
This is not earth-shattering stuff here, but it's a great blend that works with many dishes. Consider halving the cumin if it suits your tastes
Red Hot Dried Chile Peppers (greatest thing ever)
Actually this works with sweet peppers too. Simply put the fresh chiles on a rack and toss into an oven on very low heat - about 190 degrees F - and let go overnight, for about 9 hours. Once they are thoroghly dried, remove from oven and let cool. Toss them into a ziploc and refrigerate (not sure if this is necessary, but it's what I do). Next time you cook something - anything - just crush a dried chile or two over the dish - while it's cooking.
Wrap up thoughts:
- Invest $20 in a spice mill, aka a coffee bean grinder
- Patronize your local Asian grocery stores and Mexican bodegas when it comes to buying spices. They're better, and vastly cheaper, than your typical grocery store fare
- Intead of rice, grab some corn tortillas from the refrigerated section at that Mexican bodega. Bake them at 350 for about 10-ish minutes, and top with guacamole. I can pull up a solid guac recipe if you want.
- I've got a super basic basmati go-to as well, if anyone wants it.
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Mister CIA
Footballguy
Just realized my beans and rice thread is still in the PSF. It's like a little slice of Test Forum.
pollardsvision
Footballguy
I love rice and beans. I've literally gone weeks at a time eating them everyday (like when I was trying to close on the house). And I'm about to do it again.
A couple tips:
Chorizo is a game-changer. Traditional meats/fats for flavoring are all generally very bland (especially after a few hours of cooking). Chorizo is packed with flavor. All sausages, in general, are a good choice.
Good rice. I'm a jasmine man. I don't think I'd be interested in eating white rice everyday, but I'll happily eat jasmine or basmati everyday.
Mexican style rice is pretty easy. Many other ways I''m sure, but I like to blend a small amount of tomato paste, garlic and onion (then add chicken broth or water to make the right amount of cooking liquid). Then go the pilaf method with the rice, toasting it in oil. Then add in some Caldo de Pollo (chicken buillion), and whatever spices you like (cumin, chili powder, etc). Throw in the liquid. Make good mexican-style rice and you'll want it everyday.
A couple tips:
Chorizo is a game-changer. Traditional meats/fats for flavoring are all generally very bland (especially after a few hours of cooking). Chorizo is packed with flavor. All sausages, in general, are a good choice.
Good rice. I'm a jasmine man. I don't think I'd be interested in eating white rice everyday, but I'll happily eat jasmine or basmati everyday.
Mexican style rice is pretty easy. Many other ways I''m sure, but I like to blend a small amount of tomato paste, garlic and onion (then add chicken broth or water to make the right amount of cooking liquid). Then go the pilaf method with the rice, toasting it in oil. Then add in some Caldo de Pollo (chicken buillion), and whatever spices you like (cumin, chili powder, etc). Throw in the liquid. Make good mexican-style rice and you'll want it everyday.
Grace Under Pressure
Footballguy
Lol at this being in the PSF.
”Rice and beans? Take it to the PSF!”
”Rice and beans? Take it to the PSF!”
SaintsInDome2006
Footballguy
Italian sausage, folks, makes every rice dish better. Also, onions, bell pepper, and celery, or shallots for any of these.pollardsvision said:
wikkidpissah
Footballguy
i have become addicted to taddiq - Persian crispy saffron rice - since i saw Jamie Oliver's EZbake recipe for it on TV. even the peeps love it and yogurt atop spicy rice is a frikkin natural. since Ity sausage w red beans & rice is my default meal, i am working on a beans & rice equivalent. unfortunately cajun spices do not bloom in water to the same effect saffron does, so my experiments continue, but i will post recipe when i got it down
wikkidpissah
Footballguy
the key to good rice is what they do in Indian cooking - start every recipe by frying onions to bloom some spices. Oil, onion, then just load that pan up with any kind of spices you want. frying most spices perks them up AND rounds em out (revives shelf-dead spices too). then stir your rice in for half a minute before adding your waterKiddLattimer said:
