I know that’s probably an odd title for a blog post, but the truth is, the smell of sautéing onion and garlic makes me happy. Very, very happy. Tonight I kept sticking my face down in the pot and almost forgot to add all the other ingredients! I did add the other ingredients, though, and this is what I made:
Red Beans and Coconut Rice
1 Tbs oil
1/2 cup diced onion
3 cloves garlic, minced
3 cups cooked rice (I used brown)
2 15-oz cans of kidney beans or small red beans if you can find them, drained and rinsed
1 15-oz can coconut milk
1/2 tsp thyme
salt and pepper to taste
Heat the oil in a large pot and cook the onion until soft, then add the garlic and cook a few more minutes. Add everything else and bring to a simmer. Cook about 15 minutes, letting the rice absorb most of the coconut milk.
Now, I changed this up a bit. First, I doubled the recipe. I wanted leftovers. Next, I added more garlic. My rule of thumb for cooking is to always double the amount of garlic the much-too-cautious cookbook writers say to add, so double the garlic I did, and I wasn’t disappointed. I used dry small red beans that I cooked earlier in the day rather than using the canned beans. This was cheaper than canned beans and made me feel better about splurging on coconut milk. I also added a little sugar and vanilla, and although I really and truly tried to resist the temptation, at the end I threw in some curry, because I just knew that curry would snazz it up a bit and up its deliciousness factor. I think that for tomorrow night’s leftovers I’m going to add some fresh basil, because basil is my favorite flavor to add to food, I think. Well, garlic is my favorite flavor, too. How about both of them together.
I think I like this recipe so much because it reminds me of the Trinidadian Peas and Rice recipe I made with Megan last time I visited her in Chicago. This recipe is much more labor-intensive, but it’s absolutely, positively, amazingly wonderful. It’s even more delicious if you make it with a friend.
Trinidadian Peas and Rice
(Bernice, this is that recipe I promised you, uh, almost year ago. With you guys I halved the curry since Ann doesn’t like curry, but if I were you I would sneak the extra tablespoon in when she’s not looking.)
2 tsp minced garlic (except I always add more)
½ cup finely chopped red onion
2 tbsp vegetable oil
3 cups rice (I always use brown, but either kind will do. You can also use wild rice.)
2 cans red kidney beans
1 package fresh thyme
1/3 cup finely chopped chives
2 tbsp curry powder
½ tsp pepper
2 tbsp sugar
1 tbsp vanilla
6 cups coconut milk (3 cans)
Salt and pepper to taste
- Saute garlic and onion in hot oil for a few seconds.
- Add rice and cook for 5 minutes, stirring occasionally until slightly brown
- Add red kidney beans, salt, and pepper, and cook for 2 minutes more.
- Stir in coconut milk, sugar, and vanilla, and bring to a boil.
- Lower heat, cover, and simmer for 30 minutes.
- Add curry, thyme, and chives, then simmer for 10 minutes (or until rice is tender and liquid is absorbed).
- Adjust seasoning and serve.
Anybody else have a good beans and rice recipe to share? I’d love to hear about it!