It may seem strange, that, two days before we commence our cruise in Bordeaux, we feature a dish more suited to the Caribbean. You guessed it our January 2025 cruise is from St Maarten to Barbados.
In some Latin American and Caribbean states and countries, beans and rice are commonly eaten as everyday lunch, along with a different variety of meats and vegetables. It is also common to prepare dinner using the lunch leftovers. Just one of the accompaniments to one of the meals we will be serving on our beautiful Superyacht the Emerald Sakara, join us.
Caribbean Black-Eyed Beans and Rice
Ingredients:
- Sunflower oil
- 3 small onion, chopped finely
- 4 garlic cloves, crushed
- 2 tsp grated fresh root ginger
- 1 tsp hot paprika
- 1/2 tsp ground black pepper
- 6 tomatoes, skinned and chopped
- 500 ml coconut milk
- 750 gr long-grain rice, rinsed
- 3x 425 gr can black-eyed beans, drained
- 1 1/2 liter’s vegetable stock
- 1 tsp salt
- few springs of parsley to garnish
Instructions:
- Heat the oil in large saucepan and fry the onion, garlic, ginger, paprika and black pepper for 5 minutes, stirring frequently. Add the tomatoes and coconut milk and simmer gently for 10 minutes.
- Add the remaining ingredients, bring to boil, cover and simmer over a low heat for 15 minutes.
- Remove the saucepan from the heat and leave to stand for 10 mins. Stir well, taste and adjust the seasoning and serve garnished with the parsley.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
