Spiced Red and Black Beans in Coconut Milk + Steamed Jasmine Rice.
Some of you may or may not know, but I live with an Islander who loves rice and beans every way you can think of them being made – with coconut milk! I mean… I have never witnessed anything like it in my life!
Yes, my dear sweet hubby is a true and unashamed spice and coconut-loving Caribbean who has adapted to American culture seamlessly having come here as a toddler. All the while, he still manages to seamlessly connect with the Island through his relentless love of anything coconut and all things spicy!
Can you blame him? Maybe some of you understand.
Here’s something interesting, that happens in our kitchen!
When Caribbean & American Dishes Meet
This dish that I am going to share with you today would have been 100% Caribbean. That is how it works. When we are in the kitchen together and I am cooking, it seems like Otavio is always trying to get me to add a little scotch bonnet here, a little jerk seasoning there. I mean, have you seen my potato salad recipe? It became the Caribbean after …well… you get it!
Black and red beans in coconut and rice
Nevertheless, for this recipe, this was a day when he was cooking and I stepped in.
Yes, it goes two ways sometimes. I am always trying to Americanize something (whatever that means!)
I wanted this dish to be a little more American’ish, with a nice Island accent (a compromise). So get after me if you think I should have let him make it completely Caribbean in the comments, but as is this dish is a k-e-e-p-e-r!
Do not let the picture fool you, I kept back that rich coconutty sauce for the photo to be “neat” and well composed, but you better believe that when this photo shoot was finished, I added that sauce to the top of my rice and beans because it is too good to not be on the plate. You almost need a bowl for this recipe, it’s so addicting!
Let me be clear…
I drench my rice in the coconut + bean mixture, so this picture is slightly not how I eat this dish.
It would be sloppy. Very sloppy. Because the flavor packed in this recipe is worth it and all the sauce!
Of course, I couldn’t present it to you that way though, so if you want to keep it pretty, here you go. Otherwise, I do not blame you for how you compose your plate after making this!
The aroma of the coconut, the spiced beans, and the Jasmine rice is heavenly!
I really hope you will give this a shot, and by the way, leave me a comment and let me know if you would like to see more Caribbean-style recipes as well.
Maybe I won’t hold back the spice.
SPICED RED AND BLACK BEANS IN COCONUT MILK + STEAMED JASMINE RICE
©Sweet n’ Savory Life
Recipe type: Main Dish
Serves: 4-6 servings
For the Steamed Rice:
- 3 cups Jasmine rice, uncooked
- 3-3/4 cup water
- 2 tsp coconut oil
- dash salt
For the Spiced Red and Black Beans in Coconut Milk:
- One 15 oz. can of red kidney beans
- One 15 oz. can of black beans
- ½ to ¾ can full-fat coconut milk
- ½ cup water
- ¼ small/medium onion, chopped
- 2 tsp parsley flakes
- 1-1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Mrs. Dash table blend
- ½ tsp salt, or more to taste
- ½ tsp paprika
- Begin by preparing the Jasmine rice.
- To prepare the rice, rinse under running water until the water comes out clear rather than cloudy.
- Drain the rice in a large fine-mesh sieve.
- Add the rinsed uncooked Jasmine to a large 4-quart pot, along with the 3 and ¾ cups of water, the oil, and a dash or two of salt.
- Stir and allow the rice to cook uncovered and unbothered until the top of the rice looks fairly dry.
- Reduce heat to low, cover the rice with a pot top now, and allow to simmer for about 12-15 minutes.
- Finally, remove from heat, and allow the rice to remain covered until ready to serve.
- Next prepare the Spiced Red and Black Beans in Coconut Milk.
- Place a large saucepan over med/high heat and add the beans, coconut milk, water, and onions.
- Stir, and bring this pretty much to a boil, then reduce heat, and add seasonings.
- Stir until all ingredients are well incorporated, creamy, aromatic, and delicious tasting.
- Remove from heat, and serve over the Jasmine Rice.
The leftover beans can freeze, and so can the prepared rice. However, I prefer fresh, so if you are like me, the rice and the beans (separate of course) can store in an air-tight container for a few days in the refrigerator if you love leftovers like we do 🙂 ~Bella
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