A delightful Caribbean-inspired dish combining creamy coconut rice with flavorful beans, perfect as a side or main course.
Rinse the beans thoroughly under cold water.
Rinsing removes any debris and reduces excess starch.
Place the beans in a stockpot and cover with water. Soak overnight or use the quick soak method by boiling for 3 minutes and letting sit for 1 hour.
Soaking beans reduces cooking time and improves digestibility.
Drain and rinse the beans, then return them to the pot with fresh water and coconut milk. Bring to a boil.
Adding coconut milk at this stage infuses the beans with flavor.
Reduce the heat, cover, and simmer until the beans are tender, about 1.5 hours.
Check occasionally to ensure there's enough liquid; add water if needed.
Add thyme, allspice, scallion, garlic, black pepper, salt, scotch bonnet, and brown sugar to the pot.
Stir well to evenly distribute the spices and herbs.
Add the rice to the pot and ensure the liquid covers it by about an inch. Add more water if necessary.
Even liquid coverage ensures the rice cooks evenly.
Bring to a boil, then reduce heat, cover, and simmer until the rice is tender, about 20 minutes.
Avoid stirring too much to prevent the rice from becoming mushy.
Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Resting allows the rice to absorb any remaining liquid.
Serve hot as a side dish or main course. Garnish with additional scallions if desired.
Pair with a fresh salad or grilled protein for a complete meal.
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