Caribbean Beans And Rice Recipes

Steps:

• Heat a Dutch oven or large, deep pot over medium-high heat. Add the bacon to the hot pot and cook until light brown on both sides. Add the garlic and saute until light brown. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. Add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve.

Steps:

• Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.

Steps:

• In a large saucepot, over medium-high heat, add the olive oil and onion and cook until soft, then add the jalapeno pepper.
• Add the rice and cook for 5 minutes.
• Add the beans, coconut milk and chicken broth and bring to a boil.
• Reduce the heat to low, and add the thyme and salt and pepper.
• Cook until the broth and coconut milk are reduced, about 25 minutes.

Steps:

• Combine coconut milk, bay leaf (or garlic) if you're using it, and rice. Bring to a boil over medium heat, stirring occasionally. Add some salt, lower heat to low and cover. Cook for 10 minutes. Stir occasionally to ensure it doesn't scorch.
• Uncover. Cook, stirring over low heat, until rice is tender and mixture is creamy, about 15 minutes. At about the 10-minute mark, stir in beans. If liquid evaporates before rice is done, stir in water (about 1/2 cup at a time), and cook until done.

Steps:

• In a large skillet, saute 2Tbl. butter, onion, peppers,and garlic.
• When onions are transparent, add curry powder. Cook and stir until vegetables begin to lightly brown.
• Add broth and cook until vegetables are tender.
• Add beans, rice, coriander, and salt. Cook 5 minutes or until entire mixture is piping hot.
• Remove from heat and let stand, covered, 2-3 minutes for flavors to blend.
• In a smaller skillet, saute sliced bananas in remaining 2 Tbl butter until just heated through.
• Serve beans and rice topped with banana/butter mixture.

Steps:

• In large saute pan, heat oil over medium-high heat until hot but not smoking. Add pimiento, green pepper and garlic.
• Saute 2 minutes.
• Add beans, Tabasco, and vinegar.
• Bring to boil, reduce heat to low, cover nd simmer 5 minutes.
• Stir in rice and cilantro. Stir.
• Salt and pepper to taste.
• Serve.