Caribbean Rice and Beans

This Caribbean-inspired rice and beans takes two pantry staples to the next level for a flavour-packed weeknight side-dish.

Author: Ontario Beans

Prep Time:
10 minutes (plus 2+ hours soak time)
Cook Time:
1 hour, 55 minutes
Total Time:
4+ hours
Yield:
6 servings

Ingredients

  • ½ cup dried adzuki beans (125 mL)
  • 1 can light coconut milk (400 ml)
  • ½ cup water (125 mL)
  • 1 tsp each ground allspice and ground ginger (5 mL)
  • 1 cup jasmine rice, rinsed (250 mL)
  • 1 tbsp canola oil (15 mL)
  • 1 cup yellow onion, diced (250 mL)
  • 1 clove garlic, minced
  • 1 tsp salt (5 mL)
  • Garnish: chopped green onion

Instructions

  1. In a medium saucepan, add adzuki beans and cover with 1½ cups of water; ensure beans are fully submerged and covered by at least 1-inch (2.5 cm) of water. Soak 2-3 hours or overnight.
  2. Drain beans and replace with 3 cups of fresh water. Over high-heat bring to a boil; reduce to low and simmer for 1½ hours, or until beans are very soft. As the water boils down, you may need to add more to keep beans submerged. Once cooked, drain and set until ready to use.
  3. In a large saucepan over medium-high heat, add coconut milk, water, allspice and ginger; whisk to combine. Add rice and bring to a boil; reduce heat to low, cover and simmer 15 minutes. Fluff rice with fork.
  4. Heat canola oil in a medium non-stick pan over medium-high; add onion, cook 2-3 minutes, stirring often. Add garlic, cook 1 minute, stirring often. Add adzuki beans, cook 3-4 minutes. Transfer beans to rice, season with salt, fold together and garnish with green onions. Serve alongside grilled meat like jerk chicken or grilled beef skewers.

Notes

For a complete meal serve with a fresh side salad

Nutrition

Serving Size: 1 serving: Calories: 240, Sugar: 1.1 g, Sodium: 392 mg, Fat: 6.4 g, Saturated Fat: 3.7 g, Trans Fat: 0.1 g, Carbohydrates: 38.4 g, Protein: 5.8 g, Cholesterol: 0

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