Coconut, Red Beans and Rice is a traditional Anguillan recipe for a classic vegetarian version of the traditional Caribbean dish of Rice and Peas made with coconut milk. The full recipe is presented here and I hope you enjoy this classic Anguillan version of: Coconut, Red Beans and Rice.
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Rice and pigeon peas might be Anguilla's national dish, but this version of rice and peas using red kidney beans and cooking in a coconut milk base is also commonly prepared as a main dish or accompaniment on the island.
Ingredients:
220g red kidney beans
1 garlic clove, minced
1l water
flesh of half a fresh coconut, finely grated
500ml boiling water
2 spring onions, chopped
1 tsp fresh thyme leaves
1 fresh hot chill pepper (Scotch bonnet or Habanero), whole
300g uncooked long-grain rice
Method:
If the beans are old add to a bowl and cover with water and allow to soak over night. The following day drain the beans and add to a saucepan along with the garlic and 1l water. Season to taste then bring to a boil, reduce to simmer and cook, uncovered, for about 2 hours or until the beans are tender.
Meanwhile prepare and grate the coconut. Pour the boiling water over the top then set aside to stand for 30 minutes. Pass through a fine-meshed sieve and press with the back of a spoon to extract as much liquid as possible.
Drain the beans, return to the pot and add the coconut milk, spring onions, thyme and chilli and bring to a boil (you can remove the chilli at this point, but I tend to leave mine in the mix. Stir-in the rice, season with black pepper and return to a boil. Reduce to a simmer, cover the pan and cook for about 20 minutes or until the rice is tender and all the liquid has been absorbed.
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