What to expect? Prep time: 10mns Cooking: 25mns Difficulty level: Easy
What you need?
- 15 oz can of drained & rinsed kidney beans
- 4 tablespoons olive oil
- 1 bulb shallot, minced
- 3 cloves garlic, minced
- 1 cup uncooked long grain white rice
- 2 bay leaves
- 1 teaspoon adobo seasoning (optional)
- 1 tablespoon kosher salt
- Ground black pepper to taste
- 1/4 teaspoon ground cloves
- 3 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1 teaspoon adobo seasoning
- 1 scotch bonnet chile pepper
What to do?
- Heat oil in a large skillet over medium heat.
- Saute shallot and garlic until fragrant.
- Stir in cooked beans, and cook for 2 minutes.
- Add 2 cups of water; stir into skillet and bring to a boil.
- Add uncooked rice.
- Season with bay leaves, adobo seasoning, salt, pepper, and cloves.
- Place sprigs of parsley and thyme, and scotch bonnet pepper on top.
- Reduce heat, cover, and simmer for 18 to 20 minutes.
- Remove thyme, parsley, and scotch bonnet pepper to serve.
Our Tips ?
- Malanga can be easily found in Latin American stores and some garden stores.
- Serve with Pikliz (recipe coming soon), hot sauce or over a bed of green salad.
- To save time start heating up the oil before you grate the batter the second time.
- Remember to adjust the fire as needed. If the oil is too hot the Akras will burn without the inside being cooked. If it is not hot enough, they will just absorb unnecessary oil.
Delices Creoles’ twitst:
- Add bacon right after the beans for more flavor.
- Serve with sliced avocado