West Indian Red Beans with Coconut Rice (Moosewood)

Coconut Rice Ingredients

  • 3/4 cup white rice
  • 1/2 teaspoon turmeric
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/3 cup coconut milk

Red Beans Ingredients

  • 3/4 cup diced onions
  • 2 teaspoon vegetable oil
  • 1/4 teaspoon red pepper flakes or 1/2 small fresh chile pepper, minced
  • salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon allspice
  • 1 (14.5-ounce) can of diced tomatoes
  • 1 (15-ounce) can of red kidney beans, drained (black beans will work too)
  • Chopped scallions and/or cilantro

Coconut Rice Instructions

  1. Rinse and drain the rice
  2. In a saucepan on medium heat, sauté the rice, turmeric, and salt in the vegetable oil for a minute or two, stirring constantly
  3. Add the water and coconut milk, bring to a boil, cover and reduce the heat to low
  4. Simmer until the rice is tender and the liquid is absorbed, about 15 to 20 minutes

Red Beans Instructions

  1. While the rice is cooking, in a saucepan on medium heat, sauté the onions in the vegetable oil for 3 or 4 minutes
  2. Add the red pepper flakes, sprinkle lightly with salt, cover, and cook, stirring occasionally, until the onions are soft, for 5 to 8 minutes
  3. Add the thyme, allspice, tomatoes, and beans, co3ver, and simmer for 10 to 15 minutes, stirring occasionally
  4. Serve the red beans on a bed of the rice and top with scallions and/or cilantro

From: Moosewood Restaurant Simple Suppers / The Today Show.

How to Cook Dried Beans

From Moosewood Restaurant Cooks at Home (pp. 355)

The Quick-Soaking Method

  1. Put beans in a pot and cover them with 2 inches of water.
  2. Place pot on high heat and bring water to boil.
  3. After beans have boiled uncovered for 2 minutes, cover the pot and remove from heat.
  4. Allow beans to sit for 1 hour (chickpeas will take a bit longer).
  5. Beans are ready to cook!

Oven Cooking

  1. Preheat oven to 350°F.
  2. Place picked-over, rinsed, soaked, and drained beans in oven-safe pot and cover with 2 inches of fresh water.
  3. Bake for 1 hour (chickpeas will take a bit longer).

Slow Cooker Black Beans

  • 2 cans black beans undrained or (2 cups dry black beans – soaked overnight)
  • 5 bay leaves
  • 1⁄2 onion (cut in two quarters) (or 3 tbsp onion flakes)
  • 2 garlic cloves (or 1 tsp garlic powder)
  • 2 teaspoons salt
  • enough water to fill slow cooker.

Cook on low until done.

 

  • 2 cans black beans (don’t drain)
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 – 1/2 cp cilantro
  • 1 cup broth