Caribbean Spiced Kidney Beans With Coconut Rice Recipe

About this recipe

A fragrant fusion of spiced kidney beans cooked with Caribbean herbs, paired with creamy coconut rice for a hearty and flavorful dinner.

Ingredients

• 400G Chtoura Dark Red Kidney Beans
• 1 kg Rice
• 200 ml Coconut Milk
• 500 g Onion
• 100 g Garlic
• - Tomato Ketchup
• 250g Green Chilli
• 20 g Turmeric Powder
• 100 g Salt
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• - Coriander Powder
• 1 kg Water Chestnuts

Instructions

1. 1. Rinse and soak the kidney beans overnight or for at least 6 hours to soften them.
2. 2. Cook the soaked kidney beans in water until tender, then drain and set aside.
3. 3. In a pan, heat vegetable oil and sauté finely chopped onion, garlic, and green chili until aromatic.
4. 4. Add chopped tomato, turmeric powder, and allspice powder, cooking until the tomato softens into a paste.
5. 5. Stir in the cooked kidney beans, season with salt, and simmer for 5 minutes to absorb flavors.
6. 6. In another pot, combine rice and coconut milk, adding enough water to cook the rice until fluffy.
7. 7. Season the coconut rice with salt and gently fluff with a fork once cooked.
8. 8. Plate the coconut rice and spoon the spiced kidney beans over the top.
9. 9. Garnish with freshly chopped cilantro before serving.