Coconut rice and beans
By OcadoLife
Published on 11 September 2023
Nigerian-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.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.