Plat
Barefoot Rice and Peas with Pigtail and Salted Beef
2 hPour 6Nutri-Score C€€
C
2 h
2 hBarefoot Rice and Peas with Pigtail and Salted Beef
ce qu’il vous faut
Ingrédients
red kidney beans (dried, rinsed and soaked)Épicerie400 g
pigtail (cut into pieces, boiled and rinsed)Viandes500 g- salted beef (cut into pieces, boiled and rinsed)Viandes300 g
- coconut milk (fresh)Épicerie400 ml
rice (washed and drained)Céréales500 g
scallion (chopped)Fruits et légumes4 morceaux
thyme (fresh sprigs)Fruits et légumes4 morceaux- hot pepper (whole)Fruits et légumes1 morceau
pimento seeds (whole)Épices6 morceaux
garlic (cloves, crushed)Fruits et légumes4 morceaux- jerk seasoningÉpices15 g
- reggae blend seasoningÉpices15 g
- garlic and herb blendÉpices15 g
saltÉpices5 g
par portion
Nutrition
548kcal
- Glucides
- 67 g
- Protéines
- 22 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Marmite
Casserole
Passoire
Saladier
pas à pas
Préparation
- Étape 1
Boil the peas
- Rinse the red kidney beans and put them in a pot with water.
- Boil until the peas start to soften.
- Étape 2
Boil the meats
- Boil the pigtail and the salted beef in water to remove excess salt and impurities.
- Drain and rinse the meats.
- Étape 3
Combine peas and meats
- Add the drained pigtail and salted beef to the pot of peas.
- Let them cook together so the flavours come together.
- Étape 4
Season the pot
- Pour in the coconut milk.
- Add the scallion, thyme, hot pepper and pimento seeds.
- Crush the garlic and add it with the jerk seasoning, reggae blend and garlic and herb blend.
- Étape 5
Add the rice
- Wash the rice well and drain it.
- Stir the rice into the pot and add water as needed.
- Season with salt and bring to a boil.
- Étape 6
Cook the rice and peas
- Cover and cook on low heat until the rice is tender and the liquid is absorbed.
- Fluff and serve hot.
les plus cuisinées d’abord