Where hubski asks: what’s cookin’ good lookin’?

Lately, bone broths are favorite bases to throw in veggies and meats. And, moving up in life from beans and rice to bean salads.

Edit: also pictured, bought a doo-hickey for pour over coffee. Small labor of love for a home made cup.


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b e a n s a n d r i c e ?

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2-3 bell peppers, ideally different colors for more fun

1 med. onion

2-3 cloves garlic

2 Bratwürste, if yer a meat eater

2-3 cups long grain rice

1-2 cans of black beans (or equivalent dry beans if you're fancy/good at planning ahead, which I am not)

a lil oil

v a r i o u s s p i c e s, in my case usually salt, pepper, cayenne, paprika, tons of cumin, and a little basil

a dab of tomato paste and a few basil leaves if y'all wanna be fancy later



Throw your rice in a pot with a lil oil and your v a r i o u s s p i c e s. Get the burner on medium and let the seasoning toast into the rice for 1-2 minutes, stirring the whole time so nothing gets burned on the bottom. Once it's toasty enough for ya, fill the pot with water, get it boilin', and then leave it to simmer on low heat.

While your rice simmers (10-12 minutes), get the veggies goin'--slice n dice your peppers and onion, mince the garlic. Throw it all in a pan with a lil more oil and saute that shit. If you've got sausage, this is the place to add it in. (Bratwurst is especially convenient because you can throw it in uncooked and just saute it with the veggies.) Once it's done sauteing and/or the rice is cooked through (hopefully both at once), take everything off the heat. Drain the rice.

Throw everything together in your rice pot. Add the beans (drained), and spice it up even more. Y'all are probably gonna want way more spices than you think you do. Make sure you got enough salt. At this point, feel free to set the burner back on low heat and let the whole shebang shimmer as long as you can wait. As a general rule, the longer it simmers, the better it tastes. Gives the spices time to get all up in each others' business and saturate the dish.

When you're ready to serve, just grab a spoon and scoop some huge, tasty globs. If you wanna be fancy about it, after serving, put a dab of tomato paste in the middle of the dish and stick 1-3 basil leaves in it. If not, chow down.

posted 141 days ago