Add coconut milk and water, bring to a boil until the liquid is mostly absorbed. Add the black beans, coconut milk and water, then season with salt and pepper. Stir to combine. If what you have needs longer, make sure to adjust the cooking time. Cover, reduce heat to low and simmer 25 minutes. Fluff with a fork and serve. ★☆ In the meanwhile heat oil in a large coated pan or wok. ★☆. If you are watching your weight and want to make it lighter you could always use “light coconut milk”. I used to make something similar to this with mango. Add the allspice, thyme and bay leaf, then stir until fragrant, about 30 seconds to a minute. However, those beans are often replaced with red kidney beans like I do here, which are usually easier to find. I hope you, Chaser, Phoebe, and your families are hanging in there. I can’t usually get pigeon peas in my grocery store, so I use black beans instead. *For less heat, don’t pierce the chili. Simple! It’s vegan, gluten free, made from mostly pantry ingredients and one of my favorite sides of all time. It’s vegan, gluten free, made from mostly pantry ingredients and is one of my favorite sides of all time. Then let simmer. For me, that means cooking more than ever. Serve warm. It’s great served with grilled meats and seafood, tacos, or eaten as a meal on its own. Click here to skip to the coconut rice and beans recipe. They’re green when fresh, but difficult to find where I live. Set a timer for 10 minutes. All eaters welcome. Here comes another filling clean eating dinner idea I really love: coconut rice and beans. Add coconut milk and water, bring to a boil until the liquid is mostly absorbed. ★☆ Really, anywhere you would normally serve rice or beans, you can serve Coconut Rice and Beans. My 80/20 approach to clean eating aims for 80% clean eating while 20% is reserved for optional diversions from the plan. I promise you’ll want to make the rice and beans more and more. Remove the lid, then fish out the bay leaf, thyme sprig and Scotch Bonnet (leave in for more heat) and discard. It’s great with grilled meats and seafood, tacos, fried fish, smothered pork chops, etc. Two Years Ago: Double Chocolate Paleo Banana Bread Hey! Coconut Rice and Beans - Perfect Jamaican-Inspired Side Dish! Scotch Bonnet peppers are very spicy chili peppers that are native to the Caribbean. Add garlic, minced pepper, thyme, rice, beans, salt sauté 2 mins. Thanks Danielle! I help busy women to create good habits through simple plant-inspired recipes and actionable advice. One of my favorite ways to eat Coconut Rice and Beans is actually leftover the next day! Add the carrot, tomatoes, coconut milk, black beans, kidney beans, salt and pepper and bring to the boil. At last add whole grains, kidney beans and chilly pepper and heat it up shortly. Beans, coconut milk, and rice were at the top of my stocking up list. If you are looking for a perfect side dish for any Jamaican entrees, such as this oxtail dish, look no further than this recipe for coconut rice and beans. I actually make this as a side whenever I cook seafood with mango salsa – it’s a perfect combo! But sometimes you just can't have it all and you have to make a decision – especially if weight loss is your goal. It is easy, quick (ready within 30 minutes), flavorful, provides a high satiation effect and still keeps you in shape if eaten in moderation. As a result you get a fragrant rice that is already a taste revelation by itself. 1 tbsp extra-virgin coconut oil or vegetable oil, 1 scotch bonnet/habanero pepper, minced (see note), 1 (15.5 oz) can of dark red kidney beans, rinsed and drained. While we’re all stuck inside, we might as well make the best of it, right? I eat it with some grilled or roasted vegetables and a crispy fried egg on top. Save my name, email, and website in this browser for the next time I comment. Required fields are marked *, Rate this recipe Hope you’re able to get some new contacts soon – I only have a few pairs left in stock and trying to make them last. It’s typically made with pigeon peas, which are a small, dark brown dried legumes. Serve immediately. In this recipe, the whole pepper is added to the pot with the rice and beans as they cook to infuse it with flavor. Add garlic, minced pepper, thyme, rice, beans, salt sauté 2 mins. Or call me Nicole. ★☆ Red kidney beans or pinto beans would also work well. Actually, I thought that scotch bonnet was a little mango at first because I’m stuck wearing old contacts right now. 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