Comments on: Cold Cut http://www.paradisefoundbermuda.com/2006/10/cold-cut.html A photo blog about life on a small speck of rock in the middle of the Atlantic Mon, 17 Jan 2011 12:54:03 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Gary http://www.paradisefoundbermuda.com/2006/10/cold-cut.html/comment-page-1#comment-646 Gary Sun, 19 Nov 2006 21:57:00 +0000 http://www.happysquashing.com/paradise/?p=140#comment-646 Tom - This lodged in my head a while ago as - WHAT no red beans and rice, must send recipe. Tell me where the "I could eat a plate twice" quote comes from and there's an extra prize.<br /><br />Hey and as yet no grey ones down there for me, middle age man!<br /><br /><br />RED BEANS AND RICE (I could eat a plate twice!) - (serves 4)<br /><br />1 onion, chopped<br />1 green pepper, deseeded and chopped<br />4 rashers of bacon, chopped (I just use a whole pack)<br />1 garlic clove (I use at least 4)<br />6 oz (170g) long grain rice<br />2-3 tsps chilli powder ( OR I use one fresh red chilli)<br />1 x 16 floz (450ml) tin chopped tomatoes<br />8 floz (250ml) vegetable stock <br />salt and pepper<br />1 x 15 oz (420g) tin red kidney beans, drained and rinsed<br /><br />1. In a medium saucepan, cook the onion, green pepper, bacon, garlic and fresh chilli until the vegetables are softened, about 5 minutes.<br />2. Add the rice and stir until all the grains are coated with the juice from the vegetables. (Stir in the chilli powder if using.) Cook for 1 minute.<br />3. Add the tinned tomatoes and stock and stir well. Season with salt and pepper. Bring to the boil.<br />4. Reduce the heat to low, cover the pan and simmer until the rice is nearly tender, about 15 minutes.<br />5. Stir in the kidney beans. Cover again and simmer until the rice is tender and all the liquid has been absorbed, about 5 minutes longer.<br />6. Fluff up the rice and beans mixture with a fork and transfer to a warm serving dish. Tom – This lodged in my head a while ago as – WHAT no red beans and rice, must send recipe. Tell me where the “I could eat a plate twice” quote comes from and there’s an extra prize.

Hey and as yet no grey ones down there for me, middle age man!

RED BEANS AND RICE (I could eat a plate twice!) – (serves 4)

1 onion, chopped
1 green pepper, deseeded and chopped
4 rashers of bacon, chopped (I just use a whole pack)
1 garlic clove (I use at least 4)
6 oz (170g) long grain rice
2-3 tsps chilli powder ( OR I use one fresh red chilli)
1 x 16 floz (450ml) tin chopped tomatoes
8 floz (250ml) vegetable stock
salt and pepper
1 x 15 oz (420g) tin red kidney beans, drained and rinsed

1. In a medium saucepan, cook the onion, green pepper, bacon, garlic and fresh chilli until the vegetables are softened, about 5 minutes.
2. Add the rice and stir until all the grains are coated with the juice from the vegetables. (Stir in the chilli powder if using.) Cook for 1 minute.
3. Add the tinned tomatoes and stock and stir well. Season with salt and pepper. Bring to the boil.
4. Reduce the heat to low, cover the pan and simmer until the rice is nearly tender, about 15 minutes.
5. Stir in the kidney beans. Cover again and simmer until the rice is tender and all the liquid has been absorbed, about 5 minutes longer.
6. Fluff up the rice and beans mixture with a fork and transfer to a warm serving dish.

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