Bajan Beans Recipes

BARBADOS BAJAN BEANS

Steps:

• Saute onion, chillies and curry powder in vegetable stock (or olive oil, if using) until onion is softened.
• Add the rice and canned tomatoes, along with 2 cups of water.
• Stir well, bring to the boil and simmer, covered, for 25 minutes, stirring occasionally.
• Add the zucchini and peppers and cook for another 30 minutes, stirring 2 or 3 times.
• Stir in the beans and sweetcorn and heat through gently for about 5 minutes.
• Stir in the coriander and serve.

BAJAN BEANS

Steps:

• Heat the oil in a saucepan and add onion, chili and curry powder and saute until soft.
• Add rice, tomatoes and stock, mix well and bring to a boil. Reduce heat, cover and simmer for 25 minutes, stirring occasionally.
• Add the zucchini and bell peppers to the pan but don't stir them in yet. Cover and cook for another 30 minutes, stirring 2 or 3 times.
• Add the rinsed beans and corn. Mix well and cook gently for about 5-10 minutes.
• Stir in the cilantro and serve immediately.

BAJA'S BEST PINTO BEANS

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion; sauté until translucent, about 3 minutes. Add garlic, chili, oregano, and cumin; sauté 1 minute. Add 9 1/2 cups water and beans. Bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour.
• Discard chili. Add sugar and salt to bean mixture. Simmer uncovered over medium heat until beans are tender and almost all liquid has evaporated, about 1 hour longer. Remove from heat. Using potato masher, coarsely mash most of beans. Season with additional salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Rewarm in nonstick saucepan over medium heat, stirring frequently.)

BAJA RED BEANS AND RICE

Steps:

• Combine all ingredients except rice in a large pot. Heat to boiling.
• Reduce heat to low. Cover and simmer 30 minutes.
• Remove 2 cups of soup mixture. Place in a blender and blend until smooth. Return to pot.
• Heat through.
• Serve over rice.