Coconut Rice With Black Beans Recipes

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

Quick Coconut Curry with Rice, Corn, and Beans image

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

Ingredients

1 (15 ounce) can black-eyed peas, undrained
1 (14 ounce) can coconut milk
½ (12 ounce) package frozen corn
1 (5.5 ounce) can tomato paste
2 tablespoons Jamaican-style curry powder
1 tablespoon white sugar
¾ teaspoon salt, or to taste
4 cups water, or as needed
1 ¾ cups basmati rice
1 pinch salt

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

Caribbean Coconut Rice and Beans image

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.

Ingredients

3 cups coconut milk
1 bay leaf (or 1 tsp. peeled and minced fresh garlic) (optional)
1 1/2 cups short-grain rice (or long-grain...particularly jasmine)
salt
1/2 cup cooked beans (moist kidney, pinto, pink or black beans)

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

Vegan Coconut-Ginger Black Beans image

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.

Ingredients

2 (15-ounce) cans black beans
2 tablespoons coconut oil or extra-virgin olive oil
1 1/2 teaspoons ground cumin or coriander
1 (3-inch piece) fresh ginger, peeled and finely grated (about 3 tablespoons)
1 (13-ounce) can full-fat coconut milk
Kosher salt and black pepper
1/2 cup plantain chips or toasted coconut flakes
1 teaspoon lime zest plus 2 tablespoons juice (from 1 lime)
Hot sauce, for serving (optional)

More about "coconut rice with black beans recipes"

CUBAN BLACK BEANS & COCONUT RICE | EASY VEGETARIAN RECIPE

Web Jul 3, 2020 Preheat oven to 350 degrees. Spread out coconut on baking sheet and bake until toasted, 5-10 minutes. 2. Bring 2 1/2 cups of the …
From livingwellspendingless.com
4/5 (1)
Category Main Course
Cuisine American
Total Time 40 mins

Preheat oven to 350 degrees. Spread out coconut on baking sheet and bake until toasted, 5-10 minutes.
Bring 2 1/2 cups of the broth, salt, pepper, and 2 Tbsp. butter to a boil in large saucepan. Stir in rice. Cover, reduce heat to low, and cook about 20 minutes until water is absorbed.
Meanwhile, melt remaining 2 Tbsp. butter in a large skillet over medium-high heat. Saute onions 5-7 minutes, or until tender. Stir in black beans, spices, and 1 cup of broth. Cook over medium-low heat, stirring occasionally, 15 minutes. If bean mixture begins to look too dry, add a little more broth.
Roll the lime around on the counter, pressing down with your palm as you roll to loosen the juices. Remove rice from heat. Cut lime in half, then squeeze in juice from both halves. Stir in toasted coconut and cilantro.

Coconut Rice With Black Beans Recipes

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.

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.

VEGAN COCONUT-GINGER BLACK BEANS

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