Caribbean-Style Rice and Beans (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 12 |
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Ingredients:
1 cup dried red kidney beans |
8 cups water |
2 tablespoons olive oil |
2 ounces small diced salt pork |
1/2 cup small diced onion |
2 tablespoons minced shallots |
1 tablespoon finely chopped green onion |
2 teaspoons minced garlic |
3 cups long grain white rice |
1 teaspoon chopped fresh thyme |
4 whole cloves |
1 (14.5-ounce) can unsweetened coconut milk |
1 tablespoon salt |
1/2 scotch bonnet pepper (seeds and ribs removed) |
Directions:
1. Wash the beans and sort through them to remove any stones. Strain the beans and place in a 3-quart Dutch oven. Cover the beans with the water, and bring the contents of the pot to a boil, reduce the heat to a simmer and cook the beans until fork tender, about 2 to 3 hours.
2. Strain the beans through a colander, and reserve the liquid. Return the Dutch oven to the stove, and set over a medium heat. Add the olive oil to the pan and once hot, about 1 minute, add the salt pork to the pan. Cook the pork, stirring often until most of the fat has rendered out and the meat is slightly caramelized, about 4 to 5 minutes. Add the onions, shallots, green onions and garlic to the pan and cook, stirring often for 3 to 4 minutes. Return the beans to the pan and cook, stirring occasionally until the skins are wrinkled, about 5 minutes.
3. Add the rice, thyme and cloves to the pan and cook, stirring to coat the rice in the fat for 3 to 4 minutes. Pour the coconut milk and 2 1/2 cups of the reserved bean cooking liquid (top-off with water if you do not have enough bean cooking liquid) to the pan and bring to a boil. Season the rice and beans with the salt and add the Scotch bonnet to the pan. Once the rice comes to a boil, reduce the heat to a low simmer and cover the pan with a lid. Continue to cook the rice until the liquid is absorbed, about 25 minutes. Leave the lid on the rice, and allow it to steam, for 5 minutes, before removing the lid.
4. After the rice has steamed, remove the lid and fluff the rice with a fork or large slotted spoon. Serve while hot.
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