Creamy Coconut Black Bean Risotto
For dinner, I had planned to make Veal Entrecote with italian seasonings, mushroom Risotto (yes, again) and sauerkraut-yes, I know-I have been living in Germany for a while!!!
As I started the risotto, standing over the stove and stirring, stirring and stirring-I looked over to my right where I had placed the remaining black beans from the brownies. I had about a cup left over. Before I could even really acknowledge what was going on, my hand reached for them and dumped them along with the water into the risotto.
Of course, just at that moment my partner looked over and saw what I had done. He was holding the packet of dried mushrooms to put into the risotto-as that indeed was the initial plan. He gave me an eye roll, walked back into the refrigerator to put back the dried mushrooms, nodded his head and said not a word.
Then I noticed that he had already prepared the appetizer of buffalo Mozzeralla with tomatoes. It would indeed, have been a perfect starter for the planned Risotto.
I knew that he was not amused. I know that he had his taste buds ready to embrace and enjoy the mushroom risotto. How cruel, how cruel!!
Oh well, and I continued doing my little experiment. I tasted a bit of it, and it was clearly not what I had expected. It lacked body-it lacked substance-it lacked essence! Now, I really got frustrated. I left the cooking risotto for a few seconds to look into the shelf. Lo, and behold the first thing I saw was a can of coconut milk and grabbed it!
I poured half of the can into the rice and voila-this was it! It was a creamy coconut bean risotto, which reminded me of the Caribbean-rice and peas. I had always my issues with rice and peas dishes, as I always wanted more coconut taste, more creaminess and less beans and this was it!!!
My partner, knowing very well that this was not going to fit with his starter, began and looked down at his plate with this awkward looking Risotto studded with beans!
He turned his head and inspected it from side to side and as I was on my fifth or sixth spoon, he looked at me for my reaction andonly then did he dare to take his first bite. Slowly. He then raised his eyes in surprise, said absolutely nothing and continued eating.
About 20 minutes later the entire pot, save a mini bowl-full was gone. We ate way too much and went to bed with a rather large tummies. When will I learn to control myself!!
Creamy Coconut Black Bean Risotto
you will need:
4-5 cups chicken stock or broth
3 cups coconut milk
2 tbsp coconut oil
2 chopped onions
1 Teaspoon of minced garlic as you like
¼- ½ teaspoon of chili pepper (depending on how spicy you want it)
1 cup of soft black beans
2 cups Arborio rice
2 Tablespoons of toasted coconut flakes for garnish
Pour the stock and coconut milk into a saucepan and bring to a simmer. Turn the heat down slightly to keep the liquid hot during the entire time you are preparing the risotto.
Warm the coconut oil in a large saucepan over medium heat. Add the onions and garlic and chili pepper and sauté until golden brown and translucent, about 3-4 minutes. Add the rice and stir for about 1 minute. Add a ½ a cup of the hot broth and coconut milk, and keep it simmering while stirring constantly, until the liquid is absorbed. Continue adding the liquid, a half a cup at a time and stirring constantly. After about 10 minutes, add the cup of soft black beans and continue adding the half-cup of broth until the rice is tender but slightly firm in the center and the mixture is creamy, 20-25 minutes in total.
You may not use up all of the liquid, depending on the temperature, and the rice. Season with salt, pepper and pepper sauce (if you like it spicy) and garnish with toasted coconut flakes, if desired. I just love black beans!
