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Dark rice in an enamel plate with a fork in it
5 from 1 vote

Caribbean Rice and Beans

Rice keeps fairly well in the fridge and freezer, so it's worth making a big batch ahead of time. You can eat it with a green salad or even serve it in burritos.
Sauvegarder Imprimer Épingler
Temps de préparation10 minutes
Temps de cuisson30 minutes
Soaking Time1 day
Plat : Main
Cuisine : Antillaise
Mot-clé : lait de coco
Portions : 4
Calories : 696kcal
Auteure : Naïby

Ingrédients 

  • 1 cup red beans dried or 1 can (Notes)
  • 3 teaspoons salt divided
  • 1 stalk celery
  • 2 tablespoons olive oil coconut or sunflower
  • ½ red onion finely chopped
  • 2 shallots finely chopped (about ¼ cup)
  • 2 teaspoons garlic crushed (about 4 cloves)
  • ½ cube vegetable broth (Optional)
  • 1 teaspoon tomato paste (Optional)
  • ¼ teaspoon ground pepper
  • 1 cup coconut milk
  • 2 cups long-grain white rice washed and drained
  • 1 Scotch Bonnet pepper (Optional) (Notes)
  • 1 bouquet garni ½ bunch of thyme, ½ bunch of parsley and 4 cloves wrapped in gauze (cheesecloth)

Préparation

  • Cook the kidney beans: Wash and drain the beans. In a saucepan, put 6 cups of water and the salt and bring to a boil. Reduce the heat and boil over medium heat, not covered, for 1 h. Add the celery and cook for another 30 minutes or until the skin creases. Taste to see if they are tender. Drain and keep the liquid to cook the rice later.
  • Cook the rice: In a cast-iron casserole (or medium-sized saucepan), heat 1 spoon of oil over medium heat. Stir in onions, shallots, 2 teaspoons of salt and ground pepper and stir for 2 minutes. Add the cooked beans and sauté for 5 minutes. Add 3 cups of the cooking water from the beans and coconut milk and bring to a boil. Add the rice and cloves, stir and boil until the water evaporates. Lower the heat, stir the rice and place the hot pepper, thyme, and parsley on top of the rice. Cover and cook for 30 minutes. Remove the hot pepper, thyme stems, and parsley. Stir before serving.

Notes

Never touch your face or eyes after touching them, especially after touching the seeds. In general, if you’re told in a recipe not to cut them, don’t do so, apparently at the risk of making your food inedible (Lidia Palmer did it anyway and it was edible, so who knows). For other peppers, no problem. IN NO CASE ADD SEEDS. Unless you want to burn in hell. Use habanero peppers if you can’t find Scotch Bonnet peppers. On the other hand, these are a little less sweet than the previous ones.

Nutrition

Calories : 696kcal | Carbohydrates : 111g | Protéines : 19g | Fat : 20g | Lipides saturés : 12g | Graisses polyinsaturées : 1g | Graisses monoinsaturées : 6g | Sodium : 1787mg | Potassium : 1028mg | Fibre : 11g | Sucre : 3g | Vitamine A : 376IU | Vitamine C : 11mg | Calcium : 161mg | Fer : 9mg
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