Stew Beans Belize Recipes
STEW BEANS (BELIZE)
I used this recipe for week 27 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belize is my 27th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Beans
Time P1DT3h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the beans in water overnight.
- The next afternoon, add some more water to the pot so that the water is about two inches above the beans (don't drain them). Put the pot on the stove and bring to a boil. Cover, reduce heat and simmer for a few hours, checking every 20 minutes or so until the beans are about the same firmness as al dente pasta.
- Add the onion, garlic, and all the spices except for the salt. Continue to cook until the beans have the same firmness as you'd find in canned beans.
- Add the salt and the coconut oil.
Nutrition Facts : Calories 448.8, Fat 3.7, SaturatedFat 2.2, Sodium 404.6, Carbohydrate 78.7, Fiber 19.3, Sugar 3.7, Protein 28.2
STEW CHICKEN (BELIZE)
I used this recipe for week 27 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belize is my 27th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Whole Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mix the achiote paste with the vinegar and rub it all over the chicken pieces.
- Put the pieces in a large bowl and add the Worchestershire, cumin, thyme, oregano and black pepper.
- Chop the onion, pepper and garlic and set aside.
- Melt the coconut oil in a large saucepan. When it has melted completely, add the sugar and swirl to distribute.
- Remove the chicken from the bowl, reserving the marinade, and brown both sides in the oil and sugar mixture.
- Add the onions, peppers and garlic. Saute until the onions are translucent.
- Add the reserved marinade to the pot and then add enough water to "almost cover" the chicken. Let simmer for 40 minutes to an hour, until the chicken is tender and the juices run clear. Adjust the seasonings if necessary.
BELIZEAN RICE AND BEANS
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
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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