Traditional Vegan Caribbean Rice and Beans
A 100% plant-based version of the ultimate Caribbean soul food: long-grain rice and savory black beans simmered together in a rich infusion of unsweetened coconut milk, garlic, onions, peppers, and fresh thyme.
35 min
Easy
Caribeña
4 servings
The story behind
You seriously have absolutely no idea what an incredible, deeply comforting tropical masterpiece this turns out to be—it is the absolute perfect way to launch our plant-based series! Caribbean rice and beans is one of those traditional dishes that instantly whisks you away to a breezy beachside shack just from the rich aroma rising from the pot. The very first time I experienced a truly authentic, naturally vegan version was in Limón. It completely blew my mind to discover that the rice isn't just boiled in water; instead, it slowly absorbs a velvety infusion of rich coconut milk combined with the dark, savory broth of seasoned black beans. The local cook beautifully shared with me that the ultimate golden secret to achieving its deep signature color and gorgeous sheen is bruising a sprig of fresh thyme into the sofrito and letting the rice steam perfectly over low heat without stirring so the grains stay beautifully loose. Personally, I absolutely love prepping this on Mondays because it provides a delicious complete protein, is exceptionally budget-friendly, and tastes like pure happiness. It looks identical to the photo layout when served piping hot in a deep rustic clay bowl, showcasing the black beans perfectly integrated into every single dark grain of rice, exactly like the setup in Arroz con frijoles al estilo caribeño.jpg. Side with sweet fried plantains and chilled coconut water for a flawless tropical feast. You will fall in love with it!
Instructions
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1Heat the tablespoon of coconut oil in a medium pot over medium heat.
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2Toss in the diced onion, chopped green bell pepper, and minced garlic; sauté for about 3 to 4 minutes, stirring continuously until the vegetables turn soft and fragrant.
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3Add the rinsed and drained white rice into the pot, stir-frying it alongside the aromatic vegetable base for 2 minutes to toast the grains slightly and lock in the flavors.
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4Pour in the cup of rich coconut milk and the cup of dark black bean broth. Stir in the cooked black beans and drop in the fresh thyme sprigs, mixing gently just once.
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5Season with coarse salt and black pepper to taste, then bring the mixture to a full boil over medium-high heat.
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6As soon as it boils, reduce the heat to the lowest setting, cover tightly with a lid, and let it steam for 15 to 18 minutes without uncovering, allowing the rice to fully absorb the creamy coconut broth.
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7Turn off the heat and leave the pot covered to rest for 5 minutes so the grains fluff up perfectly. Remove the thyme sprigs, fluff the rice gently with a fork, and serve hot in a rustic bowl to flawlessly mirror the presentation in Arroz con frijoles al estilo caribeño.jpg.
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