Caribbean Beans & Rice

Beans & Rice recipe caribbean style with black and pinto beans, cabbage and banana

This version of a Caribbean inspired dish is an incredible festival of exotic flavors.  The colorful medley of spicy black beans are layered on a bed of brown rice, then accented with a variety of individual toppings such as cashews, bananas and salsas. Not only is this recipe nutritious and full of flavor, but it is also great fun building your own individual creation with the various ingredients. Have at it!

-Curt

 

MAIN INGREDIENTS
4 cups cooked combination of long & short grain brown rice
1 can black beans
2 can pinto beans
1 teaspoon olive oil
2 cloves garlic, minced
3/4 cup red bell pepper diced
3/4 cup green bell pepper diced
1 small yellow onion, diced
1/2 teaspoon ground cumin
5 tsp Piccapeppa sauce (sold at most stores)
1/3 cup raisins
salt & pepper to taste

 

TOPPINGS
Salsa
Cashews
Lime (fresh cut for squeezing)
Banana, cut
Chopped Green Cabbage
Fresh cut ripe tomatoes

 

BOIL: Cook rice as directed on package.
SAUTE: After rice is cooked, saute garlic & onions in olive oil in a large skillet.  Just as onions are almost translucent, add minced peppers and  saute long enough for the peppers to just become tender.  Add beans, cooked rice, raisins, cumin, and Piccapeppa sauce.  Heat thoroughly stirring occasionally.  Salt & pepper to taste. salt & pepper to taste. Pull from heat and set aside.
FINISH: To serve, start by making a bed of rice on each individual plate or bowl. Cover with spicy bean mixture and then let person add toppings from bowls of ingredients listed above.  Have fun and enjoy!

2 Responses to Caribbean Beans & Rice

  1. This looks gorgeous. I adore banana on top of savoury meals. Yum! Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:
    http://www.greenthickies.com/healthy-vegan-friday

  2. Amber says:

    This looks amazing! Cooking it for my family and I tonight. 🙂 Thanks for sharing.

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