• Save to your scrapbook
  • Save to your scrapbook

    Rice & beans

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Rice & beans

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    2 tbsp vegetable oil
    1 onion, finely chopped
    2 cloves garlic, crushed
    300g long grain rice
    1 tbsp chopped thyme
    3 bay leaves
    1 tsp paprika
    500-600ml chicken or
    vegetable stock
    50g creamed coconut, chopped
    400g can red kidney beans, drained and rinsed
    400g can black-eyed beans, drained and rinsed



    1. Heat the oil in a large saucepan and fry the onion over a low heat for 5 minutes. Stir in the garlic and rice, and cook for 1 minute.

    2. Add the thyme, bay leaves, paprika and stock, and bring to a gentle simmer. Cover with a lid and cook gently for 10 minutes until the rice is tender and the stock is absorbed. Stir the rice occasionally during cooking and add a dash more stock or water if the rice dries out before it’s cooked.

    3. Stir in the coconut cream, both types of beans and cook gently for a further 3-5 minutes until the coconut has melted and the beans are hot. Stir frequently so the rice doesn’t stick. Season and remove the bay leaves before serving. 

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars