Easy Coconut Rice & Beans

I know I haven’t been in the kitchen too much these days, let alone posting/blogging! With our amazing 7 month old twins, involved and complicated recipe building is not really on my to-do list. Being hunkered down for Hurricane Sandy, I figured I could go through my idle ingredient stash and start to whip up some good, quick food. It felt amazing to be back in the kitchen and inspired, even if only a simple recipe!. And now that the kiddos are starting to eat solid foods I plan to be back in the kitchen making quick but deelish family friendly food. I loved that I could get a really yummy but still nutritious (one-pot) meal on the table in less that a half hour!

This recipe came out super creamy!! I used two cans of coconut milk but made sure to use one that was light to calm the fat content down a bit! I didn’t have onions but I could see sauteing some up and stirring in with the beans.  I also served this with Cholula sauce, Michael didn’t use it but since it’s my current obsession, I couldn’t resist. Also, Michael doesn’t typically love anything with coconut, but he really enjoyed this and was ready for seconds! And as you know I LOVE all things coconut!

Here is just a sampling of some of my other recipes with coconut milk:
Thai Root Veggie Curry with Coconut Milk
Coconut Lentil Soup
Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce
Dina’s Chili-lime Ginger Tofu in Coconut Basil Broth with Rice Noodles
Yummy Protein Goo Ball Bites
Vegan Fudge

If you are on the East Coast – Be Safe with Hurricane Sandy!! Prayers for a peaceful day ahead. We are already enjoying some inside time together after our fun-filled Halloween weekend 🙂

Easy Coconut Rice & Beans

  •  2 cans coconut milk (I used 1 Light and 1 Regular)
  • 1 bay leaf
  • 1 teaspoon garlic, minced
  • onion powder, pinch (optional)
  • 1 1/2 cups rice (short or long grain)(I used white basmati because it is what I had)
  • salt, to taste
  • 1 can cooked beans (kidney, pinto, or black beans)
  1. In a pot, combine coconut milk, bay leaf, garlic, (onion powder), salt and rice. Bring to a boil over medium heat, stirring occasionally.
  2. Once you see a boil, lower heat to low and cover, cooking for 10 minutes, stirring to prevent burning.
  3. Uncover and continue to cook & stir over low heat, until tender and creamy, about 10 minutes.
  4. Add the beans, stir, and cook for 2-3 more minutes. Salt to taste and enjoy!

Kitchari from Kurma Dasa – Challenge Recipe #4

When putting together my Kitchari Challenge, I asked some friends for their favorites. This one is the favorite of my friend Jynne and from Kurma Dasa. Click for the original recipe.

I really liked the addition and punch of flavor with the veggies added. Great choice Jynne!


Kitchari adapted from Kurma Dasa

1 cup yellow split peas or mung beans
12 cups water
2 bay leaves
finely chopped ginger
1 jalapeno pepper, seeded and chopped
1 teaspoon turmeric
4 teaspoons coriander powder
2 cups long grain rice
a heap (about 3 cups) of vegetables, cut into cubes (I used edamame, colorful carrots and fresh corn)
2-3 teaspoons salt
4 tablespoons olive oil
4 teaspoons cumin seeds
1 teaspoon asafetida powder

1. Bring split peas, water, bay leaves, ginger, pepper, turmeric and coriander to boil, then reduce to a simmer and cook partially covered for about 15 minutes

2. Add rice, vegetables, and salt, increase heat and stir as you bring to the boil, then return to a simmer, covered. Cook for 10-15 minutes, stirring occasionally, or until rice is soft.

3. Heat the olive oil in a saucepan over moderate heat. Add the cumin seeds and fry until a few shades darker, then add asafetida powder, then stir through the big pot-o-stuff and cook for another 5 minutes.

4.  Serve and Enjoy!

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