This Caribbean-inspired rice and beans takes two pantry staples to the next level for a flavour-packed weeknight side-dish.
- 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
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.
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.
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.
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.
For a complete meal serve with a fresh side salad
- Serving Size: 1 serving
- Calories: 240
- Sugar: 1.1 g
- Sodium: 392 mg
- Fat: 6.4 g
- Saturated Fat: 3.7 g g
- Trans Fat: 0.1 g
- Carbohydrates: 38.4 g
- Protein: 5.8 g
- Cholesterol: 0
Keywords: Rice and Beans, Caribbean Rice and Beans