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Coconut rice and beans

Coconut rice and beans

By OcadoLifePublished on 11 September 2023Nigerian-born Adejoké Bakare, chef and founder of award-winning restaurant Chishuru, shares her recipe for well-loved Coconut Rice and Beans. “This flavour-packed dish is a staple of Nigerian cooking,” says Adejoké. “It’s a classic, satisfying side that goes with just about anything.” She strongly recommends you try it alongside her Tender Lamb with Peanut Sauce. Tips or serving suggestions Allow extra 5 mins standing.
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Time and servings

35 minsTotal time
6Servings
10 minsPrep time
25 minsCooking time

Ingredients

  • 1 tbsp 1 tbsp coconut oil
  • 1 bunch salad onions, sliced
  • 1 tsp garlic paste
  • 300g 300g basmati rice
  • 180ml vegetable stock, hot
  • 1 (400g) tin coconut milk
  • 2 thyme sprigs, leaves picked
  • 1 (400g) tin red kidney beans, drained and rinsed

Method

  • Step 1

    Heat the oil in a large saucepan over a medium heat. Add the salad onions and garlic paste and fry for 2-3 mins.

  • Step 2

    Stir in the rice and fry for 2 mins, tossing until all the grains are well coated.

  • Step 3

    Add the hot stock, then cover the pan with a lid and cook for 5 mins. Pour in the coconut milk, add the thyme leaves, then cover again and cook for 8 mins more.

  • Step 4

    Add the kidney beans, then cover and cook over a medium-low heat for 5 mins or until all the liquid has been absorbed.

  • Step 5

    Remove from the heat and leave to stand for 5 mins. Fluff up the grains with a fork and serve immediately.