Long Grain Rice with Kidney Beans and Coconut Milk

Rating: 5.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



In the traditional cuisine of the Caribbean, coconut milk is often combined with

black-eyed peas. Here now follows a variation of the method for which kidney beans are used. Jamaicans prepare a variation of this colorful dish called ‘Jamaican Coat of Arms’. This recipe further borrows from Haitian cuisine because it includes aromatic mushrooms.

In an acid-proof medium saucepan, bring water, mushrooms and coconut milk to a boil. Skim off foam if necessary. Add thyme, vinegar, beans, peppercorns and new spice. Reduce the heat and gently simmer the ingredients for 10 minutes with the saucepan closed.Stir in the long-grain rice with a fork. Cook the long grain rice for about 20 minutes at low temperature with the lid closed until tender.

In the meantime, roast the onion and garlic in a small mass of oil until soft, then add to the long-grain rice-bean mixture form together with the bacon. Bring the ingredients to a simmer and cook for 10 min with the lid closed. Loosen the mixture with a fork, season strongly with salt and freshly ground pepper and bring to the table.

Our tip: Use bacon with a subtle smoky note!

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