Bajan Beans Recipes

Steps:

• Heat the oil in a saucepan and add onion, chili and curry powder and saute until soft.
• Add rice, tomatoes and stock, mix well and bring to a boil. Reduce heat, cover and simmer for 25 minutes, stirring occasionally.
• Add the zucchini and bell peppers to the pan but don't stir them in yet. Cover and cook for another 30 minutes, stirring 2 or 3 times.
• Add the rinsed beans and corn. Mix well and cook gently for about 5-10 minutes.
• Stir in the cilantro and serve immediately.

Steps:

• Rinse and dry the chicken pieces and put them into a shallow glass dish.
• Put the allspice, peppercorns, and cinnamon stick into a spice grinder and grind to a powder. To a full sized blender add the onion, peppers, scallions, garlic, scotch bonnet, thyme, lime juice, olive oil, butter, and ground spices. Blend to a puree; add some water if it is too thick. Pour this over the chicken, cover, and refrigerate for at least 4 hours or overnight. Remove the chicken from the refrigerator 1/2 hour before you cook it.
• Heat the oven to 375 degrees F.
• Put the remaining 3 tablespoons oil in a large, oven-proof saute pan over medium-high heat. Remove the chicken from the marinade and season it with salt. Brown the chicken on both sides, then place the pan in the oven and roast until the chicken is cooked through, about 20 minutes. Serve garnished with cilantro leaves.

Steps:

• Saute onion, chillies and curry powder in vegetable stock (or olive oil, if using) until onion is softened.
• Add the rice and canned tomatoes, along with 2 cups of water.
• Stir well, bring to the boil and simmer, covered, for 25 minutes, stirring occasionally.
• Add the zucchini and peppers and cook for another 30 minutes, stirring 2 or 3 times.
• Stir in the beans and sweetcorn and heat through gently for about 5 minutes.
• Stir in the coriander and serve.