Caribbean rice and beans

Caribbean Rice and Beans

Caribbean rice and beans

Caribbean Rice & Beans

Rice and beans is a one pot dish. The ingredients are cooked together with onions and a few spices. This basic recipe offers many optional variations.

In the Caribbean, rice and beans are often called rice and peas because, originally, the dish is made with pigeon peas. Today, kidney beans are most commonly used.

Ingredients

  • 1 can of beans (*), drained and rinsed
  • 2 cups of rice
  • 1 medium onion, finely chopped
  • 1/2 inch of ginger, whole
  • 2 sprigs thyme, whole
  • Salt to taste

Optional

  • 2 cloves garlic, whole
  • 1 scotch bonnet or habanero chili, whole
  • For a Caribbean flavor, replace 2 cups of water with coconut milk (1 can).
  • For a traditional Trinidad flavor, add 1-2 tbsp green seasoning (**) before serving.

Instructions

  1. In a POT, add all ingredients and 4 cups of water.
  2. Cover and bring to a boil. Reduce the heat to low.
  3. Let it simmer for about 20 minutes until the rice is cooked.
  4. Let it rest for 10 minutes.
  5. Scoop out the whole spices.
  6. Serve this side dish with one of our Caribbean recipes.
  7. Enjoy!

Notes

(*) Choose from kidney beans, black beans, black eye peas, or pigeon peas.

(**) Green seasoning recipe.

Jamaican Jerk Chicken

Jamaican Jerk Chicken

 

Jamaican Jerk Chicken

Jamaican Jerk Chicken

When visiting Jamaica or the Caribbean Islands, you'll most likely be invited by a lovely aroma coming from these little traditional houses called Jerk huts. In a casual outdoor dining setting, you can experience jerk chicken grilled the traditional way over green pimento wood. Enjoy the authentic taste of Jamaican pimento at home with our jerk chicken spice blend.
hands-on time 30 mins
Course Main Course
Cuisine Jamaican
Servings 3

Ingredients
  

  • 2 lbs chicken legs or thighs with skin
  • 2 tbsp soy sauce or tamari
  • 2 shallots roughly cut
  • 3 cloves garlic
  • 1 tbsp vinegar
  • 1-2 tbsp brown sugar to taste
  • 1 lime or lemon quartered
  • oil
  • salt

Jerk Culinary Spice Kit

  • Pouch [1] Allspice (Jamaican pimento), thyme, black peppercorn, ginger, cinnamon, nutmeg
  • Pouch [2] Habanero chili very hot!

Suggested Sides

  • Cooked rice or baked potatoes.
  • Slices of fresh mango or papaya.
  • Caribbean rice & beans (recipe link in the notes)
  • Caribbean coleslaw (recipe link in the notes)

Instructions
 

Marinate

  • In a BLENDER, add garlic, shallots, tamari, vinegar, sugar, 2 tbsp oil, Jerk [1] spices, and a pinch of salt.
  • Add Jerk [2] spices to taste.
  • Blend into a smooth paste.
  • In a CONTAINER, add the chicken pieces and mix them well with the marinade.
  • Let them marinate in the fridge for 24 hours. Turn the chicken pieces occasionally.

Bake

  • Preheat OVEN to 400°F. Place chicken pieces on a greased BAKING SHEET.
  • Bake in the center of the OVEN, turning occasionally, for 20-30 minutes until all chicken pieces are cooked through.
  • When they are browned enough on the outside, turn the heat down to 350°F.

Serve

  • Sprinkle the jerk chicken pieces with lime juice to taste and serve them with your preferred sides. Enjoy!

Notes

  • Grill the marinated chicken at your next BBQ.
  • For a darker skin, brown the chicken pieces over high heat on a greased GRIDDLE or PAN before you bake them in the OVEN until cooked through.
  • Caribbean rice and beans recipe
  • In the Caribbean, rice and beans are often called rice and peas because, originally, the dish is made with pigeon peas. Today, kidney beans are most commonly used.Caribbean Coleslaw
Keyword allspice, habanero chili
Persian Kuku Kadoo

Persian Kuku Kadoo

 

Persian Kuku Kadoo

Persian Kuku Kadoo

This dish looks like an omelet but gives a different taste experience. Not the eggs but the vegetables are the stars of the dish. The eggs act as a supporter, holding the dish together to create a heavenly taste thanks to the divine Persian 'advieh' spice blend from rosebud, cinnamon, cardamom, and mace. Healthy turmeric adds a beautiful yellow color.
hands-on time 30 mins
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

  • 6 eggs
  • 1 lb zucchini cut into thin slices
  • 1 onion halved and sliced
  • 2 cloves garlic grated or chopped
  • 1 tsp baking powder
  • oil
  • salt

Kuku Kadoo Culinary Spice Kit

  • Turmeric, rosebud, black pepper, cinnamon, cumin, mace, cardamom

Suggested Sides

  • fresh flatbread
  • yogurt seasoned with lemon juice and freshly chopped parsley
  • olives, whole or sliced
  • fresh lettuce salad with parsley, chives, and red radish slices
  •  pomegranate seeds 

Instructions
 

Eggs

  • In a large BOWL, whisk eggs.
  • Add baking powder and salt to taste.
  • Stir in about 1/2 of the Kuku Kadoo spices.

Vegetables

  • In a PAN, heat 2 tbsp of oil.
  • In several batches, fry zucchini, garlic, and onion until they become soft.
  • Take the vegetables out and set aside.

Bake

  • Preheat OVEN to 400°F.
  • In a PIE BAKING DISH, add the vegetables.
  • Keep about ten zucchini slices aside.
  • Pour the egg mixture over and level out.
  • Distribute the remaining zucchini slices on top.
  • Cover with aluminum foil.
  • Bake it for about 25 minutes until it is set.
  • Take off the foil after the first 10 minutes.

Serve

  • Serve kuku kadoo with bread, yogurt sauce, olives, salad, and/or pomegranate seeds.

Notes

  • Substitute zucchini with asparagus, green beans, artichokes, mushrooms, potatoes, or eggplant.
  • Make the Kuku Sabzi recipe instead.
Keyword cardamom, mace, rosebud, turmeric
Indian Chicken Tikka

Indian Chicken Tikka

 

Indian Chicken Tikka

Indian Chicken Tikka

Well-known Chicken Tikka develops its flavor in a fragrant yogurt-marinade. The spice blend includes ajowan, an extraordi nary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. Dip the grilled goodness into a mint chutney from fresh herbs.
hands-on time 30 mins
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 1.25 lb chicken breast cut into 1-inch pieces
  • 2/3 cup yogurt plain
  • 1 cup fresh mint leaves chopped
  • 1/2 cup fresh cilantro leaves chopped
  • 12 skewers*)
  • 1.5 inch ginger
  • 3 cloves garlic
  • 1 lemon for juice
  • 1-3 fresh chilies finely sliced (opt.)
  • salt
  • oil

Tikka Culinary Spice Kit

  • Paprika, cinnamon, cardamom, ajowan, turmeric, cloves, cumin, white pepper, coriander

Suggested Sides

  • basmati rice
  • flatbread (e.g. naan, roti, chapati)
  • lettuce or cucumber salad 

Instructions
 

Marinade

  • In a BLENDER, add yogurt, Tikka spices, 2/3 of the garlic and ginger, salt and chilies to taste. Blend into a smooth paste.
  • In a CONTAINER, add the chicken pieces and mix them well with the marinade.
  • Let them marinate in the fridge for 24 hours. Turn the chicken pieces occasionally.

Mint chutney

  • In a BLENDER, blend mint, cilantro, 1 tbsp lemon juice, 1/3 of the garlic and ginger, and salt and chilies to taste. Add water as needed to create a thick sauce.
  • Cover and keep cool until serving.

Preheat OVEN to 425°F.

  • Thread the chicken pieces onto skewers.
  • Place the skewers on a BAKING SHEET lined with greased aluminum foil.
  • Roast the chicken in the OVEN for 20 to 30 minutes, until cooked through, turning midway.

Serve

  • Serve tikka with the mint chutney and your preferred sides.

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.
  • Substitute chicken with lamb loin, sirloin beef, veal, mushrooms, potatoes, and/ or boiled paneer or tofu.
  • Substitute cilantro with parsley.
Keyword ajowan
Seychellois Kari Koko

Seychellois Kari Koko

 

Seychellois Kari Koko

Seychellois Kari Koko

The Seychelles Islands extend over 115 isles in the Indian Ocean. This Creole dish from the smallest African country is served with a fresh-fruity salad and rice. Optionally, add "Ladob", sweet potatoes cooked in spiced coconut milk.
Hands-on Time 30 mins
Course Main Course
Cuisine Seychellois
Servings 3

Ingredients
  

Shopping list

  • 2 can coconut milk each 13.5 oz
  • 2 cup rice
  • 2 sour apple grated
  • 1 cup grated carrots or turnips
  • 1 onion chopped
  • 3 cloves garlic grated
  • 1 inch ginger grated
  • 1-2 lemons for juice
  • oil
  • salt & pepper

Culinary Spice Kit

  • turmeric, cinnamon, coriander, onion, chili, cumin, garlic, curry leaves, fenugreek, ginger, yellow mustard, cardamom, black pepper

Instructions
 

Rice

  • Cook rice according to package instructions.

Salad

  • Mix apples, carrots, and/or turnips.
  • Add to taste: lemon juice, salt & pepper.
  • Add 1 tbsp oil. Mix well.
  • Cover and let rest for 15 minutes.

Kari Koko

  • In a POT, heat 1 tbsp oil. Fry onions until translucent.
  • Add garlic, ginger, and Kari Koko Spices. Stir-fry 1 minute.
  • Add chicken and salt to taste. Stir-fry 3 minutes.
  • Mix in coconut milk. Cook about 20-30 minutes over medium-low heat, until the chicken is cooked and the sauce thickened. Stir occasionally.

Serve

  • Serve Kari Koko over rice with the salad or green papaya chutney (see notes).
  • Optionally, add the ladob side dish (see notes).
  • Enjoy!

Notes

▪ Substitute chicken with veal, fish fillet, or eggplant.
 See also the following recipes:
ladob side dish or dessert
green papaya chutney
 
Keyword curry leaves, fenugreek

Austrian Potato Rutabaga Salad

 

Austrian Potato Rutabaga Salad

hands-on time 30 mins
Course Salad
Cuisine Austrian
Servings 3

Ingredients
  

  • 1 lb potatoes boiled, cut into 0.25 inch slices
  • 0.5 lbs rutabaga or turnip cut into 0.25 inch slices
  • 2 shallots finely chopped
  • 0.5 bunch fresh parsley or dill chopped
  • 0.5 cup broth poultry or vegetable
  • 4 tbsp white vinegar wine or apple cider
  • 3-4 tbsp oil
  • 1 tbsp sugar
  • salt & pepper

Instructions
 

  • In a large BOWL, mix 2 tbsp vinegar, 3 tbsp broth, oil, and salt & pepper to taste.
  • Add shallots and potatoes and let marinate for 30 minutes.
  • In a PAN, heat the sugar over low heat until light brown.
  • Add the rutabaga or turnips and mix well.
  • Add the remaining vinegar and broth.
  • Season with salt & pepper to taste.
  • Cover and cook over medium-low heat for about 30 minutes, stirring occasionally.
  • Drain and add to the potato salad. Mix well.
  • Let rest for 30 - 60 minutes.
  • Add fresh herbs. Mix well.
  • Serve with Kräuterbackhendl (see notes).
  • Enjoy!

Notes

Austrian Kräuterbackhendl recipe