How to make the Best Rice and Beans|Vin aprann kijan pou fè diri ak pwa

Rinse red kidney beans under cold water and soak overnight in water.

Drain soaked beans and place them in a pot with fresh water and thyme, rosemary, and whole cloves.

Bring beans to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.

In a separate pot, heat olive oil over medium heat until shimmering.

Add chopped onion, bell pepper, and garlic, sautéing until softened, about 5-7 minutes.

Stir in epis and salt, cooking for another minute until fragrant.

Add coconut cream and cook for 3-4 minutes until heated through.

Once beans are tender, drain and add beans to the sautéed vegetable mixture.

Stir to combine and cook for an additional 5 minutes to meld flavors.

Serve topped with the bean and vegetable mixture.

Garnish with chopped parsley and sliced green onions.

Equipment Needed

Dietary

Allergens