food

Salsa Lizano is probably my favorite, it's made from a bunch of fermented vegetables and brown sugar, like if BBQ sauce was lighter, more veggie and a tad less sweet. It's specifically the spotlight of a regional rice-and-bean dish, but it's surprisingly versatile.

It's kind of hard to get north of the border unless there's a good Latin American grocery store nearby, but I've been meaning to try making an approximation of it myself.

Garlic aioli. Trust.

Pretty much anything tbh. I say this as a professional chef. What veg you add is what determines the sauce.

Change up your beans here and there as well. Chicken peas and lentils with curry rocks. Kidney beans? Swap that rice for potato and do chilli on a baked potato, amazing.

Caribbean mojo sauce adds a nice bright layer of flavor

one of my favorite fucking around results was a bootleg tzatziki that's just chopped dill pickles and garlic powder in greek yogurt

Just a fuck ton of cumin.

I just put chili crisp on absolutely everything.

https://www.mycolombianrecipes.com/colombian-hot-sauce-aji-picante/

But honestly, any sauce that's cilantro and acid based does the trick great. Acid really makes beans sing. Look up a recipe for crema, and add it to the beans, Tex-Mex style.

burn the skin off some tomates burn the skin off some chile burn the skin off some onions scrape off the char a bit and blend it up and add lemon throw that on top of your casamiento

• Lime + olive oil on the rice
• Any kind of spicy powder for beans: cumin, chili powder, etc.

I make corn or flour tortillas and eat these a lot.

can't go wrong with the GOAT

If you have access to Costco and it's in stock: big jar of hatch green chilies. I like a few scoops of them with my rice and beans. Also, coconut aminos+soy sauce for a sweet/salty/umami combo

Not a sauce, but I've got a spice blend I fry up canned black beans (with bonus vegetables!) in. It requires a pan, a knife, and the willingness to do a couple minutes of prep beyond just heating up rice and adding sauce. But it's good!

1. Heat up a pan / skillet with some high smoke point neutral-flavored oil (canola and avocado are my preferences), and fry a small diced onion for 4 or 5 minutes. Pick whatever onion you like the best. I like yellow because they are cheap.
2. Add a large diced up stalk of celery to the pan. Continue frying for 2 minutes.
3. Add your can of drained black beans, along with a heaping tablespoon of this spice mix. Or two tablespoons. I'm not your dad. Do what you think tastes good:

• 4 parts dried oregano
• 2 parts dried cumin
• 2 parts dried parsley
• 1 part garlic powder
• 1 part red pepper flakes

4. Add 3 cups of cooked rice (which is about what 1 cup of uncooked rice turns into), and mix it all up and heat it all up.

It makes about three or four meals' worth. It stores well in the fridge, and freezes well if you want to be one of those meal prep cultists.

Put some diced onion, and peppers in some oil in a pan and let it simmer on low to carmelize it (stir to avoid burning). Get another pot and do the same thing with some washed rice. Once the rice is golden brown add a mixture of fresh cilantro, tomato sauce, black pepper, chilli powder, and any other spices you like, with water. It should be roughly half tomato sauce half water and you should add 2.5-3 parts of this for each part of uncooked rice you added. (If you put in 1 cup of rice do 2.5 cups of this. 3 if you need it depending on how much boils off.) Mix this in and leave it to cook. Do not touch the rice while it cooks. No stirring after the first stir to mix it. Just let it go til the water is gone on medium.

While the rice cooks add your beans to the pan with the onion and peppers and let the simmer on low as well. Season your onion/beans to taste. Once the rice is done you can combine the two, or serve them on a plate side by side. Whichever you prefer. I like to add a bit of lime juice at the end too.

I am also going to post some pictures of a cookbook from my phone but it is in spanish and I'm too lazy to type it all out. You should be able to show it to an AI and have it translated. I will reply to myself with them cuz I'm on a computer right now.

I usually add a bit of olive oil and a crushed clove of garlic when cooking the rice and beans. And most hot sauces (Tabasco, Sriracha, etc.) work well. I also add some nutritional yeast for a bit of extra cheesy flavor.

We don't really use sauce on beans down here. In fact, we often just eat white rice and black beans - though the rice is seasoned with at least garlic and the black beans are seasoned with garlic, smoked meats and such.

So I'm not sure how useful my suggestion can be, but I would offer you manioc flour as a side dish to beans. We often just roast it with margerine/butter and parsley. The name of the side dish is Farofa and it is one of the things that Brazilians eat with the Feijoada bean stew. Its really easy to make and tailor to your hearts content, with variants based on bits of bacon, smoked meat substitutes, banana, raisins, scrambled eggs and so on.

If this sounds at all interesting, I would recommend buying the flour un-roasted. In my experience, industrially roasted manioc flour is often very, very dry.

cook the rice with seasonings like chopped onion, tomato sauce/paste, and vegetable bouillon or salt