Pinto beans and coconut rice make a simple and delicious vegan dinner full of plant based protein. Beans and rice are a staple of the vegan diet, and for good reason! The burnt orange pinto beans paired with the fluffy white rice make this a filling and nutritious supper.
The ingredients
This bean stew has a certain rustic charm about it. The simple flavourings are in keeping with the ease and simplicity of this stew; a dash of garlic, cumin and salt. This recipe only needs the most basic of ingredients to produce a substantial delicious stew that is full of flavour.
Pinto beans retain a firm bite after cooking which lends a meaty texture to the dish. Vegan food is often considered to be lacking in substance, with the old trope that we subsist only on rabbit food. Well, serve these pinto beans and it’ll convince the most ardent of carnivores.
The sweet coconut rice balances the earthy cumin spiced bean stew. I’ve used a generous amount of coconut milk to really allow the rich flavour to come through. Plus, it makes the rice extra creamy and decadent.
The method
I know when most people read dried beans in a recipe they think time and effort is required. Believe me, I’m one of those people. But this recipe is absurdly easy to make. The beans require no soaking, so we can all breathe a sigh of relief. Simply boil the beans for 10 minutes, simmer for 20 and then drain well. Literally chuck, yes literally, your remaining ingredients into a second saucepan, add the beans and leave to simmer. And in next to no time you’ll have a delicious bean stew.
The coconut rice is just as easy to make. Make sure thoroughly rinse the rice to remove all traces of starch, otherwise you’ll; have yourself a gluey, stodgy mess which no-one will appreciate. Add to a saucepan along with the coconut milk, water, sugar and salt. Bring to the boil and then simmer until all the liquid has been absorbed. Fluff up the rice with a a fork and scatter over the toasted desiccated coconut.
Leave a comment and let me know how you get on making this pinto beans and coconut rice dish. I’d love to see your creations over on instagram!
More vegan supper recipes
Sweet potato and chickpea curry
Butternut squash and jackfruit pasta bake
Pinto beans and coconut rice
Ingredients
For the pinto beans
- 250 g dried pinto beans
- 2 tbsp vegetable oil
- 1 onion diced
- 200 g tinned chopped tomatoes
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp garlic granules
- 1 vegetable stock cube dissolved in 600mls water
For the coconut rice
- 500 g basmati rice
- 1 x 400g tinned coconut milk
- 1 x 200g tinned coconut milk
- 200 mls water
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp desiccated coconut
Instructions
- Rinse the beans and drain. Add to a saucepan with 1 litre of water and bring to the boil. Boil for 10 minutes, then reduce the heat and simmer for 20 minutes. Drain in a colander and give the beans a quick rinse.
- Meanwhile fry the onions for 5 minutes. Then add the tomatoes, cumin, garlic granules, salt and vegetable stock. Bring to the boil, then reduce the heat and cover with the lid. Add the partially cooked drained beans after 20 minutes and continue to simmer for another 25 minutes.
- Rinse the basmati rice using several changes of water and until the water runs clear. Add the rice, 1 and a 1/2 tins of coconut milk, water, sugar and salt to a saucepan.
- Bring to a light boil and stir well to ensure no rice is sticking to the bottom of the pan. Then reduce the heat to its lowest setting, bringing the rice to a simmer. Cover with the lid and simmer for 13 minutes and all the liquid has been absorbed. Turn off the heat and leave to rest for 5 minutes.
- Lightly toast the desiccated coconut in a frying pan for 3 minutes until golden brown and fragrant. Fluff up the rice with a fork, serve and scatter over the desiccated coconut. Serve alongside the pinto beans.