Caribbean Loaded Rice and Beans

"Check out this super yummy, sweet + spicy meal I whipped up the other night! It is an “unconventional” fall dish, but I think it’s perfect because it’s hearty, warm, packs a bit of sweet-heat, AND it’s really simple to make!"
-- @thenoshingfox
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  • Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 4-6

Recipe Card

For the Bean Base


  • 4 garlic cloves, minced
  • 1 celery stalk, sliced
  • 2 carrots, peeled and sliced
  • 1 small red onion, chopped
  • 1 cup frozen pineapple chunks
  • 1 (14 ounce can) low sodium black beans
  • 1 cup water
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoon coconut sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon avocado oil
  • 2 tablespoon fresh parsley, chopped
  • 1 1/2 teaspoons of dried oregano, dried thyme, dried basil, ground ginger
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1/2 teaspoon cayenne powder
  • Salt and pepper, to taste

For the Rice


  • 2 cups basmati rice, rinsed
  • 1 teaspoon unrefined coconut oil
  • Pinch of salt, dried oregano, dried thyme, dried basil, and dried parsley


  • Step 1

    Heat a large skillet, on the stove, over medium-high heat.

  • Step 2

    Add oil, onions, carrots, garlic, and celery. Sauce for 5 minutes.

  • Step 3

    Add remaining bean ingredients, lower the heat and simmer for 15 minutes or until desired consistency. Stir occadsionall​y.

  • Step 4

    While the bean mixture cooks, make the rice. Combine all rice ingreidents plus 3 1/4 cup water in a medium pot. Bring to a boil. Cover the pot, lower the heat, and simmer for 15 minutes or until all the water is absorbed.

  • Step 5

    Serve the rice with the beans when ready.