Spanish-style rice & beans, from Bittman’s How to Cook Everything. This version, not this one, which starts with dry beans and ends with baking in the oven – I’m hungry; I can’t wait for that!
It’s pretty easy. Usually I do a rice pilaf* but I haven’t acquired any stock at my new apartment yet, so I just did plain rice – brown basmati, to be specific. I was trying the stove – my first gas stovetop, ever** – and couldn’t get it to simmer slowly enough, so I just left the lid off and let it bubble for about 15 minutes. You should figure out how to cook your own rice, though. Maybe get a rice cooker. Rice is boring, so no photos.
Moving along!
Then you throw some diced onion and bell pepper (I used orange), and some minced garlic all together into some heated olive oil, around medium heat. Soften it up a bit, and then turn the heat up to medium-high and add some canned beans and diced tomatoes (canned tomatoes are fine, too). Since you’re going to want some more moisture, you could add water, but I love all that beany and tomatoey flavour that I get from the cans’ juices. Let it cook for 10 – 20+ minutes, until you’re either too hungry to keep waiting or you think it’s done.
it's still brothy at this point, early in the process
Be sure to stir it now and then. When the liquid was more absorbed than not, I found that the bottom of the pot might burn a bit if I didn’t stir and scrape it now and then.
the broth has reduced a bit, now
Once it’s ready, or you’re starving, add salt & pepper to taste. Chop up some fresh cilantro or parsley (either is fantastic) stir it in or garnish on top, whatever you like.
I went with cilantro, tonight
Damn it, all these words and photos have gotten me hungry again, despite the large serving I had for dinner.
I mean just look at it; that's a lot of food. a lot of delicious, delicious food.
BONUS PHOTO because I have a new macro lens and I am in love with it
UNNECESSARILY CLOSE CLOSE-UP
One of my favourite dishes. And not only is it vegetarian, but I guess it’s vegan too? Provided you use don’t use a meat-based stock for your pilaf. I don’t really care one way or the other; what matters is that it’s DELICIOUS.
* soften diced onion in oil, add dry rice to pot and stir for a minute or two, then add flavourful stock and cook normally – i.e. on low, covered, and left the heck alone until it’s done!! I have had roommates go up to a pot on the stove and go, “What’s in here?” and take off the lid as I look up, frozen in horror as I realize what’s happening and how little I can do to prevent all the slow heat from escaping. Rice ruined, and dinner delayed by at least 20 minutes.
** I really enjoy how quickly it responds to changes in heat. It’s a system with a first-order dynamic, instead of a second-order one, and as an interface designer will tell you, that makes it a lot easier and nicer to work with.
