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Ingredients
½ pound dried red beans
8 whole cloves
1 clove garlic, peeled and chopped
Leaves from 1 sprig parsley, chopped
1 scallion, chopped
1 tablespoon vegetable oil
1 14-ounce can coconut milk
1 ½ teaspoons finely chopped, peeled Spanish onion
1 teaspoon Goya-brand adobo seasoning
2 tablespoons Picalese (see recipe)
¼ green bell pepper, thinly sliced
2 cups long-grain rice, rinsed
Kosher salt and freshly ground pepper
Nutritional analysis per serving (4 servings)
113 grams carbs; 761 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 19 grams saturated fat; 26 grams fat; 16 grams fiber; 619 milligrams sodium; 22 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the beans and cloves in a medium pot and cover with water by 2 inches. Bring to a boil, lower the heat and simmer until very tender, about 1 hour. Drain the beans, reserving the liquid. Add enough water to the liquid to equal 4 cups total.
- Step 2
Meanwhile, with a mortar and pestle, combine the garlic, parsley and scallion and mash into a paste.
- Step 3
Heat the oil over high heat in a large kettle with a tight-fitting lid. Add the scallion paste and cook, stirring, until fragrant, about 45 seconds. Add the beans, coconut milk and onion and cook, covered, for 3 minutes, stirring occasionally. Stir in the reserved liquid and the adobo and cook, covered, for 25 minutes. Stir in the Picalese and bell pepper and bring to a boil. Stir in the rice and cook, covered, until tender, about 25 minutes more. Season with salt and pepper to taste. Transfer to a serving bowl and serve immediately.
Private Notes