Caribbean Beans and Rice

1lb (2 1/2c) Pinto Beans rinsed and sorted.  Soak overnight in 10C water.

(Note: 12 hours cooking time) 

2 hrs simmer Beans then add:

2 1/2 tsp Salt

2 tsp Oregano (Ground)

6-7 Garlic cloves pressed or minced

1 Tblspn Brown Sugar

Black Pepper to taste

1/3 C Bacon grease 

Continue to cook on low heat for 10 hours

 

Bring the beans and water to a boil and then simmer for 2 hours.  The simmering needs to be separated from the ingredients.  The beans should cook at the lowest simmer for the 8-10 hours.  Ideally, make the dressing  the night before it is served so it has time to marinate.

Pink Dressing

1 Cup Salad Oil

1/2 Cup Red Wine Vinegar

2 Cloves Garlic Minced

1 Tsp Salt

To Serve

Place 1 cup of cooked rice on plate.  Serve beans on top of rice with enough liquid that is goes to the rim of the plate.  Top with shredded lettuce, chopped green onion, shredded cheese (optional) and drizzle dressing on top. 

Recipe submitted by Kathy Brague