Was his name Gracie?Brazilian rice and beans:
This recipe was taught to me by a close friend from Brazil, he and I trained jiujitsu together for many years.
Was his name Gracie?
My ex-GF was part Cuban and her grandma always had rice and beans on the stove at their house 24/7 and she said I always turned her on when I was eating. Needless to say I was almost always at her house.
Was his name Gracie?
My ex-GF was part Cuban and her grandma always had rice and beans on the stove at their house 24/7 and she said I always turned her on when I was eating. Needless to say I was almost always at her house.
We always have beans and rice cooking or ready to eat. They're the two basic staples I would never get tired of.
Was his name Gracie?
My ex-GF was part Cuban and her grandma always had rice and beans on the stove at their house 24/7 and she said I always turned her on when I was eating. Needless to say I was almost always at her house.
I went out to eat Brazilian once but the only thing on the menu was shaved beaver.
the recipe i cannot find is for mulligatawny soup
can't get the seasonings right
so if anyone in this thread knows of a good recipe, please share it
Here is a recipe that isn't too complex.
grandma said you always turned her on when you were eating and you were almost always at her house?
pewwww
grandma said you always turned her on when you were eating and you were almost always at her house?
pewwww
here is a southern low country recipe that is not that different from your black beans and rice concoction:
hoppin' johns
1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more (HOT - NEVER COLD) water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
My thought exactly when I read that... PoS you've got some explaining to do. :lol:
thank you!
easy is preferred. but complex is fine if it has great flavor
appreciate the source
thank you!
easy is preferred. but complex is fine if it has great flavor
appreciate the source
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