Robert's Red Beans and Coconut Rice (Jamaican Style)

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READY IN: 2hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse beans and soak overnight.
  • Cook beans with 1/2 cup onion, 1/2 cup peppers, 4 cloves garlic and salt (1 Tbsp?) until beans are tender but not mushy. Set aside and reserve water.
  • In a large flat bottomed pan (like large aluminum or soup pot), saute rice with other 1/2 c onion, garlic and hot pepper till peppers smell fragrant.
  • Measure out coconut milk, reserved bean water, and any extra water to make 6 cups total liquid.
  • Add 6 cups liquid, 1 tsp sugar, 3 tsp salt, and cooked beans to rice.
  • Cover and simmer on lower heat till all water is absorbed (20"?).
  • Make sure rice is good and dry, and then fluff with large serving fork. (Sometimes I let the rice dry out on the very lowest notch after it's done for up to 30"). Yes it will stick to the pan a little bit. The Panamanians call this dried sticky part concolon, and consider it a tasty addition to the dish.
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