This classic is one of the traditional dishes in Belize. You will find it everywhere, it is a bit like national dishes and Caribbean classics. For a hearty legume meal, you can choose to add meat (chicken, pork, lobster, or game), season it with errands, and put it on the coconut rice pudding with habanero peppers, onions, and lemon juice. A simple but appetizing Belize staple food.
Ingredients:
1 lb. dry kidney beans
3 cloves garlic, minced
1/2 onion, chopped
1/2 red bell pepper, chopped
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup of rice
1/3 cup coconut milk
3/4 cup water
Directions:
Put the kidney beans in a large container and cover it with cool water. Let it soak for 8 hours overnight. Drain once did.
Transfer the beans to a pot and add water; enough for it to cover the beans. Bring it to boil.
Add garlic and reduce the heat to low, and let it simmer until the beans are tender. (about 1 hour)
Mix in the onion, red bell pepper, vegetable oil, salt, and black pepper to the beans that were being simmered.
Cook the rice in a saucepan over low heat and stir until it tastes good about 3 minutes. Add coconut milk, water, and beans; bring to a boil. Reduce the heat to a minimum, close the lid, and cook until the rice is soft, 30 to 40 minutes.
Rice and beans are known locally as the national dish of Belize, mainly because it is consumed by a large part of the population on Sundays. The rice and beans are cooked with coconut milk and served with a chicken stew made with Belizean spices, potato salad, and fried ripe plantain.
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