Barbados - Bajan Beans

Whoa - what a crazy two weeks. This should have been posted on February 2! Better late than never?

These bajan beans were very easy (seems to be the trend these days... definitely not complaining!). I thought the corn added an interesting flavor. Not in a weird way, it was just different. Maybe because I don't have corn very often. 

A little bit about Barbados. Singer Rhianna hails from Barbados! (She has a song, "Work", that includes Bajan, a creole language.) The grapefruit originated in Barbados in the 18th century. It is also the birthplace of rum, where it is believed there are 1500 rum bars on the island, which is 21 miles long and 14 miles wide.

I listened to a little Baja music while I cooked.

 

Bajan Beans

1 medium onion, chopped       

2 green chilies, deseeded and chopped (I left these out)

1 tablespoon curry powder (optional, but I used it)

Vegetable stock or 2 tablespoons olive oil

1 cup brown rice

1 12-oz can tomatoes, chopped

2 cups water

3 zucchini, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

2 15-oz cans small beans or cannellini, drained and rinsed

1 11-oz can sweet whole kernel corn, drained and rinsed (I used regular corn, not sweet)

1/4 cup fresh cilantro, chopped (I left this out, but did use about a tablespoon of coriander)

1. Saute onion, chilies and curry powder in vegetable stock (or olive oil, if using) until onion is softened.

2. Add the rice and canned tomatoes, along with 2 cups of water.

3. Stir well, bring to the boil and simmer, covered, for 25 minutes, stirring occasionally.

4. Add the zucchini and peppers and cook for another 30 minutes, stirring 2 or 3 times.

5. Stir in the beans and sweetcorn and heat through gently for about 5 minutes.

6. Sir in the coriander and serve.

In English with a Baja dialect.... I earned me badge (I earned my badge)!