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Rice And Beans

Rice And Beans
Belize
⏱ — min. Serves: —

Ingredients

  • 2 cups long-grain rice
  • 1 cup dried red kidney beans
  • 1 can (14 oz) coconut milk
  • 3 cups water
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 1 whole habanero pepper (optional, for flavor)
  • 1 tablespoon vegetable oil

Instructions

Prepare the Beans

Rinse the dried kidney beans under cold water.

In a large pot, cover the beans with water and let them soak overnight.

Drain and rinse the beans, then place them back in the pot with 3 cups of fresh water.

Bring to a boil, then reduce the heat and simmer until the beans are tender, about 1-1.5 hours. Drain and set aside.

Cook the Aromatics

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Add the chopped onion, minced garlic, and chopped green bell pepper. Sauté until the vegetables are soft and fragrant.

Combine Ingredients

Add the cooked beans to the pot with the sautéed vegetables.

Stir in the coconut milk, water, dried thyme, black pepper, and salt.

If using, add the whole habanero pepper for flavor. Be careful not to burst it if you prefer less heat.

Add the Rice

Add the rice to the pot, stirring to combine all the ingredients.

Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Do not stir the rice while it is cooking.

Serve

Remove the habanero pepper before serving.

Fluff the rice and beans with a fork.

Enjoy your meal!