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Apr 24, 2012 04:05 PM

somthing besides rice with latin style red beans?

I'm making Latin style red beans and a pork steaks simmered in tomato and cumin green pepper and onion sauce. We had rice with dinner last night and bf gets a leftovers lunchbox. I'm sure he won't want rice again tonight and tomorrow at lunch. Any creative suggestions.? I have a pretty well stocked pantry.

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  1. What are 'latin style red beans'?

    1 Reply
    1. re: paulj

      Puerto Rican style. Saute an onion and garlic. Add sazon Goya and a heaping spoonful of sofrito, half teaspoon of oregano and adobo one large bay leaf and half teaspoon of cumin and two cans of kidney beans or pink beans with the liquid and simmer low for a half an hour or so. Skip the salt as the bean liquid already has it. Very tasty

    2. A nice vinegar based slaw? Green salad? Some crusty bread for sopping, possibly made into crostini via oven or grill?

      Half the time my problem is just being able to let go of the presumed need for a starch, but I'm always just as happy to go without it. I'd just do a veg.

      1. How about a very quick homemade bread....tried this on the wkd, using two 10" cake pans, and OMG! so good. (ps. proof it in a steamy microwave to speed up rising time)

        1 Reply
        1. re: applgrl

          For sure going to try this one, but not tonight. It looks quite tasty. Thanks.

        2. Tostones, Cornbread, Yuca, Sweet potato, Potato, Plantain and/ or Corn cakes.

          10 Replies
          1. re: chefj

            Took the words out of my mouth; I was gonna say cornbread, or corn cakes.

            1. re: chefj

              I have an instant masa that I started a thread about recently asking what to do with it. I got some queso fresco and the corn cakes idea is making me think arepas. The sauce from not the beans and the pork might taste good with that, too.

              1. re: suzigirl

                great call on the arepas. you can split & fill with leftover pork & beans for his lunch tomorrow.

                1. re: goodhealthgourmet

                  Double on the great call. Never thought about splitting and refilling. He has a toaster oven to crisp them in. I was just going to send them along. Now I have a suggestion for him. Thanks alot.

                  1. re: goodhealthgourmet

                    hmmm...arepas...queso fresco will do but queso amarillo (or colby longhorn) will probably go better with the pork steak and beans

                    1. re: unagi1

                      I have colby /jack. Will that work?

                          1. re: unagi1

                            Do you stuff and fry or split after cooking and fill? I'm leaning toward the stuffing and getting gooey melty cheese.

                            1. re: suzigirl

                              Hmm the only time I fry is at the beginning to make the 'cara' (face). Then, in the oven they go. You could take them out of the oven early I suppose, split and fill, then back in to finish. If not then they will dry up too much if you do it after they are done.

                              I always wait until the last moment to open them up and stuff; the queso amarillo is supposed to be shredded, anyways -- which makes it melt easier.

              2. i'd go with tostones or mofongo if you have plantains on hand (though you'll also need chicharrones or bacon for the latter).

                1 Reply
                1. re: goodhealthgourmet

                  As a good old southern girl I have pork rinds(spicy, of course) but not chicharrones. Not quite the same(wink, wink, giggle)