Coconut Red Beans and Rice |
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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 4 |
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From Sunset Magazine. A Costa Rican recipe. Says it's great with chicken. *Use Vegetarian broth or water for Vegetarian or Vegan. Ingredients:
1 cup dried red beans (small) |
1 large onion, chopped |
2 garlic cloves, minced |
1 small dried red chili |
1 (14 ounce) can coconut milk |
4 cups chicken broth or 4 cups vegetarian broth or 4 cups water |
2 cups long-grain white rice |
salt, to taste |
Directions:
1. Pick and debris from beans then rinse and drain them.
2. In a 6 quart pot combine beans, onion, garlic, chili, coconut milk, and broth.
3. Bring to a boil, reduce heat and simmer, covered, until beans are almost completely soft when pressed, 75-90 minutes.
4. Stir in rice, cover and cook over low heat until rice is tender and most of the liquid is absorbed, about 30 minutes. (add a little extra broth or water if needed to prevent sticking.).
5. Discard chili. Add salt to taste.
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