West Indian Red Beans & Coconut Rice

1. 1

   Cook the Coconut Rice.

2. 2

   While the rice is cooking, in a saucepan on medium heat, saute the onions in the oil for 3 or 4 minutes.

3. 3

   Add the red pepper flakes, sprinkle lightly with salt, cover, and cook, stirring occasionally, until the onions are soft, 5 to 8 minutes.

4. 4

   Add the thyme, allspice, tomatoes, and beans, cover, and simmer for 10 to 15 minutes, stirring occasionally.

5. 5

   Serve the red beans on a bed of the rice and top with scallions and/or cilantro.

6. 6

   Delicious with a side of collards (page 162) or avocado and mango slices.

7. 7

   Save room for Caribbean Sauteed Bananas (page 263).

* Per serving · 4 servings · Values may vary.

No additional tips available.