If you’ve ever been to Limón, you know the Caribbean influence is everywhere, and the food is a huge part of that story. Limón is one of the regions of Costa Rica with the strongest Afro-Caribbean cultural influence, and its cuisine carries ancestral traditions from Africa, Jamaica and China, among other influences.

And then there’s coconut milk. It’s one of those signature ingredients that gives Caribbean cooking its unmistakable flavor and creamy richness. In the Costa Rican Caribbean, coconut milk is an essential part of many traditional dishes.

One classic you absolutely have to try is Rice N’ Beans.

Now, don’t get this confused with Gallo Pinto, Costa Rica’s famous traditional breakfast. Both dishes use rice and beans, but they are definitely not the same thing. Caribbean Rice N’ Beans has its own personality, thanks in large part to the coconut milk, herbs and Caribbean flavors.

I first tried this delicious Caribbean-style rice and beans during a vacation in Puerto Viejo, at Stashu’s Fusion, which I told you about in last week’s column.

So today, we’re bringing a little taste of the Costa Rican Caribbean right into the kitchen with one of the region’s most iconic and delicious dishes.

Let’s get cookin’!

• 3 cups cooked red beans.

• 2 cups bean broth.

• 2 tablespoons cooking oil.

• 1 onion, chopped.

• 4 cloves garlic, chopped.

• ½ sweet pepper, chopped.

• 1 bunch fresh thyme.

• 2 cans coconut milk.

• 2 tablespoons salt.

• 2 jalapeño peppers, for some extra heat.

And now comes the best part: serving it up.

You can enjoy your Caribbean Rice N’ Beans with fried plantains, a fresh salad, or the delicious Caribbean creamy curry chicken we prepared last week. Honestly, any of those combinations will make a fantastic meal.

And, of course, there’s one final step that should never be skipped: crack open an ice-cold Costa Rican beer and enjoy!

Have a flavorful and Pura Vida Afro-Costa Rican Day!