Coconut Rice and Beans
Recipe by: Lene Whitfield
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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May 11, 2026
A simple, nourishing staple—coconut-rich rice folded with tender red beans, made to sit alongside every good plate.
In Belize, rice and beans isn’t just a side—it’s part of the foundation of the meal. Cooked with coconut milk and infused with aromatics, it’s comforting, flavorful, and meant to carry the sauce from dishes like stewed chicken. Once you learn the rhythm of it, this becomes the kind of recipe you can make without thinking—steady, reliable, and always welcome at the table.
Ingredients (13)
Ingredients (13)
Beans
Rice
Instructions
Beans
Soak the dried kidney beans (1 lb) overnight.
Rinse and drain beans.
Sautee onion (½) and garlic (3 cloves) in olive oil (3 Tbsp) and add beans.
Add enough water to cover the beans. Add salt (½ Tbsp) and simmer 3-4 hours, adding water as needed, until tender.
Add cilantro (½ small bunch) during the last hour of cook time.
Ladle out 2 cups of beans for the Coconut Rice & Bean recipe, saving remaining beans for future meals.
Coconut Rice
Once the beans are done, in a large pot, heat the coconut oil (4 Tbsp) over medium heat. Add the chopped onion (1) and sauté until softened. Add the rinsed rice (2 cups) and salt (1 tsp), stirring to coat the grains in the oil.
Add 2 cups of the cooked beans, from above recipe, along with the coconut milk (2 cups) and water (1 cup). Bring everything to a boil.
Notes
Notes
Coconut milk gives this dish its signature richness—don’t substitute if you want the traditional flavor
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