Red Beans with Rice and Coconut Milk
Main Dishes • Pan-Asian
Description
Red Beans with Rice and Coconut Milk
Ingredients
- Red Beans 10 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.
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