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From the April 1991 issue of the sexy Chile Pepper magazine. The intro to the recipe says, “In many parts of the Caribbean, beans are called ‘peas.’ This recipe is a Bahamian variation on a dish which has numerous names throughout the Caribbean and Central and South America. Two ingredients are common to all of the variations: beans of some variety and rice. Other ingredients vary and coconut milk is commonly added. In spicy regions, chiles are added at the cook’s discretion.”
- 1 habanero pepper, seeded and minced (optional)
- 1⁄2 lb bacon, finely chopped
- 1 large onion, chopped
- 2 medium stalk celery, chopped
- 1⁄2 medium bell pepper, chopped
- 2 tablespoons tomato paste
- 1 cup cooked black beans (can substitute pink or kidney beans)
- 2 cups long grain rice
- 1 (14 1/2 ounce) can tomatoes, peeled and chopped (can substitute 2 large fresh tomatoes)
- 2 cups water
- 2 cups water or 2 cups coconut milk
- 1⁄4 cup fresh thyme, minced
- Render the bacon into fat over medium heat and then add the chile, onion, celery, and bell pepper and sauté until they are soft.
- Add the tomato paste and the black beans and sauté for 10 minutes.
- Add the remaining ingredients and boil for five minutes. Reduce the heat and simmer covered until the rice has absorbed all the liquid.