Caribbean Rice and Beans

Ingredients

• 200 g dried kidney beans
• 2 cloves garlic
• Salt
• 1 bay leaf
• 200 g basmati rice
• 0.5 red peppercorns
• 150 ml unsweetened coconut milk
• white pepper
• 1 tsp cumin powder
• 1 tbsp lime juice
• coriander leaves (for garnish)

Instructions

1. 1.

   Rinse the beans in a sieve with cold water and drain. Peel and slightly crush the garlic cloves. Cook the beans in about 750 ml of salted water with garlic and bay leaf over low heat for 50–60 minutes until tender.

2. 2.

   Cook the rice according to package instructions, then drain and let it rest. Slice the peppercorns into thin rings. Combine coconut milk, peppercorns, pepper, cumin, and a pinch of salt in a pot and bring to a boil once.

3. 3.

   Drain the cooked beans, discard garlic and bay leaf. Mix beans with the warm rice, coconut milk mixture, and lime juice in a bowl, season to taste, and serve garnished with coriander leaves.