Fried Beans & Rice
Feed your beast
First, the recipe:
Ingredients:
1/2 cup dry jasmine rice (Yes you can use regular white rice but why on earth would you do that if you can use jasmine?)
1 cup broth, vegetable or chicken — your choice, and you can even use Better Than Bouillon. The choice is all yours! (Pro tip: don’t buy this from Amazon because, holy shit, Batman, who pays $34 for 4 jars of bouillon when you can buy it at Walmart for $3.79 a jar?)
1/4 cup unsalted butter
15-ounce can black beans, rinsed well. You can use any bean you want. I’ve made this with black, red, black-eyed Susan, and lentils. And, if you’re feeling particularly homey and have loads of extra time to spend on boring things, you can buy dry beans and soak them and cook them yourself. Either way, you’ll need 15–16 ounces of ready-to-use beans
3 cloves garlic, peeled and chopped finely. I say 3 cloves, but I usually use 5 or 6. Everyone knows you measure garlic with your heart, not a recipe.
1/4 teaspoon of garlic salt because extra garlic is always good. (see above)
1 teaspoon dried parsley, or 1 sprig fresh, roughly chopped
2 pinches of toasted dried onion
