Recipes from the Caribbean :: Caribbean Potatoe, Rice and Noodle Side Dishes
This is known in Jamaica as "Jamaican Coat of Arms." It is used as a side dish or as an entrée.
1 c. dried small red beans
2 c. canned unsweetened coconut milk
2 c. long-grain rice
1 med. yellow onion, peeled and finely diced
1 large clove garlic, finely minced
1 whole Scotch bonnet chile, or a 1-in. long whole
habañero or any other very hot whole chile pepper
1/2 tsp. dried thyme
Salt, to taste
Freshly ground black pepper, to taste
Pour beans into a colander; pick over them and discard any pebbles, debris or malformed beans. Rinse beans thoroughly with cold running water. Place beans in a large pot and soak them overnight in enough water to cover.
Drain beans, return them to the pot, and add 4 c. of water. Bring the beans to a boil, covered, over med. heat. Lower the heat and simmer the beans until they are not quite tender, about 1/2 an hour. Stir in the coconut milk, rice, diced onions, garlic, chile pepper, thyme, salt and pepper. Simmer the rice and beans, covered, until the rice is tender, about 20 mins. Discard the chile pepper and serve at once.
