Sint Eustatius Rice and Black Beans is a traditional St. Eustatian recipe for a classic one pot dish of rice and black beans typically served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic St. Eustatian version of: Sint Eustatius Rice and Black Beans.
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This traditional recipe from the Caribbean islands of Sint Eustatius and Saba is a delicious, savory dish that is sure to please. It is packed with flavour and is a great way to bring a little bit of the Caribbean to your table. This is the Saba version of rice and peas that's made with black beans.
Ingredients:
400g long-grain rice washed until the water runs clear and drained
2 tbsp olive oil
175g onions, diced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano, crumbled
1 tsp sea salt
1/2 tsp ground black pepper
200g diced tomatoes
200g black beans, drained and rinsed
5g fresh coriander, chopped
Method:
Place a large saucepan over medium heat. Once hot add the onion and garlic and stir-fry for 5 minutes, until the onion is soft and translucent.
Stir in the cumin, oregano, salt, and pepper and cook for 1 minute, until the spices are no longer raw.
Add the rice and stir to combine then stir in the tomatoes and black beans, stirring until they're evenly distributed through the rice.
Add 500ml water then bring the ingredients to a boil. Reduce to a simmer, cover with a tight-fitting lid and cook for about 20 minutes, until the rice is just tender.
Take off the heat and set aside to steam for 10 minutes. Fluff the rice, stir in the coriander and serve.
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