food

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What's a good sauce that can go on rice + beans? (hexbear.net)

submitted 3 days ago* (last edited 2 days ago) by SorosFootSoldier@hexbear.net to c/food@hexbear.net

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Title. I'm arroz con frijoles pilled, but I'm wondering if there's a good sauce that can go on it to make it even tastier? Right now I've just been using hot sauce.

Also, wow, is rice and beans filling! I ate like 3 hours ago and I'm still really fully, off just one cup of rice and one can of black beans.

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[–] NephewAlphaBravo@hexbear.net 7 points 2 days ago (1 children)

Kidney beans? Swap that rice for potato and do chilli on a baked potato, amazing.

ah i see canada has midwesterners too

[–] GalaxyBrain@hexbear.net 7 points 2 days ago* (last edited 2 days ago) (1 children)

There is a LOT of cultural commonality between the Midwest and the Canadian maritimes. Lotta early German immigrants in both spots, ours were 100 years earlier, but same but different. A bit of leftover french in the cuisine as well, the pre haute cuisine rustic kind that led to poutine, which is weird that fires cheese curds and gravy didnt come from Milwaukee or something. Thats cause the early french settlers from where I am, the Acadiens, got displaced during one of many french/English wars over the colony and they got transported to then french territory in the south and thats where Cajun people come from. Acadian got shortened and blorped linguistically into Cajun. A lot of those recipes had their routes here.the Midwest sits on thst route between.

[–] NephewAlphaBravo@hexbear.net 3 points 2 days ago (1 children)

huh, yeah i knew about the acadian -> cajun shift but never considered that there's, you know, stuff in between the start and end points lol

[–] GalaxyBrain@hexbear.net 3 points 2 days ago

No one ever looks at the in between points. The in between points are where the real good history juice is.