I’ve only made them once years ago, but they were so good I remember them - Kenji Lopez-Alt’s bean recipe. I think it was a simple recipe but included orange peel. Very good with just plain rice.

I love making these Brazilian style black beans and serving over steamed white Calrose medium grained rice. I don’t always use the sausage, but I always use the bacon!

https://braziliankitchenabroad.com/everyday-black-beans/

I like cuban style black beans that have a little acid added for flavor. Also, arroz con gandules with lots of sofrito for flavor (and olives for me/without olives for my kid).

Anonymous wrote:What kind of rice is best for rice and beans? Currently just have jasmine and basmati in the house.

Any favorite recipes for really flavorful beans? I have dried black beans and dried pinto beans and an instant pot. I was going to cook the rice and beans separately unless there's a good way to do it all together.

Beans will require much longer cooking time than rice. Probably best to cook them separately. Jasmine or basmati and beans would be a good combination. I would go easy on the seasoning though. Just use butter and salt to bring out the nutty flavors.

We had rice pilaf last night with black beans ( canned on top) it was plan B. Plan A was salmon with rice big I dropped it taking of out of the fridge snd broke the bowl it was in as well… anyway, the plan B canned beans tasted just fine on the rice pilaf lol.

moros y cristianos
https://asassyspoon.com/moros-y-cristianos-arroz-congri/

also red beans & rice

buen provecho

What do you like? I do Black Eyed peas with rice; different types of lentils with brown basmati rice; black beans with yellow rice….

Anonymous wrote:

Anonymous wrote:or just buy package of Goya red kidney beans and follow package instructions. It's basically water, can tomatoe paste, and fried onions. You want a lot of liquid. You keep adding while cooking. You must soak overnight and drain that liquid to get less bean gas. Really though, the best beans are garbanzo or French lentil. Very versatile to add to salads, rice, whatever

But that's part of the fun!

no way. soak overnight and drain before cooking. cooks faster too

Anonymous wrote:or just buy package of Goya red kidney beans and follow package instructions. It's basically water, can tomatoe paste, and fried onions. You want a lot of liquid. You keep adding while cooking. You must soak overnight and drain that liquid to get less bean gas. Really though, the best beans are garbanzo or French lentil. Very versatile to add to salads, rice, whatever

But that's part of the fun!

or just buy package of Goya red kidney beans and follow package instructions. It's basically water, can tomatoe paste, and fried onions. You want a lot of liquid. You keep adding while cooking. You must soak overnight and drain that liquid to get less bean gas. Really though, the best beans are garbanzo or French lentil. Very versatile to add to salads, rice, whatever

For El Salvadorean beans, I think they call it dirty rice because you use broth from cooking beans to cook the rice.

Anonymous wrote:They’re both good options with different flavor profiles. I tend to use jasmine rice.

+1.

They’re both good options with different flavor profiles. I tend to use jasmine rice.

What kind of rice is best for rice and beans? Currently just have jasmine and basmati in the house.

Any favorite recipes for really flavorful beans? I have dried black beans and dried pinto beans and an instant pot. I was going to cook the rice and beans separately unless there's a good way to do it all together.