Recipe Details
Ingredients
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1pounddry kidney beans
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1 ½quartswater, or as needed
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3clovesgarlic, minced
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½mediumonion, chopped
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½mediumred bell pepper, chopped
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1teaspoonvegetable oil
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½teaspoonsalt
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¼teaspoonground black pepper
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1cupwhite rice
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¾cupcoconut milk
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¾cupwater
Cooking Directions
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Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
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Drain and transfer beans to a stockpot. Add 1 1/2 quarts water (or as needed to cover) and bring to a boil. Add garlic, reduce the heat to low, and simmer until beans are tender, about 1 hour. Remove from the heat and stir in onion, bell pepper, oil, salt, and pepper.
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Cook and stir rice in a large saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, 3/4 cup water, and kidney beans; bring to a boil. Reduce the heat to low, cover, and cook until rice is tender, 30 to 40 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories168 | |
| % Daily Value * | |
| Total Fat 3g |
4% |
| Saturated Fat 2g |
11% |
| Sodium 79mg |
3% |
| Total Carbohydrate 29g |
10% |
| Dietary Fiber 5g |
17% |
| Total Sugars 1g |
|
| Protein 8g |
15% |
| Vitamin C 7mg |
8% |
| Calcium 30mg |
2% |
| Iron 3mg |
16% |
| Potassium 440mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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