Okay, so I tried making red beans and rice the other day. I followed a recipe I found, and honestly, it turned out pretty darn good. But I realized I needed something to go with it, you know? Like a side dish to complete the meal. I mean, red beans and rice are great and all, but I wanted a little something extra on my plate.
First, I scoured my fridge. Found some leftover corn on the cob – score! I boiled it for a few minutes, slathered it with butter and a pinch of salt, and that was one side dish down. Simple, but it works.
But I wanted more variety. So I started brainstorming. Remembered that cornbread is usually a good match for these kinds of dishes. I whipped up a quick batch of cornbread from a mix I had lying around – nothing fancy, just your standard cornbread. Baked it in the oven, and the smell was amazing.
Adding Some Greens
- I also wanted some greens, so I cooked some collard greens.
- I sauteed them with some garlic and onions, a little bit of red pepper flakes for a kick, and they turned out pretty tasty.
- That added a nice touch of color and some healthy stuff to the meal.
Thinking about it now, I could’ve also fried some chicken. I didn’t have any chicken on hand, but that would’ve been a fantastic addition. Next time, I’ll definitely make sure to have some chicken ready to fry up.
So, yeah, that’s what I ended up serving with my red beans and rice: corn on the cob, cornbread, and collard greens. It was a pretty satisfying meal, if I do say so myself. It all came together nicely, and each side dish really complemented the main dish. I’ll definitely be experimenting more with different sides in the future, maybe some lentils or quinoa next time.
I have a friend who’s really into making mini bread in a pan, like, with regular flour and yeast. I might give that a try sometime, too. It sounds interesting and pretty easy to do.
Honestly, cooking is all about trying things out and seeing what works. That’s what I love about it. You never know what delicious combinations you might discover!
