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Creamy Coconut Red Beans Over Herb Rice

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A comforting and flavorful dish featuring creamy coconut-infused red beans served over fragrant herb rice, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 1 cup dried red kidney beans (or 2 cans, rinsed and drained for shortcut)
  • 1 can (13.5 oz / 400 ml) coconut milk
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 tbsp olive oil or coconut oil
  • 1 cup vegetable broth or water (for cooking beans)
  • 1 cup long-grain white rice (basmati works great too)
  • 2 cups water or vegetable broth
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 clove garlic, smashed
  • 1 tbsp butter or olive oil
  • Salt to taste

Instructions

  1. If using dried beans, soak them overnight in plenty of water. Drain and rinse before cooking. In a medium pot, add soaked beans and cover with fresh water or vegetable broth (about 3 cups). Bring to a boil, then reduce to a simmer and cook for 45-60 minutes until tender. If using canned beans, skip to step 3.
  2. While beans cook, heat olive or coconut oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add garlic, smoked paprika, cumin, and cayenne pepper, cooking for another minute until fragrant.
  3. Drain cooked beans (reserve some cooking liquid). Add beans to the skillet with aromatics, pour in coconut milk and 1 cup vegetable broth. Stir gently, bring to a simmer, and cook for 15-20 minutes, stirring occasionally until sauce thickens slightly and becomes creamy.
  4. Gently mash about 1/3 of the beans with the back of a spoon or potato masher to achieve a creamy texture while keeping some beans whole. Season with salt and pepper to taste. If sauce is too thick, add reserved bean liquid or water a splash at a time.
  5. Rinse rice under cold water until water runs clear. In a separate pot, combine rice, water or broth, smashed garlic, and a pinch of salt. Bring to a boil, then lower heat to a gentle simmer and cover tightly. Cook for 15-18 minutes or until liquid is absorbed and rice is tender.
  6. Remove garlic clove, fluff rice with a fork. Stir in butter or olive oil, chopped parsley, and thyme. Taste and adjust salt if needed.
  7. Spoon fragrant herb rice onto plates or bowls, ladle creamy coconut red beans over the top. Garnish with extra fresh herbs if desired.

Notes

Soak dried beans overnight to reduce cooking time and improve texture. Use canned beans for a shortcut. Avoid over-mashing beans to keep texture. Cook coconut milk on low to medium heat to prevent curdling. Fluff rice with a fork to keep grains separate. Leftovers keep well refrigerated for up to 4 days and freeze for up to 2 months.

Nutrition

Keywords: coconut red beans, herb rice, creamy beans, comfort food, easy dinner, vegan, gluten-free, plant-based, weeknight meal

Find it online: https://gleamgulp.com/creamy-coconut-red-beans-over-herb-rice-easy-homemade-recipe-for-flavorful-dinner/