Buttermilk Cantonese Rice and Beans

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the yellow onion in a little butter until translucent.
3. Add the rice and beans and let it buttermilk, undisturbed, so it takes on real color before you stir.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with cracked black pepper and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.