Recipe courtesy of Walter Staib

Rice and Beans

  • Level: Easy
  • Yield: 4 to 6 servings
  • Total: 1 hr 30 min
  • Prep: 15 min
  • Cook: 1 hr 15 min


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


  1. 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.
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3 Reviews

Teresa L.

We just came back from Belize where we had rice and beans with coconut milk that were so good. I was in a time crunch so used a can of ttri-mix of beans, didn't use quite as much liquid and substituted brown rice. I didn't have any trouble with boiling over, but did vent the pot a bit to help the liquids reduce. Served it with a chicken jerk (brought back from Belize) and it was like being back in the warm weather.

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