Smoked meat is the usually the belle of any culinary ball it attends, but its intense flavour and fatty constitution make it a fantastic backup dancer in any bean, veggie, or rice dish.
Photo by J. Kenji Lopez-Alt.
Pork, sausage, and beef brisket are all great candidates and their super-seasoned, smokey character means you don’t need to have a lot of it, which is great, because I know you guys rarely — if ever — have a lot of leftovers, particularly of the meaty variety. (Also, the meat doesn’t have to be leftover; you can buy some with the express purpose of flavoring non-meat dishes.)
Once you have acquired your flavour-packed protein specimens, chuck them in beans, saute them in a pan of vegetables, or stir fry them with rice. In terms of ratios, Serious Eats recommends 8-12 ounces for every pound of dry beans, and Food 52 suggests a mound “the size of a golfball” per person for rice dishes and stir fries.
Scrapcook: Flavour Your Beans With Leftover Smoked Meat [Serious Eats]
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