Coconut, Red Beans and Rice RecipeOrigin: Anguilla Period: Traditional |
Ingredients:
220g red kidney beans 
Coconut, Red Beans and Rice Preparation:Method:If the beans are old add to a bowl and cover with water and allow to soak over night. The following day drain the beans and add to a saucepan along with the garlic and 1l water. Season to taste then bring to a boil, reduce to simmer and cook, uncovered, for about 2 hours or until the beans are tender. Meanwhile prepare and grate the coconut. Pour the boiling water over the top then set aside to stand for 30 minutes. Pass through a fine-meshed sieve and press with the back of a spoon to extract as much liquid as possible. Drain the beans, return to the pot and add the coconut milk, spring onions, thyme and chilli and bring to a boil (you can remove the chilli at this point, but I tend to leave mine in the mix. Stir-in the rice, season with black pepper and return to a boil. Reduce to a simmer, cover the pan and cook for about 20 minutes or until the rice is tender and all the liquid has been absorbed. Remove the chilli and serve immediately. |
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