Slow Cooker Kidney Beans and Coconut Brown Rice

Working out requires the proper fuel.  There are certain foods that I always crave when I start to amp up the mileage–Madras potatoes, beans and rice, and sweet potatoes.  After a tough workout, there’s nothing like filling up on delicious carbohydrates.  And I find, if it’s a complex carbohydrate, I am much less likely to feel a food coma coming on–probably because they breakdown over a long period of time.

More or less, this recipe is the traditional Jamaican Peas and Rice, but with some deviations. Allspice, thyme, coconut milk, red kidney beans, and roma tomatoes create a slow cooker meal that’s sure to be a fast favorite. Creamy, savory, delicious.  I had some leftover baby kale from another recipe, and instead of letting it go to waste, I threw it in here at the last minute.  It adds a nice element to the dish, but if you don’t have any baby kale on hand, it’s all good without it.  This recipe works well as a side or an entree.  

  Everything dumped in a slow cooker!
Everything dumped in a slow cooker!

Slow Cooker Kidney Beans and Coconut Brown Rice

¾ cup onion, finely chopped

2 garlic cloves, coarsely chopped

2 Tbsp olive oil

1 ¼ cup short grain brown rice

1 15 ounce can of dark red kidney beans, drained and rinsed

1 13 ounce can of lite coconut milk

2 roma tomatoes, chopped

1 ½ cups broth (fake chicken or vegetable)

½ tsp thyme

½ tsp allspice

½-1 tsp crushed red pepper

2 bay leaves

Handful of baby kale (optional)

lemon juice, to taste (1 tsp to start and go from there)

1. Sauté onions and garlic in olive oil until the onions are slightly golden (7-10 minutes). Then, add it and everything listed above to a slow cooker.  Cover and cook on HIGH for 3 hours.  

2. Turn off the heat, and stir in baby kale (if using) and some lemon juice.  Serve heaped in bowls or as a side to a main entree.

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