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Caribbean Red Beans and Brown Rice (Mayo)

Caribbean Red Beans and Brown Rice (Mayo) is a volume 10-03 mar 2007 recipe made with Water, Bay Leaves, Assorted Brown Rices, Olive Oil, and Salt. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

材料

• 6 1/2 cup
• 3
• 1 1/4 cup
• 3 tbsp
• 1 1/4 tsp
• 1
• 1/2
• 1
• 4
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1 cup
• 1
• 2 tbsp
• 1 tsp
• 3 tbsp

作り方 （プレビュー）

1. 1

   In a large saucepan over high heat, combine the beans, 4 cups of the water and the bay leaves.

2. 2

   Bring to a boil.

3. 3

   Reduce the heat to low, cover partially and simmer until the beans are tender, 60 to 70 minutes.

4. 4

   Drain and discard the bay leaves.

5. 5

   In a large saucepan, heat the remaining 2 tablespoons oil over medium-high heat.

6. 6

   Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes.

7. 7

   Stir in the garlic and cook until softened, about 1 minute.

8. 8

   Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper.

9. 9

   Cook for 1 minute.

10. 10

    Stir in the cooked beans, the vegetable stock, tomato, thyme and hot-pepper sauce.

11. 11

    Cook until the vegetable mixture is heated through, 6 to 8 minutes.

12. 12

    Divide the rice among warmed individual bowls.

13. 13

    Top each serving with beans and sprinkle with the cilantro.

14. 14

    Mix and match brown rice varieties to make your own blend or purchase a packaged blend.

15. 15

    If you can't find small red beans, use kidney beans.

16. 16

    Contributed to the FareShare Gazette by Chupa; 29 March 2007. www.fareshare.net