Ellen Kanner is the author of Feeding the Hungry Ghost: Life, Faith, and What to Eat for Dinner – A Satisfying Diet for Unsatisfying Times
I was just discussing Domingo Rojos with Eric, our Customer Service expert, and he said it’s one of those beans that flies off the shelves when we sample it here at Rancho Gordo. We always make our basic beans vegan with just a few aromatics and a little olive oil. We think it tastes better and allows the glory of the beans to shine through. And it fits in nicely with Ellen’s master recipe.
Ellen notes, “The recipe can be made entirely in advance and reheated when you’re ready. Keeps covered and refrigerated for several days, and flavor improves over time.”
Caribbean Red Beans and Rice
Serves 4 to 6, doubles like a dream.
- 2 cups cooked Rancho Gordo Domingo Rojo beans
- 2-½ cups brown rice, cooked and cooled
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 green or red pepper, chopped
- ¼ habañero (Scotch bonnet pepper) or 1 to 2 jalapeños, seeded and chopped, depending on how hot you like it*
- 2 celery stalks, chopped
- 1 tomato, chopped (or 1 cup canned diced tomatoes, drained)
- 1 teaspoon allspice
- ½ teaspoon cumin
- 1 small handful fresh thyme leaves, or ¼ teaspoon dried
- 1 small bunch cilantro, coarsely chopped
- sea salt and pepper to taste
In a large skillet, heat the oil over medium-high heat. Add the onion and garlic, and sauté until softened, about 5 minutes. Add the pepper, habañero, and celery, and continue cooking, stirring occasionally, for another 5 minutes. Stir in the diced tomato and season with the allspice and cumin.
Add the cooked pigeon peas and rice, stirring until the mixture is well combined. Reduce the heat to medium and continue cooking, stirring occasionally, until the moisture from the vegetables is absorbed, about 10 minutes. Add the thyme, cilantro, sea salt, and pepper.
*(Wear gloves when handling fresh chiles, no matter how manly you are. – Ellen)
Time consuming but Perfection !
Nice recipé! If I were vegan I’d totally go for it. However, as a lover of andouille sausage in moderate amounts I think I’ll add some of that too. Recipé mentions olive oil as the lubricant, but the sauté could be done with the sausage fat or with drippings. And add some more olive oil too if you wanna, laissez les bon temps rouler!
I think the omnivores have lots of options so I appreciate this version for our vegetarian pals.
To make this vegan whole foods and plant strong, I omitted the oil. Left out the thyme and cilantro because I didn’t have any. This was still the best rice and beans I’ve ever made.