Garlic Rice And Beans with EssieSpice Coco-For-Garlic Sauce


  • 1 1/2 Cups Jasmine Long Grain Rice

  • 1 cup red or black eyed beans

  • 2 Tablespoons EssieSpice Coco-For-Garlic Sauce

  • 1 Tablespoon Coconut oil

  • 2 cups of water for the rice

  • 4 cups of water for the beans


  • Leave the beans in 2 cups of water overnight to help them cook faster when you’re ready.

  • Boil the beans in 4 cups of water for about 45 minutes- 1 hour on medium to high heat.

  • In another large pot, add the washed rice and the 2 cups of water and a pinch of salt

  • Mix in the coconut oil and the EssieSpice Coco-For-Garlic Sauce and allow to cook for 12-15 minutes to medium high heat until the water starts boiling

  • Then reduce the heat to medium and cover the rice with foil and the lid to really help to steam it and bring out the grains individually. Cook on low to medium heat now for an additonal 15-20 minutes.

  • Add the cooked beans and stir till evenly mixed and allow to cook further together for about 5 more minutes. Serve as shown in photo with bacon, eggs, avocado and fried plantain.

Essie Bartels