Ingredients
16
16 servings
- •1 pound dry kidney beans
- •1.5 quarts water, or as needed
- •3 cloves garlic, minced
- •0.5 medium onion, chopped
- •0.5 medium red bell pepper, chopped
- •1 teaspoon vegetable oil
- •0.5 teaspoon salt
- •0.25 teaspoon ground black pepper
- •1 cup white rice
- •0.75 cup coconut milk
- •0.75 cup water
Instructions
- Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Drain and transfer beans to a stockpot. Add 1 1/2 quarts water (or as needed to cover) and bring to a boil. Add garlic, reduce the heat to low, and simmer until beans are tender, about 1 hour. Remove from the heat and stir in onion, bell pepper, oil, salt, and pepper.
- Cook and stir rice in a large saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, 3/4 cup water, and kidney beans; bring to a boil. Reduce the heat to low, cover, and cook until rice is tender, 30 to 40 minutes.
Nutritional Facts
Per 16 servings
- Calories: 168
- Carbohydrate: 29g
- Fat: 3g
- Fiber: 5g
- Protein: 8g
- Sugar: 1g
Related Recipes
Jamaican Rice and Peas
Rice & Beans (Haitian Style)
Mexican Bean and Rice Salad
Cuban Beans and Rice
Authentic Louisiana Red Beans and Rice
Kidney Beans and Corn
Quick Red Beans and Rice
Mexican Rice and Beans
Instant Pot Red Beans and Rice
The Best Baked Rice and Beans
Black Beans and Rice
