Universal Beans and Rice (Jamaica)
This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.
Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.
Ingredients:
2 cups dried kidney beans, soaked and drained
3 cups chicken or vegetable broth
1/4 cup olive oil
6 large scallions, chopped
3 cloves garlic, crushed
1 medium habenero chile, chopped
2 tsp. oregano
2 packets Goya
1 cup rice, uncooked
1/2 cup Cream of coconut
Instructions:
Soak the kidney beans overnight. The next day, drain the beans and add to the broth. Cook,bringing the beans to a boil, then reduce the heat and simmer for 2-3 hours until tender. In a skillet, saute the scallions and garlic in olive oil until soft. Add the sauteed mixture to the beans along with the remaining ingredients. Simmer for 40 minutes, adding morewater if necessary. Serve with hot rice and Johnny cakes.
Recipe adapted from “The West Indies Cookbook,” by Connie Krochmal.