Even though there are all sorts of wonderful ingredients and dishes I could have chose from, due to last-minute-itis, I kept it simple and made a Jamaican staple, red beans and coconut rice. This dish may look unassuming, but since it is simmered in coconut milk and infused with the heat of a Scotch Bonnet chile, it is both rich and nuanced, as well.
I'm pretty sure that this traditional dish, along with the other amazing food on our Progressive Eats menu (check it out after the recipe) would transport me to the Caribbean,...if only for a few moments. I'll take it.
Taste of the Caribbean Progressive Eats Menu
- Caribbean Shrimp and Grits from Creative Culinary
- Cuban Sweet Potato & Black Bean Tacos with Candied Plantains from The Wimpy Vegetarian
- Instant Pot Jamaican Goat Curry from Spice Roots
- Easy Slow Cooker Jamaican Baked Beans from Mother Would Know
- Red Beans and Coconut Rice from All Roads Lead to the Kitchen
- Bahamian Rum Cake from The Redhead Baker
- Coconut Macaroons from That Skinny Chick Can Bake
- Vegan Mango Pineapple Fool from Pastry Chef Online
If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.