This meal is simply red beans and rice. There’s no freaking vegetables – outside of an onion – mixed in with the red beans and rice. It is simple, stick to your ribs, spiced perfectly, cooked all damn day food. It is extraordinary, and at the same time it is terribly ordinary. There is nothing simple about it but it is so simply good. We had planned to boil some collards and put them with this, but by the time we sat down and ate a plate of beans and rice, it wasn’t necessary. Nothing was. Time stopped.
I’m not a woman inclined to hyperbole when it comes to food – so believe me – this meal is awesome. But I should probably state, for the record, that beans + rice is probably one of my favorite meals in the world. Lentils and rice, adzuki beans and rice, black beans and rice, pintos and rice … I love them all. There is nothing more simple, more humble and more excellent than beans and rice. They’re also ridiculously cheap.
Time: Forever and a day. We used dry beans (highly recommended).
Ease: Pretty easy
Cost: Extremely Cheap ($3.50 for six large servings, more if you use organic ingredients)
Recipe (from Michael):
3 cups or so of brown or white rice, cooked
1 lb dry red kidney beans
1/4 cup soybean or canola oil
1 large red onion
4 cloves garlic
2 packets Goya “Jamón” fake ham flavor
1 tbsp paprika
4 or 5 generous shakes Tabasco sauce
2 tsp salt, maybe more
1 tsp dried thyme
1/2 tsp ground black pepperPut the dry beans in a big pot and cover with hot tap water to 2 inches above the beans. Place on the stove over high heat and bring to a boil. Boil for 2 minutes, then turn heat off, cover pot, and remove from heat. Let beans soak for 1 hour.
An hour later: Bring beans to a boil and add the salt and seasonings. Reduce heat to a simmer and cover the pot loosely with a lid. In a separate pan, sauté the onion in the oil over medium-high heat until it just begins to brown. Add the garlic and cook until the onion is nicely caramelized. Dump the mixture into the pot with the beans. Cook the whole mess until the beans begin to fall apart, about 2 more hours, adding water as necessary to keep things from getting too sticky or burning to the bottom of the pot. At this point you can continue to cook the beans until they fall completely apart on their own, but I just cheated and mashed the beans against the side of the pot with a big spoon, leaving some beans whole. Either way is OK.
Scoop out the beans over rice and enjoy.
Details: This recipe made a huge pile of leftovers which I can’t wait to eat (except I can because I’m still STUFFED from this meal!). We used basmati rice, which we cooked in the rice cooker. The rice cooker is simple and fast, so if you don’t have a rice cooker that could add some complexity. I do recommend putting some kind of vegetable on the side for health reasons, but you could always do like me and eat a salad before or after.


