If you received our newsletter last week, you know that my current obsession is rice and beans and beans and rice. It’s an ideal marriage with nothing controversial about it. Good beans, especially heirloom beans with superior pot liquor that coats each kernel of rice, make all the difference.
To help you get obsessed, we’ve produced a modest but very useful and delicious ebooklet for you to download. Download the Rice & Beans booklet now.
I grew up eating plain white “Calrose” rice with butter, or more likely, margarine. How things have changed! Thanks to quality rice, like Massa Organics whole grain brown, I have trouble dealing with the plain old white stuff.
So what is your “go to” rice and beans dish? I’d love to hear about it and if you think it would work with brown rice as well.
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So what is your “go to” rice and beans dish?
Black beans and rice, either with a decadant topping of sour cream, cheese, and green onion or “Moros y Christianos” with that great vinegar tang.
There’s the recipe, right there!
Wish I could claim rice intelligence. I can’t. I start a pot of Ranch Gordo beans in the morning (we love the Coronas!) and around 5 or 6 PM, I make a lovely salad of tomatoes, cilantro or parsley, red onion, garlic, a little lime juice. We put rice (brown, basmati, or jasmine) in our rice cooker and head out for a long evening stroll. We get back an hour later, the house is fragrant with the cooked beans and the rice, and we’ve worked up a serious appetite. Big bowls of the beans, rice, and salad/salsa are just the ticket!
Sounds good to me!
Just came across a (perhaps) somewhat more elegant version of beans and rice: vegetable paellas (http://www.latimes.com/food/la-fo-vegetable-paella-20160402-story.html). I’ve got your booklet as well – now I just have to choose what to try first….
I make Gallo pinto or red beans and rice with Domingo Rojo beans and medium grain brown. I find it much more flavorful than with plain white rice. But, really it’s the beans that make all the difference.