Nicaraguan Rice And Beans Recipes

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NICARAGUAN RICE AND BEANS



Nicaraguan Rice and Beans image

I haven't tried this yet, but it looks extremely authentic and delicious. Please review it if you try it before me!

Provided by SilverOpera

Categories     Long Grain Rice

Time 7h

Yield 6 serving(s)

Number Of Ingredients 10

1 cup gallo pinto beans
1 bay leaf
1 small onion, peeled
1 clove
2 garlic cloves, peeled
salt
1 1/2 cups long gain white rice
4 tablespoons olive oil
1 onion, finely chopped
fresh black pepper

Steps:

  • Cover the beans generously in water and soak at least 4 hours.
  • Drain the beans and place in a large pot with two quarts of water.
  • Pin the bay leaf to the onion with the clove and add to the pot.
  • Add beans and garlic.
  • Gradually bring beans to a boil, skimming off foam.
  • Reduce heat and gently simmer the beans uncovered until tender, about 1 to 1 1/2 hours, adding salt to taste during the last ten minutes.
  • Drain the beans and refresh under cold water.
  • Discard the onion, bay leaf, and clove.
  • In a large heavy saucepan, bring 2.5 cups of water and 1 tsp salt to a boil.
  • Add the rice and return to a boil.
  • Gently simmer the rice until tender, about 18 minutes.
  • Let the rice sit uncovered for 5 minutes and fluff with a fork.
  • Heat oil in a large, heavy frying pan.
  • Add onion and brown well, about 5 minutes.
  • Add rice and beans and cook until very aromatic and the rice starts to brown, about 5 minutes.
  • Correct the seasonings and serve.

Nutrition Facts : Calories 305, Fat 9.5, SaturatedFat 1.4, Sodium 5.1, Carbohydrate 48.4, Fiber 4.4, Sugar 1.4, Protein 6.1

BELIZEAN RICE AND BEANS



Belizean Rice and Beans image

This is a traditional recipe for Belizean rice and beans. It is a staple in my country of Belize. Super delicious. The coconut milk gives it a very original flavor. It goes great with stew chicken and potato salad or cole slaw.

Provided by kaelirebecca

Categories     Side Dish     Rice Side Dish Recipes

Time 9h50m

Yield 16

Number Of Ingredients 10

1 pound dry kidney beans
3 cloves garlic, minced
½ onion, chopped
½ red bell pepper, chopped
1 teaspoon vegetable oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup white rice
¾ cup coconut milk
¾ cup water

Steps:

  • Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
  • Transfer beans to a stockpot and add enough water to cover; bring to a boil. Add garlic to beans, reduce heat to low, and simmer until beans are tender, about 1 hour. Mix onion, red bell pepper, vegetable oil, salt, and black pepper into beans.
  • Cook and stir rice in a saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, water, and kidney beans; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 30 to 40 minutes.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 28.5 g, Fat 2.9 g, Fiber 4.8 g, Protein 7.6 g, SaturatedFat 2.1 g, Sodium 78.5 mg, Sugar 1.1 g

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