Arroz de Coco com FeijãoCoconut Rice and Beans
A homestyle one-pot dish of beans and rice cooked with coconut milk until soft, fragrant, and lightly creamy. It is simple, filling, and well suited to accompany grilled meat or seafood.
Prep
8h 15m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Beans
- 200gRed Bean (soaked overnight and drained)
- 500mlWater
- 20mlVegetable Oil
- 120gOnion (finely chopped)
- 10gGarlic (crushed)
- 2pcsBay Leaf (whole)
- 3gSalt
Rice
- 250gWhite Rice (rinsed)
- 400mlCoconut Milk
- 200mlWater
- 3gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a pot over medium heat. Add the onion and cook until soft, then stir in the garlic.
- 02
Add the red beans, bay leaves, water, and salt. Bring to a boil, then simmer until the beans are tender.
- 03
Drain the beans, discarding the bay leaves.
- 04
Combine the white rice, coconut milk, water, and salt in a heavy pot. Bring to a boil, then cover and cook over low heat until the rice is nearly tender.
- 05
Fold in the cooked beans and continue cooking until the rice is tender and the liquid is absorbed.
- 06
Let the pot rest briefly, then fluff and serve.
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