creamy curried beans ‘n rice

So I *have* to have a crock pot of beans made up every week. It’s official. Otherwise I’ll grab too many protein bars.

I mean protein bars are *awesome* and I love them but 3 a day? Doesn’t work for me.

I need food!

Easy food!

Food where if your symptoms are actin’ up y’can just say, “Hey food, sittin’ there all nice and well mannered in my fridge. Wanna take a ride into my belly? Hey, it could be fun!”

Ok now I sound like a weirdo. 😊

Anyway, beans. They save the day.

And crock pots. Omg what would I do without this gargantuan thing? I love you, you big monster!

Ok enough talking, let’s make this!

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Creamy Curried Beans ‘n Rice Recipe 

For the beans

• 2 cups kidney beans, dry, soaked overnight in 3 cups water then drained*
• 3 cups additional water
• 7 oz creamed coconut, unsweetened
• 1 tbsp coconut oil
• 6 cloves garlic, large, smashed
• 2 tsp curry powder**
• 1 tsp ginger powder
• 1 tsp kosher salt
• 1/2 tsp cumin

For the rice

• 1 cup basmati rice
• 1 1/2 cups water
• 1 tsp coconut oil

Rinse beans and place in crock pot along with other ingredients, stirring til combined. Cook on high til tender, about 4 hours.

In large pot, bring rice, water and coconut oil to a boil. Cover, reduce heat to low and simmer 15 min. Remove from heat and let sit, covered, 10 min. Fluff up with fork.

Serve beans over rice and enjoy!

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* Nix the overnight soaking part if you’re in a hurry. Some say it helps the starch in the beans to not affect your digestive system, others disagree. It does help the beans remain intact in your crock pot and they may cook a bit faster.

**PS: Curry’s got nightshades in it so those of you avoiding them can nix that part. However, if you’re once-in-a-whileing it like me, you’re gonna love this with the curry. And everybody else who doesn’t even care about nightshades is gonna love love love it even more!