Costa Rican Rice and Beans
Ingredients
- 1.5 cups black beans 300 g, dry
- 400 mL coconut milk
- 900 mL water
- 5 sprigs fresh thyme
- 110 g butter
- 1 tsp curry powder
- 1 tsp black pepper ground
- 1 tsp sazón completa
- 1/4 cup salsa lizano 60 g
- 5 cloves garlic 20 g
- 2 stalks celery 180 g
- 1 yellow onion 250 g
- 1/2 red bell pepper 85 g
- 900 mL rice 800 g, long grain
- 3 habanero peppers 20 g
Instructions
- Soak the black beans in water overnight.
- Rinse the beans. Cover with about 3 cm of water, add 2 tbsp of salt, and bring to a boil.
- Simmer for 45-60 minutes, until the beans are soft.
- Drain, and set aside the black beans.
- Finely chop the onion, garlic, bell pepper, and celery.
- In a very large stockpot, combine all the ingredients except the rice and habanero peppers.
- Bring to a boil on medium-high heat, and boil for 2 minutes.
- Add rice and the 3 habanero peppers, cover, and return to a boil.
- Reduce heat to low, and continue to simmer for 25-35 minutes, covered. The water will be completely absorbed and the rice completely cooked when it is ready.
Notes
Sazón Completa Recipe
Pairs well with chimichurri