- Stew Beans:
- 1 pound dry kidney beans
- 3 cloves garlic, minced
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1 teaspoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Rice:
- 1 cup white rice
- 3/4 cup coconut milk
- 3/4 cup water
- Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Transfer beans to a stockpot and add enough water to cover; bring to a boil. Add garlic to beans, reduce heat to low, and simmer until beans are tender, about 1 hour. Mix onion, red bell pepper, vegetable oil, salt, and black pepper into beans.
- Cook and stir rice in a saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, water, and kidney beans; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 30 to 40 minutes.
04/29/2018
recipepes.com
Belizean Rice and Beans, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
