Robert's Red Beans And Coconut Rice (jamaican Style)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1/2 lb dried kidney beans
• 1/2 cup onion, chopped
• 1/2 cup chopped sweet pepper (or bell peppers)
• 4 garlic cloves
• salt
• 3 cups rice (about 1 1/2 lbs)
• 1/2 cup onion, chopped
• 2 -4 garlic cloves
• 3 -4 slices scotch bonnet peppers, minced (aji chombo)
• 2 (13 1/2 ounce) cans coconut milk
• reserve water from beans
• extra water to make 6 cups total liquid
• 1 teaspoon sugar
• 3 teaspoons salt

Recipe

• 1 rinse beans and soak overnight.
• 2 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.
• 3 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.
• 4 measure out coconut milk, reserved bean water, and any extra water to make 6 cups total liquid.
• 5 add 6 cups liquid, 1 tsp sugar, 3 tsp salt, and cooked beans to rice.
• 6 cover and simmer on lower heat till all water is absorbed (20"?).
• 7 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.