This was my mom's specialty dish. Although she made many kinds of "rice and peas" dishes. The one with kidney beans was my favourite. I also loved her rice with "black eyed peas" as well. I make this on special occasions such as Thanksgiving and Christmas. It also makes a good Sunday dinner accompaniment. It's great with roast beef, roast pork or roast chicken. My daughters love it with roast gravy on top. Here's the recipe:
Dominican Rice and (Kidney) Beans
(makes about 6 cups of rice)
1 - 19oz can kidney beans (I prefer Unico brand)
2 cups white long grain parboiled rice (choice of rice is critical - it isn't the same unless it's parboiled rice)
Reserved liquid from kidney beans + water to make 4 cups
1 small can of tomato paste (freeze what you don't use for another time)
1 tsp salt (there's salt in the boullion cube)
1 tsp vegetable oil - helps to keep the rice from sticking
1 chicken boullion cube
1. In a medium sized pot, add the liquid, salt, boullion cube and oil and bring to a boil.
2. Meanwhile, rinse the rice in cold water until the water runs clear. Don't rinse too much. My mom used to say that if you rinse too much, you'll take the "strength" out of the rice. Never knew what that meant but I always heeded her warning.
3. Add the rice to the pot and stir. Add 1 - 2 tbsp of tomato paste (for colour)
4. Turn down the heat to low, cover the pot and let the rice simmer for about 45 minutes.
5. Check the rice and when the water has been absorbed, remove from heat. Stir.
6. Keep rice covered and let it sit for about 10 minutes off the heat. This step is important as it gives the rice just the right consistency (hard to describe). Taste the rice and add more salt if needed before serving.
When done, the rice should not be soggy or soppy. Tastes great reheated.
Slow Cooker Baked Bean Soup Recipe
1 day ago