Caribbean Style Small Red Beans & Rice

Ingredients

• Small Red Beans

  H-E-B

  441g

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Paprika

  Spices

  2 tsp or 4g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Cloves

  Spices, ground

  ½ tsp or 1g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• White rice

  Long-grain, regular, cooked

  3 cup or 474g

• Cilantro

  Raw - Whole Foods Market

  100g

Directions

1. Rinse and sort beans; soak if desired (soaking Small Red Beans is optional).
2. In a Dutch oven or soup pot, heat oil and add onion, garlic, and jalapeno; cook and stir over medium heat until onion is soft and translucent, about 5 minutes.
3. Increase to high heat, add broth and beans and bring to a boil for 10 minutes.
4. Reduce heat and simmer, stirring occasionally, for 1 hour or until beans are tender. Add water or broth if needed to keep beans covered while cooking.
5. Add remaining ingredients and continue simmering on low heat, stirring occasionally, until potatoes are tender, about 20-30 minutes. For extra creamy beans, smash a few spoonfuls of beans against the inside of the pot.
6. Season to taste with hot sauce and salt.
7. Serve with hot cooked rice; garnish with chopped cilantro.
8. (source: https://www.camelliabrand.com/recipes/caribbean-style-small-reds-rice/)

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