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West Indian Red Beans & Coconut Rice

Source: Moosewood Restaurant Simple Suppers
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Rating: 5   Reviews: 1 See Reviews
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  Serves 4 to 6
For The Red Beans:
1 1/2cups diced onions
1 tablespoon vegetable oil
1/2 teaspoon red pepper flakes or 1 fresh chile, minced
1/2 teaspoon dried thyme
1/4 teaspoon allspice
One 28-ounce can of diced tomatoes
One 28-ounce can of red kidney beans, drained
Chopped scallions and/or cilantro
For The Coconut Rice:
1 1/2 cups white rice
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon vegetable oil
1 1/2 cups water
3/4 cup coconut milk
While the rice is cooking, in a saucepan on medium heat, sauté the onions in the oil for 3 or 4 minutes. Add the red pepper flakes, sprinkle lightly with salt, cover, and cook, stirring occasionally, until the onions are soft, 5 to 8 minutes. Add the thyme, allspice, tomatoes, and beans, cover, and simmer for 10 to 15 minutes, stirring occasionally.

Rinse and drain the rice. In a saucepan on medium-high heat, sauté the rice, turmeric, and salt in the oil for a minute or two, stirring constantly. Add the water and coconut milk, bring to a boil, cover, and reduce the heat to low. Simmer until the rice is tender and the liquid absorbed, 15 to 20 minutes.

Serve the red beans on a bed of the rice and top with scallions and/or cilantro.

Recipe reprinted by permission of Clarkson Potter. All rights reserved.
Date Added: 01/01/2008
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Rating: 5
by: Joanna Reviewed: 04/20/2013
Exotic treat
I have been making this for a few years now and it is always a hit! The spicy flavors in the red bean mixture are tempered when eaten with the rice. I have served it as a main dish as well as a side dish to a grilled chicken breast.
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