Caribbean Rice and Beans
Serves: 6
  • ½ c. dried red beans
  • 1 clove of garlic
  • 1 Panamanian hot chili pepper (or other hot chili)
  • 2 c. white rice
  • 1 c. coconut milk
  • 3 c. water
  • 1 bunch thyme, or ½ tsp. dried thyme
  • salt and pepper to taste
  1. Rinse beans and soak them overnight in enough water to measure 3" above the beans.
  2. Drain beans.
  3. Boil beans and garlic in 3 cups of water. Cook until beans are softened, approximately 45 minutes to one hour.
  4. Add coconut milk, salt and pepper to taste, whole chili, and thyme to the beans. Cook 10 more minutes. Remove chili and drain beans, reserving liquid. Set beans aside.
  5. Rinse the rice under cool water until water runs clear. Pour rice into pot and measure out the bean cooking liquid. Add water to make 3 cups, add 1 tsp. salt, and bring rice to a boil. Once boiling reduce heat to low and cook until softened and all liquid is absorbed.
  6. Mix rice and beans together. Check for seasoning. Serve alongside fish, chicken, or beef.
Recipe by Jellibean Journals at