Caribbean Rice and Beans

Last night I made two new recipes for dinner.  Both were big hits.  The Major says this is his new favorite rice dish.  These are perfect for a summer meal eaten on the deck.  Enjoy!

This is a great cookbook! I highly recommend you purchase a copy.

Black Beans in Mango Sauce

1 1/2 T olive oil

2 cups minced red onion

1 T minced garlic

1 3-inch jalapeno chile, seeded & minced

1 1/2 T minced fresh ginger

1 1/2 t cumin seeds

1 1/2 t salt

3 15- oz cans black beans, rinsed and drained

6 T fresh lime juice

2 large ripe mangoes, minced

Freshly ground black pepper, to taste

Minced fresh cilantro (0ptional)

Squeezable wedges of lime

  • Heat the oil in a medium-sized skillet.  Add 1 3/4 cups of the onion, and the garlic, chile, ginger, cumin seeds, and salt.  Saute over medium-high heat for about 3 minutes.
  • Turn the heat down to medium-low, and add the black beans and about half the lime juice.  Saute for about 5 more minutes.  Mash the beans slightly with the back of the spoon and transfer to a bowl.
  • Stir the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir.  Grind in some black pepper, then cover and let stand for about 15 minutes to let the sauce develop.
  • Serve warm, at room temp, or even cold, topped with the remaining red onion and mango, some minced cilantro and a slice of lime.

Yield: About 6 servings

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Coconut Rice with Ginger, Chiles and Lime

1 1/2 cups Basmati Rice

1 T peanut or vegetable oil

2 cups minced onion

2 -3 serrano or jalapeno chiles, seeded and minced

2 T minced fresh ginger

2 T minced garlic

1 1/4 t salt

1 1/4 t grated lime zest

4-5 T fresh lime juice

1 cup shredded unsweetened coconut, lightly toasted.

Optional Garnishes:

fresh cilantro

wedges of lime

slices of kiwi

  • Begin preparing Basmati rice as you normally would.
  • Meanwhile, heat the oil in a medium-sized skillet.  Add the onion, and saute over medium heat for about 10 minutes.  Stir in the chiles, ginger, garlic and 1/2 t salt, lower the heat and continue to cook slowly for about 10 minutes longer.
  • Carefully stir the sauteed mixture into the rice, fluffing the rice with a fork as you stir, and gradually adding teh remaining salt, lime zest, lime juice to taste, and most of the toasted coconut.  Save a little coconut for the top.  When everything is well combined, taste to see if it needs more salt.  Cover the pan tightly, so the rice won’t dry out, and reheat in a 350 degree oven, if desired before serving.
  • serve hot, warm or room temperature, topped with reserved coconut and with some or all of the optional garnishes.

Yield: 8 or more servings.

–Running Girl

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2 responses to this post.

  1. Yeah, baby!

    Reply

  2. Posted by Jo Meachem on August 6, 2011 at 6:49 am

    These sound fabulous!

    Reply

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