COCONUT RED BEANS AND RICE
Prep time: 5 minutes, plus overnight to soak / Cook time: 7 to 8 hours on low
When the cold of winter drags on, a filling and healthy tropicaltasting
dish may be just what you need. Light coconut milk gives
fiber- and protein-rich red beans a creamy, sweet consistency and
tropical flair. Fresh lime juice finishes this rice and bean dish,
which will elevate dinner to the extraordinary.
1 cup dried red beans, soaked overnight
4 cups Chicken Stock (here) or low-sodium chicken broth
1 (14.5-ounce) can light coconut milk
1½ cups long-grain basmati white rice
1 large onion, finely diced
2 garlic cloves, minced
1 teaspoon red pepper flakes
½ teaspoon coconut extract (optional)
1 to 2 tablespoons freshly squeezed lime juice
2 limes, cut into wedges, for serving
1. Drain and rinse the soaked beans. Add the beans to a 6-quart
slow cooker along with the stock, coconut milk, rice, onion, garlic,
red pepper flakes, and coconut extract (if using). Stir well. Cover
and cook for 7 to 8 hours on low.
2. Just before serving, stir in the lime juice and taste to adjust
3. Serve warm, with the lime wedges on the side.
Per Serving (1¼ cups): Calories: 262; Total Fat: 2g; Saturated Fat: 2g; Trans
Fat: 0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg;
Sodium: 99mg; Carbohydrates: 65g; Fiber: 21g; Sugars: 3g; Protein: 16g
SUBSTITUTION TIP: The chicken stock enhances the flavor of this dish
because of its flavor profile; however, if you prefer a vegan dish, substitute
with vegetable broth. Avoid using plain water in place of the stock, as it
won’t impart enough flavor.