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firespicesardines

BRUNSWICK® FIRE AND SPICE SARDINES

This recipe captures perfectly the warmth and flavour of the Caribbean.

Ingredients

3 cans BRUNSWICK®  SARDINES in TOMATO SAUCE

2 cups Dry beans - any type (Kidney, Yellow eye, Pea, Soldier)

8 cups Water or Water plus coconut milk

2 tbsp Onion, chopped

1 tsp Black pepper

1 tsp Dried thyme

1/2 lb Bacon or Salt pork, chopped

1 cup Onion, chopped

1 Green pepper - large size, in chunks

6 cloves Garlic, minced

2 1/4 cups Chicken stock or Water plus bouillon cube

2 tbsp Dried oregano

1 tbsp Parsley flakes

1 tsp Salt

1 tsp Ground allspice

1/2 tsp Cayenne pepper

1/2 tsp Black pepper

1 cup Converted rice

Directions

Serves/Makes: 9

Preparation Time: 10 Minutes

Cook Time: 130 Minutes

Time to Table: 140 Minutes

Wash beans.

In large sauce pan, add beans, water/coconut milk, onion, black pepper and thyme. Bring to a boil.

Simmer, covered, for about 1 1/2 hours until beans are almost tender ; add water as needed.

Drain and set aside.

In large sauce pan, saute bacon or salt pork until starting to crisp. Add onion, green pepper and garlic ; cook 5 minutes.

Stir in cooked beans, chicken stock, seasonings and rice. Heat to simmer, cover, reduce heat and continue cooking for 15 minutes.

Add Brunswick® Sardines and sauce, stirring to mix through the rice and beans. Cover, turn off heat and let stand for 5 minutes.

Serve.

Tip: Alternatively, use 3 cans (14-19 fl oz / 398-540 ml) assorted beans (kidney, black, white, romano), rinsed thoroughly and drained. This will cut the cooking time down by an hour in the third step. 

 

 



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