Robert'S Red Beans And Coconut Rice (Jamaican Style) - cooking recipe

Ingredients

BEANS
1/2 lb dried kidney beans
1/2 cup onion, chopped
1/2 cup chopped sweet pepper (or bell peppers)
4 garlic cloves
salt
RICE
3 cups rice (about 1 1/2 lbs)
1/2 cup onion, chopped
2 -4 garlic cloves
3 -4 slices scotch bonnet peppers, minced (aji chombo)
2 (13 1/2 ounce) cans coconut milk
reserve water from beans
extra water to make 6 cups total liquid
1 teaspoon sugar
3 teaspoons salt

Preparation

Rinse beans and soak overnight.
Cook beans with 1/2 cup onion, 1/2 cup peppers, 4 cloves garlic and salt (1 Tbsp?) until beans are tender but not mushy. Set aside and reserve water.
In a large flat bottomed pan (like large aluminum or soup pot), saute rice with other 1/2 c onion, garlic and hot pepper till peppers smell fragrant.
Measure out coconut milk, reserved bean water, and any extra water to make 6 cups total liquid.
Add 6 cups liquid, 1 tsp sugar, 3 tsp salt, and cooked beans to rice.
Cover and simmer on lower heat till all water is absorbed (20\"?).
Make sure rice is good and dry, and then fluff with large serving fork. (Sometimes I let the rice dry out on the very lowest notch after it's done for up to 30\"). Yes it will stick to the pan a little bit. The Panamanians call this dried sticky part concolon, and consider it a tasty addition to the dish.