Rice and Beans

Drain the soaked beans and place them in a large heavy pot with fresh water to cover by five centimetres. Add half the diced onion, two sprigs of thyme, and the garlic. Bring to a boil, then simmer for one and a half to two hours until the beans are very tender.

When the beans are fully cooked and some have begun to burst open, do not discard the cooking liquid — it is full of flavour and starch. You will need about two cups of this bean broth for cooking the rice.

In a separate large heavy-bottomed pot, heat the coconut oil over medium heat. Saute the remaining onion for five minutes until softened and translucent. Add the remaining thyme sprigs and stir for thirty seconds until fragrant.

Add the rice to the pot and stir it through the onion and coconut oil for two minutes, toasting the grains lightly. Add about one cup of the cooked beans along with half a cup of the bean cooking liquid.

Pour in the coconut milk and enough additional bean broth or water to bring the total liquid to about three and a half cups. Place the whole habanero on top of the rice — it will infuse gentle heat and aroma without making the dish fiery.

Bring everything to a boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and cook undisturbed for twenty minutes until the rice has absorbed all the liquid and each grain is fluffy and separate.

Remove the pot from heat. Carefully lift out and discard the habanero and thyme sprigs. Fluff the rice and beans with a fork, season with salt and pepper to taste, and serve alongside Belizean stew chicken and fried ripe plantains.