Stew Beans Belize Recipes

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STEW BEANS (BELIZE)



Stew Beans (Belize) image

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

4 cups dried red kidney beans
water
1 large onion, diced
4 -6 garlic cloves, cut into large pieces
1 -2 bay leaf
1/2 teaspoon ground cumin
1 teaspoon whole cumin seed
1 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
1 teaspoon achiote paste (red recado)
1 teaspoon salt (or to taste)
1 tablespoon coconut oil

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)



Stew Chicken (Belize) image

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

1 whole chicken, cut up
2 tablespoons white vinegar
2 tablespoons achiote paste (called red recado in Belize)
1 onion
1 green bell pepper
5 garlic cloves
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons cumin
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 -2 tablespoon coconut oil
1 -2 teaspoon sugar
water, to cover
1 bay leaf

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



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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