SOW 6/26/98 : "You Belong To Me "

Tropic Isle ~ Carribean Red Bean and Rice Salad


" ...watch the sunrise on a tropic isle." Ah! Jamaica, the Carribean, Tahiti! What better time to offer up a traditional tropic recipe than now, when those of us in the U.S. are enjoying summer. And there's no better way of letting your loved ones know that they belong to you, than by serving them a lighter fare in this sweltering heat! This salad offers a cool interpretation of the Caribbean's classic bean-and-rice combination.( From The Sugar Mill Caribbean Cookbook ) And if you want to see a picture of Patsy enjoying a tropic isle (Hawaii), stop by "Patsified!" ~ The Fan's Page ~ Desert Island Getaway.

Red Bean and Rice Salad


  • 1 cup dried red beans (or pink beans or kidney beans), soaked overnight, drained and rinsed 1 1/2 teaspoons salt
  • Ground black pepper to taste
  • 6 cups water
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 2 cups raw rice
  • 1 bay leaf
  • 1 green bell pepper, chopped
  • 2 medium tomatoes, peeled, seeded and chopped
  • 1/2 cup minced fresh parsley
    Dressing:
  • 3/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
    In a heavy saucepan, combine the beans with 1/2 teaspoon salt, a little pepper and the water. Bring the beans to a boil, reduce the heat and simmer, partially covered, for 1 1/2 to 2 hours, until the beans are tender. Drain the beans, reserving the cooking liquid. Add enough water to the liquid to make 4 cups. Let the beans cool. Heat the oil in a large saucepan. Add the onion and garlic, and saute them just until the onion is limp and translucent. Add the rice, and stir it over medium heat just until the grains turn milky and opaque. Add the bay leaf, the reserved bean liquid and water, 1 teaspoon salt and some pepper. Cover the pan, reduce the heat to very low and simmer the rice undisturbed for 20 minutes or until it is tender and has absorbed all the liquid. Let the rice cool. When you are ready to serve, combine the rice and beans in a serving bowl, and add the green pepper, tomatoes and parsley. In a small bowl, whisk together the olive oil, vinegar and lemon juice. Add salt and pepper. Pour the dressing over the salad, toss lightly with a wooden spoon until the ingredients are well-combined, and serve. Makes 6 servings.

    SueBee serving suggestion: Why not add cut up grilled chicken breasts to the beans and rice, just prior to serving! 1