This recipe was new to us when we found it in the June issue of Food & Wine magazine. They pose it as a side dish, but we found that it makes a very nice vegetarian main dish with the addition of some additional beans. I pumped up the nutritional value by making it with brown/red rice. I gave the flavor a boost with a teaspoon of five-spice powder. We also stirred in a pound of sauteed chopped kale -- which added some lovely color and even more nutritional power to the dish.
Leftovers are excellent on their own. But, they also make a fantastic addition to a vegetarian burrito with avocado, pineapple salsa, and a bit of sour cream.
Caribbean Style Beans & Rice
(adapted from Jamaican Rice & Peas, Food & Wine June 2008)
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