Beans & Rice...with Spice!

Looking for comfort food? So are we. Rice and beans are a pantry staple, but basics don't have to be boring! Here are some ideas for how to add different flavors to the classic combination.

Pasilla Oaxaca chiles are back in stock! These beauties offer rare flavor like no other, with medium heat and sultry smoke. Just toss a whole chile into a pot of cooking beans, and you'll be amazed at how the flavor transforms.

Pasilla Oaxaca

Red beans are a bayou mainstay. Creole Seasoning, Cajun Blackening Spice, and Voodoo are all great stand-alone options. For even more robust flavor combine them with a dash of Worcestershire as the beans are cooking, and add a sprinkle of Herbes de Provence toward the end to round out the flavor. We like cornbread on the side, crawfish are optional!

Cajun & Creole

Black Beans are a perfect pairing with Cuban Spice. This versatile seasoning combines the usual trinity of cumin, garlic and onion with Mexican oregano and orange peel for a bright sunny seasoning. Add a splash of OJ or a little orange zest if you want to bump up the sunshine even more. Serve these alongside fish tacos!

Cuban Spice

Pinto beans benefit from the addition of rich smoky flavors and moderate heat, and for that we love to turn to our Chorizo Bomb. This blend is a showcase of our best chiles from around the world, from southern Mexico all the way to Turkey, mixed with a great supporting line up from the herb garden.

Chorizo Bomb

White beans benefit from a lighter alternative to the classic cumin or chile based blends. Herbes de Provence is more delicate on the palate, and pairs nicely with these beans. Add a little lemon and pepper and you're good to go.

Herbes de Provence

Our friends at If & When take small batches of organic California Meyer lemons and combine them with sea salt and a unique blend of toasted spices to make a rich, fragrant paste. Add a little to your next pot of beans for delightful sunny flavor.

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