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Bajan Beans

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Ingredients

Adjust Servings:
1 tablespoon vegetable oil
1 onion, chopped
1 green chili peppers or 1 jalapeno, deseeded and chopped
2 teaspoons curry powder
2 cups vegetable broth
4 ounces brown rice
7 ounces tomatoes, canned chopped
2 zucchini, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped

Nutritional information

300.9
Calories
53 g
Calories From Fat
5.9 g
Total Fat
1 g
Saturated Fat
0 mg
Cholesterol
315 mg
Sodium
53.8 g
Carbs
10.3 g
Dietary Fiber
9.7 g
Sugars
11.1 g
Protein
384 g
Serving Size

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Bajan Beans

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    Cuisine:

    The great thing about this recipe is you can tweak it to your liking. used instant white rice to cut way down on cook time. Didn't have a jap pepper so added extra chili powder and crushed red to spice it up a bit, as well as a lot more curry powder. Used much less vegetable stock because of the instant rice and used garbanzo beans because it's all I had. Worked out great. The rice makes it filling enough for a meal in itself. Nice recipe

    • 100 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Bajan Beans, A wonderful and healthful combination of beans, rice and vegetables. It’s also very pretty, vegetarian, Caribbean and low-fat. It has a meaty texture and MILD curry flavor. My boyfriend, who is not fond of curry dishes, loved this. If you don’t want any peppers left over, you could just add a whole red or orange pepper for color. Flageolet beans are a bit on the expensive side, so buy cannellini if you’d like to save money. Adding tofu, a meat substitute or cooked meat would make this a more substantial one-dish meal., The great thing about this recipe is you can tweak it to your liking. used instant white rice to cut way down on cook time. Didn’t have a jap pepper so added extra chili powder and crushed red to spice it up a bit, as well as a lot more curry powder. Used much less vegetable stock because of the instant rice and used garbanzo beans because it’s all I had. Worked out great. The rice makes it filling enough for a meal in itself. Nice recipe, Yum! This was really enjoyable and quite easy to make! I agree with others that this makes a good amount, but in my family that is always a good thing. I made this with great northern beans, and I subbed in some veggies I needed to use up okra and green beans in lieu of some of the corn and peppers. I love that this is so flavorful as is but mild enough for the kiddos; for me a shake of crushed red pepper at the table made it spot on. Thanks so much for posting! Made for Healthy Choices ABC Tag.


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    Steps

    1
    Done

    Heat the Oil in a Saucepan and Add Onion, Chili and Curry Powder and Saute Until Soft.

    2
    Done

    Add Rice, Tomatoes and Stock, Mix Well and Bring to a Boil. Reduce Heat, Cover and Simmer For 25 Minutes, Stirring Occasionally.

    3
    Done

    Add the Zucchini and Bell Peppers to the Pan but Don't Stir Them in Yet. Cover and Cook For Another 30 Minutes, Stirring 2 or 3 Times.

    4
    Done

    Add the Rinsed Beans and Corn. Mix Well and Cook Gently For About 5-10 Minutes.

    5
    Done

    Stir in the Cilantro and Serve Immediately.

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    Levi Wilson

    Coffee aficionado brewing up the perfect cup of java with care and precision.

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