Black beans with coconut rice

Name: Black beans with coconut rice
Yield: Serves 4
Ingredients: 2 tbsp coconut cream; 1–2 bay leaves; Salt; About 250 g long grain rice; About 250 g dried black or red kidney beans, soaked overnight, or 2 x 400 g tins kidney beans

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Pulses and grains, the classic combination in non-meat-eating cultures, is known as rice ‘n’ peas in the Caribbean, and as moros y cristianos (Moors and Christians) on the Hispanic-speaking islands and mainland Spain in memory of the days when Andalusia was ruled from Baghdad.

Ingredients

About 250 g dried black or red kidney beans, soaked overnight, or 2 x 400 g tins kidney beans

Main course
Gluten-free
Vegan

Method

Drain the soaked beans and bring to the boil in enough water to cover to a depth of two fingers. Add the bay leaves, reduce the heat, lid tightly and bubble gently till the beans are perfectly soft, 1½-2 hours, depending on the age of the beans. Or transfer to a casserole and bake in a gentle oven (150°C/300°F/Gas mark 2). Add more boiling water if needed – not too much as the finished beans sh