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Serves 6 to 8
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1 can (15.5 oz)
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Small Red Beans
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2 ½ cans
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Long Grain White Rice (Preferably Jasmine
White Rice)
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¼ cup
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Vegetable or Corn Oil
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4 slices
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Thick Bacon (Turkey Bacon can also be
used) Diced
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1
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Medium Onion - Diced
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1 tbsp.
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Minced Garlic
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2 cans
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Water
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1/3 cup
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Frozen Coconut Cream
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1
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Packet of Sazon Goya (Con Cilantro
y Achiote) Seasoning Salt
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1 tbsp.
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Lily Golden Butter (Beurre Chaloner)
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½ tsp.
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Whole Cloves (10 to 12)
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1 tsp.
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Lawry’s Seasoned Salt
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½ tsp.
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Ground Black Pepper
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1 tsp.
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Soy Sauce
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1 tsp.
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Adobo All Purpose Seasoning
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½ tsp.
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Salt
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2
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Fresh Thyme Leaf
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Place oil in a 3 to 4 Qt. heavy pan (Dutch oven) on
high heat. Add bacon and cook
until crispy and golden brown. Add
garlic, then onions and stir. Let
mixture simmer for about 1 minute. Drain
beans and set bean water on the side. Add beans and mix.
Add two cans (31 oz) of water (including the bean water). Then add all the remaining ingredients (except rice) and
bring to a boil. Stir well.
(Use the empty can to measure the rice).
Rinse rice in cold water and drain well.
Add rice, stir and reduce heat until water has evaporated. Stir and
cover tightly. Cook on low heat for about 20 minutes.
Bon Appetit!!!
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