a tasty and simple recipe for scones. Because it doesn’t need milk or eggs, this is a little uncommon. The end result is a beautiful, airy scone that is really delightful!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 40 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 55 mins |
| Servings: | 16 |
Ingredients
- 1 pound dry kidney beans
- 1 ½ quarts water, or as needed
- 3 cloves garlic, minced
- ½ medium onion, chopped
- ½ medium red bell pepper, chopped
- 1 teaspoon vegetable oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup white rice
- ¾ cup coconut milk
- ¾ cup water
Instructions
- Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Drain and transfer beans to a stockpot. Add 1 1/2 quarts water (or as needed to cover) and bring to a boil. Add garlic, reduce the heat to low, and simmer until beans are tender, about 1 hour. Remove from the heat and stir in onion, bell pepper, oil, salt, and pepper.
- Cook and stir rice in a large saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, 3/4 cup water, and kidney beans; bring to a boil. Reduce the heat to low, cover, and cook until rice is tender, 30 to 40 minutes.
Reviews
Very good, reminded me of Belize even though I didn’t have time to properly stew chicken or make coleslaw to complete the experience. I also used canned red beans instead of kidney beans to cut down the cooking time.
Guess I’ll keep looking for a good recipe for this dish. Followed instructions carefully. Are you supposed to drain the beans after cooking? Also proportion of beans to rice is totally different from the picture and the dish I ate in Belize. This was way more beans than rice, rather than the reverse. Disappointed.
This was really fantastic. I read the reviews and expected something really bland so I have some chutneys and salsas ready, but it was perfect as it. I can wait to go to Belize!
Very delicious and filling. I baked some chicken thighs, seasoned with Cuban seasoning and salt in a cast iron skillet, chopped and added it to the beans. It’s great served with iron skillet corn bread.
It’s my own fault for not reading the recipe closely enough. I didn’t catch on to the fact that the beans would be cooking with the rice, so they were overdone.
It tasted so good it reminded me of vacationing in Belize
This was yummy and easy to make!
This was yummy and easy to make!
Do you part cook the rice in water first then lightly fry and add coconut milk? I am a little confused. I think I followed the instructions wrong as it was a little too soft and rich.
Make it all the time. I do however use black beans as kidney beans and I don’t like each other.
Made it to go with Belizean stew chicken, but without the sweet pepper (either red or green) because my teenage boys don’t love pepper. I did add just a bit of dried thyme. We just got back from a trip to Belize a couple of weeks ago, having eaten this dish several times while we were there. Those who are thinking this dish is bland, well — that’s because it IS. It’s supposed to be! It’s meant to be eaten with other items which might be highly seasoned, not as a stand-alone. While the addition of garlic and coconut milk is delicious, it’s subtle, and the rice-and-beans benefited from some added thyme and a grind of fresh pepper after cooking.
I took it a different direction because I was worried it would be bland. I used chicken broth instead of water, added cumin, turamic, more liquid to the cooking rice, and added chicken (but the chicken wasn’t really necessary). Next time I’ll try the other reviewers suggestion and add cilantro.
It’s missing flavor. It needs to be tweaked.
hello! I’m Belizean American myself Miss Kaeli. We have a slight variation to this recipe in my family, adding a little chopped cilantro and we use the green peppers not the red peppers that your recipe calls for. I find the red peppers to be sweet whereas the green peppers add a bit of depth to the flavor profile. But I love your recipe offered because it specifies Carolina rice and every Belizean I know sticks to that brand!