Cooking St. Kitts Caribbean 2

In the second installment of Chef Cheviour Lake's menu from her Caribbean Cooks class at Fairview Great House and Botanical Garden we prepare Red Beans and Rice. It couldn't be easier, either.

Red Beans and Rice

 2 cups cooked white rice
1/2 cup red beans, soaked overnight and boiled with a pinch of cinnamon
1 medium onion, diced
1 stalk celery
4 small seasoning peppers
2 TBS unsalted butter
salt and pepper to taste
2 TBS vegetable oil

Saute onion, peppers and celery in olive oil until lightly brown. Add butter, salt and pepper to taste, add rice and peas on low heat and stir, adding vegetable oil.

That pinch of cinnamon in the rice is Chef Cheviour's secret for a tastier dish.


Next post: West Indian Steamed Fish