Comments on: Caribbean rice and beans

By: regs

regs — Wed, 22 Jan 2020 03:13:53 +0000

wanna try your recipe, thanks for sharing

By: Angela W Broyles

Angela W Broyles — Thu, 13 Jun 2019 23:13:13 +0000

This dish is really good!! I served it over yellow corn grits. I would suggest tasting your harissa to determine the amount of spice before adding, as different brands are hotter than others. I left out the mint.

By: Miryam@eatgood4life

Miryam@eatgood4life — Wed, 04 Apr 2018 21:32:50 +0000

In reply to Tara Gromley. Yes. They would totally work!

By: Tara Gromley

Tara Gromley — Wed, 04 Apr 2018 17:05:06 +0000

Do you think black beans would work in this? Planning on using this recipe to use with Jerk chicken in an island wrap!

By: Miryam@eatgood4life

Miryam@eatgood4life — Sun, 25 Mar 2018 17:03:24 +0000

In reply to Cat. Thanks so much for you comment and suggestions. I 100 % totally agree that dried beans are way better than canned. I am glad that the recipe was a huge hit. Thanks for visiting my blog :-)

By: Cat

Cat — Sun, 25 Mar 2018 16:52:31 +0000

Amazing Caribbean rice dish! Thanks so much for this post. I used it as a side with slow cooker Pernil Pork, and fried plantains, rather than as a meal on its own. The combination made the perfect Caribbean meal! I don’t own a rice cooker so I tossed everything in a 6 quart pot, brought it to a boil, then simmered for 45 minutes, after I sautéed the garlic in the pot. I did cook my kidney beans in the slow cooker the night before and froze them in 15 ounce potions for future use, all but the 15 ounces I used in this recipe. I really don’t care for the taste of canned beans and it’s so easy to cook and freeze my own from dried beans, preferably organic. I usually keep a stash of unseasoned cooked pinto, kidney, white, black, and garbanzo beans in the freezer to use in recipes. I really do recommend it as they taste soooo much better than canned!