1 can of red or pink beans
2 cloves of garlic (crushed)
2 green onions (chopped)
3 sprigs of fresh thyme
1 tsp. salt
Pinch of black pepper
1 can of coconut cream (unsweetened, 12 oz.)
1 ½ C. rice (parboiled is preferable)
1 ½ C. water
1. Combine all ingredients in a sauce pan except for the rice. Bring to a boil.
2. When water boils, add rice. Bring back to rolling boil for 5 minutes.
3. Reduce heat to low and cover tightly. Simmer for 15-20 minutes or until liquid is absorbed.
4. Serve with Haitian Creole sauce.
Sharon Bancroft © 1999
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