Red Beans with Rice and Coconut Milk

Main Dishes | Pan-Asian cuisine

⏳ Time

1 hour 25 minutes

🥕 Ingredients

🍽️ Servings

Description

Red Beans with Rice and Coconut Milk

Ingredients

Red Beans - 8.5 oz
Ground Black Pepper - to taste
Salt - to taste
Vegetable Oil - 1 tablespoon
Garlic - 3 cloves
Shallots - 2 heads
Coconut Milk - 2 cups
Green Pepper - 1 piece
Long-Grain Rice - 2 cups

Step by Step guide

Step 1

Transfer the beans to a large pot, cover with water, add salt, and bring to a boil. Reduce the heat to low and simmer for about 40 minutes, stirring, until tender. Drain and set the pot over medium heat.

Step 2

Add the oil, then the garlic and shallots, and sauté until soft for 3 minutes. Add the beans back to the pot, pour in the coconut milk and the hot pepper, and bring to a boil. Cook the beans, stirring, until the volume of the coconut milk reduces and the milk thickens (8-10 minutes). Meanwhile, rinse the rice in cold water and let it drain.

Step 3

Transfer the rice to the pot, add 2 cups of water, and bring to a boil. Cover with a lid, reduce the heat to low, and cook, without stirring, until the rice is tender (about 20 minutes). Remove the lid, season with salt and pepper, and serve.