In the Caribbean, red beans and rice are cooked together, but at Moosewood we like to ladle saucy red beans over a bed of fragrant coconut rice and garnish with a little greenery.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Cook the Coconut Rice.
Step 2
While the rice is cooking, in a saucepan on medium heat, sauté the onions in the oil for 3 or 4 minutes. Add the red pepper flakes, sprinkle lightly with salt, cover, and cook, stirring occasionally, until the onions are soft, 5 to 8 minutes. Add the thyme, allspice, tomatoes, and beans, cover, and simmer for 10 to 15 minutes, stirring occasionally.
Step 3
Serve the red beans on a bed of the rice and top with scallions and/or cilantro.
Serving & menu ideas
Step 4
Delicious with a side of collards (page 162) or avocado and mango slices. Save room for Caribbean Sautéed Bananas (page 263).
