Tuesday, June 12, 2012

red beans and rice

Sometimes I make something & I'm about to eat & I go "oh shit, I have to put this on the blog!" And then I cobble something together. It's like thinking you're going to watch youtube videos in a t-shirt and no pants all night & then getting invited to try out the world's first actual-- like you always imagined it-- rocket pack*. In one hour. And you need a tux.  

Not to worry, I always wear a tux when I cook. And while I can't prove that wearing a  tux will make you excel at creating this dish, I can't disprove it either. I never haven't donned a tux while making this dish. It's a comfort/sophistication thing. For the very same reason, I always wear swimming trunks under my clothes. Nothing's more uncomfortable than seeing a swimming pool & not being able to get in.

Red beans & rice is a creole classic, as well as a Caribbean favorite (where it's called rice & peas). This version, with the addition of the coconut milk, has more in common with Caribbean rice and peas & has been adapted over time from a recipe in "How to Make Everything" by the great Mark "Bobo" Bittman. No one actually calls him that.

Note: the coconut milk in this dish made me think of thai curries, which is what made me think to use curry paste. Meatwise,  Iitalian sausage, brats, spanish chorizo, bbq pork, carnitas, shrimp, rotisserie chicken, etc or certainly no meat at all, can be substituted here.

kinda curried red beans and rice
(good for about 36 hours worth)
don't take my pic, i haven't done my face!

for rice and beans:
can of red beans, drained
can of coconut milk
cup of rice**, preferably wild rice*** or a wild rice mix.
1tbsp red curry paste
juice of a lime
finely chopped cilantro for garnish

For meat:
use whatever you want (see notes above)
I used spiced ground turkey, crumbled and cooked in a pan, with chopped onion, garlic & ginger & some turmeric to give it some color. 

add the wild rice, coconut milk and curry paste to a pot or skillet and bring to a boil. if you aren't doing meat, first fry some onions, garlic and ginger in the pot then add the aforementioned stuff. 

reduce heat to a low simmer, and cap. Let it go 20 minutes****.

stir in drained red beans. if there is liquid left from cooking the rice, turn the heat up a little until it is absorbed.

stir in lime juice, & cilantro (hint: use a shitload).

serve & top with cooked meat. 

*like you wouldn't compare your blog to a rocket pack. especially a reliable one. with a good warranty.
**I used a 99c box of rice-a-roni wild rice mix. It had a "spice packet" that smelled like dehydrated feet. the rice was fine, but if you can get Rice Select or Mahatma brands, both are way better.
***wild rice isn't actually rice. which probably explains why it's so good (rice kinda sucks)
****you want the rice to absorb the liquid, rather than it evaporating, so keep the lid on

1 comment:

  1. Ohhhh yes, this is one of my faves. You damn well know that.