Black Peas and White Rice

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Total Time
20 mins
30 mins

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.”

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  1. Render the bacon into fat over medium heat and then add the chile, onion, celery, and bell pepper and sauté until they are soft.
  2. Add the tomato paste and the black beans and sauté for 10 minutes.
  3. Add the remaining ingredients and boil for five minutes. Reduce the heat and simmer covered until the rice has absorbed all the liquid.