West Indian Red Beans & Coconut Rice
Serves 4 to 6
- 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
- For The Red Beans:
- 1 1/2 cups 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
- 1 can (28 ounces) of diced tomatoes
- 1 can (28 ounces) of red kidney beans, drained
- Chopped scallions and/or cilantro for garnish
FOR THE COCONUT RICE:
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.
FOR THE RED BEANS:
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.
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.
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