Panamanian Red Beans and Rice

This is my healthy adaptation of my family's authentic Panamanian dish.

1 Tbsp. olive oil
1 medium onion, sliced
3 cloves garlic, minced
1 cup red kidney beans, soaked and rinsed
1 tsp. thyme
1 bay leaf
2 cups pure coconut milk (from fresh coconut or can)
1 cup long-grain brown rice, rinsed
2+ cups water
1/2 tsp salt (opt.)

Soak beans ahead of time or overnight. Be sure to rinse well. Heat olive oil in a 4-quart pot. Add onion and garlic. Saute until translucent. Add drained red beans, thyme, bay leak, and coconut milk. Bring to a boil before reducing to medium heat. Simmer until beans are 3/4 cooked (about 1 hour). Then add brown rice and water. Continue simmering on medium until rice and beans are cooked through and water is absorbed. Add salt if desired. Let sit for a few minutes. Serves 4.

Comments

[Denise]

I have scoured the web for a recipe that my stepmother made. She is from Panama and and never added tomato sauce to her coconut rice. I have tried to make it several times, but it never comes out like hers. I love the "crunchy rice" at the bottom of the pot. I have not been able to duplicate that either. Do I need a special pot for that? Thanks for the recipe post.

[Qiy]

Denise, I believe you are talking about concolón! The crunch is achieved through a very patient process of cooking long grain rice, water and oil in a heavy bottom (slow heating) pot until very dry and slightly browned on the bottom. You can find an exact recipe with an historic context at http://www.grubblogger.com/2009/12/19/arroz-con-concolon/. Please, let me know how your rice turns out. All the best!

[Qiy]

Denise, I forgot to mention that one of my Cuban mother-in-laws' secrets to crunching the rice is to cover the pot with a cloth )I've seen others use foil) before adding the lid snugly. Hope this helps!