Rasta Red Beans and Rice I made this last night & everyone asked for the recipe

[Guest guest]

Rasta Red Beans and Rice

 

Adapted from “The Vegetarian Meat and Potatoes

Cookbook” by Robin

Robertson

 

1 Tbs olive oil

1 small onion, minced

1 small jalapeno seeded and minced

1 14.5 oz can crushed tomatoes

1 15 oz.can kidney beans, drained & rinsed

3/4 tsp ground allspice

1/2 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp sugar

1/4 tsp ground nutmeg

salt and pepper to taste

1/2 cup water

2 Tbs minced fresh parsley or cilantro

cooked brown rice or white rice

 

Heat oil in a large saucepan over medium heat. Add

onion, chile, and

garlic. Cover and heat until softened – about 5

minutes with occasional

stirring.

Add tomatoes, kidney beans, allspice, oregano, thyme,

sugar, nutmeg,

salt and pepper. Stir in the water. Cover and simmer

20 minutes to

blend flavors.

Stir in parsley and serve over rice.

 

 

 

 

 

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