Creamy Coconut Red Beans And Rice Recipe

About this recipe

A hearty and gluten-free dinner option featuring tender red beans, fragrant rice, and creamy coconut milk, perfect for solution seekers looking for a satisfying vegetarian meal.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 400 ml Klf Coconad Coconut Milk
• 1 kg Rajdhani Red Rajma
• 100 g Chukde Red Chilli Whole
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice

Instructions

1. 1. Sort through 1 cup of red beans to remove any debris, then rinse and drain them thoroughly.
2. 2. In a 6-quart pot, combine the red beans, 1 diced onion, 2 minced garlic cloves, 1 whole red chili, 400 ml coconut milk, and 4 cups of water.
3. 3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, covered, for 75-90 minutes, or until the beans are almost completely soft when pressed.
4. 4. Stir in 2 cups of jasmine rice, cover the pot, and cook over low heat for about 20 minutes, or until the rice is tender and most of the liquid is absorbed. Add a little extra water if needed to prevent sticking.
5. 5. Remove the red chili from the pot and discard it. Season the dish with salt to taste, stir well, and serve hot.