One thing we don’t eat in my household is beans. I heated up a can of imported refried beans once and my husband didn’t like them (who doesn’t like refried beans??). But I do make tacos regularly, and I wanted a side dish to go with them. So I threw this one together.
- mixed beans
- cooked rice (normal, sticky-ish, Japanese rice)
- green peppers
- taco seasoning
- mitsuba (ミツバ)
- a tomato
As usual, these ingredients are just a guide.
1. Cut your stuff up. Put oil in the frying pan and heat up your garlic.
2. Add your green peppers and beans. Fry.
I used this can of mixed beans, which contains garbanzo beans (ガルバンゾ), marrowfat peas (マローファットピース), and red kidney beans (レッドキドニー). And lots of fiber (食物繊維/shokumotsu sen’i).
3. Add your taco seasoning powder and mix well.
I used this Japanese brand, S&B. I find that Japanese import stores and sometimes supermarkets have basic Old El Paso brand products, but they’re expensive, since they’re imported.
Add your rice. Try to fight through the stickiness and get the beans and taco seasoning thoroughly mixed in with the rice.
Finally, add your tomatoes and mitsuba. You want these to be only slightly cooked, so maybe turn off the heat soon after adding them and cook them with leftover heat as you stir them into your rice.
And that’s it! This is an easy way to enjoy Mexican food if you live in Japan and can’t get to/can’t afford to go to a Mexican restaurant here.
By the way, my husband balked when he saw this dish (“Beeeeeans??”), but he ate the whole bowl! Ha!