Rice and Beans with Coconut Milk – A Classic Caribbean Staple with a Creamy Twist
Serves 410 mins prep20 mins cook
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
What you need
Instructions
0 In a heavy-bottomed pot, heat coconut oil over medium heat. 1 Add endui or bacon and cook until browned and fragrant. 2 Stir in mashed garlic and scallions. Cook for 1–2 minutes. 3 Add cooked red beans and stir well. 4 Pour in coconut milk and beans water. Season with bouillon, cloves, and salt/pepper to taste. Add fresh herbs if using. 5 Let the mixture simmer for about 5 minutes. 6 Stir in the rice. Bring to a gentle boil, then reduce heat to low. 7 Cover and cook for 18–20 minutes, or until rice is tender and liquid is absorbed. 8 Check for gratin at the bottom of the pan (crispy rice layer). Let it form without stirring. 9 Let the pot sit for 10 minutes before fluffing with a spoon spatula or aluminum spoon.View original recipe
