Coconut Rice With Black Beans Recipes

CARIBBEAN COCONUT RICE AND 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.

RICE AND BLACK BEAN PILAF

Steps:

• Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
• Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
• Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
• Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
• Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium

COCONUT RICE WITH BLACK BEANS

Steps:

• 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.

QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS

Steps:

• Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
• Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
• Mix rice and curry sauce together in a large bowl.

VEGAN COCONUT-GINGER BLACK BEANS

Steps:

• Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
• Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
• Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
• Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.

JAMAICAN RICE AND PEAS (COCONUT RICE AND BEANS)

Steps:

• Heat butter in a medium saucepan. Add onion and garlic, and sauté 1-2 minutes over medium heat.
• Add rice, bay, thyme, pepper, water, and coconut milk. Bring the mixture to a boil, reduce the heat and simmer, covered, 10 minutes.
• Add the beans and continue to cook, covered, until all the liquid is absorbed and the rice is tender, 8-10 minutes.
• Remove the bay leaf and mix in the salt. Let the rice stand, covered, for 5 minutes to finish steaming.
• Taste the rice and adjust the salt and pepper as desired.

BLACK BEANS & COCONUT RICE

Steps:

• Preheat oven to 350 degrees. Spread out coconut on baking sheet and bake until toasted, 5-10 minutes.
• Bring 2 1/2 cups of the broth, salt, pepper, and 2 Tbsp. butter to a boil in large saucepan. Stir in rice. Cover, reduce heat to low, and cook about 20 minutes until water is absorbed.
• Meanwhile, melt remaining 2 Tbsp. butter in a large skillet over medium-high heat. Saute onions 5-7 minutes, or until tender. Stir in black beans, spices, and 1 cup of broth. Cook over medium-low heat, stirring occasionally, 15 minutes. If bean mixture begins to look too dry, add a little more broth.
• Roll the lime around on the counter, pressing down with your palm as you roll to loosen the juices. Remove rice from heat. Cut lime in half, then squeeze in juice from both halves. Stir in toasted coconut and cilantro.
• To serve, spoon rice onto plate. Top with beans, and then garnish with sour cream and salsa.

EASY CREAMY COCONUT BLACK BEANS

Steps:

• Add black beans, garlic, onion, bay leaf, cumin, cinnamon and the coconut milk to a large pot. Cover the beans with 2 inches of water. Bring to a boil, stir then reduce the heat to a low simmer. Cook uncovered, until the beans are tender, 1 1/2 to 2 hours. As they cook, stir the beans every once and a while and add extra water if they look dry.
• When the beans are tender, remove the onion, garlic and bay leaf. Taste and season with salt and pepper (start with 1/4 teaspoon to 1/2 teaspoon salt). Increase the heat to medium and bring to a rapid simmer. Simmer the beans, stirring often, until the liquid thickens, 5 to 10 minutes. Serve with fresh cilantro and a squeeze of lime. Chopped tomatoes and avocado are also excellent added to the top of the beans.