Rice and Beans with Coconut Milk
Caribbean rice and beans simmered in fresh coconut milk with sautéed onion, garlic, and herbs. Red beans and white rice cook together in the cooking liquid reserved from the beans, infused with coconut essence. Served plain or with fried plantain.
Ingredients
- 1 taza rice
- 1 taza red beans, cooked
- 5 dientes garlic, cloves
- 1 coconut, grated
- 2 cucharadas butter
- 1 onion
- 6 ramas culantro, sprigscilantro1:1herb
similar flavor profile
- 1 ramita thyme, sprig
- water
- salt, to taste(optional)
Instructions
- 1
Grate coconut and place in a large pot, cover with water, then squeeze with hands to extract coconut milk until water turns white and milky. Reserve.
- 2
Place red beans in a pressure cooker with abundant water, garlic cloves, thyme sprig, and culantro sprigs. Cook until beans are tender, then drain, reserving the cooking liquid separately from the beans.
- 3
Heat a wide pot over medium heat and add butter. While melting, finely chop onion and remaining culantro sprigs.
- 4
Add chopped onion and culantro to pot, season with salt, and cook until onion begins to turn transparent.
- 5
Add rice to the pot and stir-fry for a few minutes.
- 6
Adjust seasoning with salt, add cooked beans, and mix well.
- 7
Pour in the reserved bean cooking liquid and the reserved coconut milk.
- 8
Stir well and cook until rice is fully cooked. Remove from heat and serve alone or accompanied by fried plantain.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat with additional water or broth if needed.
Prepare bean cooking liquid and coconut milk the day before. Cook complete dish up to 2 days ahead.
Serve warm with fried plantain slices on the side.
Common Mistakes
Do not skip squeezing coconut by hand to avoid weak coconut flavor in the dish.
Do not skip draining beans to avoid overly soft, mushy texture.
Do not skip sautéing onion until transparent to avoid raw onion bite.