Rice & Beans
Here's a few of our rice & bean recipes. I use canned beans when they're available; if you use dry, 1 cup of dry beans will make 2 cups cooked. Brown rice can sub for white rice in any of these, it will take 20 minutes in the pressure cooker with 1-1/2 cups water for one cup rice.
Yellow Rice and Pigeon Peas
2 Tbsp canola oil
2 tsp annatto seed
1 cup finely diced green bell pepper
½ cup finely diced mild chile pepper
3 cloves garlic, minced
1 cup finely chopped onion
½ cup finely diced fresh or canned tomato
¼ cup chopped green pimiento-stuffed olives
½ tsp dried oregano
1 cup medium-grain rice
2 cups cooked pigeon peas or crowder peas
1 ½ cups water
½ tsp salt
2 Tbsp chopped fresh cilantro
Heat oil in a large, heavy-bottomed saucepan. Add annatto seeds and cook over medium heat for 1 minute, until oil is orange-red and fragrant. Remove from heat. Use a spoon to scoop seeds from oil and discard them.
Add peppers, garlic, onion, tomato, olives, and oregano to oil in pan. Cook over medium heat, stirring, for 3 to 4 minutes, until onion softens. Add rice and stir to coat. Stir in peas, water, and salt. Bring to a simmer. Reduce heat to low, tightly cover pan, and cook for 18 to 20 minutes, or until liquid is absorbed and rice is tender. Stir in cilantro and serve to 4.
* * * * * * * *
Black Beans & Rice
1/4 cup olive oil
1 large onion, chopped
2 large garlic cloves, chopped
1 1/2 teaspoons chili powder
2 cans (15 to 16 oz each) black beans, well drained
3 cups water
1 bay leaf
1 Tbsp. red wine vinegar
1/2 tsp. hot pepper sauce (such as Tabasco)
pinch of sugar
1 cup rice
1/4 tsp ground annatto (if not available, you can substitute 1/2 tsp. turmeric, which will give you the golden color but won't taste quite the same)
3/4 cup chopped red onion
2 jalapeno chilies, seeded, minced
3-1/2 ounce jar roasted red peppers, drained, thinly sliced
Heat oil in heavy large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and chili powder and cook 1 minute, stirring. Add beans, 1 cup water and bay leaf. Simmer until thick soup consistency, 20 minutes. Remove bay leaf. Add vinegar, pepper sauce and sugar. Season with salt and pepper.
Meanwhile, bring remaining 2 cups water to boil in heavy medium saucepan. Add rice, annatto or turmeric, and salt and stir. Cover and cook over low heat until all liquid is absorbed, 20 minutes for long-grain white rice; 45 minutes for brown rice, or 20 minutes in the pressure cooker for brown rice.
Mix chopped red onion and chilies in small bowl. Mound rice in center of platter. Spoon beans around rice. Arrange roasted pepper slices atop beans. Pass red onion relish separately.
* * * * * * * *
Easy Black Beans
1 cup chopped onions
2 garlic cloves, minced or pressed
2 Tbsp olive oil
2 tsp grated fresh ginger root
1/2 tsp dried thyme (1 tsp fresh)
1/2 tsp ground allspice
3 cups cooked black beans (two 14-ounce cans)
1/2 cup orange juice
salt and ground black pepper to taste
Sauté the onions and garlic in the oil for about 5 minutes, until the onions begin to soften. Add the ginger, thyme, and allspice and sauté, stirring often to prevent sticking, until the onions are very soft, for about 5 more minutes. Stir in the beans and orange juice and cook on low heat for about 15 minutes, stirring occasionally, until the mixture thickens slightly. Mash a few of the beans with the back of a spoon for a thicker consistency. Add salt and pepper to taste, and serve. Serves 4.
* * * * * * *
Red Beans and Rice
1 ½ cups dry red kidney beans
1 rib celery, including leaves, chopped
1 cup chopped onion
2 cloves garlic, minced
3 bay leaves
½ tsp Tabasco
½ tsp salt
2 cups cooked long-grain brown or white rice
Pick over and rinse beans. Place beans in a heavy pot and cover with 2 inches of water. Bring to boil and cook for 2 minutes. Reduce heat to medium-low. Stir in celery, onion, garlic, bay leaves, and Tabasco.
Continue cooking until beans are tender, 2 to 3 hours depending on the age of the beans. Stir occasionally because they tend to stick to the bottom of the pan. Keep beans covered with water, adding hot water as necessary. When beans are cooked, season with salt and discard bay leaves.
To serve, spoon ½ cup rice in the center of each plate. Ladle beans and sauce over rice to 4.
* * * * * * * * *
Bean & Rice Salad
1 cup brown rice, cooked
1-1/2 cups corn kernels (11-oz "vacuum-pack"can)
1-1/2 cups cooked black beans (14-oz can)
1 red bell pepper, finely diced
1 green bell pepper, finely diced
2 Hungarian banana peppers, finely diced
½ cup chopped scallions
½ cup chopped fresh cilantro
1/3 cup chopped green pimiento-stuffed olives
1 Tbsp olive oil
1 Tbsp lime juice
about 1/4 cup commercial bottled Lemon-Pepper Vinaigrette dressing (if not available, use 3 Tbsp lime juice total and 2 Tbsp olive oil)
Salt and freshly ground black pepper to taste
Combine all ingredients in a large salad bowl, toss to mix. Combine olive oil, lime juice, and vinaigrette (if using), whisk thoroughly. Pour over salad, toss to mix. Season with salt and pepper. Serve at once or refrigerate for a few hours, then bring to room temperature before serving. Garnish with tomato wedges (optional).
* * * * * * * *