HOME > Chowhound > Home Cooking >

somthing besides rice with latin style red beans?

suzigirl Apr 24, 2012 04:05 PM

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.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. paulj RE: suzigirl Apr 24, 2012 04:17 PM

    What are 'latin style red beans'?

    1 Reply
    1. re: paulj
      suzigirl RE: paulj Apr 24, 2012 04:31 PM

      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. splatgirl RE: suzigirl Apr 24, 2012 04:24 PM

      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. applgrl RE: suzigirl Apr 24, 2012 04:42 PM

        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)

        http://www.mennonitegirlscancook.ca/2...

        1 Reply
        1. re: applgrl
          suzigirl RE: applgrl Apr 24, 2012 05:33 PM

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

        2. chefj RE: suzigirl Apr 24, 2012 04:48 PM

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

          10 Replies
          1. re: chefj
            w
            Wawsanham RE: chefj Apr 24, 2012 05:01 PM

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

            1. re: chefj
              suzigirl RE: chefj Apr 24, 2012 05:25 PM

              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
                goodhealthgourmet RE: suzigirl Apr 24, 2012 05:53 PM

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

                1. re: goodhealthgourmet
                  suzigirl RE: goodhealthgourmet Apr 24, 2012 06:16 PM

                  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
                    u
                    unagi1 RE: goodhealthgourmet Apr 25, 2012 12:20 PM

                    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
                      suzigirl RE: unagi1 Apr 25, 2012 01:44 PM

                      I have colby /jack. Will that work?

                      1. re: suzigirl
                        w
                        wyogal RE: suzigirl Apr 25, 2012 03:05 PM

                        Yes.

                        1. re: wyogal
                          u
                          unagi1 RE: wyogal Apr 25, 2012 03:42 PM

                          yup, that's option #3 for me

                          1. re: unagi1
                            suzigirl RE: unagi1 Apr 26, 2012 03:15 PM

                            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
                              u
                              unagi1 RE: suzigirl Apr 27, 2012 11:34 AM

                              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. goodhealthgourmet RE: suzigirl Apr 24, 2012 05:13 PM

                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
                  suzigirl RE: goodhealthgourmet Apr 24, 2012 05:29 PM

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

                2. letsindulge RE: suzigirl Apr 24, 2012 05:24 PM

                  TORTILLAS! QUESADILLAS!

                  1. w
                    wyogal RE: suzigirl Apr 24, 2012 06:20 PM

                    Similar to the corn ideas above... polenta with chili powder, cheddar cheese stirred in.

                    1. porker RE: suzigirl Apr 24, 2012 06:22 PM

                      A shade outta the box - howsabout quinoa or couscous/orzo
                      Tortillas sound great.

                      1. Cheese Boy RE: suzigirl Apr 24, 2012 09:51 PM

                        Your already seasoned leftover beans would make a mighty fine CHILI ... just add meat.

                        1. s
                          seamunky RE: suzigirl Apr 24, 2012 11:16 PM

                          if you want something less starchy, perhaps a picadillo de chayote?

                          Show Hidden Posts