Lunch: Caribbean Beans and Rice

Ingredients

1 cup dried kidney beans
1/2 pound salt pork
4 1/2 cups water
1 (14-ounce) can coconut milk
1 1/2 cups uncooked long-grain rice
1/2 habanero chile pepper, seeded*
1 garlic clove, pressed
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon salt
3 green onions, chopped

Instructions

Place beans in a Dutch oven; add water to 2 inches above beans. Soak 8 hours. Drain and rinse.
Bring beans and next 3 ingredients to a boil in Dutch oven. Cover, reduce heat, and simmer 45 minutes or until beans are tender. Add rice and next 5 ingredients; return to a boil. Cover, reduce heat, and simmer 25 minutes or until rice is tender. Remove and discard pork; stir in green onions.
*2 teaspoons habanero hot sauce may be sustituted for 1/2 habanero chile pepper.

Add a review for Caribbean Beans and Rice