Best 8 Curried Coconut Black Beans And Rice Recipes

BLACK BEANS & COCONUT RICE

Steps:

• Preheat oven to 350 degrees. Spread out coconut on baking sheet and bake until toasted, 5-10 minutes.
• Bring 2 1/2 cups of the broth, salt, pepper, and 2 Tbsp. butter to a boil in large saucepan. Stir in rice. Cover, reduce heat to low, and cook about 20 minutes until water is absorbed.
• Meanwhile, melt remaining 2 Tbsp. butter in a large skillet over medium-high heat. Saute onions 5-7 minutes, or until tender. Stir in black beans, spices, and 1 cup of broth. Cook over medium-low heat, stirring occasionally, 15 minutes. If bean mixture begins to look too dry, add a little more broth.
• Roll the lime around on the counter, pressing down with your palm as you roll to loosen the juices. Remove rice from heat. Cut lime in half, then squeeze in juice from both halves. Stir in toasted coconut and cilantro.
• To serve, spoon rice onto plate. Top with beans, and then garnish with sour cream and salsa.

BLACK BEAN COCONUT CURRY (VEGAN)

Steps:

• Have all ingredients ready - this gets done very quickly
• Heat oil in a saute pan. Add the garlic and ginger. Followed by the onion and cilantro. Cook for about 3 to 5 minutes until the onions are nice and translucentPro tip - it is important to always saute the veggies and spices well at each stage to get the maximum flavor.
• Add the spices and a little of the liquid from the beans. Cook spices for about another minute until fragrant. Next, add the coconut cream and cook for 3 minutes.Pro tip - cook on low heat adding a few more tablespoons of water as necessary making sure you get a nice aroma from the spices.
• Add the black beans and lemon juice. Season with salt and pepper. Cook for a minute or two more. Mash a few beans into the sauce. This will thicken the sauce.
• Server with steamed white rice, chapati, naan, or even with crusty bread.

COCONUT RICE WITH BLACK BEANS

Steps:

• Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.

VEGAN COCONUT-GINGER BLACK BEANS

Steps:

• Rinse 1 can of black beans, and set aside. In a large saucepan, heat the coconut oil over medium. Add the cumin and half of the ginger and cook until fragrant, stirring constantly, 1 to 2 minutes. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper.
• Bring to a boil over medium-high, then reduce heat to a simmer and cook, stirring occasionally, until the beans are soft and the mixture is flavorful, 15 to 20 minutes. (If you want a thicker consistency, smash some of beans with the back of a spoon as the mixture cooks, and simmer longer.)
• Meanwhile, in a small bowl, crumble the plantain chips into bite-size pieces. Add the lime zest and a few generous grinds of black pepper, and stir to combine.
• Remove the beans from the heat. Stir in the remaining ginger and season with salt and pepper to taste. Stir in the lime juice a little at a time until the beans taste bright but the coconut flavor is still rich. Top with the seasoned plantain chips and serve with hot sauce for more kick.

CARIBBEAN COCONUT RICE AND BEANS

Steps:

• Combine coconut milk, bay leaf (or garlic) if you're using it, and rice. Bring to a boil over medium heat, stirring occasionally. Add some salt, lower heat to low and cover. Cook for 10 minutes. Stir occasionally to ensure it doesn't scorch.
• Uncover. Cook, stirring over low heat, until rice is tender and mixture is creamy, about 15 minutes. At about the 10-minute mark, stir in beans. If liquid evaporates before rice is done, stir in water (about 1/2 cup at a time), and cook until done.

QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS

Steps:

• Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
• Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
• Mix rice and curry sauce together in a large bowl.

CURRIED RICE AND BEANS

Steps:

• Prepare rice with broth and curry separately. Saute onion, garlic until soft.
• add remaining ingredients, add rice. Serve.

CURRIED COCONUT, BLACK BEANS AND RICE

Steps:

• 1. Cook rice according to package directions (omitting any fat). 2. Heat oil in large, deep skillet over medium high; add the onion, bell pepper and garlic and cook, stirring, until somewhat softened, about 3 to 4 minutes. 3. Stir in curry paste, black beans, tomatoes, coconut milk and brown sugar; simmer 20 minutes. 4. Stir in lime zest and juice; season to taste with salt and pepper. Stir in mango, if using. Serve over rice