This is a play on the traditional Louisiana comfort food dish of red beans and rice turned upside down. I wanted to stay true to the fact that at its heart, red beans and rice are an inexpensive comfort food, easy to make, with lots of traditional seasonings. Nearly every world cuisine has a version of rice and beans – it’s universal. Here, I used Bhutanese red rice and adzuki beans rather than the traditional white rice and kidney beans. And instead of the smoky, salty, peppery heat that you would normally get from a ham hock, Andouille sausage, cayenne and the “trinity” of bell pepper, onion and celery, my version is upended to the other side of the world with a classic Asian profile of their trinity: garlic, chilis, and ginger. Instead of smoky heat, you have a sweeter profile from the beans, Chinese Sausage, Kecap Manis,and Shaoxing cooking wine, but then it gets ramped up with bright chilis, five spice powder, and Siracha sauce. Chinese Sausage can be hard and fatty, so I made my own version. This dish is great with just about any Asian dish, but I served mine with chicken thighs that I marinated in the same marinade mix as the pork, and served it with braised baby bok choy in Sesame Oil. It made an even better “next day” breakfast dish with a fried egg plopped on top of it! Drizzle the egg with Kecap Manis - to die for. - Burnt Offerings

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