Nov 8, 2013

BB & R Suri-Style

BB & R Suri-Style

Let’s spice up those boring cans of brown beans that are now collecting dust in your pantry!

Seriously, nothing screams autumn more than a big pot of simmering beans on the stove, right? Now let’s raise the bar and kick it up a notch and turn them into a Surinamese-style brown beans and rice dish that will blow you away. Not literally, of course, only in a good way. Unless you choose to use at least 3 Mw Jeanette’s but then you’re on your own.

This dish combines everything that’s good in this world and rolls it all into one. There’s chicken, bacon, heat, sweetness, zing and a whole lot of lovin’!

 

Ingredients:

cooked white rice
1 1/2 pound boneless chicken breast
8 oz bacon bits
2 14oz/400gr cans brown beans (only one drained)
1 large onion or 2 smaller ones
3 garlic cloves
1/2 to 1 Mw. Jeanette
1 can tomato paste (2.5 oz/70gr)
2 tsp curry masala
5 all spice berries
3 tbsp soy sauce
1 1/2 tbsp brown sugar (dark brown preferably)
1  cup chicken broth
1/3 cup coconut milk
salt, pepper, nutmeg
1 tbsp peanut oil

Optional: celery leaves for garnish

 

Directions:

Cut the chicken breasts into large chunks and season them with a little salt, pepper and nutmeg.
BB & R Suri-Style

Chop the onions(s) and mince the Mw. Jeanette (replace with a chili pepper if you can’t buy these yellow beauties) and garlic.
BB & R Suri-Style

Bacon. Need I say more? Really?!
BB & R Suri-Style

We’ll also be needing tomato paste and coconut milk.
BB & R Suri-Style

Plus a few all-spice berries, chicken broth and, of course, the brown beans. One can drained the other one not.
BB & R Suri-Style

Cook the bacon until brown but not too crispy. Transfer to a paper towel and remove the bacon grease leaving 1 tbsp in the pot.
BB & R Suri-Style

Add the tbsp peanut oil, heat it and cook the chicken until it loses its rawness. It shouldn’t be cooked through, or else the chicken will dry out during the simmer!
BB & R Suri-Style

Add the garlic, Mw. Jeanette and onions and cook until the onions are sift. Add the curry masala and cook for another minute.
BB & R Suri-Style

Stir in the tomato paste and cook it along with the chicken to sweeten it up.
BB & R Suri-Style

In with the brown sugar and soy sauce. I ran out of dark brown sugar… it happens.
BB & R Suri-Style

Mix it up. Looks good enough to eat already, doesn’t it? Don’t do it, though, the chicken is still raw inside.
BB & R Suri-Style

Add the bacon (minus the ones you’ve eaten) and the all-spice berries.
BB & R Suri-Style

Add the beans from the can and the drained ones.
BB & R Suri-Style

Pour in the chicken broth.
BB & R Suri-Style

And finally, stir in the coconut milk.
BB & R Suri-Style

Mix it all up and bring it to a boil.
BB & R Suri-Style

Lower the heat and simmer it, with the lid slightly cracked, for 25 to 30 minutes.
BB & R Suri-Style

 
After this time the all-spice berries will probably be floating on top. Discard them. Check for seasoning, serve with rice and either garnish with celery leaves or chop them up and stir them into the sauce for extra flavour.
 

I should have been born in Suriname, I tell you. This is the life.
BB & R Suri-Style
Inspired by Ramon Beuk.

BB & R Suri-Style
Ingredients
    cooked white rice
    1 1/2 pound boneless chicken breast
    8 oz bacon bits
    2 14oz/400gr cans brown beans (only one drained)
    1 large onion or 2 smaller ones
    3 garlic cloves
    1/2 to 1 Mw. Jeanette
    1 can tomato paste (2.5 oz/70gr)
    2 tsp curry masala
    5 all spice berries
    3 tbsp soy sauce
    1 1/2 tbsp brown sugar
    1 cup chicken broth
    1/3 cup coconut milk
    salt, pepper, nutmeg
    1 tbsp peanut oil

    Optional: celery leaves for garnish

Directions
    Cut the chicken breasts into large chunks and season them with a little salt, pepper and nutmeg. Chop the onions(s) and mince the Mw. Jeanette (replace with a chili pepper if you can’t buy these yellow beauties) and garlic.

    Cook the bacon until brown but not too crispy. Transfer to a paper towel and remove the bacon grease leaving 1 tbsp in the pot. Add the tbsp peanut oil, heat it and cook the chicken until it loses its rawness. It shouldn’t be cooked through, or else the chicken will dry out during the simmer! Add the garlic, Mw. Jeanette and onions and cook until the onions are sift. Add the curry masala and cook for another minute. Stir in the tomato paste and cook it along with the chicken to sweeten it up.

    Add the sugar, soyy sauce and stir well. Sprinkle in the bacon and the all-spice berries. Add your beans and pour in the chicken broth and coconut milk. Mix it, bring it to a boil lower the heat and simmer it, with the lid slightly cracked, for 25 to 30 minutes.

    Discard the all-spice berries, check the seasoning, serve with steamed rice and garnish with celery leaves.

Meal type: Main Course, Surinamese
Servings: 4 to 6
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