Coconut Red Beans & Rice

[Guest guest]

* Exported from MasterCook *

 

Coconut Red Beans & Rice

 

Serving Size : 8 Preparation Time :1:00

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried small red beans

2 quarts water

1 large onion -- finely chopped

2 cloves garlic -- minced or pressed

1/8 teaspoon baking soda

1 small dried hot red chile

12 ounces (12 to 14) canned light coconut milk --

thawed if frozen

3 cups vegetable broth -- or water

1 1/2 cups long-grain white rice

Salt

Lime wedges

 

Rinse and sort through beans. In a deep 3½- to 4-quart pan, bring

the 2 quarts water to a boil over high heat. Add beans. Let water

return to a boil; then boil, uncovered, for 2 minutes. Remove pan

from heat, cover, and let stand for 1 hour. Drain and rinse beans,

discarding cooking water.

 

While beans are standing, in a 3½- or larger electric slow cooker,

combine onion, garlic, baking soda, chile, and coconut milk. Add

beans to cooker; pour in broth. Cover; cook at low setting until

beans are very tender to bite (8 to 10 hours).

 

Remove and discard chile from beans; mix in rice. Increase cooker

heat setting to high; cover and cook until rice is tender to bite (35

to 40 minutes). Season to taste with salt; offer lime wedges to

squeeze over each serving to taste. Makes 8 to 10 servings.

 

Cuisine:

" Caribbean "

Source:

" Sunset Crockery Cookery "

S(Page):

" 89 "

Copyright:

" 1992 "

T(Cooking Time):

" 10:45 "