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caribbean beans and rice I’ll have to admit that my sole experience in the Caribbean was a very brief spring break getaway during the college years – a gustatory experience notable only for the many frosty, fruity cocktails consumed – so I have no firsthand knowledge of whether the flavors in this dish are particularly authentic (although my boy says it reminds him of meals he enjoyed when he was doing fieldwork in the Bahamas). I do know, however, that it’s mighty tasty, and very easy to throw together. On weekday evenings, it makes for a good light supper as a main dish, but it’s also pretty enough to serve as a side dish at dinner parties.
1 Cook up the rice. The easiest way to do this is in a rice cooker, of course, but you can certainly use the stovetop method as well: Place the rice and water in a pot and bring to a boil. Bring the heat down to med-low and cover, then cook for 20 minutes. If the rice still looks watery after 20 minutes, cook uncovered until it’s evaporated off. 2 While you’re waiting on the rice, peel and mince the garlic. Peel the onion and dice it up; halve the pepper, seed and de-rib, then dice that up as well. 3 In a large sauté pan (you’ll need it to be big enough to accommodate the cooked rice), heat up the olive oil. Sauté the garlic, onion and red pepper until the veggies are soft and aromatic. Stir in the black beans and add salt and pepper to taste. 4 When the rice is cooked, add it to the cooked veggies and stir well to combine. Add the vinegar and hot sauce to taste, then cook for another minute or two . Adjust seasonings as necessary (in particular, you’ll probably need to add more salt), and serve. o pair
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