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Caribbean Rice and Beans
By Mike Robinson for The Field
Friday, 16 March 2012
Simple to cook and delicious these black-eyed peas go with anything, like a Caribbean pilaff rice recipe
Serves 8
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp olive oil
300g (91⁄2oz) white rice, washed
700ml (11⁄4fl oz) chicken or vegetable stock
1⁄4 tsp cayenne pepper
1 tsp ground cumin
750g (13⁄4lb) canned black-eyed peas or beans, drained and washed
Salt and pepper to taste
Handful of coriander, chopped (optional)
Juice of 2 limes (optional)
This recipe sounds terribly simple, but is unbelievably delicious. It is also the staple food of this part of the world and can be cooked in a number of ways. Here in Belize I am eating it with everything and will be cooking it as soon as I get home. Start by frying the onion and garlic in the olive oil in a large pan over a medium heat for fi ve minutes, then add the rice and stock. Simmer for 20 minutes until most of the stock has one, then add the spices and the beans. Pop the lid on the pan and let it
all cook together gently for about 15 minutes. Add the salt and pepper until the seasoning is correct.
Pile the rice and beans on to a big latter and add lime juice and chopped coriander to fi nish, if you
like. It really is fabulous - rather like delicious Caribbean pilaff.
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