Side Dish: Rice and Beans

Side Dish: Rice and Beans

1 lb red beans

1 ½ lb white rice

1 whole coconut

1 small onion

2 scallions

1 tbs butter (optional)

Directions:

Soak beans the day before (first rinse them; then add water for soaking).  Begin the next day with preparation of the coconut milk:  In the eye of the coconut, poke a hole and drain the water.  Crack coconut on a hard surface to break open.  Carefully scrape out the meat of the coconut (a thin part of the husk may still be included).  Cut into pea size pieces (unless your blender can handle more).  In blender, add a portion of the coconut pieces and water (approx double the amount of water but not more).  Blend together until coconut pieces are shredded.  Drain milk through a strainer.  Continue process with the rest of the coconut pieces.  (Repeat the process with the blended coconut if necessary to squeeze out as much as possible). 

Without draining the water from the beans that have been soaking, add the fresh coconut milk.  Bring to a boil, then cover and cook on low until beans are 90% cooked (approx 30 min). In the mean time, quarter an onion and trim the scallions, then add to the cooking beans.  Once the beans are finished, the coconut milk should still be above the level of the beans (about 1 to 1 ½  inches – or add more coconut milk).  Add white rice.  Bring to a boil, then cover and cook on low until mixture is thoroughly cooked.  Stir occasionally to ensure proper texture.  Bon Appétit! 

 

Lessons in Living:  Known as “rice and peas” in Jamaica, the Belizean’s call this dish “rice and beans” which includes coconut milk.  “Beans and rice” is stewed beans with white rice – this is a different dish.  For best results, soak the beans for a full day (24 hours).  Adding too much water while preparing the milk will water down the coconut milk – you want it as creamy as possible.