Caribbean-Style Rice and Beans

Directions

1. 1
   Wash the beans and sort through them to remove any stones.
2. 2
   Strain the beans and place in a 3-quart Dutch oven.
3. 3
   Cover the beans with the water, and bring the contents of the pot to a boil, reduce the heat to a simmer and cook the beans until fork tender, about 2 to 3 hours.
4. 4
   Strain the beans through a colander, and reserve the liquid.
5. 5
   Return the Dutch oven to the stove, and set over a medium heat.
6. 6
   Add the olive oil to the pan and once hot, about 1 minute, add the salt pork to the pan.
7. 7
   Cook the pork, stirring often until most of the fat has rendered out and the meat is slightly caramelized, about 4 to 5 minutes.
8. 8
   Add the onions, shallots, green onions and garlic to the pan and cook, stirring often for 3 to 4 minutes.
9. 9
   Return the beans to the pan and cook, stirring occasionally until the skins are wrinkled, about 5 minutes.
10. 10
    Add the rice, thyme and cloves to the pan and cook, stirring to coat the rice in the fat for 3 to 4 minutes.
11. 11
    Pour the coconut milk and 2 1/2 cups of the reserved bean cooking liquid (top-off with water if you do not have enough bean cooking liquid) to the pan and bring to a boil.
12. 12
    Season the rice and beans with the salt and add the Scotch bonnet to the pan.
13. 13
    Once the rice comes to a boil, reduce the heat to a low simmer and cover the pan with a lid.
14. 14
    Continue to cook the rice until the liquid is absorbed, about 25 minutes.
15. 15
    Leave the lid on the rice, and allow it to steam, for 5 minutes, before removing the lid.
16. 16
    After the rice has steamed, remove the lid and fluff the rice with a fork or large slotted spoon.
17. 17
    Serve while hot.