Red Beans and Rice

This recipe brings southern soul food into your midwest kitchen. Try pairing with an iron-rich protein to fuel your body throughout the day.


  • 1 Tbsp coconut oil
  • 1 clove garlic
  • 1 green onion
  • 1/4 tsp dried thyme
  • 1 can Mrs Grimes Kidney Beans
  • 1 cup water
  • 1 cup coconut milk
  • 1 cup rice
  • 1/4 tsp salt
Red Beans and Rice
Total Time: 30 minutes


Servings: 4

Nutrition information per serving: 279 calories; 19 g fat; 16.6 g saturated fat; 0 mg cholesterol; 380 mg sodium; 23.6 g carbohydrate; 4.5 g fiber; 5.2 g protein

Preparation Notes

Canola oil can be substituted for coconut oil.


  1. Heat oil in a large saucepan and add minced garlic, chopped green onion, and dried thyme.

  2. Saute for 2 minutes.

  3. Add beans (that have been drained and rinsed), water, and coconut milk; stir and bring to a boil.

  4. Add rice and salt.

  5. Place a lid on top, reduce heat to low and simmer 15 to 20 minutes, or until all of the liquid is absorbed.