1 cup dry beans (Pinto, red, or black beans)
8 cups water
3 tbs olive oil
1 tbs butter
1 large onion (diced)
1 tsp salt (or to taste)
1 tsp ground black pepper
3 cloves (1/4 tsp ground cloves)
3 cubes chicken bouillon
1 whole scotch bonnet pepper
2 cloves minced garlic
1/2 tsp thyme (2 sprigs)
1 cup Coconut Milk
In a large pot, add the water, beans, salt, 1 tbs olive oil and allow the beans to cook for about 1 hour on medium high heat or until beans are soft. Once cooked, strain the water into a separate container for later use. In another large pot, add 1 tbs of olive oil, and sauté the onions and garlic for about 2 minutes. Add coconut milk, chicken bouillon, beans and mix thoroughly. Add cloves and 6 cups of the bean water to the pot and bring to boil. Mix in the rice and whole scotch bonnet pepper and allow the rice to cook for about 20 min or the pot with a lid and allow the remaining water to be absorbed. About 10-15 min. Once cooked fluff the rice and serve.until there is just a little amount of water left. Reduce the heat to medium,add thyme, butter, and cover about 10-15 min. Once cooked fluff the rice and serve.