Coconut Rice with Red Beans

Coconut Rice with Red Beans Recipe from Panama

Region / culture: Panama | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Coconut Rice with Red Beans is a delicious and flavorful dish that combines the tropical taste of coconut with the heartiness of red kidney beans. This dish is a popular staple in many Caribbean and Latin American countries, where coconut milk is commonly used in cooking to add richness and depth of flavor to dishes.

History

Coconut Rice with Red Beans has its origins in the Caribbean and Latin America, where coconut milk is a common ingredient in many traditional dishes. The combination of coconut milk, rice, and red beans creates a creamy and satisfying dish that is perfect for serving as a side or main course.

Ingredients

1 lb (454 g) grated coconut (reserve coconut milk if using fresh)
2 cups of rice
4 cups of water (or the equivalent if combined with the coconut milk)
1 small chopped onion
0.25 cup of thick tomato pulp
0.25 cup of green pepper
2 tsp of salt
0.5 tsp of sugar
0.5 oz (14 g) of hot pepper, aji chombo
3 strips of bacon or a teaspoon of oil
1 can of red kidney beans

How to prepare

Boil four cups of water with the coconut.
After two minutes, set it aside to strain.
Once cooled, firmly squeeze to extract as much milk as possible.
Reserve the milk and combine it with any coconut water.
In the pot where you plan to cook the rice, sauté the bacon, green pepper, onion, and hot pepper.
Add tomato and kidney beans with their liquid, then simmer for about ten minutes.
Remove the hot pepper and add the coconut milk, sugar, and salt.
Cover and wait for it to come to a boil.
While waiting, thoroughly rinse and drain the uncooked rice, then add it to the boiling milk.
Cook uncovered for a minute or two, then cover and cook over very low heat until the grains are cooked to your desired taste.
Serve.

Variations

Add diced vegetables such as carrots, bell peppers, or peas for added color and texture.
Use black beans or pinto beans instead of red kidney beans for a different flavor profile.
Add cooked shrimp or chicken for a protein boost.

Cooking Tips & Tricks

Be sure to squeeze the coconut milk out of the grated coconut as much as possible to extract all the flavor.

- Rinse the uncooked rice thoroughly to remove excess starch and prevent it from becoming too sticky.

- Cooking the rice over very low heat after it comes to a boil will ensure that the grains cook evenly and absorb the flavors of the coconut milk.

Serving Suggestions

Coconut Rice with Red Beans can be served as a side dish with grilled or roasted meats, seafood, or vegetables. It can also be enjoyed on its own as a satisfying and flavorful main course.

Cooking Techniques

Be sure to cook the rice over very low heat to prevent it from burning or sticking to the bottom of the pot.

- Stir the rice occasionally to ensure that it cooks evenly and absorbs the flavors of the coconut milk.

Ingredient Substitutions

If fresh coconut milk is not available, you can use canned coconut milk as a substitute.

- You can use white rice or brown rice instead of long-grain rice for a different texture and flavor.

Make Ahead Tips

Coconut Rice with Red Beans can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the dish in the microwave or on the stovetop before serving.

Presentation Ideas

Serve Coconut Rice with Red Beans in a large serving bowl garnished with fresh cilantro or chopped green onions for a pop of color and flavor. You can also sprinkle toasted coconut flakes on top for added crunch.

Pairing Recommendations

Coconut Rice with Red Beans pairs well with grilled or roasted meats such as jerk chicken, pork chops, or shrimp. It also goes well with sautéed vegetables or a fresh green salad.

Storage and Reheating Instructions

Store any leftovers of Coconut Rice with Red Beans in an airtight container in the refrigerator for up to 3 days. Reheat the dish in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Coconut Rice with Red Beans contains approximately 350 calories. This dish is a satisfying and filling meal that is perfect for lunch or dinner.

Carbohydrates

Each serving of Coconut Rice with Red Beans contains approximately 45 grams of carbohydrates. Carbohydrates are an important source of energy for the body and are essential for fueling daily activities.

Fats

Coconut milk is a rich source of healthy fats, with each serving of Coconut Rice with Red Beans containing approximately 20 grams of fat. These fats are essential for maintaining healthy cell function and providing long-lasting energy.

Proteins

Red kidney beans are a great source of plant-based protein, with each serving of Coconut Rice with Red Beans containing approximately 10 grams of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Coconut milk is a good source of vitamins and minerals, including iron, magnesium, and potassium. These nutrients are important for maintaining overall health and well-being.

Alergens

Coconut Rice with Red Beans contains coconut and may not be suitable for those with coconut allergies. Be sure to check for any other allergens in the ingredients before preparing this dish.

Summary

Coconut Rice with Red Beans is a nutritious and delicious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. This dish is a great source of energy and essential nutrients for a balanced diet.

Summary

Coconut Rice with Red Beans is a delicious and satisfying dish that combines the tropical flavors of coconut with the heartiness of red kidney beans. This dish is rich in carbohydrates, fats, proteins, vitamins, and minerals, making it a nutritious and flavorful addition to any meal. Serve Coconut Rice with Red Beans as a side or main course for a taste of the Caribbean and Latin America in your own kitchen.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Coconut Rice with Red Beans. It was back in my twenties, when I was traveling through the Caribbean with my best friend, Sarah. We had just arrived in Barbados and were staying in a small guesthouse near the beach.

One evening, we were invited to a local family’s home for dinner. The smell of spices and coconut wafted through the air as we entered their humble kitchen. I watched in awe as the matriarch of the family, Mrs. Johnson, effortlessly whipped up a delicious feast for us.

The highlight of the meal was the Coconut Rice with Red Beans. I had never tasted anything like it before - the creaminess of the coconut milk combined with the earthy flavor of the red beans was a match made in culinary heaven.

I begged Mrs. Johnson to share her recipe with me, and she kindly obliged. As she dictated the ingredients and steps to me, I furiously scribbled them down in my journal. Little did I know that this recipe would become a staple in my own kitchen for years to come.

Once I returned home, I wasted no time in recreating the Coconut Rice with Red Beans. I carefully followed Mrs. Johnson’s instructions, adjusting the seasoning here and there to suit my own taste. The first bite brought me right back to that warm kitchen in Barbados, surrounded by the sounds of laughter and the smell of exotic spices.

Over the years, I have made the Coconut Rice with Red Beans countless times for family gatherings, potlucks, and even just for myself on a quiet evening at home. Each time I prepare it, I am transported back to that magical night in Barbados, where I first discovered the joy of cooking with love and intention.

As I continued to experiment with the recipe, I added my own twist to it, incorporating ingredients that were locally available to me. I swapped out the traditional red beans for black beans, added a hint of fresh thyme, and even threw in a handful of diced bell peppers for an extra pop of color.

My friends and family raved about my Coconut Rice with Red Beans, and soon enough, I found myself sharing the recipe with anyone who would listen. It became my signature dish, the one that people would request at every gathering and event.

Years passed, and I continued to refine and perfect the recipe. I learned to trust my instincts in the kitchen, to taste and adjust as I went along, and to always cook with love and intention. The act of preparing a meal became a form of meditation for me, a way to connect with myself and with others through the simple act of sharing food.

Now, as I sit in my cozy kitchen, surrounded by the familiar smells of coconut and spices, I can’t help but feel grateful for that serendipitous evening in Barbados so many years ago. That chance encounter with Mrs. Johnson and her delicious Coconut Rice with Red Beans changed the course of my culinary journey forever, inspiring me to explore new flavors, techniques, and traditions.

And so, as I stir the pot of simmering rice and beans, I am filled with a sense of nostalgia and gratitude for the rich tapestry of experiences that have shaped me into the cook I am today. I may not have a fancy culinary degree or a Michelin-starred restaurant, but I have something far more valuable - a passion for cooking that was ignited by a simple recipe shared with love and generosity.