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Riz haricots rouges antillais (Antillean Red Beans and Rice)
Riz haricots rouges antillais (Antillean Red Beans and Rice) is a traditional Guadeloupean recipe for a classic one-pot dish of rice and red kidney beans. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Antillean Red Beans and Rice (Riz haricots rouges antillais).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesHerb RecipesBean RecipesGuadeloupe Recipes
This is the 'quick' version of Guadeloupe's rice and beans dish using tinned red kidney beans instead of dried. This dish is intended as an accompaniment to be served with meat in sauce.
Ingredients:
1 large tin of cooked red kidney beans
1 sprig thyme
1 onion, finely chopped
1 garlic clove, crushed
400g of white or basmati rice, washed and drained
salt and freshly-ground black pepper, to taste
4 tbsp flat-leaf parsley, chopped
oil for frying
Method:
Place a saucepan over medium heat. Once hot, add a little oil and use to fry the onion and garlic for about 4 minutes or until the onion is just soft.
Drain and rinse the beans then add to the saucepan along with the thyme. Season to taste with salt and black pepper then add the parsley. Mix thoroughly to combine then pour in hot water to the same level as the beans. Bring to a boil, reduce to a simmer and cook for 10 minutes.
Add the rice and mix thoroughly to combine. If you see the rice on the surface of the mixture, add a little water.
Continue cooking, stirring frequently to prevent the rice from sticking.
Cook for about 15 minutes, or until the rice is tender.
Your Caribbean red bean rice is ready. This is typically served with meat in sauce.
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