I’ve been cerebration about beans and rice a lot lately, and it’s alone partly because I wrote a book about the former. I’ve been cerebration about how the aggregate got me through some of my atomic years, aback I was putting myself through academy afterwards my ancestor cut me off financially.
These were the instant-ramen years, but at atomic a brace times a anniversary I’d sit for hours at Austin’s Les Amis bistro (which we nicknamed “Lazy Me” because of the abstracted service) and eat a big basin of amber rice topped with arch atramentous beans, salsa, acerb chrism and sometimes a little guacamole. I can’t assume to bethink the exact price, but it couldn’t accept been added than a few bucks, because that was about all I could afford.
That basin of beans and rice became, on abounding days, the alone affair I would eat. And it was acceptable and alimental abundant to see me through.
I’ve been cerebration about all this as the coronavirus communicable has devastated the livelihoods of endless bodies who will assuredly be looking, aloof as I was, for analogously cheap, alimental dishes. I wrote a few weeks ago about how to baker a simple pot of beans and use it throughout the week, and one of the means I’m suggesting is absolutely that archetypal aggregate — this time, fabricated a little added absorbing by way of Peru.
Scale and get a printer-friendly adaptation of the compound here.
One of the nation’s acceptable dishes, tacu tacu, is basically pan-fried beans and rice. The bean of best is the buttery bare bean (a.k.a. mayocoba or Peruano), and the capital aroma is aji amarillo adhesive (made from Peru’s admired chile). But you can additionally use pinto or addition admired bean (especially if you fabricated a big pot of them at the alpha of the week), and Tabasco or addition acerbic pepper booze makes a accomplished acting for the amarillo. This generally comes topped with steak and/or a absurd egg, but it’s adorable and affable on its own, abnormally with a brittle onion salsa. Some Peruvian cooks fry alone portions in the ellipsoidal appearance of an omelet, but I adopt one a ample cake, which you can bisect and serve as you please.
It uses extra white rice, but you can acting whatever atom — finer at atomic day-old and algid — you ability accept in your fridge.
FOR THE SALSA CRIOLLA
1/2 baby red onion, agilely sliced
2 tablespoons chopped beginning cilantro leaves
2 tablespoons beginning adhesive juice
1/4 teaspoon aji amarillo adhesive (may acting 1 teaspoon Tabasco or added pepper sauce)
1/4 teaspoon adequate salt
FOR THE TACU TACU
3 tablespoons grapeseed, safflower or added aloof vegetable oil
1/2 baby red onion, chopped
2 garlic cloves, chopped
1/2 teaspoon adequate salt, additional added to taste
1 teaspoon aji amarillo adhesive (may acting 2 teaspoons Tabasco or added pepper sauce)
2 cups adapted or canned bare beans, drained and rinsed (may acting pinto beans, from two 15-ounce cans)
1 cup algid (preferably day-old) adapted white rice
1 tablespoon chopped beginning flat-leaf parsley leaves
1 tablespoon chopped beginning oregano or 1 1/2 teaspoons dried
1 lime, cut into wedges
Make the salsa: In a average bowl, amalgamate the onion with abundant algid baptize to cover, and let sit for at atomic 10 minutes, afresh drain. Toss with the cilantro, adhesive juice, aji amarillo and salt.
Make the tacu tacu: In a 10-inch nonstick bucket over medium-high heat, calefaction 1 tablespoon of the oil until shimmering. Activity in the onion and garlic and cook, stirring, until agilely browned, 5 to 6 minutes. Activity in the alkali and aji amarillo, and scrape the admixture into the basin of a aliment processor. Wipe out the skillet.
Add 1 cup of the beans to the aliment processor and borsch briefly until mostly bland but still chunky. Scrape the admixture into a ample bowl. Add the actual 1 cup beans (left whole), the rice, parsley and oregano to the basin and activity to thoroughly combine. Taste, and add added alkali if needed.
Return the bucket to average calefaction and cascade in addition 1 tablespoon oil. Add the rice-and-bean admixture and use a spatula to advance it about analogously and agilely backpack it down. Baker until acutely browned on the bottom, about 7 minutes. Remove from the heat, alter a bowl (preferably with no rim) on top of the skillet, and anxiously cast both over to acreage the bean-and-rice block bottom-side up assimilate the plate. Return the bucket to average heat, cascade in the actual 1 tablespoon oil, and accelerate the block aback into the skillet. Baker for addition 7 minutes, or until acutely browned on the added side, afresh alter the bowl and cast the bucket over afresh to acreage the block assimilate the plate. If the block cracks or break apart, aloof pat it aback together.
Top with the salsa and serve hot with adhesive wedges.
Adapted from “Cool Beans” by Joe Yonan (Ten Speed Press, 2020).
Tested by Joe Yonan; email questions to [email protected]
Scale and get a printer-friendly adaptation of the compound here.
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Calories: 262; Total Fat: 11 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 644 mg; Carbohydrates: 33 g; Dietary Fiber: 6 g; Sugars: 2 g; Protein: 7 g.
Recipes Rice Vegetarian – Recipes Rice Vegetarian
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