Caribbean Pink Beans Recipes

CARIBBEAN RICE AND BEANS

Caribbean Rice and Beans image

Provided by Robert Irvine : Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1/2 Scotch bonnet pepper, seeded and diced (while handling, protect your hands and eyes, and avoid breathing fumes)
2 (16-ounce) cans black beans (or your choice of beans), rinsed clean
2 tablespoons rice wine vinegar
1 cup dry rice
2 cups chicken or vegetable stock
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped chives
Hot sauce, to taste (recommended: Tabasco)
Salt and freshly ground black pepper

Steps:

Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.

CARIBBEAN-STYLE BEANS AND RICE

Caribbean-style Beans and Rice image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 slices smoked bacon or 1 small ham hock
4 cloves garlic, roughly chopped
1 cup dried red kidney beans, brought to a boil and cooled, drained
5 cups cold water
1 Scotch bonnet, halved and seeded, or 2 serrano chilis
1/4 teaspoon ground cinnamon
1 (14-ounce) can coconut milk
4 scallions, crushed*
2 sprigs fresh thyme
1/4 teaspoon ground allspice
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
2 1/2 cups long-grain rice, washed and drained

Steps:

Heat a Dutch oven or large, deep pot over medium-high heat. Add the bacon to the hot pot and cook until light brown on both sides. Add the garlic and saute until light brown. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. Add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve.

CARIBBEAN PINK BEANS

Caribbean Pink Beans image

This recipe calls for pink beans, but the method will work with other beans such as red beans, kidney beans, canelloni beans, etc. Serve with rice.

Provided by threeovens

Categories Beans

Time 2h45m

Yield 8 cups, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 lb pink beans
water
2 plantains, finely chopped (green)
1 large tomatoes, finely chopped
1 small red pepper, finely chopped
1 medium white onion, finely chopped
3 garlic cloves, finely chopped
1 1/2 teaspoons salt

Steps:

Rinse and pick through the beans. Put the beans in a large pot and add 10 cups of water; soak overnight.
Drain beans then add about 6 cups cold water. Cook beans until tender, about 2 hours or according to package directions. You can add more water as needed.
Once beans are soft add plantains, tomato, pepper, onion, garlic and salt. Continue cooking, on low heat until plantains are soft.

Nutrition Facts : Calories 102.1, Fat 0.4, SaturatedFat 0.1, Sodium 383.2, Carbohydrate 22.2, Fiber 3.1, Sugar 5.5, Protein 4.1

CARIBBEAN PINK BEANS AND SQUASH

Caribbean Pink Beans and Squash image

Make and share this Caribbean Pink Beans and Squash recipe from Food.com.

Provided by ratherbeswimmin

Categories Beans

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 cups dried pink beans
4 cups chicken stock
2 tablespoons barley
1 (14 ounce) can chopped tomatoes, undrained
1 bay leaf
6 garlic cloves, minced
10 allspice berries, crushed
1/2 teaspoon ground ginger
1 tablespoon brown sugar
1 scotch bonnet pepper, seeded and finely chopped
1 butternut squash, peeled and cut into cubed
1/2 lb spicy sausage, cut into rounds
salt
1 slice bacon, slice
2 green onions, finely chopped

Steps:

In a slow cooker, combine the beans, stock, barley, tomatoes, bay leaf, garlic, allspice, ginger, brown sugar, and chile.
Cover and cook on LOW for 4-6 hours.
Add in the squash and sausage; continue cooking for 2 hours, until flavors meld; season to taste with salt.
Cook bacon in frypan over medium-high heat, until crispy; transfer to paper towel-lined plate to drain; then crumble.
Spoon beans into bowls; garnish with bacon and green onions; serve hot.
**Suggested beverage-a good Jamaican beer such as Red Stripe.

Nutrition Facts : Calories 861.8, Fat 25.1, SaturatedFat 8.5, Cholesterol 54.2, Sodium 835, Carbohydrate 124, Fiber 21.7, Sugar 19.2, Protein 41.9

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