RecipeHacking – Number 2

13 Apr

In our last edition of RecipeHacking we began with a simple comfort food recipe with limitless possibilities. This time around we are still starting simple, but this is a recipe that has been well hacked already. Rice and beans is a staple of diets around the world and comes in a wide array of styles: Cajun, Spanish, Portuguese, Brazilian, Haitian, French and more. Sometimes it is served with red beans other times with black, sometimes with white rice sometimes with brown.

The question is, how will you serve yours? Hit the bulk bins at your local grocery store and stock up on these grains and legumes and show us what you got. Here is a basic recipe to get your juices flowing.

Rice and Beans

1 cup quick-cooking rice
1 (15-ounce) can pink beans, rinsed and drained
1 teaspoon chili powder
Salt and ground black pepper

Get the water up to boiling and add the rice, beans and chili powder at the same time. Cook until the rice is done. Season, to taste, with salt and black pepper. (Original recipe from Robin Miller can be found here)

Check back often to see what sorts of trouble people are getting into – In a few week’s we’ll announce a winner.

11 Responses to “RecipeHacking – Number 2”

  1. Shawn April 14, 2008 at 8:45 pm #

    OK, we just had this tonight, so I want to get it down!
    I was inspired by a recent Bread Euphoria pizza to do something Texy-Mexy (rhymes with sexy!), so here goes:

    Shawn’s Red Beans and Green Rice

    cup of white rice
    bunch of cilantro
    5 cloves garlic
    olive oil

    cup of red beans (soaked or canned)
    1/2 cup frozen corn
    1 medium yellow onion, chopped
    1 large can crushed tomato**
    1 green pepper, chopped

    tbsp of dried oregano
    tbsp of red pepper flakes
    salt and pepper

    Cook rice according to directions. Chop cilantro in food processor or blender with garlic until fine. Drizzle olive oil until mixture is “pesto” consistency. Set aside.

    Sautee onion in some olive oil until fragrant. Add red pepper flakes, oregano, salt, and pepper and stir about a minute. Add red beans, corn, green pepper and crushed tomatoes and simmer, stirring occasionally, until veggies are softened.

    Mix pesto into hot rice (to taste–garlic-y is good!) and spoon beans over rice. Serve with blue tortilla chips for crunch.

    **I inadvertently used the canned crushed tomatoes with basil added, and it was actually quite good!


  2. dave April 22, 2008 at 1:43 pm #

    nice. i’ll have to try the pizza inspired tex mex recipe.

    i’m chomping on these now and they’re damn good, but won’t hold their form – if anyone can fix this let me know….maybe an egg?

    “salvador dali black bean cakes” (and rice)

    1can black beans (drained)
    1 half large onion
    1 half jalepeno pepper (i like with seeds)
    large handful of fresh cilantro (picked off stems)
    2 heavy dashes/to taste cayenne
    2 heavy dashes/to taste turmeric
    3 heavy dashes/to taste cumin
    ~10 seed pods of corriander ( once de-shelled, i like the seeds whole…for a “oh” reaction)
    salt to taste
    flour or breadcrumbs
    oil of your choice

    heat oil in pan until shimmering
    dice onion, jalepeno while heating
    add onion, jalepeno and spices and sautee until onions soften
    blend can of beans, cilantro, and onion mixture in processor
    using a teaspoon, scoop bean mixture and plop in flour and roll like making a snowman (to coat outside with flour)
    add to pan and fry

    serve with favorite rice.
    yummy on its own, or even better with spicy sauce – i suggest a spicey beet sauce becuase the color contrast is eye popping.
    OR you can blend the rice in with the beans and make rice/bean cakes.

  3. dave April 22, 2008 at 1:58 pm #

    ah ha. i blended the rice and fried it a bit in a dry pan (to reduce moisture) – afterwhich i combined with the bean mixture to make bean balls – rolled in flour and fried they kept their shape!

  4. Dan E. April 23, 2008 at 7:16 pm #

    these are a variation of Dave’s salvidor dali black bean patties.

    Black Bean Patties with Pineapple rice

    15oz can of Black Beans
    4 cloves of garlic
    1/4 tps of ground cumin seeds
    1egg white
    1/4 tps of salt
    1/4 shredded Mont. Jack. cheese
    1/4 cup of chopped scallion
    1/4 cup of corn meal

    2 cups of Brown Basmati long grain rice
    2tsp of butter
    1 cup of diced or chunk pineapple
    2 tblsn of chopped FRESH cilantro
    1/4 cup of salt

    Make sure to rinse beans in a colander
    In a bowl coursely mash 3/4 of the beans, the garlic, cumin, and salt with a fork
    in a food processor, bring the remainder of the beans and egg white to a paste.
    combine the paste with the bean mash in first bowl add cheese and scallions.
    seperate into four even amounts and refrigerate for 30 minutes.

    make four 1/2″ patties and even coat these in the corn meal

    pan fry patties in a med-high skillet in 1tblsp of hot olive oil
    brown each side about 2-4 minutes each side

    to make rice- saute pineapple in small skillet with butter, until pineapple just starts to brown, about 5 minutes
    add together with cooked rice, cilantro and salt.

    serve patties over the rice and finish with a small dallop of sour cream.

    This is a delicious hack of black beans and rice!!! The pineapple makes it though….sorry dave!!!

  5. Justin April 26, 2008 at 11:06 am #

    Re: dave’s salvador dali black bean cakes
    Shimmering oil? How does one get oil to shimmer? Is it lighting conditions, heat, or both?

  6. Justin April 26, 2008 at 11:32 am #

    Mojo Rice and Beans

    1 cup long grain rice, like basmati
    1 can kidney beans in sauce, don’t drain (we used the Goya brand – good flavor)
    ½ habanero pepper, seeded
    1 can coconut milk
    1 cup water
    Chicken bouillon cubes
    Minced or pressed garlic
    Olive oil

    Bring to boil 1 cup water, 3 bouillon cubes, and 1 cup coconut milk. Add rice, reduce heat, cover and simmer until rice is fluffy.

    In a saucepan, heat tablespoon of olive oil until shimmering.
    Sauté the garlic and habanero over medium heat, approximately 2-5 minutes. Add red beans and sauce to the garlic/habanero mixture. Cook until warm. Salt and pepper to taste.

    Serve beans over rice.
    Garnish with Rum.

    *Mojo was the boat my buddy and I sailed through the Caribbean for 3 months in 2005. Fresh ingredients weren’t always available and we relied heavily on canned goods.

  7. Brian May 7, 2008 at 7:20 pm #

    Many iterations of beans and rice have passed through my pan, but the one I like best goes like this:

    1. Slit a chorizo sausage up the middle, and pull the filling out of the casing.
    2. Fry it with some diced shallots, more cumin than seems wise, and chili powder. Do this until the spices roast and darken.
    3. Throw in a can of brown beans.
    4. After a few minutes, throw in some rice that is mostly cooked, but still watery. Add sea salt. Cook off the water.
    5. Eat it by yourself, on a porch, with some lager. Be transcendent as the sun sets, then go inside and wash the pan.

  8. Joe May 19, 2008 at 8:39 pm #

    Wild Rice and Lentil Dumplings in Tomato Sauce

    Courtesy of Vegan, Published by Hearst Books / Sterling Publishing ©2007.



    1/2 cup brown basmati rice
    1/4 cup wild rice
    1/4 cup lentils
    2 cups vegetable stock
    1/2 cup self-rising wholegrain flour
    1 tablespoon dried coconut
    2 1/2 teaspoons dried seaweed flakes
    1 garlic clove, finely chopped
    1 teaspoon cumin
    1 teaspoon chopped mint
    1/4 cup coconut oil

    Tomato Sauce:
    1 tablespoon olive oil
    1 red onion, chopped
    4 tomatoes, chopped
    1 red pepper, seeded and chopped
    1 small red chile, finely chopped (optional)
    1 tablespoon arrowroot
    Juice of 1/2 lime
    1 tablespoon blackstrap molasses
    1 tablespoon balsamic vinegar
    1 teaspoon salt
    Black pepper, to taste

    1. Place the rice and lentils in a large saucepan, add 2 cups of water, bring to a boil and simmer for 5 minutes. Drain, rinse well, then return them to the pan.

    2. Add the vegetable stock, bring to a boil and simmer for 15-20 minutes, until the rice is cooked (not all of the stock may be absorbed).

    3. Meanwhile, make the tomato sauce. Heat the olive oil in a small saucepan and gently fry the onion until soft. Add the tomatoes, red pepper and chile to the pan and simmer for about 10 minutes.

    4. Grease a baking sheet and preheat the oven to 350 degrees Fahrenheit. Drain the rice and lentils, place in a mixing bowl and add the flour, coconut, seaweed, garlic, cumin, mint and salt and pepper.

    5. Using 2 spoons dipped in warm water to prevent sticking, shape the lentil mixture into ovals the size of an egg and place them on the prepared baking sheet. Top each dumpling with a knob of coconut oil and bake for about 20 minutes, turning and basting occasionally, until golden and crispy all over.

    6. Place the tomato mixture in a food processor or blender and mix until smooth. Mix together the arrowroot and lime juice and add to the sauce. With the machine still running, add the molasses, vinegar and salt and pepper, then return the sauce to the pan and simmer until the mixture thickens.

    7. To serve, put the crispy dumplings into warmed bowls and pour over the tomato sauce. A crisp green side salad makes a good accompaniment.

  9. Erin May 19, 2008 at 8:43 pm #

    Black Bean and Vegetable Soup

    ½ cup chopped onions
    2 garlic cloves, peeled, finely chopped
    1 ½ cups black beans, cooked
    1 piece of bacon, finely chopped
    ¼ cup finely chopped carrots
    ¼ cup finely chopped broccoli stems, peeled
    ½ cup finely chopped Italian parsley
    ½ cup cooked long grain rice
    2 cups homemade chicken stock
    1 teaspoon olive oil
    Sour cream (optional)
    Homemade croutons (optional)
    In a saucepan, sauté the onions, bacon, garlic, carrots, and broccoli in olive oil until lightly browned. Add the beans, rice, and chicken stock and simmer for 10 minutes.

    Serve in a bowl and top with croutons or sour cream.

    Preparation Time: 10 minutes. Cooking Time: 20 minutes.

    From David Latt:


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