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Cinco de Mayo: red beans and rice. May 1, 2014

Posted by ourfriendben in homesteading, recipes.
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Silence Dogood here. Call us simple, but we love the combination of kidney beans and rice. If you start with canned beans, it’s so easy to make, and we think it’s simply delicious. You can use dark red, red, or light red kidney beans, or a combination, and heat them up (preferably rinsed) while the rice is cooking.

We like to dress the beans up with some diced sweet onion sauteed in olive oil, along with a small can of Ro*Tel diced tomatoes with jalapenos, some salt (we like Real Salt or Trocomare), Tabasco chipotle sauce, and lots of minced fresh cilantro. With the aromatic cooked rice as a base, for us, this is heaven.

But if you’d prefer, you can also top red beans and rice to make your idea of heaven. You can top the beans and rice with shredded cheese, sour cream, chopped scallions (green onions), the hot sauce(s) of your choice, herbs from oregano to epazote, shredded lettuce, arugula, you name it. Experiment and see what works for you!

This Cinco de Mayo, while your guests are digging into the burritos and tacos and dipping tortilla chips into the homemade guacamole and salsa, you may find yourself sneaking off to enjoy classic red beans and rice, maybe scooping up some sour-cream-topped shredded lettuce and arugula on the side. Ole!

‘Til next time,

Silence

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