Entree: Suriname – Northern Culinary Region – Bruine Bonen Met Rijst (Hearty Surinamese brown beans stewed in coconut milk and aromatics, served with rice)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Total 2 hrs 10 min

Ingredients

- 1 lb (454 g) dried brown beans (or red kidney beans), rinsed and soaked overnight
- 6 cups (1.4 l) water for cooking beans, plus extra as needed
- 1 can 13.5 oz (400 ml) coconut milk
- 8 oz (225 g) salted pork or salted beef, diced (about 1 cup diced)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 4 cloves garlic, minced, about 12 g
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) smoked paprika
- 2 bay leaves
- 1 sprig fresh thyme or 1 tsp (1 g) dried thyme
- 1 small Scotch bonnet or habanero pepper, left whole for heat control (optional)
- 1 tbsp (12 g) brown sugar
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) chopped fresh cilantro or green onion for garnish
- 2 cups (370 g) long-grain rice, uncooked
- 3 1/2 cups (830 ml) water or stock for rice

Instructions

1. Drain soaked beans and place in a large pot with 6 cups (1.4 l) fresh water. Bring to a boil, then reduce to a simmer and skim any foam. Simmer partially covered until beans are tender but not falling apart, about 45–60 minutes; add water as needed to keep beans submerged.
2. While beans cook, rinse salted pork under cold water to remove excess salt, then dice. Place salted pork in a small pot, cover with water, bring to a simmer for 10 minutes, drain and discard the poaching water to reduce saltiness.
3. In a heavy skillet or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add diced salted pork and brown for 4–6 minutes. Remove most of the rendered fat if excessive, leaving about 1 tbsp (15 ml).
4. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and tomato paste and cook 1–2 minutes until fragrant.
5. Add the sautéed pork mixture to the pot of partially cooked beans. Stir in coconut milk, cumin, coriander, smoked paprika, bay leaves, thyme, brown sugar, whole Scotch bonnet if using, 1 tsp (5 g) kosher salt, and 1/2 tsp (2.5 g) black pepper. Simmer gently, uncovered, for 25–35 minutes until sauce thickens and flavors meld; stir occasionally and mash a few beans against the side to thicken slightly.
6. While the bean stew finishes, rinse rice under cold water until water runs clear. Combine 2 cups (370 g) rice and 3 1/2 cups (830 ml) water or stock in a saucepan, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.
7. Taste the beans and adjust seasoning, removing the whole Scotch bonnet and bay leaves before serving. If beans are too thick, add a splash of water; if too thin, simmer a few minutes longer.
8. Serve the bruine bonen over steamed rice, garnished with chopped cilantro or green onion.