Popular Caribbean side dish made with white rice, sweet coconut milk and earthy black beans, flavoured with thyme. Nutritious, delicious and easy to make.
Rice and beans (or rice and peas) is a popular staple in central and southern America. When grains and pulses are eaten together they form a complete protein – that is, they contain all 9 of the essential amino acids that the body cannot produce on its own. This makes rice and beans an excellent dish for vegans. My recipe uses black turtle beans, but you can swap these for any black or red bean, such as kidney beans or pinto beans. The coconut milk coats the grains of rice in fat, which adds a luxuriously rich mouthfeel. I find this combination of starch, protein and fat irresistible. However, some people do not like the sweet flavour of coconut. You can reduce the amount of coconut milk by half if you want a more savoury flavour, or swap it out entirely. Simply replace three-quarters of the amount with water or stock (less liquid is needed since coconut milk contains fat, which is not absorbed during cooking). For example, replace 200ml of coconut milk with 150ml of liquid, or 400ml of coconut milk with 300ml of liquid.
Tips & Tricks
|Caribbean Coconut Rice & Beans|