Homemade Red Beans & Rice

Ever dreamt of a dish that transports you straight to the sunny shores of Belize with just one bite? Get ready to discover the magic of homemade red beans and rice! This isn't just any rice and beans; it's the authentic Belizean version, a vibrant, creamy, and incredibly flavorful dish that's a staple in every Belizean home. Forget bland side dishes – this is a hearty, satisfying meal where red beans and rice are cooked together in rich coconut milk, infused with aromatics and fresh thyme, making every spoonful a comforting embrace.
While often served alongside stewed chicken, fried plantains, and a crisp salad in Belize, this easy red beans and rice recipe stands proudly on its own as a fulfilling vegetarian or vegan main. We're going to guide you through mastering this iconic dish, from soaking your beans to achieving that perfect fluffy texture. Whether you're a seasoned chef or a kitchen newbie, our best recipe for rice and beans will help you create a taste of Belize right in your own kitchen. Get ready to fall in love with this soulful, one-pot wonder!

Ingredients

• For the Beans:
• 1 pound (about 2 cups) dried small red kidney beans (or regular red kidney beans)
• 8 cups water (for soaking and cooking)
• ½ medium yellow onion, roughly chopped
• 2-3 cloves garlic, smashed
• 2 sprigs fresh thyme (or ½ tsp dried thyme)
• 1 bay leaf (optional)
• 1 teaspoon salt, plus more to taste
• Freshly ground black pepper to taste
• For the Rice & Coconut Base:
• 2 tablespoons olive oil or coconut oil
• ½ medium yellow onion, finely diced
• 3-4 cloves garlic, minced
• 1 sprig fresh thyme, leaves stripped (or ½ tsp dried thyme)
• 1 (13.5 ounce) can full-fat coconut milk
• 1 cup reserved bean cooking liquid (or vegetable broth/water)
• 2 cups long-grain white rice, rinsed until water runs clear
• Salt and freshly ground black pepper to taste
• Optional: ¼ cup chopped bell pepper (any color), 1 whole habanero pepper (for aroma, removed before serving), 2-3 sprigs fresh cilantro for garnish
• Optional for serving: Belizean-style hot sauce, lime wedges

Directions

1. Before You Start:For the most authentic flavor, homemade red beans and rice begins with dried beans. You’ll need to soak them ahead of time.
   1. Overnight Soak: Rinse the dried beans thoroughly. Place them in a large bowl and cover with about 6 cups of cold water. Let them soak at room temperature for at least 8 hours or overnight.
   2. Quick Soak Shortcut: If you're short on time, rinse the beans, place them in a large pot, cover with 6 cups of water, and bring to a rolling boil for 5 minutes. Remove from heat, cover, and let them stand for 1 hour. Drain and proceed.
2. Soak and Cook the Beans
   1. After soaking (and draining), transfer the beans to a large, heavy-bottomed pot or Dutch oven. Cover them with 8 cups of fresh cold water.
   2. Add the roughly chopped onion, smashed garlic, 2 sprigs of fresh thyme, and optional bay leaf. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer gently for 60-90 minutes, or until the beans are tender and creamy. They should be soft enough to easily mash between your fingers, with skins just starting to split.
   3. Once tender, stir in 1 teaspoon of salt and a pinch of black pepper. Continue to simmer for another 10-15 minutes to allow the flavors to meld.
   4. Carefully remove and discard the onion pieces, smashed garlic, and thyme sprigs.
   5. Using a slotted spoon, scoop out about 1 cup of the cooked beans and lightly mash them against the side of the pot. This helps to thicken the bean liquid and create a creamier texture.
   6. Measure and reserve 1 cup of the bean cooking liquid. If you have extra liquid in the pot, you can either reduce it slightly by simmering uncovered, or simply drain some off, ensuring you have enough liquid to just cover the beans.
   1. Shortcut Note (Using Canned Beans): If using canned red kidney beans, drain and rinse two (15-ounce) cans. Place them in your pot with 2 cups of water or vegetable broth. Add the roughly chopped onion, smashed garlic, and 2 sprigs of fresh thyme. Simmer for 10-15 minutes to create a quick, flavorful bean broth before proceeding to Step 2. Remove aromatics before adding rice.
3. Build the Coconut & Herb Base
   1. If you used the same pot for the beans, ensure the liquid level is appropriate (beans should be mostly covered, but not swimming). If you started with canned beans, continue in the same pot.
   2. Add the 2 tablespoons of olive oil (or coconut oil) to the pot over medium heat. Add the finely diced onion and cook until softened and translucent, about 5-7 minutes.
   3. Stir in the minced garlic and the stripped thyme leaves (and optional bell pepper) and cook for another 1-2 minutes until fragrant.
   4. Pour in the full-fat coconut milk and the 1 cup of reserved bean cooking liquid (or vegetable broth/water if using canned beans). If using a whole habanero for aroma, add it now (do not cut it open, as this will make the dish very spicy). Bring the mixture to a gentle simmer.
4. Add Rice and Simmer Gently
   1. Stir in the rinsed long-grain white rice. Ensure the liquid level is correct for cooking the rice. Generally, for every 1 cup of dry rice, you need about 1.5 to 2 cups of liquid. Since the beans are already contributing some volume, aim for the liquid to be about ¾ to 1 inch above the surface of the rice and beans. Add a little more water or broth if needed.
   2. Bring the mixture to a gentle boil over medium-high heat. As soon as it boils, immediately reduce the heat to the lowest setting, cover the pot tightly with a lid, and do not stir.
   3. Let it simmer undisturbed for 18-25 minutes. You'll know it's ready when tiny steam holes appear on the surface, the liquid is absorbed, and the rice looks set.
5. Rest, Fluff & Finish
   1. Once the cooking time is up, turn off the heat but keep the pot covered for an additional 10 minutes. This resting period allows the rice to steam thoroughly and become perfectly fluffy.
   2. Remove the lid. If you added a whole habanero pepper, carefully remove it now. Gently fluff the homemade red beans and rice with a fork, lifting from the edges to avoid crushing the beans.
   3. Taste and adjust salt and pepper as needed. A squeeze of fresh lime juice at the end can brighten the flavors beautifully.
   4. Serve hot, garnished with fresh cilantro if desired, and a splash of your favorite Belizean-style hot sauce.