Rice and Beans

Hubby loves to cook and rice and beans is one of his favorite things to make. His father came to the US from Cuba back in the 70s (I was just corrected. It was 1967) and taught Hubby to make a few classic dishes. This recipe is the quick version of rice and beans. It uses canned beans and doesn’t take long to throw together at all. We eat this meal on a fairly regular basis. It can be made vegetarian by leaving out the chorizo or using soyrizo.

One of the first times our parents met, Hubby’s father made rice and beans for some of us. My little sister, who was nine at the time, claimed she didn’t like rice and beans and wouldn’t eat it. We finally convinced her to try a bite and she ended up eating two platefuls!

We like to serve this over brown rice. And, the beans can be frozen once cooked. Hubby made a couple batches prior to our kitchen renovation and we froze it in individual portions.

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Quick Rice and Beans

Yield: 4-6

Ingredients:

2 cans of beans - garbonzos (chick peas) or kidney beans
1 large yellow onion, chopped
1-2 links of Chorizos, torn into bite sized pieces
4-6 cloves of garlic, mashed in a mortar and pestle
2-3 bay leaves
1 tsp ground coriander
1 green pepper cut in half and into strips (optional)
Olive oil

Directions:

Make the Sofrito
Pour ~2 Tbsp of olive oil into a medium frying pan. Heat on medium and once hot add garlic. Sauté garlic for a few seconds to season the oil. Add onions and peppers before the garlic gets browned. Continue to cook until the onion starts to soften then add chorizo. Cook until the onions are soft and the chorizo juices have spread and the sofrito has an orangy tinge.

Meanwhile, prepare the Beans
Add both cans of beans including the juices to a saucepan. Add some water so that the beans are ~1/2 an inch below the water level. Bring to a boil.
When sofrito is ready, add to beans and mix. Add bay leaves and coriander.

Cover and boil for at least 20 minutes. Ensure that the water level stays above the beans. You can boil the beans for longer to continue to distribute the flavors even more. Remove bay leaves prior to serving. Serve over rice.

Recipe from Hubby

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12 Responses to “Sweet and Spicy Bacon Wrapped Butternut Squash”

  1. #
    1
    theblogisthenewblack — November 17, 2010 at 1:03 pm

    I would never think to serve bn squash this way! Clever!

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    2
    Emily — November 17, 2010 at 1:43 pm

    omg this looks fabulous. I love the spicy, sweet sauce! I am making this for Thanksgiving apps!

  3. #
    3
    Lauren — November 17, 2010 at 2:06 pm

    Ok, now THIS is the way to get my husband to eat squash!

  4. #
    4
    Rachel Blumenthal — November 17, 2010 at 3:39 pm

    Congrats! This post is featured in this week’s “Recipes of the Week” round-up on BostonFoodBloggers.com: http://www.bostonfoodbloggers.com/2010/11/recipes-of-week_17.html

  5. #
    5
    Shannon — November 17, 2010 at 3:49 pm

    what a fabulous idea 🙂

  6. #
    6
    Nutmeg Nanny — November 17, 2010 at 3:58 pm

    Bacon makes everything better!

  7. #
    7
    Acacia — November 17, 2010 at 4:03 pm

    This looks amazing! I did something with acorn squash and bacon this weekend, but this looks infinitely better! Maybe I’ll try it for Thanksgiving.

  8. #
    8
    Eliana — November 17, 2010 at 6:43 pm

    What a delicious way to serve up squash! This looks amazing.

  9. #
    9
    The Small Boston Kitchen — November 18, 2010 at 2:09 am

    Well I’ve never tried squash wrapped in bacon before….maybe I’d be singing a different tune? I’ve never met anything covered in bacon that I didn’t like..

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    10
    Sharon — November 18, 2010 at 8:51 am

    Squash wrapped in bacon..Sounds yum and am sure it will be a hit at my place…

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    11
    Jamey — November 28, 2013 at 3:16 pm

    Yum! I had prosciutto on hand, so I used strips of that.. I did some with crushed red pepper flakes rather than jalapeño .. My family preferred without the pepper-they thought it just tasted better that way…I tried all ways and it is just a yummy, flexible recipe! Thanks!

    • beantownbaker — December 1st, 2013 @ 6:48 pm

      Glad this recipe worked out for you and your family!

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