Mixed Beans Cook-up Rice

Ingredients

• 1/4 cup chickpeas
• 1/4 cup red beans may use kidney beans
• 1/4 cup pigeon
• ½ cup black eye peas
• 1 lb cubed beef
• 1 lb beef with bones like cubed short rib
• 1 ½ teaspoon salt divided
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 1 tablespoon brown sugar
• 1 tablespoon cassareep may use 1 teaspoon of burnt sugar browning or soy sauce instead
• 2 tablespoon avocado oil or similar
• 1 yellow onion diced
• 4 cloves garlic grated
• 2 cups medium grain or Jasmine rice washed
• 1 1/2 cups coconut milk canned
• 1 1/2 cups water to dilute the canned coconut milk
• 2 wiri wiri peppers or similar
• 1 tbsp Guyanese dried thyme or similar

Green Seasoning

• 2 scallions
• ½ yellow onion
• 5 garlic cloves
• 1 sprig thyme
• 4-5 cilantro stems
• 4 thai basil stems marridman poke
• 2 Mexican Oregano leaves broad leaf thyme Optional

Instructions 

1. In a small bowl combine the chickpeas and red beans. Inspect for any pebbles or rotten beans, then rinse and soak with enough water to cover the beans (about 1 to 1 ½ cups of water). Leave to soak overnight. In a separate bowl, do the same for the black eyed peas. Black eyed peas cook faster than chickpeas and red beans so they will need to be separated.

1. Make the green seasoning by combining all ingredients and only 2 stems of Thai basil in a food processor and blending until smooth. This takes about a minute. Then set aside. Roughly chop the remaining Thai basil leaves and set aside.
2. In a large bowl combine the stew beef and the beef bones, add the green seasoning, 1 teaspoon of salt, onion powder, garlic powder, paprika, brown sugar and cassareep. Mix together well, cover and let marinate for 30 minutes at room temperature or overnight in the refrigerator.

Full Stove Top Instructions

1. When ready to cook, heat a large, deep and heavy bottom pot on medium heat, then add the oil. When oil is hot add the diced onions, and cook until soft and translucent (about 2 minutes). Then add the garlic. Next, add the marinated meats and cook stirring often until the meat is relatively brown on all sides.
2. Drain and rinse the Chickpeas and kidney beans. Then add it to the meat. Mix together well, then add enough water to cover the meat (about 4 cups). Increase the heat to high and bring the pot up to a boil. Then reduce the heat to a simmer, cover and cook until the beans are tender but still have a bit of texture. This should take about 30 minutes.
3. Drain and rinse the black eye peas and add it to the pot. Add a cup more water if needed and the remaining salt. Continue to cook until all the peas are fork tender but not mushy (about 20 more minutes).
4. Next add the washed rice and combine well with the cooked meat and peas, then add the coconut milk and water. After you pour in the coconut milk, if there is about two inches of liquid covering the meat and rice then you do not need additional water. If there isn’t enough liquids add an additional cup of water. Mix well to combine everything.
5. Add the whole wiri wiri pepper, chopped basil leaves and dried Guyanese thyme. Mix well. Allow the liquids to come up to a boil, then reduce the heat to low, cover and simmer until the rice cooks (about 20 minutes).

Partial Pressure Cooker Instructions

1. To speed up the cooking process you may cook your peas and beans in a pressure cooker. I am using an instant pot for this step.
2. Bring your instant pot up to temperature then add the 1 tablespoon of avocado oil. When the oil is hot add the marinated meats and sauté for about 5 mintues to brown the meat a bit.
3. Drain and rinse the red beans, pigeon peas, chickpeas combo and add to the instant pot. Add 3 cups of water and 1 teaspoon of salt. Mix to combine then seal up and pressure cook on high for 25 minutes.
4. Separately, add a large heavy bottom pot to medium heat. Then add the remaining avocado oil. When the oil is hot add the diced onions and cook until soft and translucent (about 2 minutes). Then add the garlic and continue to cook for about minute.
5. Drain and rinse the black eyed peas and add it to the pot. with 1/2 teaspoon of salt. Then add about 3 cups of water to the pot, cover and allow to simmer until the peas are tender (about 20 minutes).
6. When the peas are tender and the instant pot completes its pressure cycle add the cooked meat to the pot with the black eyed peas. Mix well to combine. Then add the washed rice, coconut milk, water, wiri wiri peppers, chopped basil and dried Guyanese thyme.
7. Mix together well, then bring up to a boil. Cover, then reduce the heat to low and simmer until the rice is fully cooked.
8. When the rice is fully cooked, use a large spoon to mix everything together so there is not separation between the meat, beans/peas and rice. Serve hot.

Notes

1. To speed up this recipe, feel free to use canned beans or peas. You may replace a 1/4 cup of dried beans or peas with 1/2 cup of canned peas or beans. Drain and rice your beans before adding to the pot.
2. I love tomatoes so I always add it to my cook-up rice. It is not a typical ingredient for cook-up so it is not listed in the recipe but appears in the photos of some of the steps. You can add two diced tomatoes to your cook-up rice and sauté with your onions if you so choose.  (metemgee)