Author Notes: This is a play on the traditional Louisiana comfort food dish of red beans and rice turned upside down. I wanted to stay true to the fact that at its heart, red beans and rice are an inexpensive comfort food, easy to make, with lots of traditional seasonings. Nearly every world cuisine has a version of rice and beans – it’s universal. Here, I used Bhutanese red rice and adzuki beans rather than the traditional white rice and kidney beans. And instead of the smoky, salty, peppery heat that you would normally get from a ham hock, Andouille sausage, cayenne and the “trinity” of bell pepper, onion and celery, my version is upended to the other side of the world with a classic Asian profile of their trinity: garlic, chilis, and ginger. Instead of smoky heat, you have a sweeter profile from the beans, Chinese Sausage, Kecap Manis,and Shaoxing cooking wine, but then it gets ramped up with bright chilis, five spice powder, and Siracha sauce. Chinese Sausage can be hard and fatty, so I made my own version. This dish is great with just about any Asian dish, but I served mine with chicken thighs that I marinated in the same marinade mix as the pork, and served it with braised baby bok choy in Sesame Oil. It made an even better “next day” breakfast dish with a fried egg plopped on top of it! Drizzle the egg with Kecap Manis - to die for. - Burnt Offerings —Burnt Offerings
Food52 Review: Yowza. Burnt Offering's Red Rice and Beans is a roller coaster of sweet and spicy flavors. As I was prepping the ingredients I was concerned the final dish would be too spicy, but fear not because the rice and beans absorb all of the heat and the sweet ingredients also work to balance the heat. Asian ingredients have always intimidated me so I am especially happy to add this recipe to my repertoire. - lorinarlock —lorinarlock
- 1 pound bulk ground pork
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons Shaoxing rice wine - or dry sherry
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 1/2 tablespoons Siracha Chili Sauce
- 2 tablespoons Canola or Peanut oil
- Mix together all the ingredients except the pork and canola oil.
- Add the pork and mix well.
- Cover and refrigerate for 6 hours or overnight.
- Heat 2 TBL canola or peanut oil in a large pan on the stove and fry the pork mixture into crumbles until no longer pink and most of the liquid has evaporated.
- Pour the cooked pork mixture into colander to drain fat, and let cool.
- Use the seasoned sausage in any dish. Keeps for a week.
Red Rice and Beans
- 2 cups Adzuki beans, soaked overnight
- 1 cup Bhutanese Red Rice
- 3 cups chicken stock
- 1 teaspoon Five Spice Powder
- 1 teaspoon salt
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced or grated ginger
- 3-4 small, red Thai bird chiles, seeds removed, finely chopped
- 1 bunch scallions, white and green parts, cut on the diagonal, 1/4 inch pieces
- 2 tablespoons canola or peanut oil
- 1 tablespoon sesame oil
- 2 tablespoons kecap manis (sweet Indonesian Soy Sauce) You can substitute Hoisin Sauce
- 1/3 cup Shaoxing rice wine or dry sherry
- 1 can of diced water chestnuts
- Kecap Manis and Siracha sauce to taste
- In a medium saucepan, place the adzuki beans with the chicken stock, salt, and five spice powder. Bring to a boil and simmer gently for 20 minutes.
- After 20 minutes, add the rice and continue to cook another 20 minutes until the liquid is absorbed and rice is cooked.
- Once the rice and beans are cooked, heat the oil in a large wok or skillet until shimmering hot.
- Quickly stir fry the ginger, scallions (reserve a few TBL to scatter on top later), chiles, and garlic for 2 minutes.
- Add the sesame oil, Kecap Manis, and mix well, stir fry for another minute.
- Add the Shaoxing wine and reduce for one more minute until most of the wine has evaporated.
- Reduce heat, and add the water chestnuts, cook for one minute
- Mix in the rice and beans and Chinese sausage mixture. Stir well and heat through.
- Mound the red rice and beans into a large bowl, scatter remaining scallions on top and season to taste with soy sauce and siracha sauce or sambal olek. Serve a fried egg on top if you like!
- This recipe is a Community Pick!