Red Beans and Coconut Rice

If you’re bored with plain white rice, you absolutely have to try this red beans and coconut rice! This Jamaican inspired dish is an excellent side that can be served with a variety of main courses.

📝 Ingredients

• 1 14 ounce can kidney beans ((400 g))
• 1/2 cup water
• 1 1/2 cup basmati rice
• 1 14 ounce can coconut milk ((400 ml))
• 2 bay leaves
• 2 garlic cloves
• 1/2 onion
• 1 scotch bonnet pepper
• 1 tsp dried thyme
• 1 tsp vegetable oil

👨‍🍳 Instructions

1. 1Start by preparing the ingredients. Finely dice the onion, and grate the garlic. Drain the canned kidney beans, and rinse them thoroughly.
2. 2Heat up the oil in a pot. Add the diced onion and sauté for a few minutes, or until the onion is translucent and soft. Then, add the grated garlic and a whole scotch bonnet pepper and sauté for another minute.
3. 3Add the bay leaf, thyme and rice, and cook while stirring for a couple of minutes. This will slightly roast the rice grains. Add the coconut milk, water and rinsed kidney beans to the rice.
4. 4Cover the pot with a lid, and bring it to a boil on medium to high heat. Reduce it to low heat, and leave the rice to simmer gently for 15-20 minutes (check the packaging of the rice you use), or until all the water has absorbed. Remove it from the heat and let it sit, still covered with a lid, for about 5 minutes.
5. 5Remove the lid and stir through the rice. The rice should now be perfectly cooked and have a fluffy texture. Do a taste test – if the grains are still a bit hard, you can add more water and let it cook for a little longer.