Use Leftover Smoked Meat To Flavour Beans And Rice Dishes

Use Leftover Smoked Meat To Flavour Beans And Rice Dishes

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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