Prep 20 mins
Cook 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.”
- 1 habanero pepper, seeded and minced (optional)
- 226.79 g bacon, finely chopped
- 1 large onion, chopped
- 2 medium stalk celery, chopped
- 1 medium bell pepper, chopped
- 29.58 ml tomato paste
- 236.59 ml cooked black beans (can substitute pink or kidney beans)
- 473.18 ml long grain rice
- 411.06 g can tomatoes, peeled and chopped (can substitute 2 large fresh tomatoes)
- 473.18 ml water
- 473.18 ml water or 473.18 ml coconut milk
- 59.14 ml 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.
Fabulous and very filling rice dish. The bacon imparts so much flavour, as does the coconut milk. I'll be making this again.