A simple recipe for Belizean rice and beans.

1 lb beans 450g, or 1 large can
1/2 tsp ground black pepper
1/2 tsp thyme
1 tsp salt
2 cloves garlic (crushed or diced)
1 medium onion (sliced)
1 dried coconut (grated)(to give 1 cup milk)
2 lbs rice
1 small pig’s tail or salted beef (optional, trim fat)
6-8 cups water

If using pre-cooked canned beans skip steps, 1,2, and use less salt from step 3. Canned beans usually are already seasoned with salt.
1 Soak beans for 4-6 hours.
2 Boil beans until tender with garlic, onion, and pig’s tail. (Or use pressure cooker)
3 Season beans with black pepper, thyme, and salt.
4 Add coconut milk. Stir and taste. Let boil.
5 Clean rice. (This step is usually not needed in developed countries, where rice is pre-cleaned and usually enriched. Washing enriched rice will remove all the enrichment! Additionally, wetting the rice will upset it’s moisture balance and cause unwanted results if using a rice cooker.)
6 Add clean rice to seasoned beans. Stir, then cover. Cook until water is absorb or rice is tender. If necessary, add more water gradually until rice is tender.

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