Coconut Red Beans & Rice – Slow Cooker

Coconut Rice & Beans

Slow Cooker Coconut Red Beans & Rice are a Caribbean inspired dish. It’s a delicious side dish for so many meals, like the Jerk Chicken that I shared with you last week, but also just a tasty meal all by itself.

Jamaican Rice & Beans
Jamaican Rice & Beans

Beans & Rice are Universal

You can find a version of beans & rice in every corner of this big & beautiful world. From South, Central and North America to the Caribbean to Africa, Europe and Asia, you will be sure to find some version of beans & rice.

For example, there isย  Feijoada, the Brazilian national dish, Platillo Moros y Cristianos, the Cuban version of beans & rice, Gallo Pinto (Central America), Waakye, (Africa), Kongbap (Korea), and this Louisiana staple, Cajun Red Beans and Rice.

And those are just touching on the beans & rice cuisines of the world. There are way too many to list here, but, you can bet that there is a combo of beans and rice in every culture in the world. Which is pretty amazing when you think of it, and proof of what a vitally nutritious and sustaining combo beans & rice really are.

Coconut Red Beans & Rice

Caribbean Rice & Peas

This recipe for Coconut Red Beans & Rice is Caribbean inspired. In Jamaica, they call this dish Rice & Peas, and the dish is a Sunday tradition. This tradition goes back to the African slaves, who were brought to Jamaica to work on sugar plantations. They made this version of African Waakye with coconut milk and spices every Sunday, their one day free of work, and usually gathered together with family and neighbours to eat. Rice & Peas was always a feature.

Jamaican Rice & Beans
Jamaican Rice & Beans

Nutritious Beans & Rice

There are reasons why the combo of beans & rice are so common and popular world wide. First, it’s a highly nutritious combo. Rice & Beans are high in protein, fibre, and minerals, including iron & potassium. Rice & beans together, make a complete, and, an economical protein. Secondly, beans & rice are staple foods around the world, because they are both easy to grow in so many climates. Finally, both beans, when dried, and rice, will keep for long periods of time after harvest and they don’t require refrigeration.

Jamaican Rice & Red Beans
Jamaican Rice & Red Beans

Do You Need to Soak Beans Overnight?

For this recipe, I did soak the beans. Because this is a slow cooker recipe, I was concerned that the rice would be overcooked before the beans were fully cooked. However, you can cook beans straight from dry, it will simply mean a much longer cooking time. Check out this article for more info.

Jamaican Rice & Peas
Coconut Red Beans & Rice

How to Make Coconut Red Beans & Rice

5 from 12 votes
Coconut Rice & Beans
Slow Cooker Coconut Red Beans & Rice
Prep Time
10 mins
Cook Time
8 hrs
Bean Soaking Time
8 hrs
 

Delicious Jamaican flavours of Coconut Red Beans & Rice can simmer in the slow cooker for a delectable meal in itself, or, a great side dish.

Course: Main Course
Cuisine: Jamaican
Keyword: Beans & Rice, coconut, coconut milk, Jamacain recipes, Kidney beans, Rice & Beans
Servings: 8
Calories: 336 kcal
Author: Colleen
Ingredients
  • 1 cup dried kidney or red beans
  • 2 garlic cloves minced
  • 2 cups coconut milk full fat, both water and cream
  • 3 cups chicken stock
  • 3 scallions sliced, white and green separated
  • 1/2 tsp thyme leaves
  • 1/2 tsp ground ginger or, 1 2" piece of fresh ginger, minced
  • 1 tsp red pepper flakes
  • 1/4 tsp allspice
  • 1.5 cups long grain basmati rice rinsed
  • 1/2 tsp course salt
  • 1 lime juice of
Instructions
  1. Sort beans and cover with water to soak overnight

  2. Drain beans and put into a large pot of fresh water

  3. Bring to a boil, and boil for 10-15 minutes.

  4. Drain, then add beans to the slow cooker, along with coconut milk, rice, garlic, thyme, all spice, ginger, white parts of scallions, kosher salt, & red pepper flakes.

  5. Cover and cook on low 6-8 hours until rice is cooked, and beans are tender

  6. Serve hot, garnished with green parts of scallion

Recipe Notes

Slow cookers vary in temperature, so cooking times will depend on your cooker.

Nutrition Facts
Slow Cooker Coconut Red Beans & Rice
Amount Per Serving (1 g)
Calories 336 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 11g55%
Sodium 188mg8%
Potassium 575mg16%
Carbohydrates 46g15%
Fiber 4g16%
Sugar 1g1%
Protein 11g22%
Vitamin A 75IU2%
Vitamin C 4.3mg5%
Calcium 47mg5%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut Red Beans & Rice

Please Share!
  •  
  •  
  • 204
  •  
  •  
  •  
  •  
  •  

18 thoughts on “Coconut Red Beans & Rice – Slow Cooker

  1. I have started to really explore the Caribbean cuisine. There are so many outstanding and flavorful dishes that I am yet to try – like this one! Can’t wait to get enough beans to go all in!

    1. Hi Elaine, Caribbean flavours are really wonderful. I hope you make this recipe, it’s a delicious starting point for your exploration!

  2. We love red beans and rice. I love how flavorful this recipe is and that it’s cooked in the slow cooker.

  3. There’s something super comforting about beans and rice and this looks like it would hit the spot! Love those little dishes too…they’re ADORABLE!!

  4. As prevalent as it is, I’ve never had beans and rice together! But it looks so filling and comforting. Perfect as a side dish or even stand alone meal!

  5. Love all the Caribbean flavours in this slow cooker dish! Beans and rice is a simple dish, but you’ve turned it into something special! Pinned!

  6. Such an interesting recipe!!!! Love coconut and love red beans. This looks amazing.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.