Thursday, May 27, 2010

Slow Cooker Coconut Red Beans & Rice

Slow Cooker Coconut Red Beans & Rice 


1 cup dried small red beans (soaked overnight, then boiled for 10 minutes)
1 large onion, finely diced
2 cloves garlic, minced
1 tsp red pepper flakes
1 (14.5-ounce) can coconut milk
3 cups chicken broth
1 1/2 cups long grain basmati white rice
1/2 teaspoon kosher salt
2 limes, cut in wedges (optional)


Use a 4-quart slow cooker. Sort beans, and soak overnight in a bunch of water. In the morning, drain the water and dump the beans into a large pot of fresh water. Boil rapidly on the stovetop for at least 10 minutes before draining and putting into your crockpot.

Add onion, garlic, and red pepper flakes. Pour in the whole can of coconut milk (the creamy stuff, too), and chicken broth. Stir in raw rice and kosher salt. Cover and cook on low for 8-10 hours, or until beans are bite tender. Before eating, squeeze on a bit of lime juice for a fun tropical twist. serves 8
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