Spicy Caribbean Black Beans and Rice
Spicy Caribbean Black Beans
We LOVE this recipe and so does everyone that has been served this meal in my home. My mother made this when we were growing up. I am not sure where it originally came from, but it isn’t you average “Beans and Rice” dish.
Serve with buttered bread and an icy glass of Red Stripe Jamaican Lager. Splash rum and grenadine over tropical fruits for the finale. Yum!
1/4 cup olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 1/2 tsp of chili powered
2 15-16 oz. cans of black beans, rinsed and drained
1 bay leaf
1 tablespoon of red wine vinegar
1/ tsp of hot pepper sauce (Tabasco)
1 pinch of sugar
1 cup of long grain rice
1/2 tsp of turmeric (one of my favorite spices!)
3/4 cup chopped red onion
1 can of chopped green chiles
1/2 7 oz jar of roasted red peppers, drained and thinly sliced
Heat oil in heavy, large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add garlic and chili powder and cook 1 minute, stirring constantly. Add beans, 1 cup water and bay leaf. Simmer until reduced to thick soup consistency, about 20 minutes. Remove bay leaf. Add vinegar, pepper sauce, and and sugar. Season beans with salt and pepper.
Meanwhile, bring remaining 2 cups of water to boil in heavy medium saucepan. Add rice, turmeric and pinch of salt and stir. Cover and cool over low heat until rice is tender and all liquid is absorbed, about 20 minutes.
Mix chopped onion, chilies and red peppers in small bowl. Mound rice in center of platter Spoon beans around rice. Pass relish separately.