Ellen Kanner is the author of Feeding the Hungry Ghost: Life, Faith, and What to Eat for Dinner - A Satisfying Diet for Unsatisfying Times (New World Library 2013) and you may recognize her byline from the Huffington Post and Miami Herald. She has generously adapted her Caribbean Pigeon Peas and Rice for our luscious Domingo Rojo beans.
I was just discussing Domingo Rojos with Eric, our Customer Service expert, and he said it's one of those beans that flies off the shelves when we sample it here at Rancho Gordo. We always make our basic beans vegan with just a few aromatics and a little olive oil. We think it tastes better and allows the glory of the beans to shine through. And it fits in nicely with Ellen's master recipe.
Ellen notes, "The recipe can be made entirely in advance and reheated when you're ready. Keeps covered and refrigerated for several days, and flavor improves over time."
Caribbean Red Beans and Rice
Serves 4 to 6, doubles like a dream.
- 2 cups cooked Rancho Gordo Domingo Rojo beans
- 2-½ cups brown rice, cooked and cooled
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 green or red pepper, chopped
- ¼ habañero (Scotch bonnet pepper) or 1 to 2 jalapeños, seeded and chopped, depending on how hot you like it*
- 2 celery stalks, chopped
- 1 tomato, chopped (or 1 cup canned diced tomatoes, drained)
- 1 teaspoon allspice
- ½ teaspoon cumin
- 1 small handful fresh thyme leaves, or ¼ teaspoon dried
- 1 small bunch cilantro, coarsely chopped
- sea salt and pepper to taste
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