Red Bean & Coconut Rice

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This Red Bean & Coconut Rice is a delightful dish that serves 10, combining the creaminess of coconut milk with the earthy flavors of red kidney beans. The rice becomes tender and infused with the aromatic blend of thyme, garlic, and a hint of heat from the optional Scotch bonnet pepper. The process of sautéing the onions and garlic releases a fragrant aroma, while the coconut milk adds a silky texture to the dish. Perfectly cooked rice absorbs all the flavors, making each bite a satisfying experience.

cooked red kidney beans

whole Scotch bonnet pepper (optional)

Calories344.0kcal (17.2%)

Step 1

Heat the oil in a large pot. Add the onion and cook until softened. Add the garlic and fresh thyme and cook for another minute.

Step 1

Stir in the red beans, black pepper, and bay leaf. Allow them to cook with the aromatics for 2–3 minutes.

Step 1

Pour in the coconut milk and water/stock. Add the Scotch bonnet whole if using. Bring everything to a gentle boil.

Step 1

Rinse the parboiled rice and add it to the pot. Stir gently once.

Step 1

Reduce the heat to low, cover, and cook for approximately 20–25 minutes, until the rice is tender and the liquid has been absorbed.

Step 1

Turn off the heat and leave covered for 10 minutes. Remove the thyme stems, bay leaf, and Scotch bonnet, then fluff the rice gently with a fork.

Calories344.0kcal (17.2%)

For a milder flavor, omit the Scotch bonnet pepper.

Use chicken stock for a richer taste.

Can I use dried beans instead of canned?

Yes, but you will need to soak and cook them beforehand.

What can I substitute for coconut milk?

You can use almond milk or regular milk, but the flavor will be different.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze this dish?

Yes, freeze in portions for up to 3 months. Thaw and reheat before serving.

Is there a substitute for Scotch bonnet pepper?

You can use a jalapeño or omit it entirely for less heat.

Cook with Chefadora AI

Add to Shopping List

cooked red kidney beans

whole Scotch bonnet pepper (optional)

Calories344.0kcal (17.2%)

Step 1

Heat the oil in a large pot. Add the onion and cook until softened. Add the garlic and fresh thyme and cook for another minute.

Step 1

Stir in the red beans, black pepper, and bay leaf. Allow them to cook with the aromatics for 2–3 minutes.

Step 1

Pour in the coconut milk and water/stock. Add the Scotch bonnet whole if using. Bring everything to a gentle boil.

Step 1

Rinse the parboiled rice and add it to the pot. Stir gently once.

Step 1

Reduce the heat to low, cover, and cook for approximately 20–25 minutes, until the rice is tender and the liquid has been absorbed.

Step 1

Turn off the heat and leave covered for 10 minutes. Remove the thyme stems, bay leaf, and Scotch bonnet, then fluff the rice gently with a fork.

Calories344.0kcal (17.2%)

For a milder flavor, omit the Scotch bonnet pepper.

Use chicken stock for a richer taste.

Can I use dried beans instead of canned?

Yes, but you will need to soak and cook them beforehand.

What can I substitute for coconut milk?

You can use almond milk or regular milk, but the flavor will be different.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze this dish?

Yes, freeze in portions for up to 3 months. Thaw and reheat before serving.

Is there a substitute for Scotch bonnet pepper?

You can use a jalapeño or omit it entirely for less heat.

Red Bean & Coconut Rice

About Red Bean & Coconut Rice

Ingredients to Make Red Bean & Coconut Rice