This is a recipe I relied on during our first few months in South Asia.  Easy. Simple.  All the ingredients on hand, or easy to get. 

Caribbean Beans and Rice
1 1/2 c. uncooked rice
2 t. vegetable oil
1 chopped onion
1 1/2 chopped green peppers
3-4 garlic cloves, minced
1 c. coarsely chopped tomato (about 2-3 tomatoes)
1/4 t. salt
1/4 t. red pepper (lal mirch)
1/2 t.+ ground cumin
1/4 c. fresh cilantro, chopped
1/3-1/2 c. dried kidney beans
1/2 c. mozzarella or cheddar cheese, shredded

Boil water for rice and cook it till it’s done.  Duh. 

If you forgot to soak the beans like I always do, you can do a quick soak before dinner by boiling some water, throwing the beans in (after the gas is off) and covering the bowl or pot with a lid for an hour. Or, if you forget to do that, then put the beans in the pressure cooker, and put a whole lotta water in.  Like four to five times as much as the beans.  So, 3 cups or so. Then cook them and listen.  Check after 20 minutes or so to make sure there’s still water in there. (I usually pick it up and slosh it to see if I can still feel the water moving around.  If so, keep cooking.)  Beans that are totally dry usually take about 45 minutes to cook.  Ugh, I know. 🙂 So don’t forget to soak them, is the moral of the story. 

On to the recipe. 

Heat the oil in a large skillet. Add onions, green peppers and garlic.  Saute 5 minutes or until tender.  Add chopped tomatoes, red pepper and cumin.  Saute another couple of minutes.  Add the cooked beans and stir to combine, adding water if you need to to get a good consistency.  Add the chopped cilantro and cook one more minute. Serve over rice, topped with cheese.  Easy peasy! 🙂 
*adapted from The Complete Cooking Light Cookbook

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