|dry kidney beans||1 lb.|
|cloves garlic (1 clove crushed)||5|
|large onion (peeled and chopped)||1|
|green pepper (seeded and diced)||1|
|chopped celery||1 ½ cup|
|minced parsley leaves||1 tbsp.|
|cans coconut milk||2 (400 ml)|
|coconut oil||4 tbsp.|
|black pepper||½ tsp.|
Rice and beans is 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 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