Ode to the Jungle

🇵🇷 Arroz con Frijoles Negros 🇵🇷

A belated Happy Fathers Day to all the Jungle dads! As we continue our journey to the Island 🏝 it’s important to take time with family when possible. Time cannot be bought back! I had a meaningful time with my father, family and hope the same for you all!

Today I wanted to write an Ode to The Jungle. Since the first mention of eating Rice & Beans by the Bull, this preparation below was the first that popped into my mind. It’s ironic that Puerto Rico also ties into DeGen Island, as this is directly related to Rice & Beans below.

But first, a quick story about cooking philosophy that will give perspective as we continue to cook and learn together.

COOKING PHILOSOPHY:

Octopod takes you back [redacted] years to his first restaurant opening. A mentor came to spend a week and we hosted a series of collaborative dinners. 

This was a highlight in my career, and continued to be a love of mine; inviting mentors to come and cook together for collaborations. I didn’t go to culinary school, I started from the bottom post-college and outworked/out-studied most to accelerate. 

Collabs were also great for networking when I had my own kitchen. I was able to connect with Elite Level chefs by just messaging them and inviting. Most accepted… lesson in there.

Back to the first collaboration. I asked [redacted] chef after the final dinner, “what advice can you give me on areas to improve and evolve?”. 

His answer confused me, and took me years to finally understand. He said,

“the more you can take off the plate, and edit yourself, the less you can hide behind ingredients and techniques… then your singular POV will be evident.”

Honestly, I got it on a logical level… but when you have your first kitchen, you are the boss…  no constraints. All the ideas that have been squashed or dismissed are able to be put forth, with full creative control. It was exhilarating. 

The first year we changed the entire menu (minus a few “signatures) at least 16 times. On top of that I had been heavily studying new techniques and flexing a lot on the plate; things the locals in the city had not experienced.  

Caveat: (My science background made cooking on a molecular level very interesting, most cooks can’t tell you “why” reactions happen, etc). 

But lack of confidence and fear of failure makes it hard to edit your plates… it’s easy to feel that each plate on the menu needs to showcase every technique and culinary skill you possess.

Fast forward some years later… I had just updated a menu, a world famous chef was visiting me for a collaboration. The night before our first cook I did a tasting menu for him combining highlights from the new menu set. It’s always nerve racking cooking for mentors, no matter your skill or ability, and I was anxious to hear his feedback. 

At the conclusion of the meal, Chef said “Excellent! I really loved being able to see your POV, flavors and techniques.” 

Why was this moment so significant? It was the first menu where I felt that I removed every extra garnish, ingredient and frivolous technique… nothing was hiding.

The “aha” moment… years in the making….. “Less is More” 

Arroz con Frijoles Negros

Which brings us to the ultimate “Less is More”… turning humble, cheap ingredients, into delicious flavor pleasures.

Remember, while people are flexing with Lambo’s and Rolex’s, DeGens are stashing their US Tokens to buy coins and make it to the Island by 2035. BTB already has dropped this reference multiple times… 

So let’s talk Arroz con Frijoles Negros

In honor of Degen Island I bring you a most simple and utterly delicious medley of rice and beans, Cuban/Puerto Rico-style. Octopod grew up eating a lot of these cuisines and continues to be a staple of comfort food in my cooking. 

In fact, I dropped a meal off for some high-roller friends last week, including said arroz con frijoles… the text I got after, 

“WTF were those beans? Best we’ve had in our lives”… 

Now Anon… we cook! 

This is Level 1 NGMI cooking here. Straight, Simple, Delicious. The idea is efficiency so we are going to use some shortcuts without sacrificing flavor. Level 1 includes canned beans and a store-bought spice hack trick. 

Remember, I will go cover rice, beans, cooking apparatus, etc in depth down the road. Rest assured. 

Frijoles Negros:

(2) 822g cans Black Beans (Goya preferably), liquid discarded and rinsed

3 tablespoons olive oil 

1 1/2 cups yellow onion, finely chopped

1 1/2 cups green bell pepper, finely chopped

3 cloves garlic; chopped or microplaned

2 teaspoon oregano

1 teaspoon cumin, ground

1 packet Goya Sazon** (see pic)

1 bay leaf

2 teaspoon salt

1/2 teaspoon black peppercorns

3-4 cups chicken stock (or water)

3 tablepoons white wine vinegar

1. Heat a 6-8qt saucepan over medium heat. 

2. Add olive oil and sauté the onions and green pepper until the onions are translucent. Add mashed garlic and sauté another minute or so.

3. Add the herbs/spices (oregano, cumin, Sazon mix) and allow to toast for about a minute to bloom the spices.  

4. Add the cooked beans, salt and pepper, bay leaf, vinegar, and stock. 

5. Bring to a simmer, then over med heat cook with the lid cracked for 15 to 20 minutes, stirring occasionally. Remove bay leaf. *See note

6. Add additional salt and pepper to taste then drizzle some olive oil over the beans. Cover and allow to rest covered for a few mins.

7. Serve, ladled over white rice, garnish with fresh chopped cilantro/onion if desired.

*Note: At this point, for optimum texture, take a potato masher and mash the beans 5-7 times. This will be a natural thickening hack that makes the beans sublime, IMO. 

**Note: The Goya Sazon seasoning mix is a staple in home and restaurant kitchens. It adds a beautiful depth of flavor. I highly recommend trying it in this preparation, it’s easily found online or local grocers “International” aisle.

 

Sazon with coriander and achiote

Arroz:

Rice cultivation goes back thousands of years. Some believe it to be 12,000 years. There is a metric ton of history, preparations, and varietals of rice to cover that will keep us busy for a lengthy amount of time on our way to the Island 🏝 ! 

This is basic, Level 1 NGMI Rice Cookery. Everyone should be able to properly cook rice on a stovetop. Follow these simple instructions and the blank canvas for your Frijoles Negros will be most enjoyable. 

2 cups medium grain rice

3 cups water

2 tsp sea salt 

1. Take the rice and rinse throughly in water; easiest way to do this is in a strainer or by filling and draining the rice in a bowl until the the water runs clear. This is a small but important step to remove excess starch. 

2. Combine rice, water and salt in a saucepan and bring to a boil over med-hi heat. 

3. When the rice begins to boil, stir once or twice, then cover and reduce the heat to a simmer. 

4. Allow to cook for 12 mins. 

5. After 12 mins, take the pan off heat and allow to sit, covered, for 10 mins.

6. Uncover, gently fluff the rice grains with a fork and serve immediately. Sinple. 

And there you have it, Anon… flavors divine and barely a few US Tokens spent. Leftovers keep well and can be reheated.

This is the way!