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I've posted the Bajan Beans and Rice recipe which I adapted from a recipe of Gabe Mirkin's before.
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This is one of my most favorite recipes and when I was making it today I found out halfway through which I didn't have any canned white beans.
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I forgot which I had bought some dry white beans intending to cook them up myself.
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No problem I had two cans of black beans and so decided to try the recipe with them.
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I liked it just as much and it made the dish even more colorful.
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The canned black beans I had weren't quite as mushy as the white beans I have used before - the final product was less soupy.
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7
For those who may have missed the recipe, here it is again, this time with black beans:Heat 3 c. of water and fold in bouillon.
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Set aside.
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Note: any broth may beused, I just happen to like Better Than Bouillon especially.
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Saute/fry garlic, onion, and red, green, and habanero peppers in 1/2 c. of broth in large pot for 10 min.
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Add in remaining broth, tomatoes, and rice and simmer covered for 15 min.
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Add in zucchini and simmer for an additional 30 min.
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Stir occasionally to keep from sticking.
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Add in black beans, corn, and cilantro and cook an additional 5 min to heat through.
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15
Freezes well.
