Jamaican Beans and Rice
Source of Recipe
The American Dry Bean Board
List of Ingredients
1 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 tablespoon finely chopped ginger root
1 1/2 teaspoons minced garlic
1 small jalapeno chili, seeded and veins removed, finely chopped
1 teaspoon dried thyme leaves
1/8 teaspoon ground allspice
2 tablespoons vegetable oil
3 tablespoons flour
1 can (14 Ounces) light coconut milk
1 tablespoon lime juice
2 teaspoons grated lime rind
2 cups cubed peeled sweet potatoes (1-inch cubes)
2 cups cubed peeled butternut squash (1-inch cubes)
1 can (15 ounces) red beans or black beans, rinsed, drained
1 can (8 1/2 ounces) baby lima beans, rinsed, drained
Salt and pepper, to taste
4 cups cooked rice, hot
Finely chopped cilantro, as garnish Recipe
Saut� onion, bell pepper, ginger root, garlic, jalapeno chili, and herbs in oil in large saucepan until tender, about 5 minutes. Stir in flour, cook 1 minute. Stir coconut milk, lime juice and rind into pan; add sweet potatoes and squash and heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes
Add beans; cook until hot through, 1 to 2 minutes. Season to taste with salt and pepper. Serve stew over rice; sprinkle generously with cilantro.
TIPS: If desired, 12-16 ounces cubed cooked chicken or turkey and be added to the stew.
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