Caribbean Black Beans and Rice

Kellie and I had dinner last week at Mami Nora’s – great Peruvian chicken, black beans and rice, and sweet plantains. I started in on the beans and rice first, and was quickly reminded that I could eat those two sides alone for a meal, even without the wonderful chicken. To that end, I made another batch of my own black beans and rice for my lunches next week.

There are two off-the-shelf ingredients, and the rest is unprepared food. I used Jamaican Jerk Seasoning from the Savory Spice Shop, and a freshly made Mango-Pineapple Salsa from our local Whole Foods.

Caribbean Black Beans

  • 12 oz dried black beans
  • water
  • 2 green bell peppers
  • 1 large yellow onion
  • olive oil
  • 1 TBSP minced ginger
  • 2 TBSP minced garlic
  • 1 TBSP Jamaican jerk seasoning
  • about 1/2 lb leftover pulled pork
  • 8 oz fresh mango-pineapple salsa

The night before, rinse the beans and cover with water. Soak overnight. Drain and rinse the soaked beans, then cover with enough water to make about 5-1/2 cups total. ( I used a 1.3L bowl, and filled it with soaked beans and water. That’s about 5-1/2 cups.) Set aside.

Use a gas burner or grill to char the skin on the bell peppers, then peel the skins off in the sink. Dice the pepper and onion to about 1/2-inch pieces. Heat a pressure cooker with a little olive oil, and sweat the onion and peppers until softened. Add the beans and water, ginger, garlic, jerk seasoning, and pulled pork. Stir to combine. Cover and pressure cook for about 40 minutes.

After the cooking is done and the pressure has released, stir in the salsa.

… and Rice

  • 1 cup brown basmati rice
  • 2 cups boiling water
  • 1 tsp Jamaican jerk seasoning
  • 1/2 tsp ground turmeric

Preheat the oven to 350F. Put the rice, hot water, and spices in a covered baking dish with a lid. Stir to combine. Put a layer of foil over the dish, then put the cover over the foil to make a tight seal. Bake for 1 hour. Remove from the oven and let rest without opening for at least another 15 minutes. Fluff with a fork.

I used a scant 1/2 cup of cooked rice plus 1 cup of beans to make my lunches. It made 7 servings. I’ll eat this with an apple on the side.

This is the “lunch version”, intended to be a full meal by itself. That’s why I used the leftover pulled pork and went a bit heavy on the peppers and onions. I plan to make this as a side dish version later this month. For that I’ll cut back to one pepper, a smaller onion, no pork, and perhaps use more beans.

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