Beans and Coconut Rice
MAKES ABOUT 6 SERVINGS
(photo on page 77)
This Caribbean-inspired recipe is filled to the brim with flavor.
1 cup dried pink beans*, sorted and rinsed
3 cups water
1 (13.5-ounce) can unsweetened coconut milk
1 cup chopped sweet onion
2 green onions, thinly sliced
2 tablespoons coarsely chopped garlic
4 teaspoons kosher salt, divided
1 teaspoon finely minced fresh ginger
1 teaspoon lime zest
½ teaspoon ground black pepper
5 sprigs fresh thyme
1 to 2 whole habanero peppers
1 teaspoon whole allspice berries
2 cups long-grain white rice, rinsed
Lime wedges, sliced green onion, sliced Fresno peppers, and hot sauce, to serve
In a medium Dutch oven, cover beans with water by 2 inches and let