coconut rice and beans

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dearest readers, i made it through my first two days of my mpa orientation at uw! i’ll admit it, i was pretty nervous before each session, but i’ve met some really nice people, and i’m starting to feel very excited about this program.

because of the hecticness of the orientation schedule, and because we were back in california to celebrate the marriage of our good friends this weekend, i’m pulling a recipe out of the archives. so, for all of you eagle-eyed readers – yes, i made this in my old kitchen!! but i think this is exactly the kind of recipe we’ll be making once grad school begins.

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it was super quick to make – everything came together in under 30 minutes – and the slightly sweet and aromatic flavor of the coconut rice in conjunction with the spicy bean concoction was heavenly. we paired the dish with some fresh spinach and a couple ears of corn. yum!! so i’m going to leave you with this tasty recipe, and get back to reading (can you believe they assigned us reading BEFORE classes begin??).

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but before i run away, i wanted to wish my favorite kitchen companion a happy anniversary. mike and i celebrated our 11 year dating anniversary on monday, and our 3 year wedding anniversary today. mike: i’m not sure how it’s possible, but life with you just keeps getting better and better. i’m the luckiest!!

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one year ago: pancakes
two years ago: tagine

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coconut rice and beans

yields 6 servings
borrowed from moosewood’s simple suppers

  • coconut rice
  • 1½c white rice
  • 1/2t turmeric
  • 1/2t salt
  • 1t vegetable oil
  • 1½c water
  • 3/4c coconut milk
  • beans
  • 1T vegetable oil
  • 1½c diced onion (1 large onion)
  • 1/2t red pepper flakes
  • dash of salt
  • 1/2t dried thyme
  • 1/4t ground allspice
  • 28oz can of diced tomatoes
  • 28oz can of red kidney beans
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  1. for the coconut rice: place the rice, turmeric, salt, and oil into a medium saucepan over medium heat
  2. stir and allow to saute for two minutes, then add the water and coconut milk
  3. once this mixture comes to a boil, lower the heat as low as it will go, cover, and simmer f0r 15-20 minutes
  4. for the beans: once the rice is simmering, heat the oil in a saute pan
  5. once the oil is hot, add the onions and allow them to heat until they are translucent, about 3 minutes
  6. add the red pepper flakes and a dash of salt, then cover and allow to cook 5 more minutes, until onions are soft
  7. add the thyme, allspice, tomatoes, and beans, then cover again and allow to simmer for 15 minutes
  8. serve the beans with the coconut rice, and a side salad if desired, and enjoy!

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