- 2 – 8 ounce cans of red beans
- 5 strips of thick sliced bacon, chopped
- 2 cloves of garlic
- 1 medium sweet onion, chopped
- 1 cup chicken stock
- ½ cup coconut milk
- Kosher salt and fresh ground pepper
Note: You may use dried red beans but you will need to soak them overnight.
Pre-heat a four quart stockpot over medium-high heat then add bacon. Once the bacon fat has been rendered and the bacon is almost crisp, add onions and garlic. Cook for five minutes.
Add beans, chicken stock, and coconut milk and simmer over low heat for an hour. Add salt and pepper to taste. Serve over rice.
Chef’s Note: Chef David’s Costa Rican Red Beans is the perfect side dish for Dinner4Two’s Jerk Chicken Wings and Thighs!