Curry Beans and Yellow Rice
When Joe and I first started living together there were a few recipes he kept mentioning from various cookbooks he had received over the years from his sisters. One of the often mentioned recipes was for Curry Kidney Beans with Tumeric Rice, but unfortunately Joe could not remember the recipe outside of the stated ingredients. I started digging around and was eventually able to locate the cookbook in question and the recipe. The first time out I made the recipe as written, and by I made it, I mean that Joe made it. While it was a good meal and very filling, I wanted to see if I could give it an extra pop to make it a better fit for our spice loving family. In the end I found the perfect mix of heat and sweet, while taking a page from the Sandra Lee book for an easy short cut.
- 1 box yellow rice (I use Goya - low sodium)
- 2 cans Pink Beans, rinsed and drained
- 1 1/2 cups coconut milk, divided
- 1 1/2 tbsp curry power
- 1/2 tsp cayenne pepper
- 1/3 cup crushed pineapple, drained retaining 1/2 tbsp of juice
- 1. Prepare the yellow rice per instruction on box, substituting 1/2 cup of water for the coconut milk.
- 2. While the rice is cooking heat the beans and remaining coconut milk in a medium sauce pan over medium heat. Cover and cook for 10minutes.
- 3. Stir the beans and then add the curry power, cayenne pepper, pineapple, and pineapple juice, stir, and then cover and cook an additional 5 minutes.
- 4. Once the beans are soft and tender toss with the cooked rice. Serve!
This recipe is really about as simple as it gets, and it can be easily adjusted based on the amount of spice desired. The real trick with this recipe is making sure the beans are soft but not mushy, in order to give a nice contrast to the rice.