stewed red beans with fresh ginger & anise served with coconut shine rice, sweet yellow plantains & house salad

Soak the red beans overnight in water. Drain and rinse before cooking.

Cook the Red Beans

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Sauté Vegetables

Add the soaked red beans, minced ginger, anise seeds, vegetable broth, coconut milk, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for about 45 minutes, or until beans are tender.

Cook the Stew

In a pot, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until rice is cooked.

Cook the Rice

Peel and slice the yellow plantains. In a skillet, heat olive oil over medium heat. Fry the plantain slices until golden brown on both sides.

Fry the Plantains

In a bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper to taste.

Prepare the Salad

red beans

fresh ginger, minced

anise seeds

dartmouth village red bean stew (veg, gf)

Recipe information

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