A nice side dish to grilled or broiled fish, red beans and rice also makes for a tasty burrito filling.
1 cup dried kidney beans, soaked overnight
1 garlic clove, smashed
1 jalapeño, halved and seeded
½ cup coconut milk
2 thyme stems
1 bay leaf
½ teaspoon kosher salt
1 ½-inch piece fresh ginger, peeled and halved
1 cinnamon stick
2 green onions, sliced
1 cup white rice
Nutritional information per serving (1 cup)
Calories 257 (17% from fat) / Carb. 46g / Pro. 9g / Fat 5g / Sat. Fat 4g /
Chol. 0mg / Sod. 347mg / Calc. 27mg / Fiber 5g
Drain and rinse the kidney beans. Put the beans directly into
the steamer without the tray with the remaining ingredients, except for the rice. Secure lid.
Select Manual and set timer for 1 hour.
After 30 minutes have elapsed, press Pause and add
the rice. Stir to combine. Secure lid again and press Pause
to resume cooking.
Once timer expires, remove the thyme stems, ginger and cinnamon stick. Serve immediately.
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