Bajan Black Beans And Rice Recipe
- 1 Tbsp. Better Than Bouillon Vegetarian
- 3 c. Water
- 3 x Cloves garlic, chopped
- 1 x Onion, minced
- 1 x Green bell pepper, minced
- 1 x Red bell pepper, minced
- 1 x Habanero pepper, chopped
- 4 x Tomatoes (from a can of whole tomatoes), minced
- 1 c. Brown rice, uncooked
- 3 x Zucchini, minced
- 2 can Black beans, liquid removed and rinsed
- 1 c. Frzn corn
- 1/2 c. Cilantro leaves, minced
- I've posted the Bajan Beans and Rice recipe which I adapted from a recipe of Gabe Mirkin's before.
- This is one of my most favorite recipes and when I was making it today I found out halfway through which I didn't have any canned white beans.
- I forgot which I had bought some dry white beans intending to cook them up myself.
- No problem I had two cans of black beans and so decided to try the recipe with them.
- I liked it just as much and it made the dish even more colorful.
- The canned black beans I had weren't quite as mushy as the white beans I have used before - the final product was less soupy.
- For those who may have missed the recipe, here it is again, this time with black beans:Heat 3 c. of water and fold in bouillon.
- Set aside.
- Note: any broth may beused, I just happen to like Better Than Bouillon especially.
- Saute/fry garlic, onion, and red, green, and habanero peppers in 1/2 c. of broth in large pot for 10 min.
- Add in remaining broth, tomatoes, and rice and simmer covered for 15 min.
- Add in zucchini and simmer for an additional 30 min.
- Stir occasionally to keep from sticking.
- Add in black beans, corn, and cilantro and cook an additional 5 min to heat through.
- Freezes well.
better, water, garlic, onion, green bell pepper, red bell pepper, pepper, tomatoes, brown rice, zucchini, black beans, corn, cilantro
Taken from cookeatshare.com/recipes/bajan-black-beans-and-rice-73732 (may not work)