this post was submitted on 10 May 2025
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Beans and rice are nice (lemmy.world)
submitted 3 months ago by FauxPseudo@lemmy.world to c/cooking@lemmy.world
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I had some free brown rice to use. I knew there had to be a beans and rice recipe out there for that. The last three ingredients of the first recipe I saw included dry sherry, soy sauce and balsamic vinegar. That was a combination I needed to try.

I was going to scale the recipe up and some of the numbers just didn't look right. For example it wanted so much onion that it would overload the recipe. I took the picture of the mise en place after cutting the onion in half and knowing that the three ingredients are the end were definitely going to need adjustments. I ended up doubling all but the soy sauce just before serving.

It's getting harder to trust recipes.

But was I able to get it to work? Yes.

Cost per person: $2.45, a little more than the bread and butter.

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[–] FauxPseudo@lemmy.world 6 points 3 months ago (1 children)

The recipe said to slice them length wise. If I did this again i would reduce the amount of onion and celery by half again and I would probably just chop the onion instead of slicing. This gave it too much of a chop suey texture that I didn't really care for. It worked. It could have been better.

[–] Zombiepirate@lemmy.world 5 points 3 months ago (1 children)

When I make red beans and rice I use equal parts onion, celery, and bell pepper. I chop them very finely and then cook them till they turn to a mushy, thick, aromatic sauce.

About an hour before the beans are done I'll scoop out a cup of them out and mash them up to thicken the sauce some more. It's at this point that I'll add some browned sausage into the pot.

I do like adding some pickled onions when serving, because the acidity balances the fat from the sausage nicely.

[–] FauxPseudo@lemmy.world 5 points 3 months ago (1 children)

I wish I could get andouille here.

[–] Zombiepirate@lemmy.world 4 points 3 months ago (1 children)

Andouille is great, but really any smoked sausage works well. I actually prefer boudin if you can get that, because the chunks all stay together.

But don't forget to brown them first, that's very important.

[–] WhiteOakBayou@lemmy.world 2 points 3 months ago (1 children)

I'll have to try boudin in mine one day, though I'm skeptical that what red beans and rice needs is ground meat and more rice.

[–] Zombiepirate@lemmy.world 2 points 3 months ago* (last edited 3 months ago) (1 children)

You're absolutely right, I got the two types mixed up. That's what I get for going off of memory.

I do use boudin sometimes, but I always go half and half with a chunkier sausage that holds together. Thanks for the note.

[–] WhiteOakBayou@lemmy.world 2 points 3 months ago

I always support a boudin recommendation. My dream is to one day be able to buy it anywhere, since I'm only in Louisiana half a year or less recently. Although, I can generally find decent boudin in store all the way west to Houston (but not too far east from new Orleans), it is mostly in specialty meat stores otherwise. I'm just south of Canada right now, out west, and the local grocery has legit store made andouille so I take that as a sign my hoped for future is coming to pass.