My love for coconut knows no bound! This dish was born out of my craving for coconut rice, the Warri style (perhaps, I will share the authentic Warri coconut rice with you all someday) and beans but then I was craving both at the same time.
So, I decided to combine both the rice & beans into one dish. I love the outcome of this meal, the sweetness from the coconut combined with the mild sweetness and flavour from the beans, this dish is the definition of perfection. It has quickly become my favourite dish combo.
Just like the way my mum cooks, she doesn’t just use one kind of protein or give you one piece of meat or fish. There is always some kind of combo going on. She will cut them into bite size which means you usually gets more than a piece of meat, I have adopted that method of cooking as well, most of my meals will have more than one form of protein.
If you love the regular coconut rice, then you will definitely love this dish, it is one of my absolute favourite. You should try this recipe. It is a party in your mouth.
With Love, Bawo!
Coconut Rice and Beans
- 2 cup Beans (See Note 1)
- 2 cup Parboiled Rice
- 3 cups Coconut milk
- 1 cup Coconut cream
- 2-4 TBSP Coconut oil
- 1 Medium Onions (chopped)
- 3 Habanero (Deseed and chopped)
- 1 TBSP Crayfish powder (Optional)
- 400 g Cherry Tomatoes (multi-colored ones if avaiable, if not, use whatever you have – cut into quarters)
- Grilled Turkey (Cut into bite size. See Note 2.)
- cooked shrimp (optional)
- Grilled Salmon (Cut into bite size. See Note 3.)
- Seasoning cube
- Salt (To Taste)
- 1 Handful Toasted Coconut (Optional. See Note 4.)
Rinse the beans and place in a pot, add water and salt, then allow to boil.
Once it is almost cooked, (it gives way/breaks when you press on it) add cocount milk.
Once the beans is cooked, transfer into a sieve so all the excess liquid drains off.
Rinse the rice until the water turns clear, the place in a pot.
Coconut milk, coconut cream, one-fourth of a cup of water to ½ cup and salt. Cover and allow to cook. (If the rice isn't cooked to the doneness you prefer, add some water, reduce the heat and allow to cook.)
Once the rice is soft and cook, remove from the heat and set aside.
In a pan, place on medium heat and add the coconut oil and allow to heat.
Once the oil is hot, add in the chopped onions and allow to saute until it is soften and translucent. This should take about 5-7mins.
Then add the deseeded and chopped habanero pepper and stir constantly so it doesn't burn for about 3-5 mins.
Now add the crayfish powder if using.
Add in the cherry tomatoes and stir for about 5mins.
Add in the grilled turkey (or whatever protein you will be using) and stir.
Add salt to taste (Remembernot to over salt because you added salt in the beans and rice whilst cooking them).
Add seasoning cube to taste if using any.
Add in the cooked drained beans and stir.
Then add in the cooked coconut rice and stir until it is properly mixed.
Add the cooked shrimp and grilled salmon if using any or both and stir until it is combined.
Adjust seasoning as needed.
Add in some toasted coconut if using and stir.
Remove from heat.
Enjoy with alone or with fried plantains.
With Love, Bawo!
***Note 1: Soak the beans over night if possible so it cooks faster. If this is an impromptu meal, you can cook the beans as normal. It will just take a bit longer to cook. ***
***Note 2: You can use whatever protein such as chicken, beef, pork, goat meat. Cook with salt, seasoning and whatever spices you want then grill in the oven at 350 degree for 30-40mins or until it is as you like it.***
***Note 3: You can use any fish as well such as mackerel, bass, cod, etc. Grill and debone if there are any bones in it.***
***Note 4: Grated coconut, toast in the oven until it is lightly golden brown. You can either use sweetened or unsweetened coconut.***
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @BawosKitchenJournal on Instagram and hashtag it #WithLoveBawo & #BawosKitchenJournal.
Okay, I have to try this
So tasty!