Tag Archives: Coconut Milk

Mozambique Coconut Beans Recipe

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Mozambique Coconut Beans Recipe

This recipe from The African Gourmet at Chic African Culture

Ingredient

  • 1 cup dry red kidney beans
  • 2 teaspoons minced garlic
  • 1 large red onion, diced
  • 1 large green bell pepper, diced
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 3 cups coconut milk
  • 1 cup white rice
  • 2 cups coconut milk

Directions

  • Add all ingredients except ice and 2 cups of coconut milk into a large pot and simmer 3 hours.
  • In separate pot cook rice in coconut milk for 20 minutes, do not rinse rice.
  • Serve beans over rice and enjoy.

Please see source website for additional pictures and detailed instructions – Chic African Culture

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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T – 365 Days of Slow Cooking | Crockpot Coconut Beans & Rice

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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Crockpot Coconut Beans & Rice

Karen @ 365 Days of Slow Cooking

Ingredients

(Ingredients modified to include Aldi brand name)

  • 1 (13.5 oz) can FUSIA Asian Inspiration coconut milk (full fat is best)
  • 1 cup Fit & Active brown rice
  • 1 tsp Stonemill Essentials minced garlic
  • 1 (14 oz) can Dakota’s Pride black beans, rinsed and drained
  • 3/4 tsp Stonemill Essentials salt
  • 1 tsp Baker’s Corner sugar
  • 1 Tbsp Simply Nature coconut oil
  • 1/3 cup boiling water
  • 1 lime, juiced
  • Green onion, for garnish (optional)

Instructions

  1. Shake up the can of coconut milk and then open it and pour it in the slow cooker.  You may need to use a spatula to get it all out.
  2. Add the rice, garlic, beans, salt, sugar, coconut oil and boiling water to the slow cooker.  Stir a bit.
  3. Cover and cook on HIGH for about 3 hours, or until rice is tender.
  4.  Squeeze fresh lime juice into the rice and gently stir.  Scoop onto serving plates and garnish with green onion, if desired.

Please see actual website for pictures and detailed instructions – 365 Days of Slow Cooking

Costs = $2.79

T - Cost

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

A – Aunt Clara’s Kitchen | Coconut Rice Pudding Brulee

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Coconut Rice Pudding Brulee

Aunt Clara & Aunt Ilana @ Aunt Clara’s Kitchen

Ingredients

(Ingredients modified to include Aldi brand name)

  • ¾ cup of Rice Bowl long grain rice
  • 1 quart [1 lt] of water
  • 4 cups of Fusia coconut milk
  • 2 cups of Baker’s Corner evaporated milk
  • ¾ cup of Baker’s Corner granulated sugar
  • 1 teaspoon of Stonemill Essentials salt
  • 1 large cinnamon stick
  • ½ teaspoon of Stonemill Essentials clove powder
  • 1 cup of Baker’s Corner coconut
  • ⅓ cup of Baker’s Corner brown sugar for the caramel (optional)

Instructions

  1. Mix rice, water, coconut milk, evaporated milk, granulated sugar, salt, cinnamon stick and clove powder in a 3-quart [3 lt] pot. Let it rest in the fridge for an hour.
  2. Take the pot to the stove and simmer covered over medium-low heat until the grains of rice have nearly tripled in size and volume has reduced to a third. Stir often to prevent the rice from sticking to the bottom.
  3. Add grated coconut and simmer covered over very low heat for another 5 minutes. Stir often.
  4. Remove from the heat and pour into a cool pot, stir until it has cooled to room temperature.
  5. Poor into a broiler-safe baking pan, cover with aluminum foil and chill in the refrigerator. Once chilled-through place in the freezer for half an hour.
  6. Remove the aluminum foil. Sprinkle brown sugar on top and burn the sugar with a torch, or place in the broiler over high heat until sugar caramelizes.
  7. Serve immediately.

Please see source website for pictures and detailed instructions – Aunt Clara’s Kitchen

Costs = $ 4.89

A - Cost

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.