Recipe of the Week: Belizean Rice and Beans
We’ve come to the conclusion that Belize is a gorgeous country with plenty to offer your tastebuds. With simple, tropical dishes and spicy, Mayan-inspired meals, you’re bound to find something that will whet your appetite.
You don’t have to go to Belize and make your way through lush rainforest or dive in the Blue Hole to experience their delicious cuisine (though, if you can, you should!), because many of the dishes are quite easy to make in your home. This week, we’re going to make traditional Belizean Rice and Beans. Yes, it’s simple, but it’s also served with most dishes, so it’s a pretty crucial part of their cuisine and goes with everything.
Belizean Rice and Beans
The Beans (get the flavor in there!)
1 pound (approximately 2 cups) dry red kidney beans
2 cloves garlic, smashed and minced
1 medium yellow onion, diced
1 cup salted beef, diced or 1 small pig’s tail
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
1 cup full fat coconut milk
Either the night before, or the morning of the day you’d like to serve this dish, place beans in a large pot and cover with cool water; soak overnight or 6 hours. Drain, add garlic, onion, and meat and boil until beans are tender. Add salt, pepper, thyme, and coconut. Stir and continue to let boil while preparing rice.
The Rice (almost done!)
4 ¾ cups long grain rice
Rinse the rice in cool water until water runs clear. Add the drained rice to the beans, stir, and then cover. Stir occasionally, cook until rice is tender.
Now that you’ve got the recipe for Rice and Beans, don’t be afraid to pair it with your favourite dishes or even give some other Belizean ones a try. The Belize North website is a great resource for finding authentic Belizean recipes.
Next up on Food Freeway: we’re taking a hop over to Cuba! It’s not Central America, but it is close by, and I think we’re all ready for a little island time. So get your dancing shoes out and your mojito glass ready, because on Saturday we’ll be off to Havana.
Want more tasty reading material? Check out Wanderfood Wednesday!5 comments