How To make Blackeye Beans with Wild Rice and Herbs
1 pound blackeye beans
1 cup cooked wild rice
1 cup cooked white rice
1 large tomato
diced
1 green bell pepper :
diced
1 cup whole kernel corn
fresh herbs for garnish DRESSING :
3 tablespoons fresh oregano chopped
1 1/2 tablespoons fresh thyme :
chopped
2 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon salt optional
pepper :
to taste
Prepare blackeye beans according to dry packaged bean method below. Rinse and cover with fresh water. Bring to a boil and cook 30 to 40 minutes. Do not ove rcook. Beans should be firm. Prepare dressing by whisking together oregano, thyme, white wine vinegar, olive oil, salt and pepper. Set aside. On a platter, combine white and wild rice, tomato, onion, bell pepper and corn. Add cooked blackeyes. Add dressing and toss to combine. Season with add itional salt and pepper. Garnish with fresh herbs. Serve immediately. Makes 16 3/4 cup servings.
DRY BEAN PREPARATION METHOD - Rinse beans well. In a saucepan, cover beans wi th water at least 2 inches above the beans and bring to a boil over high heat. Simmer for 5 to 10 minutes. Turn off heat and let stand at least one hour befo re proceeding with recipe.
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Vegetarian Pelau | Mmhmm
In this recipe Baidawi shows you how to cook a tasty vegetarian/ vegan pelau and achieve great flavor with no meat!
Ingredients:
6 pimentos
6 cloves of garlic
1 large onion
1 cup diced pumpkin
1 cud diced carrots
1 can green pigeon peas
2 cups of rice
3 cups fresh coconut milk
1 teaspoon spice blend, cinnamon, clove, nutmeg
3 Bay leaves
1 scotch Bonnet pepper
2 tbsp tomato paste
3 tbsp oil
2 tbsp brown sugar
4 sprigs of Spanish thyme
6 leaves of shadon beni
1 bundle of chives
Method:
1. Starting off with some oil in a pot, we going to brown the sugar until it goes frothy and dark.
2. Make sure to drain as much liquid as possible from your peas before adding, ideally they should be totally dry because we want the peas, spices and aromatics to saute before the addition of liquid.
3. Make sure the peas are well coated then add your chopped onion and saute that for one minute.
4. Add the spice blend and saute for 30 seconds
5. Add garlic, saute for 30 seconds
6. Add pimento, saute for 30 seconds
7. Add pumpkin, carrots, herbs, tomato paste and season with salt and black pepper. Saute for one minute
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9. Add 3 cups coconut milk
10. Add bay leaves and a scotch bonnet pepper then cover and allow to simmer on low to medium heat for 15 minutes.
11. Remove the hot pepper then add fresh herbs to finish it off.
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#vegetarian #vegan #pelau
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Stew red beans is a popular side dish in a typical Trini Sunday Lunch. Using the basic Trinbagonian mirepoix of onion, garlic, ginger & pimento is a good starting point for a great final product.
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