chili pepper | Camellia Brand https://static.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Mon, 09 Sep 2019 18:33:48 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://static.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png chili pepper | Camellia Brand https://static.camelliabrand.com 32 32 Caribbean Rice and Beans https://static.camelliabrand.com/recipes/carribbean-rice-and-beans/ https://static.camelliabrand.com/recipes/carribbean-rice-and-beans/#respond Thu, 22 Mar 2018 15:18:33 +0000 https://www.camelliabrand.com/?post_type=recipes&p=36526 Ingredients: , minced (seeded and minced), or to taste Directions: 1. Prepare the red beans and cook until almost tender. read more ...

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Ingredients:

  • ½ pound Camellia Brand Red Kidney Beans
  • 2 tablespoons peanut oil
  • 1 medium onion, minced
  • ½ Scotch Bonnet chili pepper (seeded and minced), or to taste
  • 1 ½ cups bottled or homemade unsweetened coconut milk
  • 1 sprig fresh thyme
  • 2 chives, minced
  • Salt and freshly ground black pepper to taste
  • 2 cups uncooked white rice

Directions:

1. Prepare the red beans and cook until almost tender. Drain the beans, and reserve the cooking liquid. Return the beans to their cooking pot.

2. Heat the oil in a heavy skillet and brown the onion.

3. Add the onion and remaining ingredients to the bean pot, along with 2½ cups of the reserved bean cooking liquid. (If there is not enough, add cold water to supplement.)

4. Cover the pot and cook over low heat for 25 minutes, or until all the water has been absorbed, and the rice is tender. Serve hot.

Adapted from Sky Juice and Flying Fish: Traditional Caribbean Cooking. 

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