Bahamian rice with beans – a detailed recipe cooking. 
Time: 1 hour. 30 min. Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 tbsp. washed in a strainer until clean rice water
- 1 can (425 gr.) Black eye beans (drain the brine and Rinse)
- 4 sliced tomatoes Rome
- 1 can (225 gr.) Of tomato sauce
- 1 tbsp. l Worcester sauce
- 1 habanero pepper pierced with a knife tip
- 1/3 Art. olive oil
- 6 sliced strips of bacon
- 1 tbsp. chopped sweet onion or onion vidalia
- 1 peeled and chopped green bell pepper
- 1 finely chopped celery stalk
- 5-6 branches of fresh thyme (tear off leaves)
- Salt and ground black pepper
- 2 minced or crushed garlic cloves
Recipes with similar ingredients: bacon, onions, peppers sweet, celery, garlic, plum tomatoes, tomato sauce, sauce Worcestershire, chili pepper, thyme, black eye bean, rice
Recipe preparation:
- In a large saucepan or roasting pan over moderate heat mix oil, bacon, onion, bell pepper, celery, leaves thyme, a pinch of salt and a few grains of pepper. Stir fry until the bacon is crispy and the onion soft and aromatic, about 10 min.
- Add the garlic and rice and sauté the rice for about 10 more minutes, until he won’t have a nutty aroma similar to the smell of popcorn.
- Add beans, tomatoes, tomato sauce, Worcester sauce, pepper habanero and 3 tbsp. water. Bring the contents of the pan to a boil, then reduce heat and simmer at low boil, covering pan the lid. Cook until rice absorbs liquid, 35-40 min. Try not to lift the cover for the first 30 minutes, as steam helps to cook rice. Serve warm.
