Rice and Red Beans With Coconut Milk, Chile and Garlic
Here's an incredibly easy one-pot vegan dish you can put together on a weeknight. For extra oomph, add more jalapeños and garlic, and don't forget to season with salt and pepper as you go. Black, or “forbidden”, rice was used in the photo, but you can also use brown.
- Serves: 4 persons
- 2tablespoons extra virgin olive oil
- 1medium onion, finely chopped
- 1bell pepper, preferably red or yellow, stemmed, seeded and finely chopped
- 1fresh or dried chile, like jalapeño or serrano, stemmed, seeded and minced
- 1tablespoon minced garlic
- 1 ½cups cooked kidney or other red beans
- 1 ½to 2 cups parboiled black rice or long-grain brown or black (shown) rice (see recipe)
- 1can coconut milk, about 1 1/2 cups
- 1teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper
- ½cup chopped parsley or fresh cilantro leaves.
Step 1Preheat oven to 350 degrees. Put oil in a large ovenproof pot over medium heat. A minute later, add onion, bell pepper, chile and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add beans and enough water to barely cover. Bring to a boil, then turn off heat. Use an immersion blender or a potato masher to semipurée beans in pot (leave at least half unpuréed).
Step 2Stir in rice, coconut milk, 1/2 cup water, thyme and a good amount of salt and pepper. (If you don't want a crust to develop, cover pot.) Bake until liquid is absorbed and rice is tender, 20 to 30 minutes. Taste and adjust seasoning, then sprinkle with parsley or cilantro and serve.