Baked Beans with Rice

  • 1 cup cooked brown beans, with cooking water
  • 2 cut onions
  • 2 big cut tomatoes
  • 1 freshly cut twig of sellery leaves
  • 1 whole fresh hot pepper
  • 1 cube of bouillon nutmeg
  • black pepper
  • cooked brown rice image placeholder

Simmer onions a few minutes.

Add tomatoes and cube of bouillon. Simmer till thickened a bit (about five minutes)

Make the broth tasty with black pepper.

Add the brown beans, the selley leaves and the whole hot pepper. Add enough cooking water.

Simmer till the liquid is thickened (about another ten minutes).

Make to taste with the nutmeg (and more pepper).

Serve the rice covered with the beans, the finely cut hot pepper.

Source: Boxel, African-Surinamese kitchen
Submitted by: Recipe Group Member
Date: 31 May 1998