Kitchen sink rice and beans from The New York Times Cooking: No-Recipe Recipes (page 88) by Sam Sifton

  • hot sauce
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  • ground cumin
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  • Show all ingredients...

  • EYB Comments

    Can substitute ground pork or sausages for bacon, pineapple juice or mango juice for orange juice, additional hot sauce or pickled jalapeño chiles for pickled banana peppers, canned red kidney beans for canned black beans, and onions or scallions for shallots. See recipe for a vegetarian variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground pork or sausages for bacon, pineapple juice or mango juice for orange juice, additional hot sauce or pickled jalapeño chiles for pickled banana peppers, canned red kidney beans for canned black beans, and onions or scallions for shallots. See recipe for a vegetarian variation.

  • emily_4k034p on March 19, 2026

    this was fine? I think I’d zhuzh it up a bit more if I make it again

  • cheffreddie on June 08, 2025

    I made this with all the suggested ingredients (just added some ground coriander) and we really loved it, especially the use of pickled banana peppers as a cooking component - never would have occurred to me to use them as anything other than a topper, but it added so much liveliness to the dish. One thing I would change next time is to skip Sam's suggestion to use the liquid from the canned beans. I found this made the dish too salty for my personal preference, so I'll probably rinse them and add water myself next time.

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