Ingredients
-
1
-
1/2
-
1
-
2
-
1/2
-
2
-
1
-
2
-
1
-
2
-
2
-
1/4
-
-
-
Directions
Black Peas and White Rice,From the April 1991 issue of the sexy Chile Pepper magazine. The intro to the recipe says, In many parts of the Caribbean, beans are called peas. This recipe is a Bahamian variation on a dish which has numerous names throughout the Caribbean and Central and South America. Two ingredients are common to all of the variations: beans of some variety and rice. Other ingredients vary and coconut milk is commonly added. In spicy regions, chiles are added at the cooks discretion.,Fabulous and very filling rice dish. The bacon imparts so much flavour, as does the coconut milk. I’ll be making this again.,From the April 1991 issue of the sexy Chile Pepper magazine. The intro to the recipe says, In many parts of the Caribbean, beans are called peas. This recipe is a Bahamian variation on a dish which has numerous names throughout the Caribbean and Central and South America. Two ingredients are common to all of the variations: beans of some variety and rice. Other ingredients vary and coconut milk is commonly added. In spicy regions, chiles are added at the cooks discretion.
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Steps
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1
Done
|
Render the Bacon Into Fat Over Medium Heat and Then Add the Chile, Onion, Celery, and Bell Pepper and Saut Until They Are Soft. |
|
2
Done
|
Add the Tomato Paste and the Black Beans and Saut For 10 Minutes. |
|
3
Done
|
Add the Remaining Ingredients and Boil For Five Minutes. Reduce the Heat and Simmer Covered Until the Rice Has Absorbed All the Liquid. |
