National Dish of Belize Traditional Rice and Beans
February 3, 2018 Nationalfoody
Ingredients
| dry kidney beans | 1 lb. | |
| rice | 3 cups | |
| cloves garlic (1 clove crushed) | 5 | |
| large onion (peeled and chopped) | 1 | |
| green pepper (seeded and diced) | 1 | |
| chopped celery | 1 ½ cup | |
| bay leaf | 1 | |
| minced parsley leaves | 1 tbsp. | |
| cans coconut milk | 2 (400 ml) | |
| coconut oil | 4 tbsp. | |
| black pepper | ½ tsp. | |
| Salt | ||
| Water |
Rice and beans are a classic one-pot meal in Belize. It is considered a poor man’s dish when made without coconut milk and herbs. It is typically served with a meat or fish dish, potato salad, and fried plantains. This savory dish can be found in food stalls and restaurants across the country.
Directions for Preparing Belize Rice and Beans
- Soak the beans overnight, then drain.
- Place the beans in a large pot and pour in adequate water to cover the beans.
- Add 4 of the whole cloves of garlic to the pot of beans.
- Place the pot on the stove and bring it to a boil.
- Cook the beans for about one (1:00) hour or until soft.
- In a separate pan, sauté the crushed garlic clove, onions, celery, bay leaf, and green pepper in a tablespoon of coconut oil, then add this to the pot of beans.
- Add the chopped parsley to the beans, then season with salt and black pepper.
- Rinse and drain the rice, then add to the pot of beans.
- Add the cans of coconut milk and the remaining coconut oil.
- Stir well, adjust the salt and cover the pot with a lid.
- Cook over medium-low heat for forty-five (0:45) minutes until the rice is tender.
- Serve the Beans and Rice with any choice of meat or seafood, along with fried plantains and potato salad
National Dish of Belize Boil Up
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