Simple and inexpensive, rice and beans is a hit on a cold day
The days are getting a little longer, but the snowstorms and freezing temperatures are still with us for a few more weeks.
Now is the time for a steaminghot, tasty but inexpensive, bowl of rice and beans.
It’s like central heating for the body! And with the addition of a few ingredients that suggest the tropics, you’ll almost feel as if you are in the Caribbean.
In this recipe, rice is cooked with some coconut milk added to the water to give it that delicate aroma. Canned coconut milk is easily found at most supermarkets and specialty food stores. If you can’t find it, soak dried coconut in a little boiling water. Once it has cooled, squeeze the soaked coconut by hand to get the creamy “milk” from it. Remove the coconut but add the “milk” with the soaking water to the rice as it cooks.
Grated ginger, hot peppers, a sprinkle of lime juice and caramelized onion add flavour to the dish. Canned kidney beans add protein and fibre to the pot.
I used basmati rice because it cooks so quickly and its subtle flavour works very well with the coconut. If you have a little more time, try arborio rice or even brown rice for added nutrition.
You can also add green vegetables for a satisfying one-pot meal. I’ve often made this with spinach leaves (frozen and thawed) cooked in with the rice. I’ve also stirred in some frozen green peas after everything is cooked. The heat of the cooked rice quickly thaws the peas.
Coconut Rice and Beans
Olive oil
1 onion, coarsely chopped About 5 ml (one teaspoon) grated fresh ginger
One whole hot pepper (finger or Scotch bonnet) — optional A tiny pinch of ground cinnamon
250 ml (1 cup) basmati rice 250 ml (1 cup) broth or salted water
250 ml (1 cup) coconut milk 1 can (19 oz or 540 ml) red kidney beans
Salt and pepper to taste Lime juice
Hot sauce (optional)
Chop the onion and fry in a skillet, on low heat, covered, with a tablespoon or so of the olive oil. The pieces of onion should take 15 to 20 minutes to become brown around the edges, and soft and transparent inside.
While onion cooks, put a little more oil in a saucepan and fry the ginger, whole pepper and cinnamon for a moment. Add the rice and stir to coat with the oil and spices. Pour in the salted water or broth, and the coconut milk. The mixture will boil quickly. Cover and turn the heat to the lowest possible setting for rice to cook.
Rinse the kidney beans and drain them.
When rice is cooked and no liquid remains in the pot, remove the whole pepper and transfer the rest to a serving dish. Stir in the beans. Season to taste with salt and pepper.
Top the dish with the caramelized onions. Serve with a squeeze of lime juice and optional hot sauce.
Makes 2 to 3 servings.