Today I am sharing a family favorite recipe, rice and beans, but before I do, let’s have a quick chat about what’s happening in the world.
A world– not just a town, or a city or a country–the freakin world is in a Covid 19 crisis, can you believe it? Corona virus, epidemic, pandemic, outbreak, quarantine/self quarantine, isolation, social distancing, stock piling, flatten the curve, ventilators, infections, deaths, masks and not forgetting, hand sanitizers and the infamous toilet paper that has disappeared from supermarket shelves everywhere—words that are now part of our daily vocabulary and conversations. Bleak and gloomy vocabulary and terminology with no sign of hope in the coming months.
With approximately 44,645 confirmed cases in NY State today, including 25,300 in NYC, and the 500 who have died of the virus, many of us NYers are continuing to work from home (our second week). We are trying to maintain structure in our day, juggling home and work life, which have now merged, managing the kids, who are also trying to adjust to remote learning, and cultivating peace of mind amidst growing fears and concerns.
Some of us are comforting ourselves in the kitchen, being cognizant of the stock in our pantry and refrigerator, and using cautiously what we have available.
Fortunately, we are still in good supply of dried kidney beans, vegetables and fresh herbs and this recipe is an indication of that.
This was made the first weekend after the pandemic was declared.
Considering the situation with the unavailability of many ingredients and our need to minimize our exposure to the public (including frequent trips to the supermarket), I have noted the optional ingredients below. These will certainly add extra flavor, but not mandatory during difficult times.
Rice and beans require no introduction, as it is popular worldwide. My version of rice and beans is quite different in method and ingredients but equally, if not more, delicious!
You make it and decide yourself! If you do, please leave a 5-star rating below. Thanks!
Coleslaw, Roasted chicken(on the grill), rice and beans
This makes a large quantity- 8 to 10 servings depending on a person’s appetite. You can easily increase the rice to 4 cups to feed more people or last longer.
Time Saver Tip: Use 1 tin canned beans (drained and rinsed) (With this option, I used 4 cups liquid total.)
What to Enjoy with rice and beans:
Perfect Caribbean Roasted Chicken
Stir Fry Cabbage with Tomatoes
Ria's Rice and Beans Recipe
Ingredients
- 1 lb dried kidney beans soaked overnight
- 4 tbs extra virgin olive oil
- ½ onion large
- 1 carrot grated, large
- 1 hot pepper chopped, optional
- 4 scallions chopped
- 1 red bell pepper diced, optional
- 3 tbs garlic grated
- 3 cups rice parboiled or jasmine rice
- 5 thyme sprigs
- 1 tbs all spice berries optional
- 3 teaspoons Himalayan salt
- 4 tbs jerk seasoning optional (or green seasoning), or to taste
- Coconut milk or 1/4 block packaged creamed coconut, optional
Instructions
- Fill a large bowl with water, add beans and soak beans overnight. Next day rinse and drain. Fill 12 cups water in a stock pot and bring to a boil. Add beans and cover ajar, reduce heat to a simmer and cook for 1 hour or until tender but firm. When cool. Separate beans from the liquid. Set aside.
- Heat oil in a large heavy bottomed pot over medium heat. Add onion, scallions and hot pepper and cook for 3 minutes. Add carrots, bell peppers and garlic and cook for another 5 minutes. Add beans and cook for 2 minutes, stirring gently. Add rice, thyme and cook for 3 minutes or until it begins to stick.
- Add reserved liquid from the beans, salt, jerk seasoning, stock or coconut milk, give it a gentle stir, ensuring there is enough liquid to cover by 1 inch. Seal and cover tightly, reduce heat to low and cook for 15-20 minutes. Do not remove cover, leave it on for another 10-15 minutes, then fluff and remove thyme sprigs before serving.
