Posted on March 13, 2018 by Emily Forbes

We had a team lunch at our neighbours the Northern Monk Brewery a few weeks ago. Inspired by their menu, I decided I would try to recreate my own Caribbean rice and beans. Most people probably think of “I’m a celebrity, get me out of here” when they hear rice and beans. But this Caribbean Rice and Beans recipe is far from the basic staple of the jungle.

Rice and beans is a classic food combo to hit all the essential amino acids in a vegetarian diet. Amino acids are the building blocks of protein and needed to support health as well as muscle gain. In meat, all 9 essential amino acids are present at the right quantities. But many plant based foods are usually lacking in one or more amino acids. Rice is low in the amino acid lysine but high in methionine. Beans are low in methionine and high in lysine. By combining the rice and beans you level up the amino acid profile.

I ate this as a main dish but could easily be a side to some jerk chicken or fish, or it would be perfect to add into your lunch time salad for some healthy proteins and slow release carbohydrates .

Ingredients

  • 120g brown rice (or white)
  • 1 can kidney beans (drained)
  • 120g peas
  • 1 can coconut milk
  • 1 onion
  • 3 garlic cloves (crushed)
  • 1 stock cube
  • cayenne pepper
  • all spice
  • thyme

Method

  • Half cook the rice in boiling water. Times will vary depending on which rice you use. Check the packet for cooking instructions.
  • At halfway, drain the water and add the coconut milk and stock cube. Bring to the boil.
  • As the rice is cooking. Chop and fry the onion.
  • Add the garlic, beans and peas. Fry for a couple of minutes.
  • Add the fried mix to the rice and coconut and add herbs and spices to taste.
  • Cook through until you reach desired consistency.
  • Serve and enjoy!

Mmm, creamy and delicious. This Caribbean Rice and Beans recipe made 4 portions as a main.

Calories 304. Protein 9g. Fibre 8g.

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