Rice and beans with coconut milk

This combination of food present in almost all Latin American countries is an important diet because consumed in tandem; both grains provide a complete source of amino acids and energy.

There are many different ways of cooking this meal, but this time I want to write about the way it’s done in Port Limon, Costa Rica; a way that was introduced by the Afro-Caribbean immigrants that came from different islands to Costa Rica back in 1870 and that is cooked with coconut milk instead of water.

Ingredients:
1 kilo of white rice
3/4 kilo red beans
1 or 2 eight ounces cans of coconut milk (unsweetened)
One thick bunch of fresh thyme twigs
One thick bunch of Cilantro Coyote (this is a variety from Central America, if can’t find it near you, then use normal cilantro)
1/4 table spoon curry
1/4 table spoon grounded black pepper 
2 tea spoons salt
2 ripe Habanero chilies

After cleaning and washing the beans with fresh water, you cook them (boil) in a big pot with the coconut milk, use the first can, later you may need more liquid so the rest may be added or not, this will depend on how much liquid the beans will absorb, add the rest of ingredients but not the rice, while Habanero chilies have to be placed on top of ingredients and check constantly for they should never tear inside the pot, we are looking for its peculiar flavor without the hot, and this can be achieved as long as you don’t aloud it to tear inside, you will take them out of the pan before this happens.

Once the beans are ¾ done take out the chilies, add the rice and check that there’s plenty of liquid, add the rest of coconut milk if needed, if you want more flavor add new chilies but don’t let them tear as you already know.

The idea is to have both rice and beans cooked at the same time, because beans take much longer than rice we start before with beans. The best to cook the rice this way is to keep boiling the mixture with the pot covered for some time until you see much of the liquid has evaporated, then cover the pot again and let it stay still at very low temperature for some time until you see that rice is almost cooked, then, stir and be sure you are turning over the rice that is at the bottom of the pan, for we are looking that it won’t burn, its always better to do this final step with a big barbecue fork instead of a big spoon, because in this way we help rice to become separated and not sticky, but then sooner or latter you will end using a spoon, but is always a good idea to avoid it as much as possible. 

Once the rice is ready the dish is ready, serve and what is left, once cold,  will be better in refrigerator as soon as possible, the meals cooked with coconut milk can spoil easily so is important to have them in refrigeration.

Finally, if you want to feel more of hot in your dish, you may chop one Habanero chili finely and spread some in your Rice and Beans, be careful because this chili is well known to be the hottest worldwide, using disposable gloves for chopping it, is a good idea, if you don’t have and make it with your hands, then be sure to wash your hands very well because it may produce irritation later if you scratch your skin with your hands even after washing them.

The Rice and Beans with coconut milk is a dish that goes next to meat, like chicken or fish, usually these will be prepared as a stew with curry, onion, sweet pepper, cilantro, celery, thyme, garlic and salt.