This is my first time cooking beans and rice together in the same pan. I must say right now, the timing is important so as to avoid mushy rice. But other than that, this is simple to prepare and has a mild flavor. You could use this as a side dish for just about any meal, it is that pure in flavor. But make no mistake, it is delicious, and would also make a great meatless main dish.
|Caribbean Rice and Beans.|
Caribbean Rice and Beans
adapted from: More with Less Cookbook
2 c dry pigeon peas, pinto beans, or kidney beans
6 c water
1 T salt
Soak overnight or use the quick soak method. When soaked, bring to a boil (do not drain soaking liquid) reduce heat and simmer about 40-45 minutes or until tender. Drain beans, reserving 2 cups of the liquid.
2 T oil
1/3 c diced onion
1 large tomato, chopped
1 T lime juice
1/8 t ground cloves
2-4 T parsley
1/4 t pepper
Heat oil in large pan, add remaining ingredients, saute 5 minutes.
Add the following:
1 c rice * if using brown rice cook please see note below
2 c reserved bean liquid
Bring to a boil, cover and reduce heat to simmer. Cook 20-25 minutes for white rice, 35-40 minutes for brown rice without stirring. Remove from heat, let rest 5 minutes, gently fluff and serve.
NOTE: We usually cook with brown rice and this recipe was adapted in the following way to accommodate the longer cooking time for brown rice. Use the overnight soak method for the beans, and during this same time place your rice in a bowl, cover with cold water and let it soak. Drain the rice when ready to cook the beans and rice together.
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this post is shared with:
homemade mondays @ frugal by choice
hearth and soul @ apriljharris.com
homestead blog hop @ the not so modern housewife
our simple homestead blog hop @ our simple homestead