Caribbean Rice and Beans

Caribbean Rice and Beans

When I make regular red beans and rice, I often get groans of “not beans!”  from my older sons.  I am not sure if they are worried about the bean side-effects and the success of their social lives or if they just don’t like the flavor of the dish.  So I did a little creative mixing.  I combined two recipes, added a few other ingredients, renamed the entire dish and Voila!  I had boys shoveling these beans into their mouths like there was no tomorrow.  I think I have my answer.  The ham flavored beans just don’t light the kids’ fires like these do.

So what’s different?  First off, there is no ham, only sausage in this dish.  I used aborio rice for a creamier texture.  Then I added some unexpected herbs and spices: cinnamon, allspice and cumin.  Actually, the boys only complaint about this dish was that there was no flat bread to eat with it.  Next time, I will take the time to make a nice soft naan-like bread.


Caribbean Rice and Beans
  • 1 pound sausage or ground pork
  • 2 onions, chopped
  • 1 green pepper, chopped
  • 3 garlic cloves, minced
  • 1 tsp oregano
  • ½ tsp cinnamon
  • ½ tsp allspice
  • 1 tsp cumin
  • 2 cups chicken broth
  • 1 14 ounce can kidney beans, drained and rinsed (about 2 cups)
  • 1 cup aborio rice
  • salt & pepper to taste
  1. In a large Dutch oven, brown the sausage and drain all but 1 Tbsp fat.
  2. Add the onions, peppers and garlic and cook until tender.
  3. Add the herbs and spices along with the broth, beans and rice.
  4. Bring to a boil and then cover and cook at medium low for 15-20 minutes or until the rice is tender.
  5. Serve plain or with a wrap or some sort.

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