Coconut Ginger Red Beans and Rice
Try this Coconut Ginger Red Beans and Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 teaspoon salt
- 1 cup water
- 1/8 teaspoon pepper
- 3 garlic cloves minced
- 1/2 cup chopped cilantro
- garnish
- 1 tablespoon thai red curry paste
- 1 1/2 cups uncooked long grained rice rinsed and drained
- 1 13.5 oz.can unsweetened coconut milk (i like chaokoh)
- freshly cracked salt and pepper to taste
- 2-3 tablespoons lime juice more or less to taste
- 1 15. oz. can dark red kidney beans rinsed and rained
- 1 tablespoon coconut oil (or olive oil)
- 2-3 tablespoons freshly grated ginger*
- Carbohydrate 1.73754869991987 g
- Cholesterol 0 mg
- Fat 0.133650212339744 g
- Fiber 0.566819201200436 g
- Protein 0.603617277644231 g
- Saturated Fat 0.0222633613782051 g
- Serving Size 1 1 -6 (77g)
- Sodium 11.4000488802086 mg
- Sugar 1.17072949871944 g
- Trans Fat 0.0402583373397436 g
- Calories 9 calories
Heat 1 tablespoon oil in a large skillet over medium heat. Add Thai red curry paste, garlic and ginger and saute for 1 minute.Add coconut milk, water and beans and bring to a boil then stir in rice, salt and pepper and bring to a gentle simmer. Cover and reduce heat to low (dial should be a little above lowest setting). Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary.When rice is tender, remove from heat and let rest 5 minutes, covered.When ready to serve (not before), stir in lime juice, and cilantro.Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.
