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African Style Rice and Beans Recipe With Hot & Spicy Pepper Stew
It's An African, Asian, Mediterranean, and Spanish Cuisine
In the African, Asian, Mediterranean, and Spanish culture, rice dishes, and especially, rice and beans dishes are a staple at most lunch and dinner table. Often times, I'll come across a different way of preparing this very popular dish. Here in South Georgia where I reside, the diverse population of Africans, Asians, and Mexican are introducing their different cuisines to the indigenous southerners.
There are especially countless of Asians and Mexican restaurants that are patronized daily in large numbers by the indigenes. I'm finding that more and more southerners are opting for rice and beans dishes in place of their regular mashed potatoes, gravy, collard greens, and fried chicken.
At a recent Nigerian party, the favorite was the different rice dishes, jollof, fried rice (Nigerian Style), and rice and beans. Having meaty stew on white rice and beans (an African specialty) instead of the regular gravy on rice, was especially intriguing to most of the guest. Everybody wanted the recipe. So here it is:
If you've never tried this sweet and savory sauce in your dishes before, It's time you do. It just makes everything taste good!
Preparing The Rice & Beans (Peas)
For the Rice and Beans (Peas) you’ll need;
- 4 cups of parboiled rice
- 1lb bag of black eye peas – or if you prefer (1lb bag of sweet or garden peas)
If Using the Sweet Or Garden Peas:
- Rinse peas and cook in boiling water for about 5 minutes.
- Drain and set aside.
If Using the Black-Eye Peas:
- Rinse black-eye peas to get rid of dirt residue.
- In a pot, bring 3 to 4 cups of water to a boil.
- Pour in the black-eye peas, adding 2 tsp. sugar and 2 tsp salt.
- Cook black-eye peas on medium heat until soft, not mushy.
- Drain, and set aside.
Cooking The Rice
- Boil the rice as you will normally (seasoned with salt) until firm.
- Reduce heat to low, and then add the peas.
- Cover and simmer for about 15 minutes.
- Mix/toss black-eye peas (sweet peas) and rice together in a serve ware and set aside.
Rice Or Stew. Which Do You Cook First?
When I get ready to cook this rice and beans meal, I usually have the stew already cooked since it takes longer. Sometimes I can make both the rice and the stew, simultaneously. Once you get started on the stew and you're done with putting the meat in the stew step, you can then get started with the rice and beans as that doesn't take long to prepare.
It all depends on you. It's even possible that your own variation of the stew does not take as long as mine. It all depends on whether the ingredients are ready to go.
Ingredients for The Stew
- 2 Large Red bell peppers
- 2 Medium Onions
- 2 tablespoons Tomato Paste
- 1 Cup Olive Oil
- 2 Cans Stewed Tomatoes
- 2 Cubes or teaspoons Chicken Bouillon
- 1 teaspoon Lawry's Seasoned Salt
- 1/2 teaspoon Hot Red Pepper, powder for a hot & spicy stew. 1 - 2 fresh habenero peppers can be substituted.
- 1 - 2 Pound Beef, chicken, or seafood
Preparing The Stew for the Rice & Beans
- Boil meat in about 4 cups of water with bouillon, salt, pepper and a ¼ cup chopped onion until tender. Set aside with the broth.
- Blend red bell peppers, stewed tomatoes, 2 tablespoons of tomato paste and remaining onions in blender.
- Pour blended pepper mix into a cooking pot. Bring to boil for about 40 minutes to 45 minutes on medium to high heat until most of the water has evaporated.
- Add meat, Olive oil, and 2 cups of the broth, cover and simmer for about 30 minutes (at medium heat), stirring occasionally.
- Remove from heat and let stand for about 5 minutes.
- Serve the stew on the rice & beans (peas) portion. This can be served warm from a pluggable Crockpot.
Substituting The Meat
If you're substituting the meat with say, fish or shrimp, reduce the cover and simmer time in Step 4 of "Preparing The Stew for the Rice & Beans" to about 10 (ten) minutes total. Fish don't need to be cooked as long as meat.
Regular salt is so yesterday! Try Lawry's Seasoned salt instead.
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Author: Comfort Babatola - ©2013