Caribbean Rice and Beans
Prep Time: 10 minutes Cook Time: 1 hour 55 minutes Yield: 6 servings
This Caribbean-inspired rice and beans takes two pantry staples to the next level for a flavour-packed weeknight side dish. Delicious!
½ cup dried adzuki beans (125 mL)
1 can coconut milk (400 ml)
½ cup water (125 mL)
1 tsp each ground allspice and ground ginger (5 mL)
1 cup brown basmati rice, or rice of choice (250 mL)
1 tbsp oil, of choice (15 mL)
1 cup yellow onion, diced (250 mL)
1 clove garlic, minced
1 tsp salt (5 mL)
Garnish: chopped green onion
In a medium saucepan, add adzuki beans and cover with 1½ cups of water; ensure beans are fully submerged and covered by at least 1-inch (2.5 cm) of water. Over high-heat bring to a boil; reduce to low and simmer for 1 hour or until beans are soft. As the water boils down, you may need to add more to keep beans submerged. Once cooked, drain and set until ready to use.
In a large saucepan over medium-high heat, add coconut milk, water, allspice and ginger; whisk to combine. Add rice and bring to a boil; reduce heat to low, cover and simmer. For cooking time, follow directions on the package.
Heat oil in a medium frypan over medium-high; brown onion, stirring often. Add garlic. Transfer onion & garlic to beans & rice, season with salt, fold together and garnish with green onions. Serve alongside grilled meat like jerk chicken or grilled beef skewers.
Serve with a fresh mango avocado salsa. Recipe on this site.
Original Caribbean Rice & Beans recipe link:
Better with Beans