Jamaican Vegetables Beans And Rice
This is an amazing recipe, you can use all kinds of leftovers, they mix with rice, very tasty!
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | grams |
bacon
streaky, roughly chopped |
|
| 1 | each |
onions
peeled and crushed |
|
| 800 | grams |
white kidney beans, canned
or red, drained and rinsed |
|
| 400 | millilitres |
coconut milk
can |
*
|
| 250 | grams |
ham
or sausage leftover, cut into small pieces |
|
| ½ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
thyme
dried, or a few sprigs of fresh thyme |
*
|
| 300 | millilitres |
long grain rice
|
*
|
| 1 | x |
soup vegetables
cooked, such as peppers, courgettes and broccoli |
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
coriander
Sprigs, as needed |
*
|
| 1 | x |
red hot pepper sauce
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | grams |
bacon
streaky, roughly chopped |
|
| 1 | each |
onions
peeled and crushed |
|
| 8E+2 | grams |
white kidney beans, canned
or red, drained and rinsed |
|
| 4E+2 | millilitres |
coconut milk
can |
*
|
| 2.5E+2 | grams |
ham
or sausage leftover, cut into small pieces |
|
| 2.5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
thyme
dried, or a few sprigs of fresh thyme |
*
|
| 3E+2 | millilitres |
long grain rice
|
*
|
| 1 | x |
soup vegetables
cooked, such as peppers, courgettes and broccoli |
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
coriander
Sprigs, as needed |
*
|
| 1 | x |
red hot pepper sauce
as needed |
*
|
Directions
In a non-stick medium pan, add the chopped bacon and cook until the fat is released then add the onion and garlic and cook until just soft over a low heat.
Add the beans, coconut milk, ham or sausage, cayenne pepper and thyme and bring to the boil.
Allow it to cook, stirring for about 1 minute.
Add the rice and 450ml boiling water, turn down the heat to barely a simmer, cover and leave undisturbed for about 25 minutes.
When the rice is tender, stir gently and add any leftover vegetables, then season to taste.
Serve in bowls and garnish with coriander sprigs, allow your guests to help themselves to the spicy sauce.
