Rice Recipies from West Indies
From my personal
Authentic Recipe Collection
This recipe is a
traditional West Indian recipe. Today it is part of the American `Soul` food of the
South. In the South it is served with other soul food like ham books and smothered
pork chops. It is also traditional to have ice cold beer with this dish.
is easy to make, but can takes long to prepare.
This is a classic lamb dish but our
vegetarian visitors can serve this rice dish with yogurt salad or raita and
oz. [1 1/3 cups] dried black-eye beans,soaked in cold water overnight and drained
2 pints [5 cups] water
1 1/2 teaspoons salt
8 oz. [1 1/3 cups] long-grain rice, washed, soaked in cold
water for 30 minutes
and drained 1
tablespoon vegetable oil
I medium-sized onion, finely chopped
14 oz. canned peeled tomatoes
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
beans in a large saucepan and pour in the water and I teaspoon of salt. Place the pan over
moderately high heat and bring to the boil. Reduce the heat to low, partially cover the
pan and simmer the beans for 1 1/2 hours.
the rice, cover the pan and simmer for 15 minutes.
a spicy soulfood dish from America, is a mixture of rice, beans, onions and tomatoes.
in a small frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion
and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and
translucent but not brown. Remove the pan from the heat and stir in the tomatoes with the
can juice, the cayenne, pepper and the remaining salt.
onion and tomato mixture into the beans and rice mixture and stir to blend the
ingredients. Re-cover the pan and continue to simmer the mixture for a further 15 to 20
minutes or until the rice and beans arc tender.
the pan from the heat and serve at once.