Martha’s Vineyard conjures images of summer fun, frisebee playing, sun tanning, sailing, drinking, late nights, presidents and celebrity visits. But then Winter hits and it’s not all fun and games; it gets cold, real cold. For a Caribbean girl like me, real cold is not a temperature I enjoy. But, everything is about how you decide to experience it and we try to make the best of Edgartown, MA!
Since we love to cook and today I was starving (just like every other day actually) by lunch time, I decided to make Red Beans. Creamy, flavorful red beans to serve over perfectly cooked jasmine rice (Thank you M.) and accompany them with Seared Pork and Fried Sweet Plantains. Typical Dominican lunch and this normality makes this baker a happy girl! Here I leave you with a super easy and flavor-infused recipe for Caribbean Red Beans. Please enjoy and if you make them, do tell me! I’m going to excuse myself beforehand for the measurements, not exact but very simple! Buen Provecho!
- 4 strips bacon, diced
- ¼ medium red pepper, diced
- ¼ medium yellow onion, diced
- ½ celery stalk, diced
- 2 cans of Bush's Beans Kidney Beans (do not throw out the liquid!)
- To Taste: Cilantro, Salt & Pepper, Vegetable Stock
- In a medium saute pan, cook and render the bacon fat.
- Remove bacon and reserve the fat in the pan.
- Add the vegetables (and half the amount of the cilantro) and saute for 5 minutes. I just rough chopped them; the smaller the dice, the shorter the cooking time.
- Add the beans, liquids included and simmer to infuse the bacon fat flavor! After 5-8 minutes, pour into blender and puree.
- Strain (or not. straining is just my personal preference) and pour back into small pot. Add chopped cilantro, season with salt and pepper and if wanting to adjust thickness. Sprinkle with reserved bacon!
- Serve over rice and enjoy!