Jamaican Beans and Rice
Description
This is borrowed from Dinner With Julie and it’s all about the hot sauce. I used 1/4 of the bottle because the kids were eating too – and they noticed! but also had to agree that while it made their mouths ‘warm’, it tasted really good. The Pickapeppa Sauce that I found came in a 3 oz/89 mL bottle.
Ingredients
Jamaican Beans and Rice
olive oil
1 onion, chopped
2 cloves of garlic, minced
2 stalks of celery, chopped
1 red or yellow pepper, cleaned and chopped
1, 19 oz. (540 mL) can of red kidney beans, rinsed and drained
1, 19 oz. (540 mL) can of black beans, rinsed and drained
1, 19 oz. (540 mL) can of diced tomatoes, undrained
about 1/2 bottle of Pickapeppa Sauce – or to taste
Instructions
Heat a bit of oil in a large saucepan, add the onion, garlic, celery and pepper and saute for about 10 minutes until it’s all softened. Add the beans, tomatoes and Pickapeppa Sauce and simmer for about an hour until it’s thickened.
If it seems too thick, or if you make this the day before you’re planning to eat it, add a can of undiluted chicken broth or some water.
Serve hot over rice!
- Category: Beans, Rice, Vegetarian
