Red Beans and Coconut Rice

Ingredients

• 1 can (400 g)kidney beans
• 120 ml (½ cup)water
• 285 g (1½ cups)basmati rice
• 1 can (400 ml)coconut milk
• 2bay leaves
• 2 clovesgarlic
• ½onion
• 1Scotch bonnet pepper
• 1 tspdried thyme
• 5 ml (1 tsp)vegetable oil

Instructions

1. 1

   Prepare ingredients

   Finely dice the onion and grate the garlic. Drain the kidney beans and rinse them thoroughly.

2. 2

   Soften aromatics

   Warm the oil in a pot, then sauté the onion for a few minutes until soft and translucent. Add the grated garlic and whole Scotch bonnet pepper, and cook for another minute.

3. 3

   Add rice and beans

   Stir in the bay leaves, thyme and rice, and cook for a couple of minutes to lightly toast the grains. Add the coconut milk, water and rinsed kidney beans.

4. 4

   Simmer the rice

   Cover the pot and bring it to a boil over medium-high heat. Reduce the heat to low and simmer gently for 15–20 minutes, checking your rice packaging for its cooking time, until the liquid has been absorbed. Take the pot off the heat and leave it covered for about 5 minutes.

5. 5

   Fluff and taste

   Remove the lid and stir through the rice. Check that the grains are fluffy and cooked; if they are still a little hard, add more water and cook for a little longer.

What is red beans and coconut rice?

This is a Caribbean-style rice dish, inspired by Jamaican rice and peas, in which kidney beans cook with rice and coconut milk. Despite the traditional name, the beans are often kidney beans rather than green peas.

Coconut milk gives the rice a fragrant, rich base, while thyme, garlic and onion provide savoury depth. This version keeps the pepper whole during cooking, so it can flavour the pot without being chopped into every bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 181 calories, 4g protein, 38g carbs, 1g fat.

Most of the carbohydrates come from the basmati rice, with the kidney beans contributing some carbohydrate and protein. Coconut milk supplies much of the fat, while the beans add plant protein. Pair a serving with vegetables and a protein-rich main for a more rounded plate.

Choose and prepare the ingredients

Basmati rice: its separate, slender grains suit a fluffy result. Rinse the beans well after draining to remove the canning liquid.

Scotch bonnet: use it whole as directed for a gentler infusion, and handle it carefully. The pepper is very hot; avoid piercing it if you want to keep the heat more restrained.

Toast the rice briefly

Rice and aromatics: stir the grains with the bay leaves and thyme for a couple of minutes before adding the liquids. This brief step coats the grains in the seasoned oil and warms them through.

Keep stirring so the rice does not catch on the bottom of the pot. Add the coconut milk, water and beans once the grains have had their short toast.

Simmer gently for fluffy grains

Heat control: bring the covered pot to a boil over medium-high heat, then turn it down to low. A gentle simmer helps the rice cook without scorching the coconut milk at the base.

Doneness: use the rice packet’s timing as a guide and check that the liquid has been absorbed. If the grains are still hard, add a little more water and continue cooking until tender.

Rest before serving

Covered rest: after cooking, leave the pot off the heat and covered for about 5 minutes. This gives the rice time to finish settling in its own steam.

Fluffing: stir through the rice before serving so the beans are distributed. Remove the bay leaves and whole pepper if you prefer not to serve them at the table.

What to serve it with

As a side: serve the rice with grilled or roasted fish, chicken, or vegetables. Its coconut flavour works well alongside dishes with a savoury or gently spiced sauce.

For a fuller meal: pair it with extra vegetables or a protein-rich main. The rice and beans bring substance, while a fresh salad or greens add contrast.

Recipe notes & tips

• Check the cooking time on your basmati rice packet, as brands can vary.
• Keep the Scotch bonnet whole if you want its flavour without spreading as much heat through the rice.
• Use a pot with a well-fitting lid to help the rice steam evenly.
• Keep the heat low once the pot reaches a boil to reduce the chance of the rice catching.
• Let the rice rest, covered, for about 5 minutes before stirring it through.

Variations

• Add spring onion: stir sliced spring onion through the rice just before serving.
• Use brown rice: choose a suitable cooking time and adjust the liquid according to the packet.
• Increase the heat: pierce the Scotch bonnet before adding it for more chilli flavour.
• Add fresh herbs: finish with chopped coriander for a fresh note.
• Make it a main: serve with extra vegetables and a protein-rich accompaniment.

Common mistakes to avoid

• Skipping the bean rinse: rinse the drained beans thoroughly before adding them to the pot.
• Cooking over high heat: reduce the heat to low after boiling so the rice can simmer gently.
• Lifting the lid repeatedly: keep the pot covered during simmering to retain steam.
• Serving straight away: let the rice rest, covered, for about 5 minutes before fluffing.
• Leaving hard grains unchecked: if the rice is still firm, add more water and cook it a little longer.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until piping hot, adding a splash of water if the rice seems dry.

Frequently asked questions