Coconut Red Bean Stew with Golden Coconut Rice

Name: Coconut Red Bean Stew with Golden Coconut Rice
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: Colombian
Ingredients: 1 tablespoon olive oil; 0.5 yellow onion (medium, chopped); 2 clove garlic (minced); 0.5 red bell pepper (chopped); 1 Roma tomato (large, diced); 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 1 can red kidney beans (drained and rinsed); 2 can full-fat coconut milk; 1 cup vegetable broth; 1 Russet potato (small, peeled, diced into 1/2-inch cubes); 0.25 cup fresh cilantro (chopped); 1.5 teaspoon salt; 0.5 teaspoon black pepper; 0.5 cup long-grain white rice (uncooked); 0.5 cup water; 2 cup mixed green salad; 2 tablespoon vinaigrette dressing

A rich and comforting Colombian-style red bean stew, deeply flavored with herbs and spices, served alongside fragrant coconut-infused rice and a crisp side salad.

Prep: 30 min
Cook: 1 hr
Total: 1 hr 30 min
Servings: 2
Cuisine: Colombian
Difficulty: Medium
Cost: $5.39/serving

Dietary

Vegan
Vegetarian
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Fiber
High-Protein

Ingredients

1 tablespoon olive oil
0.5 yellow onion (medium, chopped)
2 clove garlic (minced)
0.5 red bell pepper (chopped)
1 Roma tomato (large, diced)
1 teaspoon ground cumin
0.5 teaspoon dried oregano
1 can red kidney beans (drained and rinsed)
2 can full-fat coconut milk
1 cup vegetable broth
1 Russet potato (small, peeled, diced into 1/2-inch cubes)
0.25 cup fresh cilantro (chopped)
1.5 teaspoon salt
0.5 teaspoon black pepper
0.5 cup long-grain white rice (uncooked)
0.5 cup water
2 cup mixed green salad
2 tablespoon vinaigrette dressing

Instructions

For the stew: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion, red bell pepper, and cook for 5-7 minutes until softened.
Add the minced garlic, diced Roma tomato, ground cumin, and dried oregano. Cook for another 3 minutes, stirring occasionally, until the tomato breaks down slightly.
Stir in the drained and rinsed red kidney beans, full-fat coconut milk, vegetable broth, and diced Russet potato. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
Season the stew generously with salt and black pepper to taste. Stir in 1/4 cup fresh cilantro just before serving. Slightly mash some beans and potatoes with a spoon against the side of the pot to thicken the stew further, if desired.
For the coconut rice: While the stew simmers, pour the second can of full-fat coconut milk into a medium saucepan over medium heat. Bring to a gentle boil, then reduce heat to medium-low and cook, stirring occasionally, until the coconut milk starts to reduce and some of the fats begin to brown and stick to the bottom, about 15-20 minutes. This creates the
Carefully add the 1/2 cup long-grain white rice, 1/2 cup water, and 1/2 teaspoon salt to the saucepan with the browned coconut milk. Bring to a gentle simmer, stir once, then cover tightly, and reduce heat to low. Cook for 18-20 minutes, or until all liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
For the side salad: In a small bowl, toss the mixed green salad with vinaigrette dressing.
Serve the hearty coconut red bean stew hot, accompanied by portions of the golden coconut rice and the fresh side salad.

Notes

The stew can be made a day ahead and will taste even better as the flavors meld. Reheat gently on the stovetop.

Nutrition (per serving)

Calories: 750
Protein: 22 g
Carbohydrates: 80 g
Fat: 38 g
Fiber: 18 g
Sodium: 850 mg
Saturated Fat: 25 g
Sugar: 9 g