There is some version of rice and beans in almost every cuisine. Whether you are a fan of Brazilian feijoada, or Puerto Rican arroz con gandules, or even southern Hoppin’ John, you have probably run into this combo at some point. It shows up in Creole, Korean, and Indian cuisines. In Cuba, it’s called Moors & Christians represented by the black beans and white rice. Together rice and beans create a complete protein by combining essential amino acids. You don’t even have to eat them together – you have up to 24 hours for the combination to work – but we recommend that you do because…um…. tasty! With some added oo’mämē, you can make this sleepy dish wake up and get to work. All those layers of flavors can do the taste heavy lifting while rice and beans hold hands and get busy.
One of the things that makes this humble combo a perfect partner with oo’mämē is that rice & beans are a blank canvas, flavor-wise. And because, you will find this duo served together around the world, you can span the globe by dosing this dish with different oo’mämē flavors. We now offer Chinese and Mexican, as well as Moroccan and Indian. Keep these pantry staples on hand so that you are always ready to “travel”! Passport for Your Pantry!
Rice & Beans + oo’mämē
oo’mämē Kitchen
Mains, Plant-Based, Pasta & Rice, Sides
Rice and beans are the mainstay of most world cuisines. On their own they're a blank slate, but with a spoonful of oo’mämē Chile Crisp, they are the ultimate flavor bomb.
Ingredients
- oo’mämē Chile Crisp, any flavor
- Prepared rice, white or brown
- Canned beans, red, black or favorite, rinsed and drained
- Scallions, sliced
- Cilantro, chopped
Directions
Heat oil from oo’mämē Chile Crisp, along with some of the crunchy/chewy bits from the jar, over medium-high heat in a large sauté pan. Add the prepared rice and cook, without stirring, until a crust starts to form on the bottom.
Add the beans and stir into the rice.
Remove from the heat and sprinkle top with scallions and cilantro.
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