Coconut Rice with Black Beans


  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 pinch ground nutmeg
  • 1 cup water
  • ¾ cup coconut milk
  • 1 cup uncooked jasmine rice
  • ½ shallot, minced
  • 1 tablespoon butter

1. Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat...

View full recipe at SpringPad


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