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:

1. 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.
2. Add the remaining ingredients, bring to boil, cover and simmer over a low heat for 15 minutes.
3. 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.