Rice and Beans with Sauce and Tasso

Rinse the dry kidney beans under cold water and pick through to remove any debris or stones.

Place the rinsed beans in a large pot and cover with water by 2 inches, then bring to a boil over high heat. Reduce heat and simmer for 45 minutes until the beans are tender but still holding their shape.

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the minced shallot and cook, stirring frequently, for 3-4 minutes until softened and fragrant.

Stir in the minced garlic and cook for 1 minute, then add the curry powder and ground cloves, stirring constantly to bloom the spices for 30 seconds.

Pour the uncooked rice into the pot and stir to coat with the oil, allowing it to toast for 2-3 minutes until it begins to turn golden at the edges.

Drain the cooked beans, reserving the cooking liquid, and add them to the rice mixture. Stir in the bay leaves, adobo seasoning, kosher salt, and black pepper.

Measure 2 cups of the reserved bean cooking liquid and pour it over the rice and beans mixture. Pierce the whole scotch bonnet pepper with the tip of a knife and place it on top of the rice (do not break it open), then add the fresh parsley and thyme sprigs.

Bring the mixture to a boil, then reduce the heat to low, cover tightly with a lid, and simmer for 20-25 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let stand, covered, for 5 minutes to allow the rice to finish steaming and the flavors to meld.

Carefully remove and discard the scotch bonnet pepper, bay leaves, and herb sprigs. Stir in the Lilli butter until fully incorporated throughout the rice and beans.

Taste and adjust seasoning with additional salt and pepper as needed, then divide among four serving bowls or plates and serve hot.