Rice and beans recipe

Belize cooks the rice in the dark liquor of stewed red kidney beans and coconut milk, so the grains turn brown instead of being mixed with beans at the end.

14 hours and 30 minuteseasy9 ingredients

Ingredients

• 250 g dried red kidney beans
• 400 ml coconut milk
• 400 g long grain rice
• 1 onion
• 3 clove garlic
• 4 thyme
• 0.5 tsp black pepper
• 2 tsp salt
• 1500 ml water

How to make Rice and beans

1. Soak 250 g of dried red kidney beans overnight in cold water, then drain.
2. Cover the beans with 1.5 L of fresh water, add 1 chopped onion, 3 crushed garlic cloves and 4 sprigs of thyme, and simmer 1 hour 30 to 2 hours until tender but still whole. Keep the dark cooking liquor: it is what colours the dish.
3. Stir 400 ml of coconut milk into the beans and their liquor, season with 2 teaspoons of salt and 1/2 teaspoon of black pepper, and simmer 10 minutes.
4. Rinse 400 g of long grain rice until the water runs clear and add it to the pot; the liquid should sit about 2 cm above the rice, so top up with water if needed.
5. Bring to a boil, cover tightly and cook on the lowest heat 20 to 25 minutes without lifting the lid.
6. Turn off the heat and leave covered 10 minutes, then fork the rice through gently so the beans stay whole.
7. Serve with stewed chicken, fried plantain and potato salad, the way it is eaten on a Belizean Sunday.

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