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Rice and Beans Get Tarted Up

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There’s no arguing against the comforting nature of rice and beans. Starchy, spicy, and warm, yet somehow never boring (to me, at least), they’re a staple in Latin American cuisine. I don’t have a drop of Latin American blood in me, but I can definitely appreciate the magic inherent in a simple, iconic dish—that’s why I still love pastina with pecorino Romano and black pepper, an Italian equivalent. And on a rainy day in April, classic, unwavering comfort is all one can ask for; along with “May flowers” that are supposedly imminent after a long, cold, and volatile winter.

But how boring is a dish like rice and beans on a blog? It’s not exactly newsworthy, to say the least. So today, when I read the newest post on The Food In My Beard, I was impressed at author Dan’s ability to turn the classic on its head with a fantastic update (we love our Classic/Classic Updates here at Fine Cooking). He made a rice and beans tart with a romaine salad on the side, resulting in a dish that’s part-tradition, part-dinner party glamour, and part-Tex Mex night. Beans refried in chorizo renderings? Yes please. A crispy tart shell of cooked, seasoned rice? Even better. Check it out and prepare to have your mind blown.


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  • iti_betty | 04/10/2011

    Want to print the recipe? Just highlight the recipe, copy and paste into an e-mail body and send it to yourself. Works like a charm.

  • Dacey | 04/05/2011

    there is no way to print off his recipe. would be nice if that was possible

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