Make this and everyting be irie!
Had I had half a brain I would have doubled this recipe for leftovers....
No one in my house but me likes beans and the Mr. hates rice but that didn't stop me.
The thought of this meal made my mouth water a little, actually to be truthful, there may be a touch of saliva forming now and I already ate it and am stuffed and wished I had more room in my belly so that I could have what little is left.
I've never been to Jamaica however I have been to other Caribbean islands and it seems that rice and beans are a staple in their cooking.
So I suppose this could be called Caribbean Bean Pot not Jamaican but unlike some other countries I find that Jamaicans use more spices in their cooking and I love the heat.
If you don't have some of these ingredients its ok, substitute or leave some out, it will still be great.
Hope you enjoy ;)
I'm Listening to: Housecall - Shabba Ranks ft. Maxi Priest
1 onion chopped
1 jalapeno (if you want spice use a scotch bonnet)
1 red pepper, large chunks
3 cloves garlic, smashed
1 tbsp. fresh ginger, shredded or chopped
1 small pumpkin or acorn squash, cubed
1 1/2 tsp. paprika
1/2 tsp. allspice
1 can fire roasted tomatoes
1 c. beef stock
1 can chick peas, rinsed and drained
1 can white kidney beans, rinsed and drained
In a deep skillet sear the meat on all sides (with no oil!)
Add in the onions, peppers (sweet and heat) and pumpkin/squash and cook for a few more minutes.
Stir in the garlic, ginger, paprika and allspice.
Add in the beef stock and stewed tomatoes and bring to a boil. Reduce heat and simmer for about 50 minutes.
Toss in your beans, add a little kosher salt and fresh cracked pepper and heat another 15 minutes.
Serve over rice.