I am not joking when I tell you that I can eat beans and rice every day. No lies. I find the versatility of beans so enjoyable. If you are a fellow bean-lover like me, you know what I am talking about. On the other hand, if you are one of those people who find beans very boring, you might just change your mind once you have a bite of my butter bean coconut rice. It’s filled with the yummy goodness of buttery soft beans, fluffy rice and delicious coconut- what’s not to love.
THE VIDEO OF BUTTER BEAN COCONUT RICE:
Butter beans and peas lend so much substance to any rice. And unless you saw it, you wouldn’t believe how easy it was to make this rice dish. So naturally, my video gives you a step by step walk-through the whole process. So spare a couple of minutes and a have a look.
Simba as usual makes an entry in to the video. As he never leaves my side (in his waking hours of course)! On an unrelated note, excuse my second day hair. It has a life of it’s own.
So was the video useful? Let me know in the comments below how I can make them more worth your while. I am all ears. Please like this video if you want to see more of such content and subscribe to my Youtube channel for free. You will get updates twice a week about the latest recipes the moment they are out. You can do it from right here by clicking the button below.
HOW HAVE YOU “BEAN” TODAY?
I know that many of you have difficulty working with and digesting beans. Let me ease you in to them. I cover it all in my notes section for this recipe but I think I need to elaborate some.
First you will want to read up on treating dried beans right. They are so incredibly cheap. I have mentioned all the details in my Vegan Chana Masala post. And it’s video demonstrates it all. So don’t fret just have a look at either one of them. The benefit of dried beans far outweigh the ordeal you might perceive preparing them to be.
My aversion to prep work is legendary. Frozen peas, peeled and de-veined shrimp; yep bring them on. With beans though, I stick to my old school ways. With the amount of bean based dishes Manish and I eat, we will be spending all our cash on cans, if we went for that stuff.
I do understand though, that you might prefer canned beans. Perhaps, any kind of beans are just an occasional feature on your menu planning. That way you don’t have to buy a large bag of beans that you have no use for. Fair enough. Just make sure to drain the can and rinse the beans well. You want to get that nasty sodium overload out of the way. Brine is good for bean preservation. After that it has no purpose in recipes, as far as I am concerned.
By the way, do you follow Bonappetitmag on instagram? You absolutely should. I was mesmerised with a video they had posted about how to treat fresh beans. They are so incredibly easy to use. Watch the video. And if you are not following me on instagram, you should too. I am good for you.
For this recipe I have used butter beans, also known as lima beans. Butter beans get their names from their waxy texture and mild, almost buttery flavour. It combines rather well with coconut and green peas. The mildness allows all of the ingredients to shine. I love eating it by itself with some coconut chutney and pickles. You can use it as an elaborate side too if you so prefer. It goes exceptionally well with the butter garlic mushroom curry I shared last Monday and also the chicken kofta curry I had made before. So I hope you give this a try and here’s the recipe to do just that.
- 10gm Coconut Oil
- 2 Cloves
- 2 Green Cardamom Pods
- 1" stick, Whole Cinnamon Stick
- 100gm Onions, sliced thin
- ½tsp Whole Black Peppercorn
- 50 g, Frozen Green Peas, thawed
- 100gm Butter Beans, boiled
- 200gm Rice, raw
- 20 g, Unsweetened Dessicated Coconut
- 500ml Water
- Salt, to taste
- Pepper, to taste
- Heat the coconut oil and add the whole spices till they become fragrant.
- Add the onions, cook them till they are golden. Now add in the peppercorn, green peas and the cooked beans. Stir well to combine.
- Next add the pre-soaked rice. Stir well till the grains are coated. Add the dessicated coconut. Combine. Add the water. Season with salt and pepper to taste. Bring the pot to a rapid boil. Then turn down the heat to a bare simmer, cover the pot. Cook it for 10 mins.
- After that, turn off the heat. Do not remove the cover. Allow to cook in steam for an additional 10 minutes. Finally, fluff the rice with a fork and serve hot.
Prep time does not include time to pre-soak the rice, thawing the green peas or treating the beans.
I have used a non-glutinous rice, to give me separated grains.
Pre-soaking the rice: pre-soaking removes starch and gives you fluffier rice. To do that, simply soak the raw rice in water for at least 30 minutes. Drain away the water and rinse through to remove the excess starch once the soak time is done.
Using fresh beans: measure out the required amount and cook directly.
Using dried beans: I have mentioned the whole thing in my vegan chana masala post. It's the same deal with all beans.
Using canned beans: drain, rinse, measure out the required amount and use as usual.
Please let me know your thoughts on my butter bean coconut rice recipe. Leave a comment below.
Sharing this recipe with your friends & family on Facebook, Pinterest, etc. makes everyone happy. 🙂
If you are looking for other rice recipes, here’s my Bengali mishti pulao (sweet rice) and perfect peas pulao to keep you happy.
And of course don’t forget to download your free copy of my coconut cookbook .
Thank you for reading.
Lots of Love,