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Caribbean Beef with Rice and Beans
3 / 5
Gas mark 3, 170°C, 325°F
450g (1lb) Lean beef cubes
1 Onion, sliced
2 Small sweet potatoes, peeled and cut into chunks
1 Fresh red chilli, seeded and chopped
2x5mlsp (2tsp) Turmeric
2.5mlsp (½ tsp) All spice
300ml (½ pt) Exotic fruit juice
150ml (¼ pt) Rum
½ Red pepper, seeded and sliced
½ Yellow pepper, seeded and sliced
Cornflour thickening granules
2x250g Packs of cooked rice
200g Can of red kidney beans, drained
210ml (7floz) Coconut milk
Place the beef cubes, onion, sweet potato, chilli, spices and liquid into an ovenproof casserole dish. Season and mix well. Cover and cook for approximately 2 hours.
During the last 30 minutes of the cooking time add the red and yellow pepper. Mix well before returning to the oven. At the end of the cooking time add a spoonful of cornflour granules to give a thicker gravy if required.
To make the rice and beans add the cooked rice to a pan(or cook your own while the casserole is cooking)with the red kidney beans, heat for 4-5 minutes. Stir in the coconut milk, season and cook for a further 2-3 minutes.
Serve the casserole with the rice and beans, grilled pineapple and vegetables.
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