Beans and rice are pretty standard fare when creating a healthy vegan meal with a balanced protein.
This combo is a nutritious powerhouse of fiber, but it can sound a little boring on the surface. This Jamaican recipe is a really fun and different way to make beans and rice and is a personal favorite of mine. It has a tangy kick from the lime, and some subtly sweet flavor from the coconut milk.
Here’s what you’ll need to make about four to six servings:
- 1 can of kidney beans
- 1 can of black eyed peas
- 2 cups of rice
- 1 can of coconut milk, and an equivalent amount of water
- 1 bunch of green onion
- 1 vegetable bouillon cube
- 2 bay leaves
- 1 tbsp of thyme
- 3 cloves of garlic
- 1 onion
- 1 lime
- 2 tbsp olive oil
Start by mincing up the garlic and dicing the onion, then add them to a pan with the oil and get it all sizzling.
Once the onion is beginning to look translucent, you can add the bay leaves, thyme, and bouillon cube. Break up the bouillon cube as best you can, and if you need to add a little water to help it do so go ahead.
Now add the rice directly into the pan.
You can stir it around a bit to coat it with the oil and bouillon, then add the coconut milk and an equivalent amount of water. Bring the liquid to a boil and stir for a few minutes. Then leave as you normally would to let the rice cook.
While that’s going, slice up the green onions finely, and fold them in as the rice nears done. You can also squeeze in the lime’s juices at this point. Just as the rice is finishing absorbing all the liquid, add in the beans and black eyed peas.
It’s as easy as that! I love this dish by itself or paired with a salad on the side.
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Editor: Catherine Monkman
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