Coconut and allspice beans with rice

Directions

1. In a large pot, heat about 8-10 cups of water to boiling (enough water to cover beans by about 1 inch). Add dry beans and boil 2 to 3 minutes. Remove pot from heat, cover and let stand about 4 hours or overnight. Drain the beans thoroughly and rise.

2. Add enough fresh water to just cover beans, add garlic and salt, stir.

3. Simmer about 30 minutes until they begin to get tender (not cooked through).

4. Save 3 cups liquid, discard remaining liquid and garlic clove.

5. In the pot sautee yams, allspice, scallions and peppers in oil until the scallions begin to soften. (2-3 minutes)

6. Return the beans and add the reserved liquid to the pot with the coconut milk and simmer about another 10-20 minutes stirring occasionally until the beans are soft and yams are cooked thoroughly.

7. Serve over cooked rice in individual bowls.

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