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Bajan Black Beans and Rice

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  • 1 tb Better Than Bouillon Vegetarian
  • 3 c Water
  • 3 Cloves garlic; minced
  • 1 Onion; chopped
  • 1 Green bell pepper; chopped
  • 1 Red bell pepper; chopped
  • 1 Habanero pepper; minced
  • 4 Tomatoes (from a can of whole tomatoes); chopped
  • 1 c Brown rice; uncooked
  • 3 Zucchini; chopped
  • 2 cn Black beans; drained and rinsed
  • 1 c Frozen corn
  • 1/2 c Cilantro leaves; chopped


I've posted the Bajan Beans and Rice recipe that I adapted from a recipe of Gabe Mirkin's before. This is one of my most favorite recipes and when I was making it today I found out halfway through that I didn't have any canned white beans. I forgot that I had bought some dried white beans intending to cook them up myself. No problem I had two cans of black beans and so decided to try the recipe with them. I liked it just as much and it made the dish even more colorful. The canned black beans I had weren't quite as mushy as the white beans I have used before -- the final product was less soupy. For those who may have missed the recipe, here it is again, this time with black beans:
Heat 3 cups of water and mix in bouillon. Set aside. Note: any broth may be used, I just happen to like Better Than Bouillon especially. Saute garlic, onion, and red, green, and habanero peppers in 1/2 cup of broth in large pot for 10 minutes. Add remaining broth, tomatoes, and rice and simmer covered for 15 minutes. Add zucchini and simmer for an additional 30 minutes. Stir occasionally to keep from sticking. Add black beans, corn, and cilantro and cook an additional 5 minutes to heat through.
Freezes well.
Posted to fatfree digest V97 #302 by Michelle Dick <> on Dec 21, 97