Roberts Red Beans And Coconut Rice Jamaican Style Recipes

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RED BEANS AND RICE

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 14



Red Beans and Rice image

Steps:

  • Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
  • Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
  • Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

1 tablespoon olive oil
2 large cloves garlic, lightly crushed with the side of a knife blade and minced
1 large red onion, diced
1 stalk celery, diced
1 green bell pepper, stem and seeds removed and small diced
2 (1-pound) cans red kidney beans
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon hot sauce
2 1/2 cups chicken stock
1 cup white rice
1 tablespoon butter
1 tablespoon minced fresh cilantro leaves

RICE AND RED BEANS WITH COCONUT MILK, CHILE AND GARLIC

Here's an incredibly easy one-pot vegan dish you can put together on a weeknight. For extra oomph, add more jalapeños and garlic, and don't forget to season with salt and pepper as you go. Black, or "forbidden", rice was used in the photo, but you can also use brown.

Provided by Mark Bittman

Categories     beans, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11



Rice and Red Beans With Coconut Milk, Chile and Garlic image

Steps:

  • Preheat oven to 350 degrees. Put oil in a large ovenproof pot over medium heat. A minute later, add onion, bell pepper, chile and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add beans and enough water to barely cover. Bring to a boil, then turn off heat. Use an immersion blender or a potato masher to semipurée beans in pot (leave at least half unpuréed).
  • Stir in rice, coconut milk, 1/2 cup water, thyme and a good amount of salt and pepper. (If you don't want a crust to develop, cover pot.) Bake until liquid is absorbed and rice is tender, 20 to 30 minutes. Taste and adjust seasoning, then sprinkle with parsley or cilantro and serve.

Nutrition Facts : @context http, Calories 556, UnsaturatedFat 5 grams, Carbohydrate 79 grams, Fat 20 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 14 grams, Sodium 516 milligrams, Sugar 3 grams

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 bell pepper, preferably red or yellow, stemmed, seeded and finely chopped
1 fresh or dried chile, like jalapeño or serrano, stemmed, seeded and minced
1 tablespoon minced garlic
1 1/2 cups cooked kidney or other red beans
1 1/2 to 2 cups parboiled black rice or long-grain brown or black (shown) rice (see recipe)
1 can coconut milk, about 1 1/2 cups
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1/2 cup chopped parsley or fresh cilantro leaves.

ROBERT'S RED BEANS AND COCONUT RICE (JAMAICAN STYLE)

This is a great rice and beans recipe we got from our good friend Robert West in Panama. However, this is more a Jamaican style than Panamanian style rice and beans. He told us that a Jamaican woman taught him this recipe. I only try to make it as good as he did. This is great with barbeque chicken, cole slaw, and candied plantains (or platano en tentacion, as they call it in Panama). Also good by itself as a snack. If you add more beans you could have a nice vegetarian dish. The flavors intensify if you let it set overnight. *To speed things up you can used canned beans and just add the extra veggies when cooking the rice.

Provided by mjerusha

Categories     One Dish Meal

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 14



Robert's Red Beans and Coconut Rice (Jamaican Style) image

Steps:

  • Rinse beans and soak overnight.
  • Cook beans with 1/2 cup onion, 1/2 cup peppers, 4 cloves garlic and salt (1 Tbsp?) until beans are tender but not mushy. Set aside and reserve water.
  • In a large flat bottomed pan (like large aluminum or soup pot), saute rice with other 1/2 c onion, garlic and hot pepper till peppers smell fragrant.
  • Measure out coconut milk, reserved bean water, and any extra water to make 6 cups total liquid.
  • Add 6 cups liquid, 1 tsp sugar, 3 tsp salt, and cooked beans to rice.
  • Cover and simmer on lower heat till all water is absorbed (20"?).
  • Make sure rice is good and dry, and then fluff with large serving fork. (Sometimes I let the rice dry out on the very lowest notch after it's done for up to 30"). Yes it will stick to the pan a little bit. The Panamanians call this dried sticky part concolon, and consider it a tasty addition to the dish.

Nutrition Facts : Calories 644.4, Fat 16.9, SaturatedFat 15.6, Sodium 912, Carbohydrate 116, Fiber 1.8, Sugar 53.2, Protein 7.7

1/2 lb dried kidney beans
1/2 cup onion, chopped
1/2 cup chopped sweet pepper (or bell peppers)
4 garlic cloves
salt
3 cups rice (about 1 1/2 lbs)
1/2 cup onion, chopped
2 -4 garlic cloves
3 -4 slices scotch bonnet peppers, minced (aji chombo)
2 (13 1/2 ounce) cans coconut milk
reserve water from beans
extra water to make 6 cups total liquid
1 teaspoon sugar
3 teaspoons salt

CARIBBEAN RICE AND BEANS

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12



Caribbean Rice and Beans image

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.

1/4 cup vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1/2 Scotch bonnet pepper, seeded and diced (while handling, protect your hands and eyes, and avoid breathing fumes)
2 (16-ounce) cans black beans (or your choice of beans), rinsed clean
2 tablespoons rice wine vinegar
1 cup dry rice
2 cups chicken or vegetable stock
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped chives
Hot sauce, to taste (recommended: Tabasco)
Salt and freshly ground black pepper

ROBERTO MARTIN'S VEGAN RED BEANS AND RICE

This is the recipe Chef Roberto Martin developed for Ellen Degeneres. Ellen being a native of New Orleans has always loved Red Beans and Rice. When she became a vegan it was quite an accomplishment for Roberto to develop this outstanding vegan alternative for the traditional recipe. He suggests using organic beans, broth made from "Better Than Bouillon" Vegetable Base and "Field Roast" Apple, and "Field Roast" Italian Sausage. I have made this recipe several times now and it is always outstanding. You will not miss the meat.....or the fat. Delicious, made healthy? You bet!

Provided by Bev I Am

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16



Roberto Martin's Vegan Red Beans and Rice image

Steps:

  • Rinse rice thoroughly.
  • Place rice in a large pot with a tightly fitting lid with 3 cups of water.
  • Bring to a boil, reduce heat to low, and allow to simmer for about 20 minutes covered. Or until all water has been absorbed.
  • Removed pot from heat and keep covered until needed.
  • In a blender, put 1/2 kidney beans and 4 cups vegetable broth and blend until smooth. Add remaining beans to mixture, do not blend. Set puree aside.
  • Heat a 4-5 qt stew pot over high heat, add oil, wait until it simmers.
  • Add onion and celery and cook, stirring with a wooden spoon until translucent, about 10 minutes.
  • Add garlic, cook another 2 minutes.
  • Add vegan sausage, chili powder, thyme, bean puree and bell pepper; bring again to a simmer and cook for 10-15 minutes stirring frequently.
  • Season with salt and pepper.
  • serve the red beans over rice and garnish with sliced scallions.

Nutrition Facts : Calories 558.8, Fat 19.7, SaturatedFat 5.8, Cholesterol 29.3, Sodium 930, Carbohydrate 75.8, Fiber 11.7, Sugar 6, Protein 19.5

2 cups white basmati rice or 2 cups use brown rice
3 cups water
2 (15 ounce) cans kidney beans, rinsed and drained
4 cups vegetable broth
2 sausage, high vegan quality (like apple sage)
2 sausage, high vegan quality (like Italian)
1 tablespoon grapeseed oil (or safflower oil)
1 large white onion, medium dice
6 stalks celery, 6-inch in length, small dice
4 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon dried thyme
1 red bell pepper, cored, seeded and diced
kosher salt
black pepper, freshly ground
1/2 cup scallion, thinly sliced

JAMAICAN STYLE RED BEANS AND RICE

Here, kidney beans cooked with coconut milk, garlic, and rice make a nourishing meal that won't break your budget: this is a Jamaican classic that will please the entire family. Can substitute dry beans with canned that have bean drained and rinsed.

Provided by Luvs 2 Cook

Categories     Long Grain Rice

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 9



Jamaican Style Red Beans and Rice image

Steps:

  • Place beans, garlic, coconut milk and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer the beans until they are tender, about 2 hours.
  • Add 2 1/2 cups water, rice, scallions, thyme, 1 tablespoon of salt, and some freshly-ground black pepper. Bring mixture to a boil, stir, then reduce heat, cover, and cook without stirring about 20 minutes, until rice has absorbed all the liquid.
  • Allow mixture to stand for 15 minutes, still covered. Fluff rice and beans with a fork before serving and add additional salt and pepper, to taste, if desired.

Nutrition Facts : Calories 342, Fat 8.1, SaturatedFat 6.8, Sodium 882.7, Carbohydrate 58.5, Fiber 3.6, Sugar 0.6, Protein 8.9

3/4 cup dried red kidney beans
2 large garlic cloves, crushed
1 1/4 cups unsweetened coconut milk
2 1/2 cups long-grain rice
3 scallions, chopped
1 1/2 teaspoons fresh thyme leaves
1 tablespoon sea salt
salt & freshly ground black pepper, to taste
water, as needed

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