Bean Stew with Coconut Rice and Tomato Salsa

Bean Stew with Coconut Rice and Tomato Salsa

Rice and beans is a nutritional match made in heaven. It is a cultural icon in many parts of the world. Its pretty healthy and relatively cheap. Rice and legumes have a symbiotic relationship in which the amino acids of each complement one another to form a complete protein, which is the foundation for the growth and development in humans. 

I also would recommend to use basmati rice in this recipe. Basmati rice is lighter than other types of rice. It has a low content of starch and accordingly low GI, lower than for other types of rice.  

Full of umami flavour, Mamia's sauce will lift the taste of your beans stew to the next level. Mamia's sauce is also a perfect stew base that will save your time. It contains aromatics, herbs and amazing spices that smells divine.

Bean Stew


2 serves 

Coconut rice: 

1 cup basmati rice 
1 cup water 
1/2 cup coconut milk 
1/2 teaspoon fine salt 

Bean stew: 

1/2 jar Mamias sauce 
1 green capsicum, chopped 
1 carrot, chopped 
1 cup vegetable stock  
1 can red kidney beans, drained 
cooking oil 

Tomato salsa: 

2 tomatoes, seeded, chopped 
1/4 red onion, chopped 
fresh coriander leaves, chopped 
juice of lime 
black pepper (or sliced fresh chilli)  

To serve:  
fresh coriander leaves 
lime wedges 


Coconut riceWash the basmati rice a few times, removing excess of starch until water is clear. Soak for about 30 minutes if you have time. In a medium pot, combine cup of water, coconut milk, rice and salt. Bring to a boil. 

Cover the pot with a tight-fitting lid, then turn the heat down to a simmer and cook for 15-20 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve. 

Tomato salsa. Mix chopped tomatoes, red onion and coriander leaves in a mixing bowl. Season with salt, pepper. Drizzle with lime juice.  

Bean stew. Preheat saute pan on medium heat, add 1 tablespoon of cooking oil, chopped green capsicum and carrot, fry until soft. Add Mamia's sauce, vegetable stock and beans. Close the pan with lid and simmer slowly for about 10 minutes. Taste the stew for salt. Add more salt if needed. 

Serve the stew with coconut rice and tomato salsa. There are two ways to serve the tomato salsa: as a side dish or as topping served on top. Enjoy!

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