Looking for a side dish to go with your favourite Caribbean dishes? This low-carb version of Caribbean rice and beans mimics the more traditional recipe, but uses cauliflower rice and black soy beans to cut down on carbs and make the dish keto-friendly.
Keto Caribbean Cauliflower Rice and Beans Recipe
- 1 tablespoon extra virgin coconut oil
- ½ cup yellow onion, diced
- 3 cloves garlic, minced
- 1 lb cauliflower rice
- ½ cup full-fat canned coconut milk
- One 15 oz can black soy beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 small habanero pepper, whole (*Omit if you prefer it less spicy.)
- Kosher sea salt, or to taste
Heat 1 tbsp coconut oil over medium heat in a large skillet until melted.
Add diced onion and a sprinkle of salt and saute until translucent (about 3-4 minutes). Add garlic and saute until fragrant, around 1 minute.
Add cauliflower rice, coconut milk, kidney beans, thyme, habanero pepper, and salt to taste. Cook, stirring every 30 seconds, for 2-3 minutes until beans are warmed through and the cauliflower rice is cooked and has absorbed most of the coconut milk. Remove the habanero pepper and serve.
Did you make this vegan keto Caribbean cauliflower rice and beans recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)