Sweet and Spicy Black Beans and Rice
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
1 Cup Dried Black Beans
2 TBSP Oil
1 Medium Onion, chopped
1 Garlic Clove, chopped
2 Carrots, chopped
1 Tomato, chopped (keep the juices!)
1/2 Habanero, minced
1 tsp Madras Curry
1/4 tsp Smoked Paprika
1 tsp Molasses
1 TBSP Maple Syrup
2 Cups Water
Salt, to taste
1 1/2 Cups Dry Rice
2 1/2 Cups Water
1/2 tsp Salt
Put the dried beans in a bowl and cover with about 2 inches of cold water and soak overnight.
In a large pot, heat the oil on medium before adding onion. Cook for five minutes before adding garlic. Toss for about a minute before adding carrots, tomato (with juices), habanero, madras curry and smoked paprika. Cook for ten minutes, stirring frequently.
Add black beans, molasses, maple syrup and water. Season with a pinch of salt. Bring to a boil and then let it simmer for 10 minutes before lowering heat and covering. Cook for 40 minutes to an hour, stirring occasionally until beans are cooked and water is absorbed.
While beans are cooking, in a separate pot cook the rice. Add rice, water and salt. Bring to a boil, turn heat to low, cover and cook for 30 minutes until rice is cooked and water absorbed.
Serve beans over the rice and enjoy that spicy goodness!