Free Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck by Thug Kitchen Page A

sauté until it begins to brown, about 5 minutes. Add the garlic and smoked paprika and cook for another 30 seconds. Add the drained beans, tomato sauce, molasses, vinegar, brown sugar, soy sauce, and rosemary. Stir it all up and bring it to a simmer, then add the broth. This might look like you are trying to cast a spell or some shit like that, but just go with it.
    3 Let all this simmer together until the beans are almost tender. This should take about 1 hour, but it really depends on how old your beans are and how long you soaked them. Once they are almost done, add the apple. Simmer until the apple is tender and the beans are soft, about 30 minutes more. Take out that rosemary sprig and serve.
    *
Yeah, the whole fucking branch and everything. The leaves will fall off as you cook, no big deal. Just pull the stick out when the beans are done
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5-SPICE FRIED RICE WITH SWEET POTATOES
    The trick to good fried rice is to use cold, leftover cooked rice. Freshly cooked rice will get all mushy and that shit just won’t work. So don’t start bitching if you fuck this up—you’ve been warned. Add in some Dry-Fried Tofu to make this a meal.
    MAKES ENOUGH FOR 4 AS A SIDE OR YOUR LONELY ASS FOR A COUPLE OF NIGHTS
    1 medium sweet potato (¾ to 1 pound)
    2 teaspoons neutral-tasting oil*
    2 tablespoons water, plus more if needed
    ½ small yellow onion, chopped
    1 carrot, chopped
    ¼ teaspoon Chinese 5-spice powder**
    1 to 2 cloves garlic, minced
    1½ tablespoons soy sauce or tamari
    1 tablespoon rice vinegar
    1 teaspoon chili paste or an Asian-style hot sauce like Sriracha
    4 cups cooked short-grain brown rice that’s been chilled for a couple hours
    1 cup bitter greens,*** chopped up no bigger than a quarter
    ½ cup sliced green onions
    1 cup frozen green peas, thawed
    1 Peel the sweet potato and chop into dice-size cubes.
    2 In a large wok or skillet, heat 1 teaspoon of the oil over medium heat. Add the sweet potato and the water and stir-fry the potato, stirring often. If the potato starts to stick, add a little more of the water as needed. Cook until the potato is close to tender and browning on some sides, 5 to 8 minutes. Add the onion and carrot and cook until the onions are translucent, about 3 more minutes. Add the 5-spice powder and garlic, mix well, then remove the vegetables from the pan. Scrape the pan clean cause we aren’t fucking done.
    3 In a small glass, mix together the soy sauce, vinegar, and chili paste. Heat the wok back up over medium heat and add the remaining 1 teaspoon oil. Throw in the rice and stir-fry until it begins to warm, 3 to 5 minutes. Drizzle the sauce over the rice, mix well, then add the cooked vegetables. Stir-fry for a minute so everything is well mixed. Fold in the greens, green onions, and peas. Turn off the heat and serve immediately.
    *
Grapeseed, peanut, or regular sesame oil would be cool
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    **
Most grocery stores carry this shit with the rest of the spices. It’s a blend of cloves, star anise, cinnamon, pepper, ginger, and fennel seeds. It’s tasty as hell and you should own some. If you can’t find it, you can make your own blend or just leave it out and tell your grocer to get their shit together
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    ***
We used watercress, but mustard or arugula are fine if you can’t find that weedy looking bastard
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CREAMY PEANUT SLAW
    Mixing peanut butter with cabbage might sound kinda fucked, but it’s delicious. This side is dope with the Cold Citrus Noodles , Grilled Eggplant with Soba Noodles , and/or the Ginger-Mushroom Summer Rolls . Hell, you can just eat it solo.
    MAKES ENOUGH FOR 4 AS A SIDE
    PEANUT DRESSING
    3 tablespoons peanut butter
    2 tablespoons warm water
    3 tablespoons rice vinegar
    2 tablespoons lime juice
    1 tablespoon minced fresh ginger
    1½ teaspoons Sriracha or your favorite Asian-style hot sauce
    ½ teaspoon soy sauce or tamari
    SLAW
    3 cups thinly sliced red cabbage
    3 cups thinly sliced green cabbage
    1 carrot, cut into thin matchsticks
    1 ⁄ 3 cup thinly sliced