Bahamian Rice and Beans

Votes: 6

Time: 1 hour 30 min.
Complexity: easily
Servings: 6 - 8

Bahamian Rice and Beans - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups of rice, washed in a sieve until the water is clear
1 can (425g) black-eyed beans (drained and rinsed)
4 chopped Roma tomatoes
1 can (225 g) of tomato sauce
1 tbsp Worcestershire sauce
1 habanero pepper, pierced with the tip of a knife
1/3 cup olive oil
6 strips of bacon, chopped
1 cup chopped sweet onion or Vidalia onion
1 green bell pepper, seeded and chopped
1 stalk of celery, finely chopped
5-6 sprigs of fresh thyme (leaves plucked)
Salt and ground black pepper
2 cloves of garlic, pressed or crushed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bacon, onions, sweet pepper, celery, garlic, plum tomatoes, tomato sauce, Worcestershire sauce, chili pepper, thyme, black-eyed beans, rice

Cooking the dish according to the recipe:

In a large saucepan or Dutch oven over medium-high heat, combine the butter, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisp and the onion is soft and fragrant, about 10 minutes.
Add the garlic and rice and cook the rice for about 10 more minutes, until it has a nutty, popcorn-like aroma.

Add the beans, tomatoes, tomato sauce, Worcestershire sauce, habanero pepper, and 3 cups of water. Bring to a boil, then reduce heat and simmer, covered.

Cook until the rice has absorbed the liquid, 35-40 minutes. Avoid lifting the lid for the first 30 minutes, as the steam helps cook the rice. Serve warm.

Categories:

recipe / Main courses / Cereals, legumes / Caribbean cuisine / Sunny Anderson

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