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
Preparation Time: 10 Minutes
Cook Time: 130 Minutes
Time to Table: 140 Minutes
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.
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.