Authentic Beans and Coconut Basmati Rice

Authentic Beans and Coconut Basmati Rice


When it comes to “most” diets and exercise regimens you cannot go wrong with beans and rice. Say goodbye to boring beans. These beans have an ecletic mix of Mediterranean and east Indian flavors. Though beans may be great to eat anytime of the year, the robustness and the warmth of these beans during the cooler months is exceptional. Naan bread is great with it. A hardy piece of cornbread is great with these beans also!  You will stay full for “several hours,” yes indeed. The meal pictured above will give you stamina. These beans take 3 days to prepare.  –When cooking, you will need to stir often for even distribution.




2 cups of dried mixed beans (kidney, black)

1 cup dried green lentils

2 Roma tomatoes

2 garlic cloves coarsely chopped

1 can La Preferida diced mildly green chilies

¼ coconut milk (authentic variety)

¼ cup Greek full fat yogurt

¼ cup coarsely chopped onion

1 tsp sesame oil

1 tabs Worcestershire sauce

1 tsp liquid smoke

1 chipotle pepper – dried

1 tsp Garam Masala powder

1 ½ tsp curry powder

1 tabs chia seeds (as a thickening agent)

Pinch celery seed

2 tsp Blackstrap molasses

1 tsp Agave nectar

½  tsp sea salt

Fresh cilantro



Start by soaking the  red kidney and black beans “a day” early before bedtime. Cook the next day preferably before 5 pm. (Cooking will take 3 hours, plus cooling time) Are you ready?? Rinsed the soaked beans and add to a medium to large saucepan. Then rinse the green lentils (which does not need soaking) and also add them to the pot. Add about 4 cups of water to the pot; just make sure you have at least 2-3 inches of water above the beans. After bringing the beans to a boil, simmer them for 2 hours uncovered. About an hour and a half or so into the simmering process, start chopping your ingredients of tomatoes, garlic, and onions. Check to make sure you have everything else handy.  After 2 hours have passed, add the garlic and onions along with, green chilies, yogurt, and coconut milk; stir. Then add sesame oil, Worcestershire sauce, and liquid smoke; stir. Next add Masala, curry powder, and celery seed; stir. Add molasses and agave nectar (due to the stickiness, you may want to stick the spoon in the pot to make sure you add all of it thoroughly) stir it around….and around. Now add tomatoes, chia seeds, chipotle pepper and salt. Simmer for 1 hour. After the hour of simmering, allow to cool…. (Now is a good time to take out the chipotle pepper if you do not want the beans too spicy) then place in the fridge until the next day. When it is near dinnertime, remove pot from fridge to stovetop on medium heat. Then add your cilantro and simmer for 30 mins. Enjoy!

–          NOTE: The longer you simmer the beans the more tender they will be. If you prefer, before dinner, you can simmer for 30 mins or so before adding the cilantro. After adding the cilantro, simmer for an additional 30 mins.



Coconut Basmati Rice


This yellow rice is soooo fragrant that it will literally take you away.




1 cup of Basmati rice

3 cups of water

¼ coconut milk (authentic variety)

1 cinnamon stick

1 anistar

1-2 green cardamoms (optional)

1 ½ tsp turmeric for color

½ tsp coarse sea salt



Soak rice for approximately 15 mins to remove a little starch and soften (this process can be skipped but the rice will be firmer). Rinse and place in a microwave container. Then add all ingredients and stir. Cover with a loosely (wax paper) and cook for approximately 10 mins (microwaves vary). A rice cooker is a great option.  You can also add sliced cashew nuts for extra protein, especially if you are vegan. It tastes great when added to the rice. Remove the cinnamon stick and anistar before serving. Enjoy!

– At times I add saffron to my rice instead of turmeric and anistar. It adds color and fragrance.

Jasmine may make a great substitute, but I have never used any rice other than Basmati to make fragrant rice.