Shivaun's Baked Rice and Beans, Jamaican Style

Ingredients:
2 Tbs. olive oil
1 medium onion, finely chopped
1 fresh chile, cored, seeded, and chopped
3/4 c. dried black beans soaked or 2 cans of cooked black beans and the liquid in the can.
1 14 oz. can of coconut milk (or more)
Salt and Pepper to taste
1 tsp. thyme
1/2 c. fresh cilantro or parsley
Optional: serve with avocado slices.

Directions: 
Preheat the oven to 350 degrees F.

Heat the oil and cook the garlic, onion, and pepper in a casserole pan for about five minutes until the onion is soft then add the beans. If you are adding the dry beans, add water to cover and bring the beans to a boil.  Simmer for 40 minutes with a loosely fitted cover.  If using canned beans, cook shortly until the beans are tender.

Once the beans are soft, mash the beans into the sauteed onions and surrounding liquid.  The starchiness of the beans should thicken the cooking liquid.  Next. stir in the dry rice, coconut milk, salt, pepper, and thyme. Bake 30 to 60 minutes until the rice is cooked.  You may need to add more water or coconut milk as the dish bakes depending on whether or not you used dry beans or brown rice both of which will require more liquid to cook.

When the dish is thick and the rice cooked, remove from the oven and garnish with parsley or cilantro, or freshly sliced avocado.