Central America: Guatemala: Guatemalan Coconut Rice and Red Beans
INGREDIENTS:
½ cup dried red kidney beans
4 cups water
1 small clove garlic
¼ teaspoon salt
1 Tablespoon vegetable oil
1 cup long grain white rice
½ cup white onion thinly sliced
½ cup red bell pepper chopped
2 sprigs fresh thyme leaves with extra for garnish or one teaspoon dried
½ cup coconut milk
½ cup water
1 cup cooking liquid from beans
½ teaspoon salt
¼ teaspoon black pepper freshly ground
EQUIPMENT:
INSTRUCTIONS:
Discard the clove of garlic and remove beans from heat when done. Don’t discard the cooking water as you’ll need it to cook the rice!
The age of the dried beans will affect the cooking time. Check the beans while they’re cooking to make sure they don’t overcook and become mushy.
Use canned coconut milk NOT coconut beverage. The canned coconut milk will add much more flavor and richness to the dish.
Remember to save the bean cooking liquid to add flavour and colour to the coconut rice.
NOTES:
Nutritional values are calculated by an online calculator so may not be accurate.