Caribbean Red Beans with Tropical Turmeric Rice
Ingredients
- 1 tsp coconut oil (or water if oil free)
- 2 cloves garlic, minced
- 2 TBSP fresh ginger, minced
- 1 tsp cumin seed
- 1 tsp turmeric
- 1/2 tsp salt
- 1 C white rice
- 1 3/4 C water
- 2 limes, zested and juiced
- 2 carrots, shredded
- 1 cucumber, finely chopped
- 1/4 C unsweetened shredded coconut
- 1/3 C unsweetened dried cranberries
- 1/2 C sliced almonds, toasted
- 1/2 C cilantro, finely chopped
- 1 14 oz can red kidney beans
- 1 tsp jerk seasoning
- 1 tsp liquid aminos or soy sauce
- 1 bunch lacinto kale
- hot sauce
Preparation
Add oil or water to a medium sauce pan and add garlic, ginger, cumin, and turmeric. Sauté 2 min until fragrant. Add in rice and stir to combine. Pour in water, lime zest, and lime juice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Meanwhile, prepare kale and add beans to a small saucepan with jerk seasoning and aminos. Heat until warm.
Once rice is ready, stir in carrot, cucumber, coconut, cranberries, almonds, and cilantro. Cook for another 2 minutes.
Add all ingredients to bowls with optional hot sauce.
Tips
Fill half of your plate with fresh greens like kale, iceberg, romaine, spring greens, or arugula to make the meal more filling and nutrient-rich.
Greens are low in calories but high in fiber, adding brightness and improving digestion while reducing bloating.
