Rice and Beans with Sauce and Tasso

Description
rice & Beans with sauce and tasso

Ingredients

 * 8 ounces dry kidney beans
 * 4 tbsp olive oil
 * 1 bulb shallot, minced
 * 3 cloves garlic, minced
 * 1 cup uncooked long grain white rice
 * 2 bay leaves
 * 1 tsp Adobo seasoning (optional)
 * 1 tbsp kosher salt
 * freshly ground black pepper to taste
 * 1/4 tsp ground cloves
 * 3 sprigs fresh parsley
 * 3 sprigs fresh thyme
 * 1 Scotch bonnet pepper
 * 1 tsp curry powder
 * 1 tbsp Lilli butter (Haitian butter)

Directions
Place Beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain the Beans, and reserve the liquid.

Heat oil in a large skillet over medium heat. Sauté shallot and garlic until fragrant. Stir in cooked Beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, Adobo seasoning, salt, pepper, Lily butter curry and cloves. Place sprigs of parsley and thyme, and Scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and Scotch bonnet pepper to serve.

For the Sauce
 * 1 can whole tomatoes and juice
 * 1 tsp salt
 * 1/2 tsp black pepper
 * 1 Onion chopped
 * 1 tbsp olive oil
 * 2 cups water
 * 1 can tomato paste

Combine tomatoes, salt, oil and pepper. Cover with a tight fitting lid. Add tomato paste and onions then, cook 5 minutes then add water and cook for another 10 minutes then, reduce heat to low.

For the Tasso


 * 2 Lbs of Beef or goat meat cut into small chunks
 * 1/2 cup orange juice
 * 1/4 cup lime or lemon juice
 * 1/2 cup vegetable oil
 * salt and pepper to taste
 * 1 tsp finely chopped parsley

Add all ingredients in a large bowl, except for the vegetable oil. Let it marinate for at least 3–4 hours. Transfer meat mixture into a cooking pot. Add water to cover. Heat to boiling and reduce heat. Simmer covered until meat is very tender. Fry meat in a large frying pan, until golden brown.