Brunswick® Sardines with Beans & Rice
This recipe captures perfectly the warmth and flavour of the Caribbean.
Ingredients
- 3 cans BRUNSWICK® SARDINES in TOMATO SAUCE
- 2 cups Dry beans - any type (Kidney, Yellow eye, Pea, Soldier)
- 8 cups Water or Water plus coconut milk
- 2 tbsp Onion, chopped
- 1 tsp Black pepper
- 1 tsp Dried thyme
- 1/2 lb Bacon or Salt pork, chopped
- 1 cup Onion, chopped
- 1 Green pepper - large size, in chunks
- 6 cloves Garlic, minced
- 2 1/4 cups Chicken stock or Water plus bouillon cube
- 2 tbsp Dried oregano
- 1 tbsp Parsley flakes
- 1 tsp Salt
- 1 tsp Ground allspice
- 1/2 tsp Cayenne pepper
- 1/2 tsp Black pepper
- 1 cup Converted rice
Directions
- Wash beans.
- In large sauce pan, add beans, water/coconut milk, onion, black pepper and thyme. Bring to a boil.
- Simmer, covered, for about 1 1/2 hours until beans are almost tender ; add water as needed.
- Drain and set aside.
- In large sauce pan, sauté bacon or salt pork until starting to crisp. Add onion, green pepper and garlic ; cook 5 minutes.
- Stir in cooked beans, chicken stock, seasonings and rice. Heat to simmer, cover, reduce heat and continue cooking for 15 minutes.
- Add Brunswick® Sardines and sauce, stirring to mix through the rice and beans. Cover, turn off heat and let stand for 5 minutes.
- Serve.
Tip: Alternatively, use 3 cans (14-19 fl oz / 398- 540 ml) assorted beans (kidney, black, white, romano), rinsed thoroughly and drained. This will cut the cooking time down by an hour in the third step.