Cooking (and chatting with Maggie). A Panamanian holiday feast

guandu beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are lower in calories and rich in fiber.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth provides flavor without meat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats and a high smoke point.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides similar acidity with a different flavor profile.

Rinse rice under cold water until water runs clear.

Soak guandu beans in water overnight, then drain.

Heat olive oil in a large pot over medium heat until shimmering.

Sauté chopped onion, garlic, and bell pepper until softened, about 5 minutes.

Add soaked guandu beans and stir for 2 minutes.

Pour in chicken broth and bring to a boil.

Add rice, salt, black pepper, cumin, and bay leaves; stir to combine.

Reduce heat to low, cover, and simmer for 20 minutes or until rice is tender.

Remove from heat and let sit, covered, for 5 minutes.

Fluff rice with a fork and stir in chopped cilantro, carrots, and peas.

Squeeze lime juice over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level: