Altschul Recipe Database: Coconut Red Beans and Rice
Recipe: Coconut Red Beans and Rice
This is a Entree Dish.
Return to Main Recipe List
dried red beans coconut milk chicken broth long grain white rice
1 cup dried small red beans 1 large onion, finely diced 2 cloves garlic, minced 1/2 tsp red pepper flakes 1 (14.5-ounce) can coconut milk (full fat) 3 cups chicken broth 1-1/2 cups long grain white rice 1/2 teaspoon kosher salt 2 limes, cut in wedges (optional)
Sort beans, and soak overnight in a bunch of water. In the morning, drain the water and dump the beans into a large pot of fresh water. Boil rapidly on the stovetop for at least 10 minutes before draining and putting back into pot.
Add onion, garlic, and red pepper flakes. Pour in the whole can of coconut milk, and the chicken broth. Stir in raw rice and kosher salt. Cover and boil for 30-60 minutes, or until liquid is absorbed and beans are bite tender.
Before eating, squeeze on a bit of lime juice.