Belizean Rice and Beans

Recipe View Soak the beans: Place kidney beans in a large bowl and cover with plenty of cool water. Let them soak for at least 8 hours, or ideally overnight. (8+ hours)

Recipe View Simmer the beans: Drain the soaked beans and transfer them to a large stockpot. Add 1 1/2 quarts of fresh water (or enough to cover the beans). Bring to a boil over high heat. Once boiling, reduce the heat to low, add the minced garlic, and simmer gently until the beans are tender. This should take about 1 hour. (1 hour)

Recipe View Infuse with flavor: Remove the pot from the heat. Stir in the chopped onion, red bell pepper, vegetable oil, salt, and black pepper. The residual heat will allow these aromatics to meld beautifully with the beans. (5 minutes)

Recipe View Toast the rice: In a large saucepan, cook and stir the rice over low heat until it becomes lightly toasted and fragrant. This toasting process enhances the rice's nutty flavor. (3 minutes)

Recipe View Combine and cook: Add the coconut milk, 3/4 cup of water, and the cooked kidney beans (with their flavorful cooking liquid) to the saucepan with the rice. Bring the mixture to a boil. Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly, and cook until the rice is tender and the liquid is absorbed. This usually takes 30 to 40 minutes. Avoid lifting the lid during this time to ensure even cooking. (30-40 minutes)

Recipe View Rest and serve: Once the rice is cooked, remove the saucepan from the heat and let it rest, covered, for 10 minutes. This allows the flavors to fully meld and the rice to steam to perfect tenderness. Fluff with a fork before serving.