Barbados Bajan Beans Recipes

BAJAN BEANS

Bajan Beans image

A wonderful and healthful combination of beans, rice and vegetables. It's also very pretty, vegetarian, Caribbean and low-fat. It has a meaty texture and MILD curry flavor. My boyfriend, who is not fond of curry dishes, loved this. If you don't want any peppers left over, you could just add a whole red or orange pepper for color. Flageolet beans are a bit on the expensive side, so buy cannellini if you'd like to save money. Adding tofu, a meat substitute or cooked meat would make this a more substantial one-dish meal.

Provided by Kumquat the Cats fr

Categories One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 green chili peppers or 1 jalapeno, deseeded and chopped
2 teaspoons curry powder
2 cups vegetable broth
4 ounces brown rice
7 ounces tomatoes, canned chopped
2 zucchini, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
14 ounces cannellini beans or 14 ounces flageolet beans, canned, drained and rinsed
5 ounces sweet corn, canned (or equivalent frozen)
2 tablespoons cilantro, freshly chopped

Steps:

Heat the oil in a saucepan and add onion, chili and curry powder and saute until soft.
Add rice, tomatoes and stock, mix well and bring to a boil. Reduce heat, cover and simmer for 25 minutes, stirring occasionally.
Add the zucchini and bell peppers to the pan but don't stir them in yet. Cover and cook for another 30 minutes, stirring 2 or 3 times.
Add the rinsed beans and corn. Mix well and cook gently for about 5-10 minutes.
Stir in the cilantro and serve immediately.

Nutrition Facts : Calories 300.9, Fat 5.9, SaturatedFat 1, Sodium 315, Carbohydrate 53.8, Fiber 10.3, Sugar 9.7, Protein 11.1

BARBADOS BAJAN BEANS

Barbados Bajan Beans image

Make and share this Barbados Bajan Beans recipe from Food.com.

Provided by - Carla -

Categories Beans

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
2 green chilies, deseeded and chopped
1 tablespoon curry powder (optional)
vegetable stock or 2 tablespoons olive oil
1 cup brown rice
1 (12 ounce) can tomatoes, chopped
2 cups water
3 zucchini, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 (15 ounce) cans small beans or 2 (15 ounce) cans cannellini, drained & rinsed
1 (11 ounce) can sweet whole kernel corn, drained & rinsed
1/4 cup fresh cilantro, chopped

Steps:

Saute onion, chillies and curry powder in vegetable stock (or olive oil, if using) until onion is softened.
Add the rice and canned tomatoes, along with 2 cups of water.
Stir well, bring to the boil and simmer, covered, for 25 minutes, stirring occasionally.
Add the zucchini and peppers and cook for another 30 minutes, stirring 2 or 3 times.
Stir in the beans and sweetcorn and heat through gently for about 5 minutes.
Stir in the coriander and serve.

Nutrition Facts : Calories 155.3, Fat 1.5, SaturatedFat 0.3, Sodium 131.1, Carbohydrate 33.1, Fiber 3.8, Sugar 6.5, Protein 4.8

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