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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse beans and soak overnight. | 2. Cook beans with 1/2 cup onion, 1/2 cup peppers, 4 cloves garlic and salt (1 Tbsp?) until beans are tender but not mushy. Set aside and reserve water. | 3. In a large flat bottomed pan (like large aluminum or soup pot), saute rice with other 1/2 c onion, garlic and hot pepper till peppers smell fragrant. | 4. Measure out coconut milk, reserved bean water, and any extra water to make 6 cups total liquid. | 5. Add 6 cups liquid, 1 tsp sugar, 3 tsp salt, and cooked beans to rice. | 6. Cover and simmer on lower heat till all water is absorbed (20"?). | 7. Make sure rice is good and dry, and then fluff with large serving fork. (Sometimes I let the rice dry out on the very lowest notch after it's done for up to 30"). Yes it will stick to the pan a little bit. The Panamanians call this dried sticky part concolon, and consider it a tasty addition to the dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kidney bean	1/2	lb	dried	65.771	9.2987	9.5255	1.1340000000000001
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
pepper	1/2	cup	chopped sweet	14.9	3.4568	0.6407	0.1267
garlic clove	4			-	-	-	-
salt				-	-	-	-
rice	3	cups		2036.85	423.1875	41.847	17.76
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic clove	2 -4			-	-	-	-
scotch bonnet pepper	3 -4	slices	minced	-	-	-	-
coconut milk	2	cans		1655.1724	39.8681	16.4798	171.5622
water from bean				-	-	-	-
extra water total liquid		cups		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	3	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.