ETHNIC -- Caribbean Bean & Rice Dishes

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* Exported from MasterCook *

 

Caribbean Beans And Rice

 

Recipe By : Adapted from Southern Living, May, 1999

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 cup dried kidney beans

4 1/2 cups water

1 14 oz can coconut milk

1 1/2 cups uncooked long-grain rice

1/2 habanero chile pepper -- seeded OR 2 tsp

-- habanero hot sauce

2 cloves garlic -- minced

1 tablespoon chopped fresh or 1 teaspoon dried thyme

1 teaspoon pepper

1/2 teaspoon salt

3 green onions -- chopped

 

• PLACE beans in a Dutch oven; add water to 2 inches above beans. Soak 8 hours.

Drain and rinse. • BRING beans and next 3 ingredients to a boil in Dutch oven.

Cover, reduce heat, and simmer 45 minutes or until beans are tender Add rice and

next 5 ingredients; return to a boil. Cover, reduce heat, and simmer 25 minutes

or until rice is tender. Stir in green onions.

 

MC_Busted by Karen C. Greenlee

 

 

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* Exported from MasterCook *

 

Caribbean Black Bean Soup

 

Recipe By : Lorna Sass' Short Cut Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Short Cut Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups water

1 14 oz can " lite " coconut milk

1 14.5 oz can diced tomatoes w/green chiles*

1 7 oz pkg Fantastic Foods Instant Black Beans

salt to taste

Tabasco sauce to taste

1/4 cup chopped fresh cilantro for garnish

 

In a soup pot or large saucepan, bring the water, coconut milk, and

tomatoes (with liquid) to a boil over high heat, stirring often. Whisk in the

Instant Black Beans and season with salt and Tabasco. Cover, turn off the heat,

and let stand for 5 minutes. Stir well and reheat if necessary. Serve in soup

bowls garnished with cilantro.

 

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NOTES : * or substitute one can of diced tomatoes plus 1 chopped jalapeno

* Exported from MasterCook *

 

Caribbean Cowpeas & Rice

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes Vegan

Rice Low Fat

 

Amount Measure Ingredient -- Preparation Method

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1 cup dry cowpeas, picked over -- rinsed & drained

1 onion -- chopped

2 jalapeno peppers, seeded -- minced

2 cloves garlic -- minced

1/2 teaspoon ground cumin

1/2 teaspoon dried thyme

1 bay leaf

1 cup long-grain white rice

1 cup vegetable broth

1/2 cup canned crushed tomatoes (no salt)

1/2 teaspoon ground allspice

1/2 teaspoon salt

 

Soak cowpeas per package directions.

In a medium saucepan, combine the cowpeas, onion, jalapenos, garlic,

cumin, thyme, bay leaf, and 2 cups water; bring to a boil. Reduce the heat and

simmer until the cowpeas are tender, about 25 minutes.

Stir in the rice, broth, tomatoes, allspice, and salt; bring to a boil.

Reduce heat and simmer, covered, until liquid is absorbed, about 20 minutes.

Discard bay leaf.

 

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NOTES : Cowpeas are small, light tan beans with brown " eyes " . If you can't find

them, use black-eyed peas or pigeon peas.