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Bajan Beans, Take 3

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  • 1 Onion; chopped,
  • 2 Cloves garlic; minced
  • 1 Green bell pepper; chopped
  • 1 Sweet yellow bell pepper; chopped
  • 1 Habanero chile; diced small
  • 3 c Bouillon
  • 1 cn Chopped tomatoes;, (12oz? smaller than 28oz)
  • 1 Butternut squash; peeled and chopped
  • 1 c Brown rice
  • 1 cn Small white beans; drained, (12-16 oz?)
  • 1 cn Black beans; drained
  • 1 c Frozen corn
  • 1 c Cilantro; chopped, loosely packed. A small bunch, leaves only plucked off and chopped, up to 1.5


This recipe is originally based on one in Gabe Mirkin's book, and I posted two previous versions of it. It is a very flexible recipe. I visited my family in North Carolina over Christmas and, after finding out that one of my 3 sisters is now eating vegan, I cooked dinner one night. I was going to make Gabe's Tomato Eggplant casserole (really a stew) and my adaptation of the Bajan Beans. But, the supermarket didn't have all the ingredients, so I had to make substitutions. Yellow bell pepper instead of red, butternut squash instead of zucchini, and a combo of white and black beans instead of just one or the other. Sister's friend couldn't handle spicy food, so I left out the habanero (they only had jalapeno anyway -- and I nucked a chopped on in some broth to pass with the dish); but since it would have been better with habanero in it, the recipe below specifies it. It is optional, though, the mild version of the dish was a very big hit among the whole family.
Bring the onion, garlic, two bell peppers and habanero pepper and 1/2 cup of the bouillon to a boil in a large pot. Simmer 10 minutes or until the vegetables are softened. Add the remaining bouillon, tomatoes, squash and rice. Return to a boil and simmer covered for 45 minutes, until rice is tender. Stir in the beans, corn, and cilantro and heat through, about 5 minutes.
6-8 servings, freezes well.
Posted to fatfree digest by Michelle Dick <> on Dec 29, 98, converted by MM_Buster v2.0l.