Review: Caribbean Beans and Rice from CL Complete Cookbook

[hka]

I have now made the Caribbean Beans rice twice and wanted to give it a thumbs up. I love beans and rice together and this one is easy to make and wonderful to eat!! If you have the CL Complete Cookbook you'll find it in there. If not, and you'd like the recipe, I can post it later on as I'm at work right now. Also, if any of you have any other suggestions for bean and rice recipes, I'd love to have them. Another one I read about was having a cup of turkey chili and a cup of brown rice. I finally gave it a try yesterday and thought it was great!! A great source of protein and fiber. Those are always good things. Have a great day everyone! http://www.cookinglight.com/bbs/wink.gif

[Vanessa]

Usually I when I make beans I serve them with white rice (beans go on top of white rice) These is served as a side dish with meats, salad or fried plantains.These beans are thickened with the use of pumpkin (chopped)
Beans
You can used red, pink, white or pinto beans. This recipes serves 4 -6 people
1/2 lb. Beans
3 TB Sofrito
3/4 Can Tomato sauce
Salt to taste
1/8 tsp Oregano
1 TB olive oil
use a pice of pumpkin or butternut squash cut in cubes as this will thicken the beans
about 1/4 cup chopped ham steak (diced)
Soak beans for at least 2 hrs. Wash them and boil them in 3 qts. fo water and salt to taste. If you want add ham and an onion. Boil till beans are tender. Meanwhile, in a medium skilled add the oil, the sofrito, oregano, salt, and tomato sauce and sautee for 5 mins. Add to the beans and add the cut-up pumpkin or butternut squash. Cook till thickened. Serve with rice.




[This message has been edited by Vanessa (edited 04-06-2001).]

[catharine]

hka,

That sounds good. Would you mind posting the recipe? Thanks!

[ElinorC]

hka,
We also liked the Caribbean Rice and Beans. The seasoning was good and it would go with anything or even be a light main dish. I did add a little tomato juice at the end since it seemed a little dry.
Catharine here's the recipe:


* Exported from MasterCook *

Caribbean Rice and Beans

2/3 cup water
2/3 cup uncooked instant rice
1 teaspoon vegetable oil
Cooking spray
1 cup onion -- chopped
1/2 cup celery -- chopped
1/2 cup green bell pepper -- diced
3 cloves garlic -- minced
1 cup tomato -- coarsely chopped
1/8 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1/4 teaspoon cilantro -- chopped
1 15 ounce can black beans -- drained, rinsed
1/2 cup mozzarella cheese, part skim milk -- shredded

1. Bring water to a boil in a saucepan, and stir in rice. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed.

2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, celery, bell pepper, and garlic; sauté 5 minutes or until tender. Add chopped tomato, salt, crushed red pepper, and cumin; sauté 2 minutes.

3. Stir in cooked rice, cilantro, and black beans; cook 1 minute or until thoroughly heated. Divide bean mixture evenly among 4 plates, and sprinkle with cheese.

Note: I like reduced fat cheddar cheese or Monterey Jack. I also add a little tomato juice to skillet at the end for a little more moisture.

Yield: 4 servings (1 cup bean mixture and 2 tablespoons cheese.)

Source:
"Cl's Complete Cookbook"


Per Serving (excluding unknown items): 229 Calories; 4g Fat (15.4% calories from fat); 11g Protein; 37g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol; 598mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

[hka]

Thanks ElinorC for posting the recipe. I was just about to type it in. You made my life much easier!!! Thank you!!! http://www.cookinglight.com/bbs/biggrin.gif