Caribbean Red Beans And Rice Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring red beans, rice, and aromatic vegetables, perfect for solution seekers looking for a satisfying meal.

Ingredients

• 1 pack (500 g) Halt Red Rajma Whole
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Celery Stalk
• 16 g Orika Oregano
• 100 g Jalapeno
• 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice
• 1 kg Whole Farm Brown Sugar
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 ltr Wow! Coco Charge Tender Coconut Water

Instructions

1. 1. Wash and pick over 450 g of red beans, discarding any debris.
2. 2. In a large pot, combine 450 g red beans, 1.5 liters coconut water, 1 diced onion, 2 minced garlic cloves, 1 tsp oregano, 1 tbsp brown sugar, 1 diced bell pepper, 1 chopped celery stalk, and 1 chopped jalapeno.
3. 3. Cover the pot and bring the mixture to a boil. Reduce the heat and simmer until the beans are tender, about 1.5 to 2 hours.
4. 4. Once the beans are soft, add 1 tsp salt, 1 tbsp vegetable oil, and 750 g rinsed jasmine rice to the pot. Stir well to combine.
5. 5. Add additional coconut water if necessary to ensure the rice cooks properly. Cover and cook on low heat until the rice is tender and the water is fully absorbed, about 20-25 minutes.
6. 6. Fluff the rice and beans with a fork, adjust seasoning if needed, and serve warm.