Rinse beans and soak overnight.
Cook beans with 1/2 cup onion, 1/2 cup peppers, 4 cloves garlic and salt (1 Tbsp?) until beans are tender but not mushy. Set aside and reserve water.
In a large flat bottomed pan (like large aluminum or soup pot), saute rice with other 1/2 c onion, garlic and hot pepper till peppers smell fragrant.
Measure out coconut milk, reserved bean water, and any extra water to make 6 cups total liquid.
Add 6 cups liquid, 1 tsp sugar, 3 tsp salt, and cooked beans to rice.
Cover and simmer on lower heat till all water is absorbed (20 ?).
Make sure rice is good and dry, and then fluff with large serving fork. (Sometimes I let the rice dry out on the very lowest notch after it's done for up to 30 ). Yes it will stick to the pan a little bit. The Panamanians call this dried sticky part concolon, and consider it a tasty addition to the dish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	253.41 Kcal (1061 kJ)
Calories from fat	23.82 Kcal
		% Daily Value*
Total Fat	2.65g	4%
Cholesterol	0.91mg	0%
Sodium	700.83mg	29%
Potassium	205.39mg	4%
Total Carbs	50.07g	17%
Sugars	1.37g	5%
Dietary Fiber	1.21g	5%
Protein	5.02g	10%
Vitamin C	11.5mg	19%
Iron	2.9mg	16%
Calcium	17.6mg	2%

Amount Per 100 g
Calories	218.16 Kcal (913 kJ)
Calories from fat	20.51 Kcal
		% Daily Value*
Total Fat	2.28g	4%
Cholesterol	0.78mg	0%
Sodium	603.33mg	29%
Potassium	176.81mg	4%
Total Carbs	43.1g	17%
Sugars	1.18g	5%
Dietary Fiber	1.04g	5%
Protein	4.32g	10%
Vitamin C	9.9mg	19%
Iron	2.5mg	16%
Calcium	15.1mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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