West African Peanut Beans & Rice

Ingredients

• 1 cup Jasmine or long-grain rice
• 1 cup Dried red beans (or canned kidney beans, drained)
• 1/3 cup Natural peanut butter
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger (fresh, grated)
• 1 tbsp Tomato paste
• 1/2 cup Coconut milk (light or regular)
• 1 cup Vegetable broth (or water)
• 1 tsp Ground cumin
• 1/2 tsp Smoked paprika
• 1/2 tsp Ground coriander
• 1/8 tsp Cayenne pepper (optional)(optional)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Lime juice
• 1 tbsp Chopped cilantro (optional garnish)(optional)

Instructions

1. 1

   Prep (15 minutes): Rinse rice. If using dried beans, rinse and sort; if using canned, drain and rinse. Finely chop onion; mince garlic; grate ginger.

2. 2

   Cook rice: Bring 2 cups water (or per package directions) to a boil, add rice and a pinch of salt, reduce to a simmer, cover, and cook until tender (about 15 minutes). Keep warm.

3. 3

   Make peanut sauce (20 minutes): In a pot over medium heat, sauté onion in a splash of water (or 1 tsp oil if using) until softened, 3–4 minutes. Add garlic and ginger and cook 30 seconds. Stir in tomato paste, cumin, smoked paprika, coriander, black pepper, and cayenne (if using) for 1 minute.

4. 4

   Simmer: Whisk peanut butter with broth and coconut milk until smooth, then pour into the pot. Add beans and simmer, stirring occasionally, until the sauce thickens and beans are heated through (about 15–20 minutes).

5. 5

   Finish: Stir in lime juice. Taste and adjust salt. Spoon beans and peanut sauce over rice and garnish with cilantro if desired.