Rice and Beans with Coconut Milk – A Classic Caribbean Staple with a Creamy Twist
Serves 4
10 mins prep
20 mins cook
75 mins Cooking time for beans
0 mins total
A delicious and creamy rice and beans recipe made with red kidney beans, jasmine rice, and coconut milk. A staple Caribbean comfort food perfect with any meat or vegan dish.
2 servings
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In a heavy-bottomed pot, heat coconut oil over medium heat.
Add endui or bacon and cook until browned and fragrant.
Stir in mashed garlic and scallions. Cook for 1–2 minutes.
Add cooked red beans and stir well.
Pour in coconut milk and beans water. Season with bouillon, cloves, and salt/pepper to taste. Add fresh herbs if using.
Let the mixture simmer for about 5 minutes.
Stir in the rice. Bring to a gentle boil, then reduce heat to low.
Cover and cook for 18–20 minutes, or until rice is tender and liquid is absorbed.
Check for gratin at the bottom of the pan (crispy rice layer). Let it form without stirring.
Let the pot sit for 10 minutes before fluffing with a spoon spatula or aluminum spoon.
