Thursday, June 7, 2012
"One Can" (Vegetable Jambalaya with Coconut Milk)
This recipe is from the book Dorinda's Taste of the Caribbean by Dorinda Hafner. As she explains: "One can is an expression often used by Jamaican Rastafarians to describe a whole meal cooked in just one container."
This jambalaya is like a creamy risotto with a hint of coconut and veggies mixed in. It's incredibly delicious.
10 ounces dried beans, such as red kidney beans or black-eyed peas (I used one can of garbanzo beans)
1 1/4 cups coconut milk (I added extra)
1 large onion, finely chopped
1 or 2 scallions, cleaned and finely chopped (I left these out)
3 carrots, peeled and diced (I added a couple extra)
10 ounces pumpkin, peeled and diced (Since pumpkin is out of season I used a sweet potato)
10 ounces white or brown rice (I used Jasmine rice)
Freshly ground pepper (I also added some hot sauce)
3 sprigs thyme (I left this out)
Note: Instead of water I used vegetable broth
Soak the beans in lots of water overnight. The next day, rinse the beans under cold running water and drain. Place the beans in a large saucepan and add enough water to reach 1 inch above the beans. Add 1 teaspoon of salt and bring to a boil. Boil, uncovered, until almost tender, about 20 to 30 minutes. (You can skip this whole process if you're using canned beans.)
Drain off half the water and save it. Return the saucepan with the remaining beans and water to the stove and add the coconut milk. Add the onion, scallions, carrots, and pumpkin. Stir, adjust the seasoning, and cook over a low to medium heat for about 10 minutes. Add the rice and thyme and stir to mix. Add the saved water, cover, and simmer slowly over a low heat until all the liquid has been absorbed and the rice is cooked, about 20 to 30 minutes. If you use brown rice, allow 40 minutes to 1 hour of cooking time. Take care not to stir this dish too much. (I didn't notice this when I first read the instruction so I stirred a lot. Maybe my version came out extra creamy because of all the stirring?) Season with salt and pepper to taste and serve hot.