this post was submitted on 10 May 2025

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190

Beans and rice are nice (lemmy.world)

submitted 1 month ago by [email protected] to c/[email protected]

30 comments fedilink hide all child comments

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.

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[+] [email protected] 14 points 1 month ago* (last edited 1 month ago) (1 children)

[deleted]

[–] [email protected] 6 points 1 month ago (2 children)

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.

[–] [email protected] 5 points 1 month ago (1 children)

Chickpea curry is delicious. Americans probably call chickpeas something else.

[–] [email protected] 5 points 1 month ago

These days they are known as chickpeas, but they used to be known as garbanzo beans. We have a very sad past.

[–] [email protected] 8 points 1 month ago (1 children)

That looks delicious.

[–] [email protected] 3 points 1 month ago

I'm tempted to ask to move in with them just for the food.

[–] [email protected] 7 points 1 month ago (2 children)

some free brown rice to use

Who just goes around handing out free brown rice?

[–] [email protected] 10 points 1 month ago (1 children)

If you go to weddings with a bucket you can get some when the bride goes down the aisle

[–] [email protected] 1 points 1 month ago

Has anyone tried this? Are you a bird?

[–] [email protected] 9 points 1 month ago (1 children)

A friend moved and forced me to take things from their kitchen. Brown rice was one of the spoils.

[–] [email protected] 8 points 1 month ago (1 children)

You probably shouldn't eat spoiled rice.

[–] [email protected] 1 points 1 month ago

Top notch. 👌

[–] [email protected] 6 points 1 month ago (1 children)

I think I would have cut the onions the other way so they break down a bit more.

[–] [email protected] 6 points 1 month ago (1 children)

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.

[–] [email protected] 5 points 1 month ago (1 children)

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.

[–] [email protected] 5 points 1 month ago (1 children)

I wish I could get andouille here.

[–] [email protected] 4 points 1 month ago (1 children)

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.

[–] [email protected] 2 points 1 month ago (1 children)

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.

[–] [email protected] 2 points 1 month ago* (last edited 1 month ago) (1 children)

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 and half with a chunkier sausage that holds together. Thanks for the note.

[–] [email protected] 2 points 1 month ago

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.

[–] [email protected] 5 points 1 month ago (1 children)

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.

[–] [email protected] 6 points 1 month ago

My wife thinks cucumbers are food group. But I won't be telling her about that.

[–] [email protected] 4 points 1 month ago (2 children)

It's a texture thing, but I can't eat onions like that. Half the time I saute the veg then puree.

[–] [email protected] 6 points 1 month ago

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.

[–] [email protected] 2 points 1 month ago

I can't eat most pureed things for probably the same reason. There needs to be texture in food.

[–] [email protected] 4 points 1 month ago

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.

[–] [email protected] 4 points 1 month ago (1 children)

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?

[–] [email protected] 2 points 1 month ago

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.

[–] [email protected] 2 points 1 month ago (1 children)

My good buddy rice is an energy device.

[–] [email protected] 2 points 1 month ago

Free rice is free energy

[–] [email protected] 1 points 1 month ago

brown rice is better than white rice. white rice tastes like candy to me.

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