Jamaican Rice and Peas (Kidney Beans)

Every Sunday in Jamaica, you know what your neighbor is cooking...yes, rice and peas. Across the country, we have our little secret ways of making our rice and peas. From a spoon of sugar, an uncut scotch bonnet pepper, a packet of season all, etc. no matter what it is, we all end up with a sumptuous version of half of our week's best dinner. The other half depends on the meat of choice for that day, mostly chicken or fish, but whatever the heart desires may be paired with this side and go damn well with it.

Ingredients:
2 Cups of Rice
1Cup Kidney Beans Uncooked or a Can of Cooked Bean
1 Can Coconut Milk
2 Stalks of Scallions (Green Onions)
1 Slice of Onion Chopped Finely
1 Tsp Sugar
1Tsp Salt
1 Tsp Thyme
1 Clove of Garlic
1Tsp of Coconut Oil 
All Purpose Seasoning

Method:
Boil kidney beans in 4 cups of water until tender if you chose this option. Add coconut milk, 1 cup of water, salt, sugar, scallion, onion, garlic and thyme, and cook for 15 minutes. Wash and add rice and all purpose seasoning and coconut oil, stir to distribute the flavors, and cook on low - medium heat for 10-30 minutes.Add water if needed after a few minutes. The time depends on the type of rice you use. I used basmati rice in the picture above and it took about 12 minutes. If you choose long grain it will take about 20-25 minutes, brown rice will set you back a good 30 minutes. For best results, follow the cooking instructions as it relates to the time on the package of the rice that you use.

If you chose the pre-cooked beans, empty can in two cups of water and add all ingredients except the rice. Cook for 15 minutes and then add rice, coconut oil, and all purpose seasoning. Stir and cook for 10-30 minutes. Follow instructions above regarding the time differences. Add more water if needed. Let rice and peas sit for 5 minutes before you serve.

This pairs well with plantain, and any meat you are in the mood to cook (cough cough,  delicious oxtail).

Happy eating!

BNW~

Jamaican Oxtail Stew -Crockpot and Pressure Cooker Recipes

Sunday Dinner

Check out my new blog called Jamaica Mixed In for more fun and exciting recipes, along with this amazing crockpot stew.www.jamaicamixedin.com

This is my most popular recipe so far so I am including a step by step process as it does require some TLC to get a great tasting finished dish. Growing up in Jamaica, this was prepared on Sundays and definitely a dinner to look forward to, we love oxtail. Similar to Osso Bucco, the meat surrounds a center bone and falls off tender when properly cooked. Unlike the other recipes, this will take a while to prepare, but if you have a slow cooker you are in good shape. You will need a full 7-9 hours to make this dish. If you have a pressure cooker, there is also a quicker recipe below. You will cut down the time significantly. This stew is best served with rice and peas (kidney beans). See recipe for this Rice and Peas dish and some Coleslaw to add some crunch and color to your dish.

Ingredients: 
3lbs of Fresh Oxtail
Powdered Steak Seasonings
All Purpose Seasoning (Goya has good ones)
1 Bunch of Scallions
2 Tomatoes
1 Green Pepper
2 Large Onions
Thyme (fresh is best, but I used dried in this recipe)
16 Ounces of Beef Broth
Seasoned Salt
8 Cloves Garlic
Black Pepper
1 Tablespoon Vinegar
10 Pimento Berries (Allspice)
1 Can Butter Beans
2 Tablespoon Browning Sauce

Methods:

Crock Pot Bath:

Add beef broth, thyme,  1/2 scallion, pimento berries, green pepper,  4 cloves of garlic, 1 onion sliced or chopped and allow to heat. Wash meat with vinegar and water. Generously season with salt, pepper, steak and all- purpose seasonings. Let marinate for at least an hour, covered in a Tupperware. Heat oil in a frying pan, and add browning sauce to meat. Transfer meat to pan and brown on each side for about 4 minutes. Once all of the pieces have been browned for color and texture, transfer to the crock pot "bath." Cook on high for 5 hours or on low for 9 hours using all of the seasonings you used to marinate the meat. Re-season with tomatoes, onion, steak seasoning, remaining scallion and garlic, thyme, seasoned salt, and pepper to taste. Add butter beans and cover; cook on high for another 45-60 minutes. Test the meat for tenderness, it should be falling off the bone tender.

Pressure cooker method:
Follow the steps above for seasoning, marinating and browning the meat, and Instead of transferring to a crockpot after it has been browned, add to pressure cooker along with beef broth and two cups of water and cook for 1 hour. Remove lid after you’ve carefully allowed the pressure cooker to cool down. Re-season with onion, butter bean, steak seasoning, scallion, thyme, green pepper,  seasoned salt, garlic and pepper to taste and cook for another 20 minutes until the sauce is thick. Use with a regular pot cover, as you do not need to pressure the meat any further. Your meat should look like the pictures below for the re-seasoning and for the big ending.