Coconut Rice and Beans

Name: Coconut Rice and Beans
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 8 servings
Ingredients: 2 cups dried kidney beans, soaked overnight (should plump up to be about 3 1/2 cups); 1/2 white onion; 1 bay leaf; 2 cubes chicken bouillon; 2 cups long-grain white rice, rinsed until the water runs clear; 1 cup coconut milk

Getting reviews...

Level: Easy

Total: 1 hr 45 min (includes resting time)
Active: 20 min

Yield: 8 servings

Every country has their own take on rice and beans. While my fiancé and I were in Belize, we fell in love with the coconut rice and beans that were widely served. I had to give this one a try when we got back to Charleston. It’s pretty close, if I do say so myself.

Level: Easy

Total: 1 hr 45 min (includes resting time)
Active: 20 min

Yield: 8 servings

Ingredients

Deselect All

2 cups dried kidney beans, soaked overnight (should plump up to be about 3 1/2 cups)

1/2 white onion

1 bay leaf

2 cubes chicken bouillon

2 cups long-grain white rice, rinsed until the water runs clear

1 cup coconut milk

Directions

Add the soaked beans to a pot, along with the onion, bay leaf and 1 bouillon cube. Cover with 5 to 6 cups water and bring to a low simmer. Cook until the beans have begun to split but are not mushy, 50 minutes to 1 hour.
To a large Dutch oven, add the cooked beans with all of the cooking liquid, removing the onion and bay leaf. Add the rice, coconut milk and remaining bouillon cube. Bring to a boil, then reduce to a simmer and cover. Cook until the liquid has been absorbed, 13 to 15 minutes. Remove from the heat and allow the rice to steam, covered, for an additional 10 minutes before fluffing with a fork.