Coconut-infused rice with kidney beans and Caribbean flavors.
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Nutrition per Serving
Ingredients
Estimated total cost: €4.16 · €0.52/serving
- 1 cup dried red kidney beans (6 1/2 ounces)Est. price €0.35–€0.70
- 4 cups waterEst. price €0.002–€0.01
- 1 coconutEst. price €1.50–€3.00
- 2 cups boiling-hot waterEst. price €0.002–€0.01
- 5 teaspoons kosher saltEst. price €0.10–€0.25
- 2 scallions, trimmed and left wholeEst. price €0.20–€0.50
- 2 fresh thyme sprigsEst. price €0.50–€1.20
- 1 whole green Scotch bonnet or habanero chileEst. price €0.30–€0.80
- 5 cups waterEst. price €0.002–€0.01
- 4 cups long-grain rice (not converted)Est. price €1.20–€2.50
Steps
- 1In a 5-quart saucepan, combine kidney beans with 4 cups of water. Cover the saucepan and simmer the beans until they are almost tender, which should take approximately 1 1/4 hours. Remember not to drain the beans during this process.
- 2Begin by heating the oven to a temperature of 400°F.
Cultural note
Caribbean Coconut Rice with Kidney Beans is a traditional dish in Caribbean cuisine, reflecting the influence of African, Indian, and Indigenous cultures on the region's food. The combination of coconut, kidney beans, and spices like Scotch bonnet chile showcases the vibrant flavors and diverse culinary heritage of the…
Seasonal note
Caribbean Coconut Rice with Kidney Beans is a great dish to enjoy year-round, but it is especially popular during the summer months when fresh coconut and scallions are in season.
Health note
This dish is a good source of plant-based protein, fiber, and essential vitamins like A and C. The coconut adds healthy fats while the kidney beans contribute to a feeling of fullness and stable energy levels. However, the high sodium content should be noted for those watching their salt intake.
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