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Side or Appetizer, Vegetables

Caribbean Beans & Rice

Just about every culture has some version of this dish, from the lentils of the orient, black-eyed peas (or green peas) of Africa, to the more familiar Spanish version common in European and Mexican cuisine. This might be the original ‘one pot’ dish, as it is extremely simple to just pour in rice to already cooking beans, then spicing them to flavor.

Serves: 4


  • 1 yellow onion, sliced thin
  • 1 bell pepper, seeded and sliced
  • 1 large tomato, peeled and wedged
  • 1 garlic clove, pressed
  • 3/4 cup long-grain rice
  • 3 cups water
  • 1 1/2 cups cooked black beans
  • Salt, black pepper, and chili pepper to taste


  1. fry the onion and pepper until tender, then add tomato and garlic and simmer until they are tender.
  2. Add rice, and toss to coat, and cover with water. Simmer, stirring occasionally, until rice is overcooked and mushy.
  3. Add in the black beans and mix. Simmer until the beans are heated. Add in salt, pepper, and chili, stirring to prevent sticking. Add a little water if needed.


  • A variation from Tobago is to add a fried egg. Make a ring with the beans and rice and place the egg in the middle.
  • This is also a great dish to ‘finish off’ those last bits of meat, chicken or fish. Cut into small pieces and mix in.
  • As mentioned before, there are dozens of different variations from just about every culture in the world. This ranges from red beans (southern US), switching beans for peas (another Caribbean version), using lentils or black-eyed peas (Africa).


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