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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Red Beans and Rice from Roatan Recipe

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This recipe for Red Beans and Rice from Roatan is from The Northeast First Friday Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 scallions chopped
2 cloves of garlic chopped finely
1 can of coconut milk
1 small onion chopped
1 red bell pepper, chopped
2-3 sprigs of thyme - leaves removed and chopped
(OR just add a scant 1/2 tsp. ground thyme)
¾ teaspoon salt
1 teaspoon black pepper
2 cups of long grain rice rinsed until the water runs clear
½ cup of black or red beans (soaked from night before)
Directions:
Directions:
In a pot boil 4 1/2 - 5 cups of water
Put beans in pot and boil. Season with salt, pepper, onions, garlic, red bell pepper, and the thyme. Simmer, on low & cook for 1 hour.
Put rice into pot (after the hour cooking) and add coconut milk.
Stir well and bring to a boil over high heat.
Lower heat to medium and cook, covered, over medium heat for about 15-20 minutes.
Uncover and continue cooking until liquid has evaporated but is NOT dry.
Do not let the beans and rice burn!

 

 

 

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