Belizean Rice And Beans
16 servings
Ingredients
Stew Beans:
1 pound dry kidney beans
3 cloves garlic, minced
1/2 onion, chopped
1/2 red bell pepper, chopped
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Rice:
1 cup white rice
3/4 cup coconut milk
3/4 cup water
Instructions
Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
Transfer beans to a stockpot and add enough water to cover; bring to a boil. Add garlic to beans, reduce heat to low, and simmer until beans are tender, about 1 hour. Mix onion, red bell pepper, vegetable oil, salt, and black pepper into beans.
Cook and stir rice in a saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, water, and kidney beans; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 30 to 40 minutes.
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