Allan was introduced to Caribbean rice and beans many years ago when a friend brought some extra into work to share. While ours in no where near as good, here is a recipe we often make and enjoy.
While it is tempting to garnish this with cheese or sour cream, it is wonderful as is. Serve next to a simple, but colorful side salad.
Our original recipe did not call for bacon, so if you prefer not to use it, just replace it with 2 Tbl of oil to saute the onions in. Both recipes are great!
Ingredients
- 2 c kidney beans cooked by preferred method
- 1/2 pound bacon
- 2 Tbl oil omit if using bacon
- 1 garlic clove
- 1 large onion
- 1 cup crushed tomatoes
- 1 Tbl chopped parsley
- 1/4 cup red pepper
- 1 c brown rice
- 3 c Water part bean water if desired
- 1 Tbl lime juice optional
- 1/8 tsp ground cloves optional
Servings: servings
Instructions
- In large skillet, brown bacon.
- Drain on paper towel and chop into smaller pieces.
- Use some of bacon grease to saute onion until translucent.
- Add garlic and red pepper, cook slightly.
- Add bacon and remaining ingredients.
- Bring to a boil, cover, reduce heat to simmer and cook 40-50 minutes until rice is tender.
- Taste and add more seasonings if needed.
- Let sit a few minutes before serving.
- Leftovers reheat nicely.
Recipe Notes
If using white rice, reduce cooking time to 20-25 minutes.
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