What can I serve with leftover beans and rice?
April 28, 2011 6:51 PM Subscribe
What can I serve with leftover rice and beans?
The other day, I made rice and beans as a side dish to go with homemade sausages and braised cabbage. My intention was to get two meals, at least, out of the cooking; I made about 8 servings of the beans & rice, 8 sausages, and an entire head of cabbage.
Well, my sausages were damn good, and we (husband, self, 4-year-old) ate them all. (Braaaap.) We also ate all the braised cabbage, which was easily the best braised cabbage I've ever had. The beans & rice, though, nobody took seconds.
What can I serve them with? There's nothing wrong with 'em, the sausages and the cabbage were just exceptional. They're white beans with sage and long-grain brown rice. Since I made them as a side dish, though, they're not really flavorful enough to stand up as their own meal. They seem too heavy to go with a normal serving of meat like a steak or something. I'm a pretty good cook, but I'm just blanking on this. After the Sausage Gorge, the husband has politely explained that he would prefer not to have sausage again for a couple weeks, even though it was delicious. Any thoughts?
The other day, I made rice and beans as a side dish to go with homemade sausages and braised cabbage. My intention was to get two meals, at least, out of the cooking; I made about 8 servings of the beans & rice, 8 sausages, and an entire head of cabbage.
Well, my sausages were damn good, and we (husband, self, 4-year-old) ate them all. (Braaaap.) We also ate all the braised cabbage, which was easily the best braised cabbage I've ever had. The beans & rice, though, nobody took seconds.
What can I serve them with? There's nothing wrong with 'em, the sausages and the cabbage were just exceptional. They're white beans with sage and long-grain brown rice. Since I made them as a side dish, though, they're not really flavorful enough to stand up as their own meal. They seem too heavy to go with a normal serving of meat like a steak or something. I'm a pretty good cook, but I'm just blanking on this. After the Sausage Gorge, the husband has politely explained that he would prefer not to have sausage again for a couple weeks, even though it was delicious. Any thoughts?
Best answer: Turn it into white bean & rice soup? Maybe add some escarole to it, with broth, and meat chunks (chicken? I'm vegetarian, I don't know these things). Oh, with a nice garlic bread, toasty with a bit of Parmesan.
posted by kellyblah at 6:58 PM on April 28, 2011
posted by kellyblah at 6:58 PM on April 28, 2011
Steamed vegetables! I'd make a zucchini casserole with mixed cheeses and chopped pecans. You could also do steamed broccoli and cauliflower.
posted by patronuscharms at 6:58 PM on April 28, 2011 [1 favorite]
posted by patronuscharms at 6:58 PM on April 28, 2011 [1 favorite]
Best answer: So this is weird, but ever since eating Nasi Goreng in Bali, anytime I have anything resembling leftover rice, I serve each portion with a carefully fried egg on top. The white must be set and the yellow must still be liquid.
I would probably dice some veggies up small and stir them into the rice mixture too, for fiber and vitamins and texture. Bell peppers and/or zucchini.
posted by fingersandtoes at 7:01 PM on April 28, 2011 [7 favorites]
I would probably dice some veggies up small and stir them into the rice mixture too, for fiber and vitamins and texture. Bell peppers and/or zucchini.
posted by fingersandtoes at 7:01 PM on April 28, 2011 [7 favorites]
Best answer: A pot of collards and a couple baked sweet potatoes? I don't know if it's a traditional combination but it sounds good to me.
posted by Orinda at 7:01 PM on April 28, 2011 [1 favorite]
posted by Orinda at 7:01 PM on April 28, 2011 [1 favorite]
I think a fried or poached egg on top would be awesome. And a big elaborate green salad.
posted by padraigin at 7:08 PM on April 28, 2011 [2 favorites]
posted by padraigin at 7:08 PM on April 28, 2011 [2 favorites]
Maybe scoop the beans & rice into a tortilla or wrap to make burritos? Maybe adding some shredded cheese into the mix would also help the flavor.
posted by LaurenIpsum at 7:12 PM on April 28, 2011
posted by LaurenIpsum at 7:12 PM on April 28, 2011
Best answer: At the Flying Saucer in Chicago they serve a breakfast bowl with rice and beans on the bottom, then fried eggs, then mixed sauteed vegetables especially including kale (and tofu), then pico and sour cream on top, with corn tortillas. There may have been additional layers I've forgotten - it's a thing to behold. Oh man. But yeah - rice and beans are great with eggs etc. for breakfast.
posted by fritley at 7:15 PM on April 28, 2011 [1 favorite]
posted by fritley at 7:15 PM on April 28, 2011 [1 favorite]
Yup, I would go with a fried or a poached egg. So good!
posted by amarynth at 7:18 PM on April 28, 2011
posted by amarynth at 7:18 PM on April 28, 2011
Tahini and soy sauce.
posted by flabdablet at 7:28 PM on April 28, 2011 [2 favorites]
posted by flabdablet at 7:28 PM on April 28, 2011 [2 favorites]
I would saute some vegetables with garlic (whatever you like -- onions, red bell peppers, and carrots off the top of my head) and mix them into the rice and beans with some shredded chicken breast and/or shrimp.
Not to derail, but would you mind posting your recipe for braised cabbage?
posted by Majorita at 8:51 PM on April 28, 2011
Not to derail, but would you mind posting your recipe for braised cabbage?
posted by Majorita at 8:51 PM on April 28, 2011
Fry up some cubed ham (and a chopped onion, if there's not already one in there) and mix into the rice. Serve with hot sauce, sour cream and shredded cheddar cheese.
posted by Serene Empress Dork at 9:28 PM on April 28, 2011
posted by Serene Empress Dork at 9:28 PM on April 28, 2011
Response by poster: At the Flying Saucer in Chicago they serve a breakfast bowl with rice and beans on the bottom, then fried eggs, then mixed sauteed vegetables especially including kale (and tofu), then pico and sour cream on top, with corn tortillas. There may have been additional layers I've forgotten - it's a thing to behold. Oh man. But yeah - rice and beans are great with eggs etc. for breakfast.
AAAaaaaand we're totally having that for dinner tomorrow. Thank you. What's in the vegetables, greens and. . . sweet potatoes? Carrots? Zucchini?
Not to derail, but would you mind posting your recipe for braised cabbage?
Sure. Make twice as much as you think you'll need; my husband and I can eat a whole cabbage prepared this way between us.
Finely slice or shred your cabbage. Put it in a big skillet or casserole with a little butter, turn the heat to medium high, and add about a half a cup or so of apple cider. Not apple cider vinegar; apple cider. You want it to be a significant amount of liquid in the pan, so if you have a big wide pan, add more. Bring that to a boil, then let it gently burble until the cabbage is limp like noodles and the liquid is significantly reduced, then sprinkle over a teaspoon of caraway seeds and a tablespoon or two of good dijon mustard. Stir that in, let it burble until the liquid is basically gone, salt and pepper to taste, and serve.
If you do it with purple cabbage, the acid in the cider keeps it VERY BRIGHT PURPLE.
posted by KathrynT at 9:45 PM on April 28, 2011 [11 favorites]
AAAaaaaand we're totally having that for dinner tomorrow. Thank you. What's in the vegetables, greens and. . . sweet potatoes? Carrots? Zucchini?
Not to derail, but would you mind posting your recipe for braised cabbage?
Sure. Make twice as much as you think you'll need; my husband and I can eat a whole cabbage prepared this way between us.
Finely slice or shred your cabbage. Put it in a big skillet or casserole with a little butter, turn the heat to medium high, and add about a half a cup or so of apple cider. Not apple cider vinegar; apple cider. You want it to be a significant amount of liquid in the pan, so if you have a big wide pan, add more. Bring that to a boil, then let it gently burble until the cabbage is limp like noodles and the liquid is significantly reduced, then sprinkle over a teaspoon of caraway seeds and a tablespoon or two of good dijon mustard. Stir that in, let it burble until the liquid is basically gone, salt and pepper to taste, and serve.
If you do it with purple cabbage, the acid in the cider keeps it VERY BRIGHT PURPLE.
posted by KathrynT at 9:45 PM on April 28, 2011 [11 favorites]
Another option is to add in a beaten egg, form rice and beans into patties and pan fry. Then serve with your preferred condiments. Another, more substantial option is to chop some shrimp and add it to the patties before frying.
posted by cmgonzalez at 10:35 PM on April 28, 2011
posted by cmgonzalez at 10:35 PM on April 28, 2011
Nthing a poached egg on your beans and rice, with some hot sauce of your choice and some freshly-snipped herbs on top. (Pretty much what I do happily do with most leftovers.)
posted by desuetude at 10:47 PM on April 28, 2011
posted by desuetude at 10:47 PM on April 28, 2011
Okay, I have no idea if this suggestion will work out in any way but:
1. If you're in an area where you can buy plantains (and you like this sort of thing), do that.
2. Try to change the fundamental nature of your rice and beans by adding chile pepper (to your taste) to the beans and reheat. Reheat the rice using coconut milk.
3. Slice and fry the plantains.
4. Serve with a side dollop of creme fraiche or sour cream.
5. Eat.
6. Swoon (hopefully).
posted by hapax_legomenon at 11:03 PM on April 28, 2011
1. If you're in an area where you can buy plantains (and you like this sort of thing), do that.
2. Try to change the fundamental nature of your rice and beans by adding chile pepper (to your taste) to the beans and reheat. Reheat the rice using coconut milk.
3. Slice and fry the plantains.
4. Serve with a side dollop of creme fraiche or sour cream.
5. Eat.
6. Swoon (hopefully).
posted by hapax_legomenon at 11:03 PM on April 28, 2011
Liver and a nice chianti?
posted by XhaustedProphet at 11:04 PM on April 28, 2011
posted by XhaustedProphet at 11:04 PM on April 28, 2011
I would probably add some fresh salsa to the mix, homemade or from the store, spooning it over the reheated rice and beans to add flavor.
posted by PY at 12:58 AM on April 29, 2011
posted by PY at 12:58 AM on April 29, 2011
Try Foodily. Type in the ingredients you have and it will show you recipes containing them.
posted by I'm Doing the Dishes at 5:40 AM on April 29, 2011
posted by I'm Doing the Dishes at 5:40 AM on April 29, 2011
That cabbage recipe sounds delicious. Thanks KathrynT!
posted by Majorita at 10:38 AM on April 29, 2011
posted by Majorita at 10:38 AM on April 29, 2011
Response by poster: We had Fritley's suggestion, and it was OMFG SO GOOD. The veg I used were an onion, a summer squash, a LOT of chard, a sweet potato, and a red bell pepper. My avid carnivore husband had seconds. He had it wrapped in tortillas (flour, because that's what we had), but I ate mine straight out of the bowl. It was so good that I'm going to overmake beans and rice every time from now on with the intention of having this later.
posted by KathrynT at 11:52 PM on April 29, 2011
posted by KathrynT at 11:52 PM on April 29, 2011
This thread is closed to new comments.
posted by shrimpsmalls at 6:57 PM on April 28, 2011