I don't make this for myself alone these days because you can't make “just a little” of this dish! Every cook has his own recipe, and advice about making this dish come up nice and fluffy. Using long-grain rice, not parboiled or converted rice, is important. You will just have to practice in your own kitchen. Homemade coconut milk makes a big difference, too, but today, most people use canned coconut milk. Some cook the beans in coconut milk, and if you do this, you have to adjust the amount of coconut milk called for. Some add onion, garlic and green pepper, too. And, like many other "simple" Caribbean dishes, it takes practice and patience to get your own recipe right. Adding a pinch of baking soda to the beans helps take out the gassiness.
Ingredients
- 1 cup dried red kidney beans or small red beans
- 1/4 teaspoon baking soda
- 2 cups coconut milk (preferably freshly made)
- 2 cups white long-grain rice
- 2 large scallions, chopped (green and white parts)
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon dried thyme or 1 sprig of fresh thyme
- 2 teaspoons salt
- 1 seasoning pepper *(see note)
Directions
Place the beans and baking soda in a large (3-quart or larger) heavy saucepan or aluminium Dutch oven (called a caldero) and add enough water to cover. Soak overnight. (Or use the quick soak method: bring beans to a full boil and boil for two minutes, then remove from heat and let soak for an hour. Then proceed as follows):
When ready to prepare the recipe, bring the beans to a boil and cover, then reduce heat to simmer. Cook the beans for an hour or until tender, adding water if necessary to keep the beans covered. Never add salt to bean water before or during cooking; it will toughen them. Once the beans are tender, drain and reserve 2-3/4 cups of the bean broth, adding more water to make up that amount if necessary.
Return the beans and the 2-3/4 cups of bean broth to the pot. Pour in the coconut milk, scallion, thyme, seasoning pepper, salt and black pepper. Bring to a boil and simmer for five minutes, then add the rice,s tirring while adding. After you add the rice, there should be about 1⁄2 inch of liquid covering the mixture—add more coconut milk or water if necessary. When the pot returns to a boil, reduce heat to low and cover tightly. Do not stir again until the rice is done. Check after 15 minutes, and if rice appears too firm and liquid has been absorbed, add about 1/3 cup more water and cover again. Repeat, if necessary, until the rice has absorbed all the liquid and is light and fluffy-about 25-35 minutes. It should not be mushy. Remove from heat, keep covered, and let it rest for 10 minutes before serving.
What are Seasoning Peppers?
In Cayman, our local "seasoning peppers" are small, flatter relatives of the Scotch Bonnet and have much of the same flavour without the heat. They are unique to Cayman and easy to find in Grand Cayman's local supermarket produce sections, but unavailable overseas. You can add a few slivers of seeded Scotch Bonnet or other hot pepper, or a few drops of hot pepper sauce if you like it.
