24 February 2008

Jamaican Red Beans and Rice

Adapted from the NY Times:

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 bell pepper, preferably red or yellow, stemmed, seeded and finely chopped
1 or 2 fresh chili, like jalapeño or serrano, stemmed, seeded and minced
1 tablespoon minced garlic
1 1/2 cups cooked kidney or other red beans (rinsed)
2 cups parboiled long-grain brown rice (i.e., cook up some brown rice but undercook it slightly)1 1 can coconut milk, about 1 1/2 cups
1 vegetable bouillon cube
1/2 teaspoon dried thyme
1 teaspoon Cajun or Jamaican spice mixture
Salt and freshly ground black pepper (to taste but more is better)
1/2 cup chopped parsley or fresh cilantro leaves.

1. Preheat oven to 350 degrees. Put oil in a large ovenproof pot over medium heat. Add onion, bell pepper, chili and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add beans and enough water to barely cover. Bring to a boil, then turn off heat. Use an immersion blender or a potato masher to semipurée beans in pot (leave at least half unpuréed).

2. Stir in partially cooked rice, coconut milk, bouillon cube, thyme and a good amount of salt and pepper. Bring to a boil then place in oven.

3. Bake until liquid is absorbed and rice is tender, 30 minutes or so.

4. Sprinkle with parsley or cilantro and serve.



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