West Indian Red Beans & Coconut Rice Recipe

Name: West Indian Red Beans & Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut Rice (page 182); 1 1/2 cups diced onions; 1 tablespoon vegetable oil; 1/2 teaspoon red pepper flakes or 1 fresh chile, minced; Salt; 1/2 teaspoon dried thyme; 1/4 teaspoon allspice; 1 28-ounce can of diced tomatoes; 1 28-ounce can of red kidney beans, drained; Chopped scallions and/or cilantro

Servings: persons

1
Cook the Coconut Rice.
2
While the rice is cooking, in a saucepan on medium heat, saute the onions in the oil for 3 or 4 minutes.
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
Add the thyme, allspice, tomatoes, and beans, cover, and simmer for 10 to 15 minutes, stirring occasionally.
5
Serve the red beans on a bed of the rice and top with scallions and/or cilantro.
6
Delicious with a side of collards (page 162) or avocado and mango slices.
7
Save room for Caribbean Sauteed Bananas (page 263).

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Coconut Rice (page 182), 1 1/2 cups diced onions, 1 tablespoon vegetable oil, 1/2 teaspoon red pepper flakes or 1 fresh chile, minced, and more.

Yes, West Indian Red Beans & Coconut Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

West Indian Red Beans & Coconut Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions