Just made this with some kidney beans and polish sausage franks. Bread crumbs work just as well as the farina - thanks for that nice hack. Served it with some mashed potatoes because I don't know how to cook rice. Next time I'll cook some garlic gloves with the beans and throw them in the fried mix. Fayjaoon troperrrro in da haus!
I was taught this for cooking rice years ago...works every time Use a pot with a tight fitting lid. Place rice in bottom.. Add cold water to cover and a bit more, about the width of your thumb. Cover, heat until it boils up...do not go far away...this is quick. Turn heat very, very low ...I usually just turn it off. Wait 30 minutes without looking. When you take off the lid, you will have moist but not wet, fluffy rice. My informant was taught by her Filipino mother in law. No need for dumb gadgets...
A great looking and simple dish, Pedro! I’m glad you left the collard greens’ stems in, too - I agree they would give a good textural contrast to the beans. Thanks for mentioning the origins of the dish, too - it’s always interesting to get an idea of the history of something. Stay safe!
Hey Shaun! I'm very happy that you liked a recipe that is very traditional on my neck of the woods! We'll keep bringing more information about the dishes that we make as it adds a little extra touch! Cheers!
Que bom que gostou! É dessa vez nós não nos planejamos com antecedência e achamos que breadcrumbs seria um bom substituto. Mas achamos que ficou uma delícia desse jeito também. Obrigado pelo comentário :)
