Belizean Rice and Beans

Soak the beans in water for at least 2 hours or overnight to soften them, then drain.

Heat 8 cups of water in a large pot and bring to a boil. Add the drained beans, trimmed pig's tail or salted beef, crushed garlic, sliced onion, thyme, pepper, and salt.

Reduce heat to medium and simmer the beans and meat for 45-50 minutes until the beans are tender and the meat is cooked through, stirring occasionally.

Prepare coconut milk by combining the grated dried coconut with 1 cup of hot water, let steep for 5 minutes, then strain through cheesecloth, pressing to extract all liquid.

Add the rice and coconut milk to the pot with the beans and meat, stirring well to distribute the rice evenly.

Bring the mixture back to a simmer, then reduce heat to low, cover the pot, and cook for 15-20 minutes until the rice is tender and all liquid is absorbed.

Remove from heat and let the rice and beans rest, covered, for 5 minutes to allow the rice to finish steaming.

Fluff the rice with a fork, taste for seasoning, and adjust salt and pepper if necessary. Serve hot.