"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rice and Beans (Belize) Recipe

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This recipe for Rice and Beans (Belize), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Saturday, February 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. red kidney beans, 2 cloves garlic crushed, 1 tsp. salt, 1 c. coconut milk, 1/2 tsp. black pepper, 1/2 tsp. thyme, 2 lbs. rice, 1 medium onion sliced, 6-8 c. water, bacon can be added if you wish.

Directions:
Directions:
Wash the beans, then soak beans for 4 hours, using the 6-8 c. of water. If using distilled water, beans only need to be soaked for 2 hours.

Boil beans until tender, with the garlic, onion and pork if used.
Season beans with black pepper, thyme and salt.
Add coconut milk. Stir and then let boil.

Add rice to seasoned beans. Stir, then cover. Cook on low heat until the water is absorbed and rice is tender. If necessary, add more water gradually until rice is tender. (Usually 1 c. of rice absorbs 2 c. of water). To warm up leftover rice and beans, you can sprinkle with water to remoisten.

Personal Notes:
Personal Notes:
Good stuff from a great trip to Belize with the Davies family. This vacation was almost derailed when the resort burned, just prior to our visit. The food is a mix of Caribbean, Mexican, Spanish and Mayan food traditions.

 

 

 

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