Does anyone know how to make rice & beans? Thought I'd take some to the Tulsa party, but alas, don't know how to do them. I found one recipe online in some sort of Belizean food recipe webpage, but there were no details about how long to soak the beans, and I wouldn't know where or how to buy salt pork or salt meat or whatever it said. Anyone have anything easier? Or at least with easy instructions??? Much appreciated!

Just soak the beans overnight. Salt Pork is commonly known as fatback. Just ask at the grocery store in the meat dept. Ham Hocks work well too. These are common ingredients in cooking in the South where I hail from. Best of luck and save some for me! Don't forget the coconut milk too.

-Robert

Okay, from the "real" Loie, not just RobertE pretending to be me ...here's the recipe:

Rice & Beans

1/2 lb. red kidney beans (450g)

1/2 tsp. pepper (2ml)

1/2 tsp. thyme (2ml)

1 tsp. salt (5ml)

2 plugs garlic (crushed)

1 medium onion (sliced)

1 cup coconut milk

2 lbs. rice (900g)

1 small pig tail or salted beef

6-8 cups of water


Methods


• Soak beans for 4-6 hours

• boil beans until tender with garlic, onion, and pig tail.

• Season beans with black pepper, thyme, and salt.

• Add coconut milk. Stir and taste. Let boil.

If Zeke is listening... He and Mrs. Zeke have rice and beans at there restaurant. With panty rippers... just like being in San Pedro.....

I'll get you both by tomarrow evening, been working alot.. but you will enjoy like you all are on the island.. Rick

(he means me too, right?)

loie, that recipe sounds so good. mmmmm. my mouth is watering. i agree, call the meat department and ask if they have it.

tomorrow is a small volleyball/swim party here. always pantyrippers to be had!

will toast you all, with a bunch of people you don't know!

THANKS LOIE & everybody! Loie, one more question (hopefully just one) - when do you add the rice? after you boil the beans and add the seasoning, after the coconut milk???

Thanks again!
Becky

Hint:
Make sure it's coconut MILK. NOT the sweet sugary, thick stuff that you mix pina coladas with. BIG DIFFERENCE!!!! Didn't want ya to ruin ya beans mon....
Debbie

Uh...Loie...I hope you mean cups and not pounds....that's a buttload of rice and beans(no pun intended...oh, who am I kiddin'?)

pirate, i'm with you. i was wondering just how much her recipe made...50 servings????

loie, please clarify on the two questions!

ok, here's what i read on a jamaican website:

soak beans OVERNIGHT. when boiling them with spices, drain, but reserve that water to cook the rice in. then all ingredients are added to the water, including the rice but not the coconut milk, at the same time.

only 2 recipes called for the pork, and said bacon could be substituted. the rest were meatless. they used 4 cups water per 2 cups rice.

[This message has been edited by janeinPA (edited 08-24-2001).]

Personally I like the Belizian stew beans better. Served OVER the rice, instead of cooked with it..... Just a personal preference.......

This isn't authentic Belizean, it's creole, but it is a recipe for passable Red Beans and Rice that can be cooked in 30 min. If you have the time, do it the long way, but this is ok when you're in more of a hurry then that.

I raised a son while working 96 hours a week.

OMG! Did I really do that? Man, what was I thinking?

Anyway, here it is:

Easy Red Beans and Rice

1 pound smoked link sausage, cut into 1/2-inch slices

1 medium onion, chopped

1 green pepper, chopped

1 clove garlic, minced

2 (16-ounce) cans kidney beans, drained

1 (16-ounce) can tomatoes, undrained and chopped

1/2 teaspoon dried whole oregano

1/2 teaspoon pepper

Hot cooked rice, any style

Cook sausage over low heat 5 to 8 minutes. Add onion, green pepper and garlic; saute until tender. Drain, if necessary. Add beans, tomatoes, and seasonings; simmer uncovered for 20 minutes. Serve over rice. Yealds 4 to 6 servings.

This recipe is from Linda Keller of Jonesboro, Arkansas by way of Southern Living magazine.

96 HOURS A WEEK!!!!!!!!! Thank God for retirement!

Thanks for the recipe - we'll see how ambitious I feel when time to get ready for our little fiesta. It's good to have options, for sure.

C Ya!

Yeah, you probably think I'm BSing you, but I'm not. I worked 56 hours a week at the FD and pulled another 40 at an off-duty job.

Gotta say though, standing watch is somewhat different then office work or something. Lot of waiting. Sleep at night as long as the bells don't go of. The effect, I think, to be fair, is that the 96 hour schedule I worked was effectivly much like an 80 hour schedule at any other job(s).

Also for the last ten years I had my own business off-duty, and it's a bunch easier to stay motivated when you're working for yourself.

But anyway, if you want to know how I managed to retire at 45, that's how.

Belizean stew beans are not like your regular Red Beans we are used to in the states.

Belizean dishes are not as highly seasoned.
A little salt and pepper and onion of course....and it seems they like it a little more watery than what I'm accustomed to.

I'm with Debbie...i like the white rice and stew beans better....not as dry. You will find that everybody makes rice and beans different...and some can be pretty dry.

The coconut milk you need is achieved by grating real coconut meat...and mixing with water in a bowl...let it sit for about 20 minutes....then drain off the water....squeezing the coconut meat to get all the juice out. Measure the liquid and add to the beans.

There is a fine art to making rice and beans and not having it turn out sticky. I prefer to cook the beans first.....transfer some to another pot....measure some of the bean juice...about a cup....then add about 2 cups of the coconut milk.....and about a cup and a half of rice. Bring to a boil....then cover and turn on low heat. Don't keep taking the lid off....LOL Cook on low for about 20 minutes or until the liquid is absorbed...stiring once halfway. The more you stir....the stickier it gets!....LOL

Don't forget the green pepper and onions in the beans.

[This message has been edited by Sandshaker (edited 08-27-2001).]

Sorry for the late reply. I'm afraid I can't answer your questtions with any qualification. Haven't made it myself.

Jonesin' for some tho.

Loie

For eons I soaked my beans overnight. Then my mother, who was a professional cook, told me she had learned a secret for quick fix beans.
Cover beans with cold water
Bring to a boil and boil for 1 minute
Put tight lid on pot and turn off heat
Let stand for 12 hour.
Add whatever you want plus lots more water
Bring to a boil and simmer for 1 hour.

This works for any dried beans, lentils or split peas.

I didn't believe it either, then I tried it. Total of 3 hours from idea to eating.

I toss mine in a crock pot at 6:00 am dry, along with all the seasonings, ham, onions, water, etc..... by 6:30 dinner is served and I haven't done a thing...... So easy. No need to soak. Tender and delicious.
Debbie

I can't duplicate sand blowing all over the food before eating. Any hep?