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Friday, May 21, 2021

Brown Rice and Beans, Caribbean Style A one-pan side dish to enjoy.

How to make Brown Rice and Beans Caribbean Style, the perfect one-pan side dish that will go with all things grilled this summer!


This was my first time cooking beans and rice together in the same pan. I must say, the timing is important to avoid mushy rice, but otherwise this is one easy dish to cook for the family. Brown Rice and Beans Caribbean Style have a mild flavor. So feel free to add some heat, or up the spice, to make it your own, flavorwise. 

Cooked as written Brown Rice and Beans Caribbean Style makes a delicious side dish for just about any meal, as well as a great meatless main dish. Perfect for a Meatless Monday! And while my family and I are not vegan, I love exploring vegan and vegetarian recipes because both are a sure-fire way to get more vegetables on the table! And vegetables on the table usually mean, more vegetables in our bellies...it is not enough to put the food on the table, it is important that we put food that will be eaten.



We enjoyed Brown Rice and Bean Caribbean Style with grilled pork chops and sauteed zucchini. It would also be delicious with chicken or grilled sausage. Leftovers reheat well and make a great off-beat burrito for lunch the next day! Preparation does require an overnight soak for the beans, but from there it is a little simmer, a quick saute and serve. 

Feel free to use whichever beans you have on hand, the cooking directions remain the same. Serve with lime wedges and hot sauce for those who like to spice up their plate!

Ingredients needed for this recipe:
  • bean, pigeon, pinto, or kidney
  • water
  • salt
  • oil
  • onion
  • tomato
  • parsley
  • ground cloves
  • lime juice
  • pepper
  • brown rice
You will also need the following:
  • large stock-pot with lid
  • kitchen knife
  • cutting board
  • measuring cups
  • measuring spoons
  • skillet
Now we are ready to begin!




Brown Rice and Beans, Caribbean Style
adapted from:  More with Less Cookbook
Updated 05.21.2021

2 c dry pigeon peas, pinto beans, or kidney beans
6 c water
1 T salt

Place the beans, water, and salt in a large stockpot with a lid, and soak overnight or use the quick soak method. When soaked, bring to a boil (do not drain soaking liquid) reduce heat, and simmer for about 40-45 minutes or until tender. 

Drain beans, reserving 2 cups of the liquid.

2 T oil
1/3 c diced onion
1 large tomato, chopped
1 T lime juice
1/8 t ground cloves, feel free to double this if you love cloves!
2-4  T parsley
1/4 t pepper, feel free to double this for a bit of heat!
drained beans


Heat oil in a large pan, add remaining ingredients, saute for about 5 minutes.



Add the following:
1 c rice * if using brown rice please see note below.
2 c reserved bean liquid


Bring to a boil, cover, and reduce heat to simmer. Cook 20-25 minutes for white rice, 35-40 minutes for brown rice without stirring. Remove from heat, let rest 5 minutes, gently fluff, and serve.


NOTE: We usually cook with brown rice and this recipe was adapted in the following way to accommodate the longer cooking time for brown rice.  Use the overnight soak method for the beans, and during this same time place your rice in a bowl, cover with cold water and let it soak. Drain the rice when ready to cook the beans and rice together.

Storage options for Brown Rice and Beans Caribbean Style. Store covered in the refrigerator for up to four days. For longer storage, you may freeze Brown Rice and Beans Caribbean Style. Thaw in the refrigerator before reheating.
 

UPDATE:  For your convenience, a "copy and paste" version of Brown Rice and Beans Caribbean Style has been included below. 

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Printable "copy and paste" version:


Caribbean Rice and Beans
adapted from:  More with Less Cookbook

2 c dry pigeon peas, pinto beans, or kidney beans
6 c water
1 T salt

Place the beans, water, and salt in a large stockpot with a lid, and soak overnight When soaked, bring to a boil (do not drain soaking liquid) reduce heat, and simmer for about 40-45 minutes or until tender. 

Drain beans, reserving 2 cups of the liquid.

2 T oil
1/3 c diced onion
1 large tomato, chopped
1 T lime juice
1/8 t ground cloves
2-4  T parsley
1/4 t pepper
drained beans

Heat oil in a large pan, add remaining ingredients, saute for 5 minutes.

Add the following:
1 c rice * if using brown rice please see note below.
2 c reserved bean liquid

Bring to a boil, cover, and reduce heat to simmer. Cook 20-25 minutes for white rice, 35-40 minutes for brown rice without stirring. Remove from heat, let rest 5 minutes, gently fluff, and serve.


NOTE: We usually cook with brown rice and this recipe was adapted in the following way to accommodate the longer cooking time for brown rice.  Use the overnight soak method for the beans, and during this same time place your rice in a bowl, cover with cold water and let it soak. Drain the rice when ready to cook the beans and rice together.

Storage options for Brown Rice and Beans Caribbean Style. Store covered in the refrigerator for up to four days. For longer storage, you may freeze Brown Rice and Beans Caribbean Style. Thaw in the refrigerator before reheating.
 
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Would you like to comment?

  1. Delish! I could have rice and beans every day!

    Alexandra
    EyeLoveKnots.com
    OnRockwoodLane.com

    ReplyDelete
    Replies
    1. We eat beans more and more! Thanks for stopping by, I appreciate it!

      Delete
  2. Thanks for giving me tonight's dinner! Brown rice and beans it is!

    ReplyDelete
    Replies
    1. Spice it as you like it! Thanks for stopping by, have a great week ahead.

      Delete
  3. I love rice and beans and I think I'd love the flavor.

    ReplyDelete
  4. I'll save your recie as I am cooking out of the RV for 6 weeks. This would be a good addition to our meal plans.

    ReplyDelete
    Replies
    1. How is the RV cooking going? I found it fun during our year as park volunteers. I hope you will enjoy this basic recipe, it is quite good. Thanks for stopping by, I appreciate it!

      Delete
  5. Thanks for this lovely recipe. I love beans and rice. Yum! Thanks for sharing at Fiesta Friday party!

    ReplyDelete
  6. Sounds so good. Love beans and rice.

    ReplyDelete
    Replies
    1. I hope you give it a try, thanks for stopping by, I appreciate it!

      Delete
  7. We eat beans and rice (of some sort) often. This version will go on my list.

    ReplyDelete
    Replies
    1. It is a great "starter" recipe, and perfect to spice up if desired!

      Delete
  8. Sounds great. I love beans and rice. Thanks for sharing at the What's for Dinner party. Have a great week.

    ReplyDelete
  9. This is a great idea to spice up our rice and beans night! Thanks for the idea.

    ReplyDelete
  10. What a well-rounded meal, with some ethnic flare, and so convenient!

    ReplyDelete
    Replies
    1. Irene, thanks for stopping by! We enjoy this combo too. Plus it is easy to up the flavor for those that enjoy the sharper flavors of more spice.

      Delete
  11. YUM, looks good! Thanks so much for linking up with me at the Unlimited Link Party 27. Pinned!

    ReplyDelete
  12. Visiting again to say thanks so much for linking up with me at A Themed Linkup 61 for Vegan Recipes. Pinned again!

    ReplyDelete
    Replies
    1. Dee, Thanks for hosting a themed link up for vegan recipes, I appreciate it.

      Delete
  13. CONGRATS! Your post is FEATURED at A Themed Linkup 62 for All Things American and Patriotic from my previous linkup for Vegan Recipes!

    ReplyDelete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!