Coconut Red Beans And Rice Recipes

COCONUT RICE AND PEAS

Steps:

• Place beans in a large saucepan and cover with 6 cups cold water. Bring to a simmer over medium heat, skimming foam from surface as needed, then reduce heat to maintain a bare simmer. Cook, adding water as needed to keep beans covered by at least 1", until beans are completely tender, 1-1 1/2 hours.
• Heat butter in a medium skillet over medium. Add shallot, oregano, and thyme and cook, stirring often, until shallot is translucent, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat. Use a slotted spoon to transfer beans to skillet and stir to combine. Season with salt and pepper. Set aside.
• Pour out all but 2 cups bean cooking liquid from saucepan; add coconut milk and bring to a simmer over medium heat. While liquid is heating up, place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Add rice to saucepan, reduce heat to a bare simmer, and cover. Cook rice 10 minutes, then uncover and stir in reserved bean mixture. Taste and adjust seasoning with more salt if needed. Cover pan and cook until rice is tender, 8-10 minutes. Remove from heat and uncover. Fluff rice with a fork.
• Do Ahead
• Rice and beans can be made 1 hour ahead. Keep covered. Reheat gently before serving.

RICE AND RED BEANS WITH COCONUT MILK, CHILE AND GARLIC

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.

COCONUT RED BEANS AND RICE

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.

SLOW COOKER COCONUT RED BEANS AND RICE

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).".

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

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.