Rice and bean dishes are prepared on almost every island in the Caribbean because they make an easy, nourishing, and inexpensive meal. Haitian dishes often include kidney beans and shallots.
2 tablespoons olive oil
2 cups chopped shallots (about 9 large)
1 1/2 cups chopped green bell pepper
1 teaspoon dried oregano
3 garlic cloves, minced
1/4 cup organic vegetable broth (such as Swanson Certified Organic)
2 teaspoons balsamic vinegar
1/2 teaspoon kosher salt, divided
3 cups water
1 tablespoon minced chipotle chile, canned in adobo sauce
1 1/2 cups uncooked long-grain white rice
1 (15-ounce) can red kidney beans, rinsed and drained
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add shallots, bell pepper, oregano, and garlic to pan; cook 12 minutes or until the vegetables are tender, stirring frequently. Remove from heat. Stir in broth, vinegar, and 1/4 teaspoon salt. Cover and set aside.
Bring 3 cups water and chile to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in remaining 1/4 teaspoon salt and beans. Spoon 1 cup rice mixture onto each of 6 serving plates; top each serving with about 1/4 cup shallot mixture.
Untangling My Chopsticks: A Culinary Sojourn in Kyoto
Really loved this, though I amplified the flavors by using 2 TB chipotle and stock rather than water in the rice, and added color with orange bell pepper as well as green. I substituted Bush's purple hull peas (similar to black-eyed peas) for kidney beans and would again. Served with okra and tomatoes (9/2000 CL recipe), low-fat cornbread, and steamed yellow squash with lemon and chives. Great dinner!