Title. I’m arroz con frijoles pilled, but I’m wondering if there’s a good sauce that can go on it to make it even tastier? Right now I’ve just been using hot sauce.
Also, wow, is rice and beans filling! I ate like 3 hours ago and I’m still really fully, off just one cup of rice and one can of black beans.
We don’t really use sauce on beans down here. In fact, we often just eat white rice and black beans - though the rice is seasoned with at least garlic and the black beans are seasoned with garlic, smoked meats and such.
So I’m not sure how useful my suggestion can be, but I would offer you manioc flour as a side dish to beans. We often just roast it with margerine/butter and parsley. The name of the side dish is Farofa and it is one of the things that Brazilians eat with the Feijoada bean stew. Its really easy to make and tailor to your hearts content, with variants based on bits of bacon, smoked meat substitutes, banana, raisins, scrambled eggs and so on.
If this sounds at all interesting, I would recommend buying the flour un-roasted. In my experience, industrially roasted manioc flour is often very, very dry.
Interesting thanks, still outside my wheel house of cooking though, I just do the basics
You’ll get there. Just push yourself a lil bit every once in a while, and eventually cooking will feel less like a science lab and more like playing jazz.
Its simpler than it sounds. Look up a video of someone making simple Farofa, and you’ll see
Farofa is so amazing. Banana Farofa was life changing when I first tried it.