Recipe courtesy of Walter Staib
Rice and Beans
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 385
- Total Fat
- 17
- Saturated Fat
- 14
- Carbohydrates
- 52
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 467
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
Ingredients
1/2 cup dried kidney beans, soaked overnight, drained
2 cups unsweetened coconut milk
1 1/2 garlic cloves, minced
4 scallions, finely chopped
1/2 sprig fresh thyme, finely chopped
1 1/2 cups uncooked rice
1 1/4 cups water
1 teaspoon salt
1/2 tablespoon sugar
Salt and ground black pepper
Directions
- In a medium saucepan, combine the drained beans with the coconut milk in a medium saucepan. Bring to a boil, then lower the heat and simmer, covered over medium heat until the beans are tender but not mushy, about 1 hour. Add all the remaining ingredients and cook covered over medium heat until the rice absorbs all the liquid, about 15 minutes. Season and serve.