Best Coconut Rice With Black Beans Recipes

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

Ingredients

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.

BELIZEAN RICE AND BEANS

Belizean Rice and Beans image

This is a traditional recipe for Belizean rice and beans. It is a staple in my country 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.

Provided by kaelirebecca

Categories Side Dish Rice Side Dish Recipes

Time 9h50m

Yield 16

Number Of Ingredients 10

Ingredients

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
1 cup white rice
¾ cup coconut milk
¾ cup water

Steps:

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.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 28.5 g, Fat 2.9 g, Fiber 4.8 g, Protein 7.6 g, SaturatedFat 2.1 g, Sodium 78.5 mg, Sugar 1.1 g

COCONUT RICE WITH BLACK BEANS RECIPE - (4.6/5)

Coconut Rice with Black Beans Recipe - (4.6/5) image

Provided by á-10847

Number Of Ingredients 10

Ingredients

Original recipe makes 3 cups
1 tablespoon butter
1/2 shallot, minced
1 cup uncooked jasmine rice
3/4 cup coconut milk
1 cup water
1 pinch ground nutmeg
1 (15 ounce) can black beans, rinsed and drained
tip: Yes, coconut milk can be blande. However, I added four(4)minced
cloves of garlic, 2 tsp of low sodium Chicken broth powder, 4 whole dried red peppers. It all worked out. You know not to mess with the rice after it starts to boil, and after let it cool so it won't be sticky or too moist.

Steps:

1. Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.