Saturday, July 9, 2011

[MC-AllEthnic-Recipes] Slow Cooker Coconut Red Beans and Rice - Caribe

 


* Exported from MasterCook *

Slow Cooker Coconut Red Beans and Rice - Caribe

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 15%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dry small red beans -- soaked overnight, and then boiled for 10 minutes
1 large onion -- finely diced
2 garlic cloves -- minced
1 teaspoon crushed red pepper flakes
14 ounces canned light coconut milk
3 cups broth -- 'chikn' or veg
1 1/2 cups long-grain basmati white rice
1/2 teaspoon kosher salt
2 limes -- cut in wedges, for serving (optional)

Use a 4-quart cooker.

Sort the beans and soak them overnight in a bunch of water (they should be covered by at least two inches of water). In the morning, drain the water and add the beans to a pot of fresh water. Boil rapidly on the stove for 10 minutes. Red beans must be boiled before adding to the slow cooker to kill any possible toxins that occur naturally. Drain and rinse the beans, drop them into an empty slow cooker.

Add the onion, garlic, and red pepper flakes. Pour in the coconut milk and broth. Stir in the raw rice and kosher salt.

Cover and cook on low for 8 to 10 hours, or until the beans are bite-tender.

Before eating, squeeze a bit of lime juice over the top for a great tropical citrus flavor.

Serves 8

Cuisine:
"Caribbean"
Source:
"More Make it Fast, Cook it Slow by Stephanie O'Dea, 2011."
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 244 Calories; 3g Fat (11.2% calories from fat); 9g Protein; 47g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 139mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.

NOTES : Cooker: 4-qt
Time: LOW for 8-10 hrs

Nutr. Assoc. : 3122 0 0 0 564 0 0 0 0

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