WEST INDIAN RED BEANS AND RICE

By Hester

Ingredients

• Rice:
• 1 1/2 cup white or basmati rice
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 tsp vegetable oil
• 1 1/2 cup water
• 3/4 cup coconut milk
• Beans:
• 1 1/2 cup diced onions
• 1 Tbsp vegetable oil
• 1/2 tsp red pepper flakes or 1 fresh chili, minced
• salt
• 1/2 tsp dried thyme
• 1/4 tsp allspice
• 1 can (28 oz) diced tomatoes
• 1 can (28 oz) red kidney beans, drained
• chopped scallions and/or cilantro

Preparation

Step 1

Rinse and drain the rice. In a saucepan on medium-high heat, sauté the rice, turmeric, and salt in the oil for a minute or two, stirring constantly. Add the water and coconut milk, bring to a boil, cover, and reduce heat to low. Simmer until the rice is tender and the liquid absorbed, 15 to 20 minutes.

While the rice is cooking, in a saucepan on medium heat, sauté the onions in the oil for 3 or 4 minutes. Add the red pepper flakes, sprinkle lightly with salt, cover and cook, stirring occasionally, until the onions are soft, 5 to 8 minutes. Add the thyme, allspice, tomatoes and beans, cover, and simmer for 10 to 15 minutes, stirring occasionally.

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