Caribbean Coconut Rice & Beans

Step 1

Prepare the beans. If using canned beans: drain the beans and reserve the liquid.if using dried beans: place the beans in a bowl and cover with a generous amount of cold water. Leave to soak for 8 hours. Drain, rinse, and then transfer to a saucepan with 1/2 teaspoon salt. Bring to the boil, then reduce the heat to a simmer. Cook until tender, stirring occasionally – about 1 hour. Drain and reserve the cooking liquid.

Step 2

If using canned beans: drain the beans and reserve the liquid.

Step 3

if using dried beans: place the beans in a bowl and cover with a generous amount of cold water. Leave to soak for 8 hours. Drain, rinse, and then transfer to a saucepan with 1/2 teaspoon salt. Bring to the boil, then reduce the heat to a simmer. Cook until tender, stirring occasionally – about 1 hour. Drain and reserve the cooking liquid.

Step 4

Saute the onion and garlic. Heat the coconut oil in a large saucepan over a medium heat. Add the onion and fry until translucent but not brown, stirring occasionally – about 5 minutes. Add the garlic fry for 1 minute. Add the rice, bay leaf and thyme. Give everything a good stir and fry for 3 minutes, stirring once.

Step 5

Cook the rice. Add the coconut milk, bean liquid and beans. Add 1/2 teaspoon salt if you used dried beans, but 1 teaspoon if you used canned beans. Give the whole lot a good stir, then cover with a tight-fitting lid. Heat over a high heat and bring to the boil – about 5-6 minutes. Immediately turn the heat down to the lowest setting. Leave to cook, undisturbed, until all the water has been absorbed – about 25 minutes.

Step 6

Turn off the heat. Remove the lid and cover quickly with a clean tea towel. Place the lid back on top and leave to stand for 5-10 minutes.

Step 7

Fluff up the rice grains with a fork and serve.