Recipes by Marcia Frost

Better For You
Crockpot Rice and Beans



Rice and beans is a staple in many cultures. It's easy and inexpensive to make a large batch. The only problem is that it can be loaded with unhealthy fat.

I had previously seen a recipe for a rice and beans made with coconut milk. Gefen sent me some samples of theirs and I thought it was a good time to put something together. I also substituted white rice for the healthier brown version.

As everyone knows, I'm a fan of crockpot cooking and that's how I decided to do this recipe. If you prefer your rice and beans to be sweeter, just used the Gefen Sweetened Coconut Milk.



INGREDIENTS
2 cups Gefen Unsweetened Coconut Milk
1 can kidney beans, rinsed*
1 cup uncooked brown rice
1 tablespoon minced garlic
1 tablespoon coconut oil
1/4 cup hot water
Juice of one lime, if desired**

*You can use black beans if you prefer.
**I'm allergic to citrus and left this out of the recipe, but served with lime wedges.

  • Spray a large crockpot (I used 7 quart) with cooking spray. A coconut one will keep the flavor consistent.

  • Pour the coconut milk into the crockpot.

  • Add remaining ingredients and stir.

  • Cook on high for two and a half hours.

  • Serve with lime, if desired.


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