Red beans with rice and coconut milk
8 servings
85 minutes
Red beans with rice and coconut milk is a refined dish of Pan-Asian cuisine that intertwines rich aromas and a soft creamy texture. The combination of tender, slow-cooked beans and airy long-grain rice infused with coconut milk creates a harmonious, warming dish. The slight spiciness of green pepper adds zest, while garlic and shallots deepen the flavor. The roots of this recipe trace back to the traditions of Southeast Asian countries where rice and legumes are dietary staples. This dish is perfect as a standalone dinner rich in plant protein or as a side to main Asian dishes. Its simplicity makes it accessible even for novice cooks, while the result—rich flavor and pleasant texture—will delight any gourmet.
1
Transfer the beans to a large pot, cover with water, add salt, and bring to a boil. Reduce the heat to low and cook for about 40 minutes, stirring, until soft. Drain in a colander and place the pot over medium heat.
- Red kidney beans: 240 g
- Salt: to taste
2
Add oil, then garlic and shallots and sauté until soft for 3 minutes. Transfer the beans to a pot, add coconut milk and chili pepper, bring to a boil. Cook the beans, stirring, until the volume of coconut milk reduces and the milk thickens (8-10 minutes). Meanwhile, rinse the rice in cold water and let it drain.
- Vegetable oil: 1 tablespoon
- Garlic: 3 cloves
- Shallot: 2 heads
- Coconut milk: 2 glasss
- Green bell pepper: 1 piece
3
Transfer the rice to a pot, add 2 cups of water, and bring to a boil. Cover with a lid, reduce the heat to low, and cook without stirring until the rice is tender (about 20 minutes). Remove the lid, season with salt and pepper, and serve.
- Long-grain rice: 2 glasss
- Salt: to taste
- Ground black pepper: to taste
