No Knife Required

Years ago I fell in love with Popeye’s Louisiana Kitchen style of red beans & rice. There is something in the way they meld flavors that is intriguing. Recently I enjoyed a “regular” size portion—about a 1/2 cup for over $3.00. That got me onto the internet and I fashioned a quick and wonderful pot o’ beans.

The mystery ingredient was bacon fat [or for others – ham hock]. I also have lard and that works well with the included liquid smoke to make this ultra quick batch of beans.

Now I see many rice bowl offerings around the land. My lunch usually is planned-over rice, beans, some bits of protein, and cooked greens, and a bit of lacto-fermented pickle—all in a bowl

INGREDIENTS: Makes a Pint; Easily Doubled. If you like onion and garlic, you can substitute for the powdered ingredients by mincing.

• rice – cooked separately 
• red beans – 1 can, 14.5 oz, with juice [or pinto]
• water – 2 TBS
• onion powder – 1/2 tsp
• garlic powder – 1/2 tsp
• salt – 1/2 tsp  [taste canned beans for saltiness before seasoning]
• liquid smoke – 1/2 tsp
• bacon fat – 1 1/2 TBS, or lard
• vinegar – 1 tsp or to taste [malt vinegar is my choice]

INSTRUCTIONS:

1. In a skillet simmer the beans, bean liquid, water, onion powder, garlic powder, salt, liquid smoke, and bacon fat for about 15 minutes
2. In the pot use a potato masher to partially cream the beans
3. Taste for seasoning
4. In Popeye fashion serve the beans on the bottom of a cup and put a scoop of rice on top Serve with hot sauce and minced scallions or chives

Upper Left: Softening Beans Lower Left: With Vinegar Chicken and Eggplant Right: With Plantains and Polish Sausage

Left: Served with Grilled Bratwurst Right: Served with Mustard Onion Pickles

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ALTERNATE RECIPE: Fiend Beans

Bumming around the kitchen one day I patched together a fiendish fix of beans. I was trimming chicken for another dish and I took the skin and slow fried it to yield both the fat for the dish and the crisped skin for the garnish

• chicken skin – trimmings, about 2 TBS, and rendered fat
• garlic clove – 1 minced [or 1/2 tsp garlic powder]
• chili powder – 1/2 tsp
• onion powder – 1/2 tsp
• ginger powder- 1/4 tsp [or 1 tsp grated fresh ginger]
• pinto beans – 1 can, including juice
• msg – 1/2 tsp [optional]
• tamari soy sauce – 1 tsp [to taste]
• maple syrup – 2 tsp
• beer – 1/4 cup [or water or stock]
• cilantro – for garnish

INSTRUCTIONS:

1. In a small skillet gently heat and cook down several pieces of chicken skin and any fat from the chicken; it will take 9-10 minutes on low to render the fat. I use a weight [a meat pounder] on top of the skin to help crisp
2. Meanwhile, in a cold, small pot, add the chicken fat, garlic, chili powder, onion powder, and ginger; bring up to a mild sauté and cook a minute or so
3. Add the beans with juice, msg [if using], tamari, maple syrup, and beer; bring to a simmer
4. Simmer for 15 minutes; taste and adjust seasoning
5. Use a potato masher to slightly mash some of the beans; to yield a thickened soup consistency
6. Garnish and serve under a scoop of cooked rice

Recipe adapted by B. Hettig from several on web