Belizean Rice and Beans

Ingredients

• Stew Beans:
• 1 pound 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
• Rice:
• 1 cup white rice
• 3/4 cup coconut milk
• 3/4 cup water

Directions

Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.

Transfer beans to a stockpot and add enough water to cover; bring to a boil. Add garlic to beans, reduce heat to low, and simmer until beans are tender, about 1 hour. Mix onion, red bell pepper, vegetable oil, salt, and black pepper into beans.

Cook and stir rice in a saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, water, and kidney beans; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 30 to 40 minutes.