{"id":459,"date":"2007-12-30T10:23:00","date_gmt":"2007-12-30T10:23:00","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=459"},"modified":"2011-06-14T12:54:47","modified_gmt":"2011-06-14T04:54:47","slug":"belizean-rice-and-beans","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2007\/12\/belizean-rice-and-beans\/","title":{"rendered":"Belizean Rice and Beans"},"content":{"rendered":"<p>I got the following message today in response to my <a href=\"http:\/\/www.marga.org\/food\/int\/belize\/rb.html\">failed attempt<\/a> at cooking Belizean rice and beans.  I thought I&#8217;d share it with all of you who want to know how to do it right.  Thanks Dorla!<br \/>\n&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;-<\/p>\n<p>I saw your recipe for the above dish from Belize. I wanted to share my<br \/>\nmother&#8217;s recipe with you, and see if you like this one better. The idea is<br \/>\nto make the rice somewhat fluffy, but not sticky, so after you add the rice<br \/>\nto the beans, as shown in step 5, stir (only once), after 30 mins the rice<br \/>\nwill need to fluffed with a fork, and at that time, you will know the<br \/>\nconsistency, and if a little water is needed, you sprinkle a little around<br \/>\nthe edge of the pot and in the center, but I have made this recipe a<br \/>\nthousand times, and did not need any water. I also use long grain rice, and<br \/>\nit comes out perfect every time.<\/p>\n<p>Ingredients<\/p>\n<ul>\n<li>1 lb. Red Kidney Beans 2 plugs Garlic (crushed)<\/li>\n<li>1 tsp. Salt 1 cup coconut Milk (either squeezed from grated coconut or bought prepared, canned, or made from powered variety)<\/li>\n<li>\u00bd tsp. Black pepper<\/li>\n<li>\u00bd tsp. Thyme 2 lbs. cleaned Rice<\/li>\n<li>1 medium Onion (sliced) 6-8 cups of water<\/li>\n<li>(optional) 1 small pigtail or salt beef or pieces of bacon<\/li>\n<\/ul>\n<p>Method<\/p>\n<p>1. Wash the beans, then soak beans for 4 hours, using the 6-8 cups of water.<br \/>\nIf you are using distilled water, then soaked beans only needs 2 hours to<br \/>\nsoften.<\/p>\n<p>2. Boil beans until tender, with the garlic, onion and pig\u2019s tail\/or salted<br \/>\nbeef or bacon pieces. Note: pre-wash the pigtail or salt beef and cut off<br \/>\nexcess fat. You can use a pressure cooker to cut down on the time.<\/p>\n<p>3. Season beans with black pepper, thyme and salt. Note: You may opt not to<br \/>\nadd the salt if you used salt beef or pigtail above.<\/p>\n<p>4. Add coconut milk. Stir and then let boil.<\/p>\n<p>5. Add rice to seasoned beans. Stir, then cover. Cook on low heat until the<br \/>\nwater is absorbed and rice is tender. If necessary, add more water gradually<br \/>\nuntil rice is tender. Note: Usually, one cup of rice absorbs two cups of<br \/>\nwater, although rice grains can vary in the amount of water they absorb. To<br \/>\nwarm up leftover rice-and-beans, you can sprinkle with water to re-moisten.<\/p>\n<p><a href=\"http:\/\/www.marga.org\/food\/int\/belize\/\">Belizean Recipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I got the following message today in response to my failed attempt at cooking Belizean rice and beans. I thought I&#8217;d share it with all of you who want to know how to do it right. Thanks Dorla! &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;- I saw your recipe for the above dish from Belize. I wanted to share my mother&#8217;s [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[127,125,126],"class_list":["post-459","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-beans","tag-belize","tag-rice","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/459","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=459"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/459\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}