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This again is adapted from Caribbean Food by Levi Roots to go with the sweet potato cakes from yesterday’s post. I haven’t had to change the recipe much to fit with ingredients that I can get here, I had to swap his fresh coconut water for a tin of coconut milk. Also I thought 450 grams of rice an outrageous amount for 6 portions, so I cooked 100 grams which did two of us for two meals.

For 2

100 grams long grain rice

100 grams cooked black beans

400 ml tin coconut milk

7 allspice berries

2 sprigs of thyme

1 clove garlic

1 spring onion / 1/2 small sweet onion

1 red chilli

salt and freshly ground black pepper

For the black beans you can use ready cooked beans from a tin or jar, but the texture is better if you start with dry beans. You will need 50 grams dried beans to get 100 grams cooked.
Soak the beans overnight in cold water, drain them and put them into a pan of boiling vegetable stock, turn down the heat and simmer until the beans are tender.

Heat the coconut milk in a saucepan. Add all the ingredients except the rice and beans. On a very low heat simmer for 10 minutes for the flavours of the seasonings to infuse the milk.

Add the rice and beans, and stir to mix in.

Bring back to a simmer, cover and let cook in a low heat for 15 minutes. Turn off the heat and let the rice steam for another five minutes. Do not open the lid while the rice is cooking and resting.