I've made this recipe from Moosewood Restaurant's Simple Suppers cookbook many times and it has evolved over the years into my own. It's a very simple recipe if you're just getting into cooking beans and rice trying to increase fiber in your diet.
West Indian Red Beans and Yellow Coconut Rice
One large onion, diced
1 tablespoon coconut oil
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1/4 teaspoon allspice
diced tomatoes, I prefer to use the Pomi brand diced tomatoes in BPA free 26 oz boxes but you can use 28 oz can of diced tomatoes
two 15 ounce cans of dark red kidney beans, rinsed and drained
two zucchini, diced
1 cup frozen peas
chopped parsley to garnish
West Indian Red Beans and Yellow Coconut Rice
One large onion, diced
1 tablespoon coconut oil
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1/4 teaspoon allspice
diced tomatoes, I prefer to use the Pomi brand diced tomatoes in BPA free 26 oz boxes but you can use 28 oz can of diced tomatoes
two 15 ounce cans of dark red kidney beans, rinsed and drained
two zucchini, diced
1 cup frozen peas
chopped parsley to garnish
- Sauté the onions in coconut oil over medium heat until translucent, 10 minutes
- add the red pepper flakes, thyme and allspice and heat. Another few minutes
- add the tomatoes, peas, zucchini and kidney beans, continue over low heat for 15 minutes
Yellow Coconut Rice
1 cup of brown rice
1 teaspoon turmeric
1/8 cup unsweetened shredded coconut
1/2 tsp sea salt
Cook rice according to package instruction with the addition of turmeric to the water. When done, add coconut and sea salt.