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Brazilian rice and beans:
This recipe was taught to me by a close friend from Brazil, he and I trained jiujitsu together for many years. Often he would come to my home and always wondered why I never offered rice and beans with the BBQ or dinner. Please excuse the non exact measurements, I never really bothered to break it down into recipe form, but it really doesn't matter it’s very easy.
Ingredients needs:
I-large onion ( medium to fine chop and separated 3/4 to 1/3)
5-garlic cloves (medium to fine chop separated 3/4 to 1/3)
2-medium to small Ham bones ( you can substitute a fatty piece of ham for this, or use both)
2 or 3 bay leaves
Herb blend mix-(Italian seasoning blend, a dash or two)
1-tablespoon corn starch for a thickening slurry
Chicken stock-enough to cover the amount of beans, bones to a soup like consistency.
Salt&Pepper
Dried hot pepper flakes-(a few dashes)
(Beans)
I use one large tin of kidney beans, one large tin of black beans and one small or regular tin of black beans. ( please excuse the lack of measurement but I’m sure you get it.
Preparing the beans, In a pot sauté the 3/4 portions of garlic and onion with some oil or butter until soft and fragrant, season well with S&P. Add in the bones or ham pieces or both. Add In the herb blend and hot pepper flakes and stir for about two minutes. Add in the well rinsed beans and stir and let cook for about one to two minutes. Re-season with S&P and then add the chicken stock to cover ( soup consistency) don’t forget to add in the bay leaves at this point. Bring to a boil for a few minutes then reduce to a medium simmer for at least an hour. Before serving thicken with the corn starch slurry to you're liking.
Rice:
I use the basic long grain white rice, sauté the remaining garlic and onion then add the rice and water/stock, I use a 50/50 mixture for my rice. I also don’t measure the water, I use the finger gauge, up to the first knuckle on the index finger above the rice. I bring it up to a boil for two minutes cover and set aside off heat for 30 minutes.
Notes:
I often serve this with a ham steak and fried plantains, or chop a ham steak up and add it to the beans to make it a full meal.
This recipe was taught to me by a close friend from Brazil, he and I trained jiujitsu together for many years. Often he would come to my home and always wondered why I never offered rice and beans with the BBQ or dinner. Please excuse the non exact measurements, I never really bothered to break it down into recipe form, but it really doesn't matter it’s very easy.
Ingredients needs:
I-large onion ( medium to fine chop and separated 3/4 to 1/3)
5-garlic cloves (medium to fine chop separated 3/4 to 1/3)
2-medium to small Ham bones ( you can substitute a fatty piece of ham for this, or use both)
2 or 3 bay leaves
Herb blend mix-(Italian seasoning blend, a dash or two)
1-tablespoon corn starch for a thickening slurry
Chicken stock-enough to cover the amount of beans, bones to a soup like consistency.
Salt&Pepper
Dried hot pepper flakes-(a few dashes)
(Beans)
I use one large tin of kidney beans, one large tin of black beans and one small or regular tin of black beans. ( please excuse the lack of measurement but I’m sure you get it.
Preparing the beans, In a pot sauté the 3/4 portions of garlic and onion with some oil or butter until soft and fragrant, season well with S&P. Add in the bones or ham pieces or both. Add In the herb blend and hot pepper flakes and stir for about two minutes. Add in the well rinsed beans and stir and let cook for about one to two minutes. Re-season with S&P and then add the chicken stock to cover ( soup consistency) don’t forget to add in the bay leaves at this point. Bring to a boil for a few minutes then reduce to a medium simmer for at least an hour. Before serving thicken with the corn starch slurry to you're liking.
Rice:
I use the basic long grain white rice, sauté the remaining garlic and onion then add the rice and water/stock, I use a 50/50 mixture for my rice. I also don’t measure the water, I use the finger gauge, up to the first knuckle on the index finger above the rice. I bring it up to a boil for two minutes cover and set aside off heat for 30 minutes.
Notes:
I often serve this with a ham steak and fried plantains, or chop a ham steak up and add it to the beans to make it a full meal.