Recipe difficulty best for ages:
Recipe safety best for ages:
16 Ounces of Dry Red Beans
2 Cups of White Jasmine Rice
8 Ounces of Coconut Milk
2 Cloves of fresh Garlic
1 Sweat Onion
1 Red Bell Pepper
1 Bunch of Fresh Cilantro
1 Tablespoon of Fresh Thyme
1 Tablespoon of Kosher Salt
1 Teaspoon of Ground Black Pepper
1 Large pot, at least 4 quarts in size
1 Colander or fine mesh strainer
1 Each measuring cups (1 cup, 1/2 cup)
1 Each measuring spoons (tablespoon, teaspoon)
1 Cutting board
1 8-inch chefs knife
Prepare the Following Items:
Chop fine 2 cloves of garlic
Small dice 1 sweet onion
Small dice 1 red bell pepper
Pick 1 tablespoon of fresh thyme and chop fine
Chop 1 bunch of fresh cilantro
1. In a large pot add 16 ounces (2 cups) of dried red beans, 2 cloves of chopped garlic, 1 small diced sweet onion, 32 ounces (4 cups) of water and 1 pinch of kosher salt, and bring to a lite simmer. Cook beans until they are soft and cooked through with no bite left to them (should take about 1-1/2 to 2 hours).
2. When beans are finished cooking, strain through a colander or fine mesh strainer, reserving 1-1/2 cups of the liquid from the beans.
3. Return the cooked red beans to the pot along with 2 cups of Jasmine Rice.
4. Add to the pot 8 ounces (1 cup) of coconut milk, 12 ounces (1-1/2 cups) of reserved cooking liquid from the beans, 1 tablespoon of chopped thyme, and 1 small diced red pepper. Bring to a boil and then reduce heat down to a very light simmer. Tightly cover pot with a lid or foil wrap and cook for 15 minutes. Once cooked for 15 minutes remove pot from heat and let sit for 10 minutes - DO NOT UNCOVER POT YET.
5. Once pot has rested for 10 minutes, remove the cover, add 1 bunch of chopped cilantro and stir into rice and beans. Season with 1 tablespoon of kosher salt and 1 teaspoon of ground black pepper.
Rice and beans provide and excellent source of protein and can even work as a stand alone meal or mixed with your favorite type of meat.