Comments on: Football Beans and Rice http://corduroyorange.com/?p=405 The only Food Blog written by Jesse Sharrard Sat, 11 Apr 2026 23:46:37 +0000 http://wordpress.org/?v=2.6 By: Fillippelli the (Wannabe) Cook http://corduroyorange.com/?p=405#comment-46881 Fillippelli the (Wannabe) Cook Thu, 11 Dec 2008 12:58:31 +0000 http://corduroyorange.com/?p=405#comment-46881 I'll have to assume that you 1) unintentionally used "can" of beer or that 2) you were surreptitiously referring to one of the few good beers that can be purchased in cans, namely Guinness or Boddington's! :D I’ll have to assume that you 1) unintentionally used “can” of beer or that 2) you were surreptitiously referring to one of the few good beers that can be purchased in cans, namely Guinness or Boddington’s! :D

]]> By: Pesto http://corduroyorange.com/?p=405#comment-46803 Pesto Tue, 09 Dec 2008 04:32:11 +0000 http://corduroyorange.com/?p=405#comment-46803 Thanks, Jesse. I'll put this on the menu next week. Thanks, Jesse. I’ll put this on the menu next week.

]]> By: jwsharrard http://corduroyorange.com/?p=405#comment-46780 jwsharrard Mon, 08 Dec 2008 22:47:45 +0000 http://corduroyorange.com/?p=405#comment-46780 And, oh, yeah, the garlic--I'm cutting it to large chuncks since I'm adding it in with the onions and I don't want it to burn. And, oh, yeah, the garlic–I’m cutting it to large chuncks since I’m adding it in with the onions and I don’t want it to burn.

]]> By: jwsharrard http://corduroyorange.com/?p=405#comment-46779 jwsharrard Mon, 08 Dec 2008 22:46:47 +0000 http://corduroyorange.com/?p=405#comment-46779 For the kind of beans, any canned will work. I'm partial to red beans or black beans, but have used black eyed peas and pinto beans. Pinto beans wind up very close in color to the rice, though. As for the bullion, feel free to substitute stock for the water and bullion combined. I was going for something quick and easy to feed folks during a game, and figuring in all reality most people don't have stock lying around--but if you do, that would make it better because bullion really is salt and MSG with flavoring. For the amount described, which will comfortably feed 4-6 depending on appetites and whether you're having anything else with it, you'll need a minimum 3-quart saucepan. Add in some sausage other other includions, and I'd go for a minimum 4-quart. I tested this with a cast iron pan, but expect that it would work with a pan of another metal just fine. For the kind of beans, any canned will work. I’m partial to red beans or black beans, but have used black eyed peas and pinto beans. Pinto beans wind up very close in color to the rice, though.

As for the bullion, feel free to substitute stock for the water and bullion combined. I was going for something quick and easy to feed folks during a game, and figuring in all reality most people don’t have stock lying around–but if you do, that would make it better because bullion really is salt and MSG with flavoring.

For the amount described, which will comfortably feed 4-6 depending on appetites and whether you’re having anything else with it, you’ll need a minimum 3-quart saucepan. Add in some sausage other other includions, and I’d go for a minimum 4-quart.

I tested this with a cast iron pan, but expect that it would work with a pan of another metal just fine.

]]> By: Pesto http://corduroyorange.com/?p=405#comment-46752 Pesto Mon, 08 Dec 2008 03:27:00 +0000 http://corduroyorange.com/?p=405#comment-46752 That sounds really good, Jesse. A couple of questions: 1) Minor detail -- how are you cutting the garlic? Thin slices? Fine or coarse chop? Do you think it matters given the long cooking time? 2) I always hesitate to use bullion cubes, since they seem sorta like little nuggets of salt and MSG. Is there a work-around? Am I just being sorta snobbish/luddite here? 3) What would you say is the volume of this recipe at its maximum (I'm trying to decide which of my pans to use, balancing size vs. heat retention). That sounds really good, Jesse. A couple of questions:

1) Minor detail — how are you cutting the garlic? Thin slices? Fine or coarse chop? Do you think it matters given the long cooking time?

2) I always hesitate to use bullion cubes, since they seem sorta like little nuggets of salt and MSG. Is there a work-around? Am I just being sorta snobbish/luddite here?

3) What would you say is the volume of this recipe at its maximum (I’m trying to decide which of my pans to use, balancing size vs. heat retention).

]]> By: jim http://corduroyorange.com/?p=405#comment-46745 jim Sun, 07 Dec 2008 23:25:47 +0000 http://corduroyorange.com/?p=405#comment-46745 What kind of beans? What kind of beans?

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