Caribbean Rice and Beans
1 hr 15 min.
Cannot be frozen
Put the beans into a sieve and rinse with cold water then leave to drain. Peel and lightly crush the garlic. Put the beans, garlic and bay leaf into a pan with approximately 750 ml salted water and cook over a low heat for 50-60 minutes, until soft.
Cook the rice according to the package instructions, then drain. Cut the chilli into thin rings. Put the coconut milk into a pan with the chilli, pepper, cumin and a little salt and briefly bring to the boil.
Drain the cooked beans and remove the garlic and bay leaf. Mix the beans with the still warm rice, coconut milk and lime juice. Season to taste and serve in bowls, garnished with coriander.