Coconut Red Beans And Rice Food

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JAMAICAN STYLE RED BEANS AND RICE



Jamaican Style Red Beans and Rice image

Here, kidney beans cooked with coconut milk, garlic, and rice make a nourishing meal that won't break your budget: this is a Jamaican classic that will please the entire family. Can substitute dry beans with canned that have bean drained and rinsed.

Provided by Luvs 2 Cook

Categories     Long Grain Rice

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 9

3/4 cup dried red kidney beans
2 large garlic cloves, crushed
1 1/4 cups unsweetened coconut milk
2 1/2 cups long-grain rice
3 scallions, chopped
1 1/2 teaspoons fresh thyme leaves
1 tablespoon sea salt
salt & freshly ground black pepper, to taste
water, as needed

Steps:

  • Place beans, garlic, coconut milk and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer the beans until they are tender, about 2 hours.
  • Add 2 1/2 cups water, rice, scallions, thyme, 1 tablespoon of salt, and some freshly-ground black pepper. Bring mixture to a boil, stir, then reduce heat, cover, and cook without stirring about 20 minutes, until rice has absorbed all the liquid.
  • Allow mixture to stand for 15 minutes, still covered. Fluff rice and beans with a fork before serving and add additional salt and pepper, to taste, if desired.

Nutrition Facts : Calories 342, Fat 8.1, SaturatedFat 6.8, Sodium 882.7, Carbohydrate 58.5, Fiber 3.6, Sugar 0.6, Protein 8.9

RICE AND RED BEANS WITH COCONUT MILK, CHILE AND GARLIC



Rice and Red Beans With Coconut Milk, Chile and Garlic image

Here's an incredibly easy one-pot vegan dish you can put together on a weeknight. For extra oomph, add more jalapeños and garlic, and don't forget to season with salt and pepper as you go. Black, or "forbidden", rice was used in the photo, but you can also use brown.

Provided by Mark Bittman

Categories     beans, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 bell pepper, preferably red or yellow, stemmed, seeded and finely chopped
1 fresh or dried chile, like jalapeño or serrano, stemmed, seeded and minced
1 tablespoon minced garlic
1 1/2 cups cooked kidney or other red beans
1 1/2 to 2 cups parboiled black rice or long-grain brown or black (shown) rice (see recipe)
1 can coconut milk, about 1 1/2 cups
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1/2 cup chopped parsley or fresh cilantro leaves.

Steps:

  • Preheat oven to 350 degrees. Put oil in a large ovenproof pot over medium heat. A minute later, add onion, bell pepper, chile and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add beans and enough water to barely cover. Bring to a boil, then turn off heat. Use an immersion blender or a potato masher to semipurée beans in pot (leave at least half unpuréed).
  • Stir in rice, coconut milk, 1/2 cup water, thyme and a good amount of salt and pepper. (If you don't want a crust to develop, cover pot.) Bake until liquid is absorbed and rice is tender, 20 to 30 minutes. Taste and adjust seasoning, then sprinkle with parsley or cilantro and serve.

Nutrition Facts : @context http, Calories 556, UnsaturatedFat 5 grams, Carbohydrate 79 grams, Fat 20 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 14 grams, Sodium 516 milligrams, Sugar 3 grams

COCONUT RED BEANS AND RICE



Coconut Red Beans and Rice image

From Sunset Magazine. A Costa Rican recipe. Says it's great with chicken. *Use Vegetarian broth or water for Vegetarian or Vegan.

Provided by Engrossed

Categories     Long Grain Rice

Time 2h5m

Yield 7 1/2 cups, 8-10 serving(s)

Number Of Ingredients 8

1 cup dried red beans (small)
1 large onion, chopped
2 garlic cloves, minced
1 small dried red chili
1 (14 ounce) can coconut milk
4 cups vegetarian broth or 4 cups water
2 cups long-grain white rice
salt, to taste

Steps:

  • Pick and debris from beans then rinse and drain them.
  • In a 6 quart pot combine beans, onion, garlic, chili, coconut milk, and broth.
  • Bring to a boil, reduce heat and simmer, covered, until beans are almost completely soft when pressed, 75-90 minutes.
  • Stir in rice, cover and cook over low heat until rice is tender and most of the liquid is absorbed, about 30 minutes. (add a little extra broth or water if needed to prevent sticking.).
  • Discard chili. Add salt to taste.

Nutrition Facts : Calories 305.2, Fat 10.3, SaturatedFat 8.4, Sodium 412.3, Carbohydrate 45.3, Fiber 2.1, Sugar 4.7, Protein 8.4

COCONUT RED RICE



Coconut Red Rice image

Make and share this Coconut Red Rice recipe from Food.com.

Provided by AbbaGav

Categories     Rice

Time 45m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 16

1 cup red rice
2 1/4 cups water
1 teaspoon salt
2 tablespoons oil
4 scallions
3 garlic cloves
1 chili pepper
1 inch ginger, grated
1 teaspoon coriander
1 large carrot
8 ounces green beans
1/2 cup coconut milk
1/4 cup soy sauce
1/2 teaspoon molasses
1/2 cup fresh basil
1/4 cup slivered almonds, toasted

Steps:

  • 1. Cook rice in water and salt according to directions on package.
  • 2. Stir-fry scallions, garlic, chili, ginger, coriander and carrot in oil.
  • 3. Add green beans.
  • 4. Add cooked rice. Stir fry for a few minutes.
  • 5. Add coconut milk, soy sauce, and molasses. Bring to a boil, and simmer for 2 minutes.
  • 6. Add basil and then top with toasted nuts. Serve.

Nutrition Facts : Calories 188.7, Fat 11, SaturatedFat 4.6, Sodium 1082.9, Carbohydrate 21, Fiber 2.5, Sugar 15.8, Protein 3.8

ROBERT'S RED BEANS AND COCONUT RICE (JAMAICAN STYLE)



Robert's Red Beans and Coconut Rice (Jamaican Style) image

This is a great rice and beans recipe we got from our good friend Robert West in Panama. However, this is more a Jamaican style than Panamanian style rice and beans. He told us that a Jamaican woman taught him this recipe. I only try to make it as good as he did. This is great with barbeque chicken, cole slaw, and candied plantains (or platano en tentacion, as they call it in Panama). Also good by itself as a snack. If you add more beans you could have a nice vegetarian dish. The flavors intensify if you let it set overnight. *To speed things up you can used canned beans and just add the extra veggies when cooking the rice.

Provided by mjerusha

Categories     One Dish Meal

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

1/2 lb dried kidney beans
1/2 cup onion, chopped
1/2 cup chopped sweet pepper (or bell peppers)
4 garlic cloves
salt
3 cups rice (about 1 1/2 lbs)
1/2 cup onion, chopped
2 -4 garlic cloves
3 -4 slices scotch bonnet peppers, minced (aji chombo)
2 (13 1/2 ounce) cans coconut milk
reserve water from beans
extra water to make 6 cups total liquid
1 teaspoon sugar
3 teaspoons salt

Steps:

  • Rinse beans and soak overnight.
  • Cook beans with 1/2 cup onion, 1/2 cup peppers, 4 cloves garlic and salt (1 Tbsp?) until beans are tender but not mushy. Set aside and reserve water.
  • In a large flat bottomed pan (like large aluminum or soup pot), saute rice with other 1/2 c onion, garlic and hot pepper till peppers smell fragrant.
  • Measure out coconut milk, reserved bean water, and any extra water to make 6 cups total liquid.
  • Add 6 cups liquid, 1 tsp sugar, 3 tsp salt, and cooked beans to rice.
  • Cover and simmer on lower heat till all water is absorbed (20"?).
  • Make sure rice is good and dry, and then fluff with large serving fork. (Sometimes I let the rice dry out on the very lowest notch after it's done for up to 30"). Yes it will stick to the pan a little bit. The Panamanians call this dried sticky part concolon, and consider it a tasty addition to the dish.

Nutrition Facts : Calories 644.4, Fat 16.9, SaturatedFat 15.6, Sodium 912, Carbohydrate 116, Fiber 1.8, Sugar 53.2, Protein 7.7

SLOW COOKER COCONUT RED BEANS AND RICE



Slow Cooker Coconut Red Beans and Rice image

This is a Stephanie O'Dea Slow Cooker recipe and it is very easy way to make delicious Caribbean Red Beans and Rice. Creamy and flavorful. Wants me to go out and buy a parrot.

Provided by mandabears

Categories     Caribbean

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 9

onion, finely diced
1 cup small dried red beans
2 garlic cloves, minced
1 teaspoon red pepper flakes
14 1/2 ounces coconut milk (full fat is best. If you prefer to use low fat, add a drop or two of coconut extract to intensify th)
3 cups chicken broth
1 1/2 cups long grain basmati rice
1/2 teaspoon kosher salt
2 limes, cut in wedges (optional)

Steps:

  • Use a 4 quart slow cooker.
  • Sort beans and soak overnight in water to cover.
  • In the morning drain the water and dump the beans in a large pot of fresh water.
  • Boil rapidly on the stovetop for at least 10 minutes before draining and putting in the crockpot.
  • Per Stephanie O'Dea Red beans MUST be boiled on the stovebefored being added to the slow cooker to kill a possible toxin that occurs naturally.
  • Add onion, garlic and red pepper flakes.
  • Pour in the entire can of coconut milk(the creamy stuff, too) and chicken broth.
  • Stir in raw rice and kosher salt.
  • Cover and cook on low for 8-10 hours or until beans are bite tender.
  • Before eating, squeeze on a bit of lime juice.
  • "These are some killer beans. I loved how everything cooked together in one pot and how coconuty the rice tasted. My grandma took home in a big Tupperware and reported back that they froze and reheated quite well(she nuked to reheat).".

CARIBBEAN COCONUT RICE AND BEANS



Caribbean Coconut Rice and Beans image

From Bittman's, "The Best Recipes in the World." If you like any of his recipes, you may as well go ahead and buy the book. It's fantastic, both as a reference and for its recipes.

Provided by Debbie R.

Categories     Rice

Time 28m

Yield 4 serving(s)

Number Of Ingredients 5

3 cups coconut milk
1 bay leaf (or 1 tsp. peeled and minced fresh garlic) (optional)
1 1/2 cups short-grain rice (or long-grain...particularly jasmine)
salt
1/2 cup cooked beans (moist kidney, pinto, pink or black beans)

Steps:

  • Combine coconut milk, bay leaf (or garlic) if you're using it, and rice. Bring to a boil over medium heat, stirring occasionally. Add some salt, lower heat to low and cover. Cook for 10 minutes. Stir occasionally to ensure it doesn't scorch.
  • Uncover. Cook, stirring over low heat, until rice is tender and mixture is creamy, about 15 minutes. At about the 10-minute mark, stir in beans. If liquid evaporates before rice is done, stir in water (about 1/2 cup at a time), and cook until done.

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