"The belly rules the mind."--Spanish Proverb

Jamaican Bobsled Beans and Rice Recipe

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This recipe for Jamaican Bobsled Beans and Rice, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Hodge
Added: Sunday, June 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. onion, chopped
1/2 c. red or green bell pepper, chopped
1 tsp. minced garlic
1/2 small jalapeno pepper, minced (veins and seeds discarded)
1 1/4 tsp. dried thyme leaves
1/4 tsp. ground allspice
1 tbsp. olive or canola oil
1 can (14 1/2 oz.) reduced sodium chicken broth
2 cans (15 oz. each) black beans or kidney beans, drained and rinsed
2 c. peeled and cubed sweet potatoes (1/2 inch cubes), uncooked
3 tbsp. lime juice
salt and pepper to taste
3 c. cooked rice

Directions:
Directions:
Saute onion, green or red bell pepper, jalapeno, thyme, and allspice in oil in medium saucepan for 3-4 minutes. Add chicken broth, beans, and sweet potatoes to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until sweet potatoes are tender (10-15 minutes). Season to taste with salt and pepper. Serve over rice.

Number Of Servings:
Number Of Servings:
4

 

 

 

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