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Red Beans and Coconut Rice – Under Pressure

Pressure cooking can really save time and make it easier to avoid heating up the kitchen — so necessary in the hot summer and really, at any time of year, who wants to spend extra time cooking? This recipe with its West Indian flair makes the best use of it, turning a  rice dish into a hearty meal in itself or a great accompaniment to other foods. Rather than standard red beans, try the Salvadorean frijoles rojo de seda, which are actually silky in texture as the name suggests.

Red Beans Rice Close Up

We like to serve ours with a scotch bonnet-based hot sauce to transport us to the Caribbean but if you are not into the heat, serve as is, either warm or at room temperature.

Oh yeah, yep, we know not every one has a pressure cooker (Why not?!). You can also cook this conventionally by bringing the mixture to a boil, reducing heat and letting it cook on low for about 20 minutes or until the liquid is absorbed.

Red Beans
08-04-16 Savadorean Red Beans
Coconut Rice and Red Beans

Red Beans and Coconut Rice

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 18


  • 1 Tbsp. Olive or Coconut Oil
  • 1/2 cup Chopped Onion
  • 3 Cloves Garlic
  • 1 1/2 Cups White Rice (rinse well several times)
  • 2 1/2 Cups Liquid (1 can of coconut milk, plus 2-3 Tbsp bean liquid and broth or water to make 2 1/2 cups)
  • 2 Cups Cooked Red Beans (Frijoles Rojo de Seda are Salvadorean variety that stay very firm but any small red beans work)
  • 8 Allspice Berries
  • 1 Habanero or other hot pepper (optional)
  • 1 Tbsp. Fresh Thyme
  • 1 Tsp. Dried Thyme
  • 1/4 Tsp. Mace powder
  • 1/4 Tsp. Clove powder
  • 1 Tsp. Salt

How to Make It:

  1. Sauté onion and garlic in oil for about two minutes. Add rice and stir to coat with oil.
  2. Add remaining ingredients to pot (liquid, beans, and spices).
  3. Lock on lid and bring to high pressure for seven minutes. Remove from heat and allow pressure to come down naturally.
  4. Adjust seasonings if necessary and fluff.