Regular deli items originally from the Mestizo culture that are now considered pan-Belizean include garnaches, fried corn tortilla smeared with beans and shredded cheese, tamales made from corn and chicken or its sister and panades which can be thought of as a fried corn patty with beans or seasoned shredded fish inside and topped with pickled onions.

INGREDIENTS

• Corn tortillas,

• Rried Refried beans

• Coconut oil

• Cooked beans, blended

• 1 cup onion, chopped

• ½ cup cabbage, chopped

• ¼ teaspoon salt

• 2 tablespoon vinegar

• Dutch cheese, grated

• Pepper, optional

INSTRUCTIONS

This is a traditional recipe for Belizean rice and beans. It is a staple of Belize. Super delicious. The coconut milk gives it a very original flavor. It goes great with stew chicken and potato salad or cole slaw.

Ingredients

Stew Beans:

• 1 pound dry kidney beans

• 3 cloves garlic, minced

• ½ onion, chopped

• ½ red bell pepper, chopped

• 1 teaspoon vegetable oil

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

Rice:

• 1 cup white rice

• ¾ cup coconut milk

• ¾ cup water

Instructions

• Place kidney beans into a large container and cover with several inches of cool water

• Let stand 8 hours to overnight.

• Drain.

• Transfer beans to a stockpot and add enough water to cover

• Bring to a boil.

• Add garlic to beans, reduce heat to low, and simmer until beans are tender, about 1 hour.

• Mix onion, red bell pepper, vegetable oil, salt, and black pepper into beans.

• Cook and stir rice in a saucepan over low heat until toasted and fragrant, about 3 minutes.

• Add coconut milk, water, and kidney beans; bring to a boil.

• Reduce heat to low, cover, and cook until rice is tender, 30 to 40 minutes.