Preparation / Directions:
Wash beans and soak in at least 6 inches of water overnight. Chop onion and
saute in a 8-quart pot in a bit of margarine or vegetable oil. When onion is
soft, add beans with their water. Add scotch bonnet peppers, cutting only
one
in half (this will render the dish pretty spicy). Boil over medium heat for
several hours, adding water as necessary. Cook until beans are very soft and
there is little water left. Add crushed garlic, parsely, and salt. Leave
over
heat for 10 or 15 more minutes, stirring frequently. Add to cooked rice,
pouring over it or mixing the rice and beans together as desired. Makes 8
servings.
Notes: Red beans and rice is another dish that is common throughout the
Caribbean in many variations. This recipe comes from Martinique.
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