The thing I probably made most over the last year was some variation on rice and beans. I took the original recipe from New York Times Cooking (shocker!), but I don’t think I’ve made it the same way more than once or twice.
What I love about this meal is the versatility, the ease, and just the general flexibility you have when making it. The only true required ingredients are, as you might guess, rice and beans. From there, you can sort through the fridge and pantry, taking out stuff that’s just about to go bad, and add it to the recipe as you progress through. And, to top things off, this is what we in the business call a “one-pot” recipe, so no need to muddy multiple dishes.
(In actuality, many one-pot dishes are probably best made in multiple pots, pans, or skillets, but you’ve got to admit there’s a certain air of simplicity when you call something one-pot. Just don’t forget you still need to use a cutting board and knife, and maybe some bowls just to hold things in while you’re prepping — so it’s a bit of a misnomer.)
Anyway, on to the rice and beans.
Dice some garlic, onions, and if you have them handy, peppers as well. Add these to a large pot with a hearty glug of olive oil*, and let the veggies soften. You can add some seasonings here — I like Cajun or Mexican influenced — but not necessary. You could also add ground beef at this point as well, just cook until the beef is browned before moving on.
Add in an appropriate amount of rice. I like 2-3 cups, but you can adjust based on occasion. Swirl the rice around in the pot until the rice is glistening. Add 1-2 cans of black beans, including the liquid, and mix around some more. Then, add either water or chicken stock (or veggie, or beef, or whatever) in an amount equal to two times the rice you used, minus one (Meaning if you used 3 cups of rice, add 5 cups of water/stock). Let the whole thing come to a boil, then reduce to a simmer, cover, and let it ride until the rice is fully cooked, about 15-20 minutes.
I’d recommend eating this for lunch with a fried egg on top or for dinner served along any type of meat. Like I said earlier, feel free to experiment with ingredients — I’ve added greens in at the end, used canned tomatoes in lieu of one cup of stock, added celery, carrots, and even turnips in with the onions, garlic, and peppers. I’ve added dried chilis to a cup of stock and used that, you could use mushrooms — heck, you could even skip everything and just do rice, beans, and water and still have a decent meal. Go wild!
That’s all I’ve got for you this week. Now, dive into your Friday, and then read ‘em and weep.
Everything you need to know about the Chicken Wars [Hypebeast]
The health benefits of watching sports [Inside Hook]
Dad things [A Continuous Lean]
*Sometimes I like to use diced bacon instead of oil. Keep the bacon in the pan after it’s rendered.