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From the Manassas Gourmet Club dinner
Caribbean Cruise
No idea why the recipe says peas
Serves 6 |
| Quantity |
Ingredients |
Preparation Notes |
| 1/2 lb |
Dried Kidney
Beans |
- Prepare kidney beans according to package
directions and cook until almost tender
- Drain beans and reserve the cooking liquid
- Return beans to their cooking pot
- Heat the oil in a heavy skillet and brown the
onion
- Add the onion and remaining ingredients to the
bean pot along with 2 1/2 cups of bean cooking liquid. (If there is
not enough, add water to supplement)
- Cover the pot and cook over low heat for 25 minutes
or until all water is absorbed and rice is tender.
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| 2 Tbsp |
Peanut Oil |
| 1 |
Med Onion,
minced |
| 1 |
Scotch Bonnet
Chili, seeded and minced |
| 1 1/2 C |
Coconut Milk |
| 1 sprig |
Fresh Thyme |
| 2 |
Chives, minced |
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Salt & Pepper
to taste |
| 2 C |
White Uncooked
Rice |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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