Recipe---Jamaican Beans and Rice

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Jamaican Beans and Rice

 

This is a delicious combination of sweet, sour, spice and heat

flavors that makes eating beans an adventure. My family always ends

up laughing at this meal because the first bite sends us all into a

coughing fit. After that's over, eyes and noses are cleared and the

complex tastes are noted. I think we get an endorphin high at the

table! Cut down on the amount of chili if you don't like spicy food

but I really recommend at least a little of the habenero for better

results.

 

1/2 cup chopped onion

 

1/2 cup chopped red or green pepper

 

1 teaspoon minced garlic (use a good garlic powder if desired)

 

1/2 small jalapeño or habenero chili, veins and seeds discarded,

minced (I put the whole habenero with seeds in but that's very hot!)

 

1 1/4 teaspoons dried thyme leaves (marjoram and savory are good too--

make a mixture of these to make around 1 1/4 tsp)

 

1/4 teaspoon ground allspice (can use a mixture of mostly cinnamon

with a tiny bit of nutmeg but use only 1/8 teaspoon)

 

2 tablespoon extra virgin olive oil

 

1 cup vegetable broth or water

 

2 cans (15 ounces each) Red or Black beans (or 3 cups cooked dry-

packaged Red or Black beans) rinsed and drained

 

2 cups cubed carrot or sweet potato (1/2-inch cubes)

 

3 tablespoons lime juice

 

Salt to taste after cooking is completed.

 

Sauté onion, pepper, garlic, habenero, thyme, and allspice in oil in

medium saucepan 3 to 4 minutes.

 

Add broth or water, beans and sweet potatoes to saucepan; heat to

boiling. Reduce heat and simmer, uncovered, until sweet potatoes are

tender, 10 to 15 minutes. Stir in lime juice. Serve over basmati or

brown rice. (Rice will be needed to tone down the heat of this recipe

but the fruity habenero is very delicious!)

 

 

Makes 4 servings (about 1 cup each).

 

TIP: Frozen onion and green pepper, and prepared garlic can be used.

Recipe can be prepared 1 to 2 days in advance; refrigerate, covered.