Ingredients
-
1
-
2
-
225
-
1
-
3
-
600
-
350
-
225
-
-
-
-
-
-
-
Directions
Lindas Rice ‘n’ Beans,Chilli heat tempered with coconut milk is the essence of Caribbean cooking. This dish is lovely with a simple avocado and tomato salad, drizzled with vinaigrette. This could also be made with ordinary burgers, or tofu cubes. Posted for ZWT5, taken from Linda McCartneys “World Of Vegetarian Cooking”.,This recipe is very easy to make with ingredients that I typically have on hand. used three very fresh tomatoes from the farmer’s stand, a jalapeno pepper, and the black eyed peas. Unfortunately, we found this recipe to be very bland. Adding a significant amount of salt and pepper did not help. We ended up significantly doctoring it to eat it. This included adding garlic salt, hot pepper flakes, Crystal hot sauce, a significant amount of cumin, and some coriander. After all these additions, I thought my leftover lunch was pretty good today. Made for ZWT9.
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Steps
|
1
Done
|
In a Large Saucepan, Saute the Onion in the Olive Oil, Then Add the Burger Cubes and Toss Until They Are Lightly Browned. |
|
2
Done
|
Then Add the Remaining Ingredients Except For the Beans, and Stir Well. |
|
3
Done
|
Bring to the Boil, Cover and Simmer For 10 Minutes. |
|
4
Done
|
Stir in the Beans and Cook For a Further Ten Minutes, Until the Rice Is Tender, Adding Water If Necessary. |
|
5
Done
|
Season to Taste. |
