Coconut Rice and Beans
- 1 to 2 cups cooked or canned red beans, with their cooking liquid (if any)
- 1½ cups rice, preferably long-grain
- One 12- to 14-ounce can (½ to 2 cups) unsweetened coconut milk or 2 cups homemade coconut milk
- Salt and freshly ground black pepper
Instructions:
A staple in the Caribbean, this is sweet and filling.
- Place the beans in a medium saucepan; turn the heat to medium-high, and, if there is any liquid, cook most of it out, stirring occasionally.
- Add the rice and the coconut milk to the beans. Cover and turn the heat to low. Cook for about 20 minutes, or until the rice is tender and the liquid is absorbed. If necessary, add a bit of boiling water to finish the cooking; it is more likely that you will need to uncover and raise the heat to medium-high to cook out excess liquid. Season with salt and pepper and serve.