Caribbean Beans and Rice
This is our favorite way to eat beans and rice!
Servings: 7
Ingredients
- 2 cups dry pinto beans
- 6 cups water
- 1 tbsp salt
- 2 tbsp oil (we use expeller pressed coconut oil)
- 4 cloves garlic, minced
- 1 bunch green onions, chopped
- 1 tbsp dried parsley
- 1/4 tsp pepper
- 1/8 tsp ground cloves
- 2 cans diced tomatoes
- 2 cups rice
Instructions
- Rinse and soak pinto beans in water overnight.
- In the morning, drain the beans. Add the beans, 6 cups of water, and salt to a large pot (I just use the pot I soaked the beans in).
- Bring beans to a boil, then reduce heat to simmer. Simmer for about 40 minutes or until beans are tender. Drain beans and reserve the bean liquid.
- When the beans are almost finished cooking, add the oil, garlic, onions, and seasonings together in a skillet. Saute for about 5 minutes.
- Add the sauteed vegetables, 2 cans of diced tomatoes (with the juices), and 2 cups of rice to the pot with the beans in it. Add 4 cups of the reserved bean liquid (add water if necessary to make about 4 cups).
- Bring to a boil, cover, and reduce heat to simmer. Cook 20-25 minutes without stirring so the rice will cook properly.
- That's it! Serve this with a green salad for a complete and delicious meal.