Coconut rice and beans recipe
The healthier version
Coconut rice and beans
is a dish from the marvelous rainforests of Honduras. The Garifuna people of Tela and Ceiba (places on the Caribbean side of Honduras) make this delicious recipe almost on a daily basis. Variations of this dish are common along the
Caribbean Sea. Traditionally it is a dish to complement a meal, not a main dish.
The original version of the dish can be extremely fattening and cholesterol-rich. The following recipe is
a healthier version of the original dish adapted to the
vegetarian or healthier
lifestyle.
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Ingredients for 8 servings
- 1 pound of black beans cooked in water (or one can of beans). If you cook the beans at home, save about 1.5 cup of beans water to substitute for the water in this recipe.
- 2 cups of rice
- About 1 cup of water
- About 1/2 cup of coconut milk (more if you like)
- Salt and pepper
- One small onion finely chopped or 3 to 4 scallions finely chopped (green included)
- 1 garlic clove
- About 2 tablespoons of cooking oil
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Steps
- Heat the oil on medium heat in a shallow pan where you will usually cook rice.
- Stir-fry the garlic and onion until the onion is
translucent. Do not burn the garlic.
- Add rice and stir-fry for a few minutes.
- Add beans.
- Add liquids, that is, the coconut milk and water or black bean cooking liquid should be twice the amount of rice. Add salt and pepper to taste.
- Bring it to a boil.
- Simmer until rice is cooked and water absorbed.
- Serve hot. You may decorate with cilantro leaves and red pepper. This is a complementary dish for a meal or a main dish accompanied by fresh veggies or salad.
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