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You are here: Home » Food Preparation » Recipes » Main Dishes » Creamy Beef & Beans with Rice

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Creamy Beef & Beans with Rice

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Creamy Beef & Beans with Rice

The sauce in this dish is one of my favorite flavor combinations — coconut milk, cumin and nutritional yeast. Use any type of beans you like.

Heat oil over medium heat in a 3 quart saucepot. Brown stew meat in the oil until it is browned on all sides. Add diced onions and cook until tender. Add water. Bring to a boil, reduce heat to a simmer, and cover. Let simmer for 1-1/2 hours or more, until meat is very tender. Add water as needed to keep beef immersed.

When tender, add coconut milk, sea salt, pepper, cumin and beans. Let simmer to warm all new ingredients. Add nutritional yeast. Remove from heat. Adjust seasonings as needed. Serve over warm brown basmati rice.

creamy beef and beans with rice in a cast iron pan
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Creamy Beef & Beans with Rice

The sauce in this dish is one of my favorite flavor combinations -- coconut milk, cumin and nutritional yeast. Use any type of beans you like.
Course Main
Author Wardee Harmon

Ingredients

  • 1 or 2 pounds beef stew meat
  • 1 onion diced
  • 3 tablespoons grapeseed oil
  • 4 cups pure water
  • 1 can coconut milk unsweetened, lite or regular
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1-1/2 to 2 tablespoons cumin
  • 4 cups beans cooked
  • 1/4 cup nutritional yeast
  • brown basmati rice cooked

Instructions

  1. Heat oil over medium heat in a 3 quart saucepot.
  2. Brown stew meat in the oil until it is browned on all sides.
  3. Add diced onions and cook until tender.
  4. Add water.
  5. Bring to a boil, reduce heat to a simmer, and cover.
  6. Let simmer for 1-1/2 hours or more, until meat is very tender.
  7. Add water as needed to keep beef immersed.
  8. When tender, add coconut milk, sea salt, pepper, cumin and beans.

  9. Let simmer to warm all new ingredients.

  10. Add nutritional yeast.

  11. Remove from heat.

  12. Adjust seasonings as needed.

  13. Serve over warm brown basmati rice.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Food Preparation Main Dishes Main Dishes (Gluten-Free) Recipes

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. ladonnamobile says

    December 19, 2007 at 9:04 am

    Yum! I know what I’M making for dinner tonight! Thanks for posting this!

    I hope you like it! We ate it for 2 days, actually, 3… we’re finishing it up for today’s lunch.

    Reply
  2. Robin or Emma says

    December 19, 2007 at 2:46 pm

    We have been using coconut milk for soups lately and have been really enjoying it. This looks great! We’ll have to try it, perhaps with chicken or lamb. 😀 Hugs, Robin

    Reply
  3. Jessica says

    September 25, 2020 at 6:27 pm

    Would this be good with ground beef?

    Reply
    • Danielle says

      September 26, 2020 at 8:26 am

      Hi, Jessica.

      We haven’t made it with ground beef but I think it would be great! It may have less sauce and you won’t need to simmer as long if you used pre-cooked ground beef which I would recommend so you can drain away any grease.

      ~Danielle, TCS Customer Success Team

      Reply
      • Jessica says

        October 1, 2020 at 10:27 am

        Thanks Danielle! I tried it last night and it was great! Thanks!

        Reply

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