Coconut rice and red beans

Coconut rice and red beans recipe with Primary Beans Sangre de Toro beans

This classic Caribbean-inspired rice and beans dish has stood the test of time. We first tried it while visiting the Caribbean coast in Costa Rica and fell in love with its simplicity, subtle richness, and versatility. (Here, we upped the typical ratio of beans to rice so it's closer to 50:50, based on personal preference.) Serve simply with lime or top with grilled fish or chicken, fried egg, pickled vegetables, your favorite hot sauce– the possibilities are endless.

Featured bean: Sangre de Toro

Other beans to try: Speckled Bayo, Southwest Gold

Take 'em from dried to cooked with our guide

Print recipe here


What you’ll need

  • 1 tbsp vegetable oil
  • 3 cloves garlic, thinly sliced
  • 2 scallions, thinly sliced
  • 4 cups cooked Primary Beans Sangre de Toro beans
  • 1 sprig fresh thyme
  • 1-½ cups unsweetened coconut milk (stirred to emulsify the cream)
  • ¼ tsp allspice 
  • 1 whole Scotch bonnet chili (pierced with a knife)
  • 2 cups long grain white rice
  • Coarse salt and black pepper
  • Lime and sliced scallions, for serving



Heat oil in a large saucepan over medium-low and then stir in garlic and scallions and cook, stirring, until softened, 3 minutes. Add cooked beans, thyme, coconut milk, allspice, and whole chili. Bring to a simmer. Cook until coconut milk is reduced and thickened, about 5-7 minutes, stirring frequently.

Rinse rice in a sieve under cold water until the water runs clear.

Stir rice and 2 cups water into the pan and bring to a simmer. Cover the pan, reduce the heat to low, and cook, undisturbed, until rice is tender, about 20 minutes. Remove chili and thyme, fluff rice with fork, and season with salt and pepper. Serve with lime wedges and any other toppings you desire.

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