Staples like beans and rice are staples for a reason. Whether Cajun-style red beans and rice, arroz con frijoles negro from Mexico, or gallo pinto from Central America, sometimes two foods just go together. Beans and rice as a dish are not only delicious and nutritious but also economical. I've gotten into the habit now of cooking a big pot of beans every weekend, which make their way into breakfast, lunch, and dinner all week, most often paired with rice. So I was quite excited to stumble on this new-to-me variation of the pair, hailing from Caribbean/West Indian cuisine. Rather than cooked separately, as I usually go about it, the rice and beans simmer together along with coconut milk and spices. The creaminess of the coconut milk gives the dish a thick, risotto-like consistency, and it's also a big help if you're starting from canned beans, since it makes up for the lack of bean cooking liquor to keep everything saucy.
- serves 4 - Adapted from Epicurious.
- 2 cups vegetable broth
- 1 can (15-ounce) kidney beans, drained and rinsed
- 1 cup canned unsweetened coconut milk
- 1 jalapeño, deseeded and minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 3/4 cup medium-grain white rice
- 1 cup thinly sliced green onions
- In a medium or large saucepan, combine everything but the rice and green onion and bring to a boil. Stir in rice, reduce heat to a gentle simmer, and cook until the rice is almost tender and most of the liquid is absorbed, about 20 minutes.
- Stir in most of the green onions, reserving some for garnish. Continue cooking until the rice is completely tender. Serve with remaining green onions as garnish.
source: http://www.seriouseats.com/recipes/2009/03/west-indian-rice-and-beans-recipe.html
tags: vegetarian, vegan, pareve, 4-stars