Caribbean: Belize: Belizean Traditional Rice And Beans 

INGREDIENTS:

dry kidney beans

lb.rice 3 cupscloves garlic (1 clove crushed)

5 large onion (peeled and chopped)

1 green pepper (seeded and diced)

1 chopped celery

1 ½ cupbay leaf

1minced parsley leaves

1 tbsp.cans coconut milk

2 (400 ml)coconut oil

4 tbsp.black pepper

½ tsp.SaltWater

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.

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.