Archives for the day Saturday, January 17th, 2015

Jamaican cooking: Jamaican bean and rice (Jamaica coat of arms)

When you start making weekly menu plan with something you already have in your pantry, you will see the dramatic decrease in your grocery bill.

I like to cook,and I like to cook variety of cuisine using wide variety of fresh produce,herb, and cheese etc.. and I used to plan weekly menu based on what I like to cook as opposed to what I can cook with what I already have in our pantry.

Now, my way of planning method has changed, we will see about 34% less grocery bill every week in average. It is a lot of savings that we can spend more on quality meat for special day such as wedding anniversary or birthdays.

Even though I plan the menu with something we already have, I still try planning meal with variety of protein source and, I do not plan chicken dish all the way in a week, for example.

With that in mind, I thought, in this entry, I would share the quick and easy recipe with something your pantry would most likely have most of the ingredients.

One night in a week,I have planned to make black bean and rice. Then, I was talking about the dish on Facebook;I have asked people on there for the authentic black bean and rice and variety of bean and rice dish you could make.

Interesting stuff that I noticed is that, there are so many variation of bean and rice recipes in the world;for example, in Japan, you will use glutinous rice (mo-chi-go-me) that is used to make mochi (rice cake with) is used,and cooked with sweet azuki beans.It is then served on the days to cerebrate something special;such as wedding.Japanese bean and rice;o-ko-wa is very simple and it got no meat in it. If you make Chinese o-ko-wa dish,then you would often find chicken and other vegetables in them.

Anyway, during the bean and rice dish conversation, Renee from Missouri has mentioned about Jamaican bean and rice recipe (technically, it is rice and peas dish called ” Jamaica coat of arms”) and it looked interesting so, I used her recipe as core and arranged some so we can have it one dish as entree as opposed to side rice dish. I just simply call it “Jamaican bean and rice”.

When I made it and tasted it,it came out great. Therefore, I thought I would share the recipe with you here.

I think many of you probably have most of the ingredients needed for this dish in your pantry. This is my version of Jamaican bean and rice recipe.Renee’s original recipe can be found below my recipe so you can try her version as well.

Jamaican bean and rice
Jamaican bean and rice..

Ingredients for Jamaican bean and rice;

Extra virgin olive oil
2 cloves garlic chopped
1/16 sweet onion chopped
1/8 red pepper chopped
1/8 green pepper
1/2 can of 15.5 oz red kidney beans
1C Jasmine rice*
(recommends Dynasty brand Jasmine rice. You can find it at International aisle)

1 2/3C unsweetened coconut milk (1 can 13.66 fl oz)
pinch of dried thyme leaves
dash of red cayenne pepper
pinch of kosher salt
2 stalks green onion
3 bacon strips cut to bits and pieces

  <Jamaican bean and rice>

1. In the sauce pan, drizzle Extra virgin olive oil and add 2 cloves of garlic chopped, and stir

2. When it got fragrant, add 1/16 sweet onion chopped,1/8 red pepper chopped, 1/8 green pepper chopped and stir

3. Add 1 Can Unsweetened Coconut milk,  1/2 can of 14 oz can red kidney beans, 1C uncooked Jasmine rice and stir

4.  Add pinch of dried thyme leaves, dash of red cayenne pepper,pinch of kosher salt and stir

5. Bring it to boil and once boiled,stir and cover with lid on, and lower the heat to medium low. Cook it for 10 minutes

6. After 10 minutes of cooking, lower the heat to simmer,and cook for 10 more minutes

7. Once rice is done, fluff the rice with wooden spoon and taste the rice and adjust the seasoning if necessary

8. Chop 2 stalk of green onion and mix it in

9. When serve the meal, cook the bacon to crisp, and let it rest on the paper oil to drain off the excess oil from bacon.Then, cut the bacon into small bits to garnish the dish

10. Enjoy!

Makes; 3 servings

<Renee’s Rice and peas;Jamaica coat of arms>

3 cups rice
1 cup red kidney beans
a few springs thyme
1 medium size coconut
salt per taste
1 clove garlic
2 stalks scallion or leeks
1/4tsp black pepper
1 quart hot water

1. Grate coconut. using the quart of hot water, express the milk by adding two cups of water at a time and squeezing the milk through a sieve after each addition, until the water is finished.

2. Place red kidney beans in a saucepan with the coconut milk and add the clove of garlic, slightly bruised. Cook until peas [beans] are tender, but not overcooked.

3. Add scallions or leeks, thyme, salt, black pepper and rice, adding more water if necessary in order to boil rice properly.

4. Cook over medium heat, covered, stirring once or twice until rice is well cooked.

Note from Renee: A very small bit of salt pork is sometimes added after the peas [beans] have been boiled. Do NOT add salt to beans before they are cooked. ~~~ I served rice and peas with grilled kebabs of shrimp and beef.

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Jan 17, 2015 | Comments are off | Miscellaneous (Cooking)