I've adapted this recipe from a number that I have used in the past. You can deviate from this and it is still delicious! Normally, I serve this with a jerk marinated chicken or pork, but it also goes well with grilled fish, steak and many other treats. If you serve it with something that isn't spicy, try adding some of the spices I list as optional. BTW. Red beans are the #1 highest anti-oxidant food per serving according to the USDA, so this is both delicious and very healthy too!
- 1 pound dried red beans
- 6 cups brown rice, white rice, or a mix of both
- 2 tablespoons olive or vegetable oil
- 1 large onion, diced
- 1 green pepper, diced
- 10 cloves garlic, minced
- 1 bunch cilantro, chopped
- 1 cube tomato-based chicken broth or plain chicken broth (tomato-based is available in the mexican seciton of most supermarkets)
- 2 tsp salt
- 2 tsp fresh ground pepper
- Optional Spices (1 tsp allspice, 1/2 tsp Cayenne, 1 tsp ground cloves, 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp powered mustard)
- The night before, soak the red beans in plenty of water.
- Make the rice in a rice cooker or on the stove.
- Add enough water to the red beans to cover them and leave 2-3 inches of water on top. Add a cube of the tomato-based chicken broth or chicken broth, bring to boil, then simmer for 50 minutes.
- While the beans are boiling, add the two tablespoons of oil to a large saute pan on med-high. Add the diced onions and green pepper and stir for about 4 minutes. Add the garlic and stir for 1 minutes. Then add the assorted spices, salt and pepper and stir for 1 additional minute. Remove from heat.
- When the beans are done, combine the sauteed vegetables with the beans and simmer for another 10 minutes (1 hr altogether).
- Combine the cooked rice, beans, and chopped cilantro. Stir thoroughly to mix.
|Amount Per Serving||%DV|
|Serving Size 186g|
|Recipe makes 10 servings|
|Calories from Fat 55||9%|
|Total Fat 6.38g||8%|
|Saturated Fat 1.09g||4%|
|Trans Fat 0.0g|
|Total Carbs 115.81g||31%|
|Dietary Fiber 15.7g||52%|