Serves 4 to 6, doubles like a dream
2 cups cooked Rancho Gordo Domingo Rojo beans or pigeon peas
2-1/2-cups brown rice, cooked and cooled
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
1 green or red pepper, chopped
1/4 habañero (Scotch bonnet pepper) or 1 to 2 jalapeños, seeded and chopped, depending on how hot you like it*
2 celery stalks, chopped
1 tomato, chopped (or 1 cup canned diced tomatoes, drained)
1 teaspoon allspice
1/2 teaspoon cumin
1 small handful fresh thyme leaves, or ¼ teaspoon dried
1 small bunch cilantro, coarsely chopped
Sea salt and pepper to taste
In a large skillet, heat the oil over medium-high heat.
Add the onion and garlic, and sauté until softened, about 5 minutes.
Add the pepper, habañero, and celery, and continue cooking, stirring occasionally, for another 5 minutes.
Stir in the diced tomato and season with the allspice and cumin.
Add the cooked Domingo Rojo beans and rice, stirring until the mixture is well combined. Reduce the heat to medium and continue cooking, stirring occasionally, until the moisture from the vegetables is absorbed, about 10 minutes.
Add the thyme, cilantro, sea salt, and pepper.