Coconut + Recado Spiced Kidney Beans V_1

With Coconut Rice, Bell Pepper and Spinach

Easy | 30 min

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May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, Soy, Sulphites, and Tree Nuts.

What We'll Send

Jasmine Rice
Coconut Oil
Onion Diced 1/4"
Red Bell Pepper
Organic Vegetable Stock Cube
Canned Light Coconut Milk
Canned Kidney Beans
Spice Blend
Cumin, Annatto Powder, Ground Ginger, Oregano, Cinnamon
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 770
Fat 31g
Protein 20g
Carbohydrates 121g

Cooking Directions


Tip: Save the leftover coconut milk in your fridge to use in your morning coffee or oatmeal!


Prepare Coconut Rice

Empty rice into a fine mesh sieve and rinse under cold water. Add rice to a small pot with 1 tbsp. of (2 tbsp. for 4 servings) coconut oil and 1 ½ cup (3 cups for 4 servings) salted water. Bring to a boil and reduce heat. Cover with a lid and cook for 12-15 minutes, or until grains are tender.


Prepare Ingredients

Wash jalapeno, orange, and bell pepper. Cut jalapeno and bell pepper in half and remove seeds. Finely chop jalapeno. Cut bell pepper into ½ inch pieces. Wash hands with hot soapy water. Drain and rinse kidney beans in a fine mesh sieve. Zest and cut orange in half.


Make Spice Paste

In a small bowl, stir spice blend, orange zest, and orange juice. This thin paste will thicken as it sits.


Cook Beans

Heat 1 tbsp. (2 tbsp. for 4 servings) coconut oil in a large wide saucepan over medium-high. Add onion and bell pepper. Cook for 2-3 minutes, until beginning to brown and become tender. Stir in garlic, jalapeno to taste, vegetable stock cube, spice paste, and kidney beans until fragrant. Measure out 1 cup (2 cups for 4 servings) coconut milk and add to saucepan. Bring to a simmer and cook for 8-10 minutes until sauce thickens, stirring occasionally. Stir in spinach until bright green and tender. Season to taste with salt and pepper.



Divide rice onto plates and spoon recado beans over top. Enjoy!

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