Rice and beans (serves 4 or 1 rice and beans addict)
*Please read the notes at the bottom!!!!
1 cup of dried red beans or you can substitute with a can of red beans (I prefer to use the dried beans as they are not mushy but it takes much longer)
4 cups of water (if using dried beans)
5 cloves of garlic (lightly crushed)
2 cups of brown rice
1 1/2 cups of water
1/2 teaspoon of salt
2 spring onions (broken into 2 or 3 pieces)
1 whole seasoning pepper (Scotch Bonnet, habanero or you could use a bay leaf)(I used the little orange pepper top left hand side)
Handful of fresh thyme
1 can of coconut milk (No additives. It often contains sodium sulphites and sulphates)
1 tablespoon of coconut oil (optional and can substitute with another healthy oil). If you use olive oil, add it to the cooked rice at the end. Don’t ask why, it just works better!
Rinse the beans thoroughly and then soak them overnight in water with the garlic. When ready to use, rinse through a colander so you keep the garlic. Bring a pot of water to the boil, add the beans and garlic, return to the boil and simmer until the beans are tender. This can take as long as 2 hours.
When the beans are ready, drain the water again through the colander so that you keep the garlic and rinse. Return the beans and garlic to the pot, add the coconut milk, the water, the oil, the rice, the onion, the pepper, the salt and some of the thyme. Mix together, bring to the boil, reduce the heat, add a tight fitting lid to the pot and simmer for about 35 to 40 minutes. Check the instructions on the bag of rice you use for exact timing! Remove from the heat and let the rice sit for an extra 10 minutes to steam keeping the lid on.
Add extra seasoning if needed, the rest of the thyme and enjoy.
Discard the pepper or eat if you’re brave!!
If you prefer well seasoned rice, you can use stock instead of water to boil the rice mixture in. I prefer to taste the coconut and thyme so I use water.
If using a can of beans, do not add them at step 2 or they will be super mushy. Go ahead with step 2 omitting the beans and adding 3 cloves of crushed garlic to the rice mixture. Whilst the rice is in the last 10 minute steaming phase, warm the beans in some water with 2 crushed cloves of garlic and some salt (if needed) and then, once heated through, add to the cooked rice stirring through.
The soaked dried beans taste much better and you can cook them ahead and keep them in the fridge.
I sometimes add a squeeze of lime before eating especially if I am eating the rice cold 🙂
Now I’m off to cook my fresh batch of beans…..oh and I also make a paleo and grain free version of this. Will cook later and share
Have a good day!