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Rice and Beans with Sauce and Tasso

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Ingredients Edit

Sauce Edit

Tasso Edit

Directions Edit

  1. Place beans in a large pot, and cover with 3 inches of water.
  2. Bring to a boil, reduce heat, and simmer 1½ hours, or until tender.
  3. Drain the beans, and reserve the liquid.
  4. Heat oil in a large skillet over medium heat.
  5. Sauté shallot and garlic until fragrant.
  6. Stir in cooked beans, and cook for 2 minutes.
  7. Measure reserved liquid, and add water to equal 5 cups; stir into skillet.
  8. Stir in the uncooked rice.
  9. Season with bay leaves, adobo seasoning, salt, pepper, lily butter curry and cloves.
  10. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil.
  11. Reduce heat, cover, and simmer for 18 to 20 minutes.
  12. Remove thyme, parsley, and scotch bonnet pepper to serve.

Sauce Edit

  1. Combine tomatoes, salt, oil and pepper.
  2. Cover with a tight fitting lid.
  3. Add tomato paste and onions then, cook 5 minutes then add water and cook for another 10 minutes then, reduce heat to low.

Tasso Edit

  1. Add all ingredients in a large bowl, except for the vegetable oil.
  2. Let it marinate for at least 3–4 hours.
  3. Transfer meat mixture into a cooking pot.
  4. Add water to cover.
  5. Heat to boiling and reduce heat.
  6. Simmer covered until meat is very tender.
  7. Fry meat in a large frying pan, until golden brown.

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