COCONUT RICE WITH BLACK BEANS RECIPE - (4.6/5)
Provided by á-10847
Number Of Ingredients 10
Steps:
- 1. Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.
COCONUT RICE WITH BLACK BEANS
Easy, delicious rice and bean dish that can be served as a main vegetarian course or side dish to Latin and Asian foods.
Provided by Kim
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 27.2 g, Cholesterol 5.1 mg, Fat 8 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 6.6 g, Sodium 19 mg, Sugar 0.2 g
QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS
This is a quick curry because there are no vegetables to clean and chop. All ingredients are ones that can be stored on the shelf or freezer.
Provided by SN
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 7
Number Of Ingredients 10
Steps:
- Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
- Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
- Mix rice and curry sauce together in a large bowl.
Nutrition Facts : Calories 374 calories, Carbohydrate 58.6 g, Fat 13.4 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 11 g, Sodium 615.4 mg, Sugar 5.4 g
CARIBBEAN COCONUT RICE AND BEANS
From Bittman's, "The Best Recipes in the World." If you like any of his recipes, you may as well go ahead and buy the book. It's fantastic, both as a reference and for its recipes.
Provided by Debbie R.
Categories Rice
Time 28m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine coconut milk, bay leaf (or garlic) if you're using it, and rice. Bring to a boil over medium heat, stirring occasionally. Add some salt, lower heat to low and cover. Cook for 10 minutes. Stir occasionally to ensure it doesn't scorch.
- Uncover. Cook, stirring over low heat, until rice is tender and mixture is creamy, about 15 minutes. At about the 10-minute mark, stir in beans. If liquid evaporates before rice is done, stir in water (about 1/2 cup at a time), and cook until done.
COCONUT RICE WITH BLACK BEANS, PLANTAINS, AND MANGO SALSA
Make and share this Coconut Rice With Black Beans, Plantains, and Mango Salsa recipe from Food.com.
Provided by AmyZoe
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook the rice in your usual way (on the stove top or in a rice cooker). Replace one can's worth of water with the coconut milk. Then add in an extra quarter cup of water.
- Roughly puree the mango, jalapeno, garlic, red onion, cilantro, and kosher salt in a mini food processor. You will wait to retain some texture so blend for 10 seconds.
- Warm your serving bowls or plates. Heat the oil in a large skillet over medium-high heat. When it is shimmering, add the plantains in a single layer. Fry, until brown on one side, about 3 minutes. Flip and cook on the other side until browned and tender, about 2 minutes. Sprinkle with kosher salt.
- To serve, you may either divide the rice among four bowls and top with plantains, beans, avocado, mango, cilantro, and sauge. Or serve all of the ingredients separately and let diners make their own. Pass the lime quarters to squeeze over the finished plate as desired.
Nutrition Facts : Calories 1041.5, Fat 38.4, SaturatedFat 25.4, Sodium 320.7, Carbohydrate 164.8, Fiber 20.1, Sugar 38.6, Protein 21.6
VEGAN COCONUT-GINGER BLACK BEANS
The velvety combination of beans and coconut milk is found in a number of African and Caribbean dishes, like Nigerian frejon and Haitian sos pwa nwa. In this recipe, black beans are simmered in coconut milk with a healthy dose of fresh ginger, then finished with lime juice. The result is a light vegan main or side dish. Finish with crushed plantain chips seasoned with lime zest for sweetness and crunch, or top with coconut flakes or tortilla chips, which are also excellent
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, beans, soups and stews, appetizer, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
- Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
- Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
- Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.
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