| 13 | 110 | 377 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 1 h 30 min | 12 |
| 454 gm | Black beans, raw (soaked overnight) |
| 2 medium pepper(s) | Red bell pepper |
| 2 medium | Yellow onion |
| 7 clove(s) | Garlic |
| 2 tsp | Salt |
| 1 tsp | Cumin |
| 1 tsp | Coconut cream |
| 3 cup | Jasmine rice, dry |
| 7 clove(s) | Garlic |
| 1 cup | Frozen yellow corn kernels |
| 7 large stalk(s) | Celery (full bunch, use all the leaves) |
| 369 gm | Coconut milk, canned (liquid expressed from grated meat and water) (full can) |
| 3 cup | Water |
STEPS BEANS:
1. Soak beans overnight and rinse thoroughly.
2. Dice red bell pepper, onion, and garlic cloves into small pieces.
3. Sauté garlic, onion, and bell pepper in pan with 1 tsp. coconut cream until slightly tender.
4. Add beans and spices to pot and cover with plenty of water.
5. Boil beans on medium heat for 1–1.5 hours or until soft but not mushy
STEPS RICE:
1. Dice onion, bell pepper, garlic, and celery into small pieces. Include celery leaves for best fl avor.
2. Sauté diced veggies with 1 tbsp. of coconut cream in a saucepan on medium heat until tender.
3. Add dry rice to pan with corn, salt, and water.
4. Cover pan with tight fi tting lid and continue to cook on low/medium heat for 15 minutes.
5. Remove pan from heat and leave covered for another 15 minutes.
6. Fluff rice with a fork and serve.
| Grain | 0.5 |
| Meat Alternative | 0.9 |
| Vegetables | 2.8 |
