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an image of gallo pinto dish

Here is some trivia for you. Did you know that in Costa Rica Gallo Pinto or Bean and Rice is served for breakfast? I didn’t! I guess you can learn something new everyday. Beans and Rice recipes are usually considered main course dishes in most parts of the world. Go ahead, try your hand at this classic recipe.

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Ingredients:

  • 2 cups water
  • 1/4 teaspoon salt
  • 3 bay leaves
  • 1 cup uncooked long-grain parboiled rice
  • 1 tablespoon vegetable oil
  • 1 cup chopped sweet onion
  • 3/4 cup chopped red bell pepper
  • 3/4 cup chopped yellow bell pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, chopped
  • 1/3 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, drained
  • Tamarind Sauce
  • Bottled Pickapeppa sauce

Method:

Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.

Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onion through garlic); saute 5 minutes or until tender. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.

Recipe by:Greg Patent , Cooking Light, APRIL 1995
Photo By:Howard L. Puckett; Styling: Cindy Manning Barr via myrecipes.com

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Let me say that personally I’m not a big fan of Black Pudding; I just don’t like the whole idea of (pig or cow) blood thing – just a little too out there for me if you know what I mean. But Black Pudding is a very popular recipe in the eastern Caribbean. It is traditionally eaten on Saturdays nights and Sunday morning breakfast. There are many different variations according to the island, as the fillings differ slightly. Even through the cooking procedure in the same.

The name Boudaine is derived from the French meaning stomach and is very apt in that sausage casing is the stomach of the animal.

Photo source: BBC Food

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Ingredients:

  • 2 bottle blood (26 ozs.each)
  • 1 lb onions, finely chopped, minced
  • 1 head garlic, finely crushed
  • 1 fresh hot pepper
  • 1 bunch green onions or chives
  • ½ lb fat or 1 cup vegetable oil
  • 3 tablespoon salt
  • 1 dessert spoon chopped fresh thyme
  • 3 slice soaked bread (squeezed dry)
  • 6 yards sausage casing
Method:

Chop onions, peppers, garlic, chives, thyme. Chop fat very fine until it is almost pulp. In a skillet over medium heat, melt fat or heat oil. The sauté seasonings for a couple minutes – they must not be overcooked. Then remove from heat and add all other ingredients except blood. Mix well and allow it to stand until cold. Then add blood. Mixing well.

Using a big funnel, fill sausage casing to form sausages by tying end with string and every six inches or so, tying casing with a piece of string. When you have formed 6-8 sausages, again secure end with a piece of string and cut away and continue forming sausages in this manner until filling is used up. Then set aside.

Line a large pan with clean towel. Add water to about half way and place over medium heat. When water is warm, add pudding, lower heat and allow it to cook VERY SlOWLY. Water must never be allowed to boil for fear that the pudding will burst. Check pan often and as soon as the blood is hardened; the black pudding is ready to be served. To check, prick with a pin.

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