"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!"
Caribbean Loaded Rice and Beans
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- Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 4-6
Recipe Card
For the Bean Base
ingredients
- 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
ingredients
- 2 cups basmati rice, rinsed
- 1 teaspoon unrefined coconut oil
- Pinch of salt, dried oregano, dried thyme, dried basil, and dried parsley
Method
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 occadsionally.
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.