Monday, June 28, 2010

Black Beans with Rice and Coconut Shrimp

Is it Monday already again? Time seems to be flying lately and weekends go by way too fast. We had a fun hot weekend here in the Southwest with plenty of World Cup watching. Go Germany!
We also had a eventful food weekend, I was busy trying out a few new recipes and my wonderful husband was making homemade sausage. I'm hoping to have him write a guest post sometime soon about the great things he makes in the kitchen.

This weekend I set out to make a meal I have only had in restaurants so far, Coconut Shrimp. While thinking of side dishes I figured why not make homemade black beans served over white rice to keep the Caribbean feeling going. 

Beans were first. I found the recipe on and was really happy with how the dish turned out. The beans are not complicated to make, but they do take a lot of time if made with dry beans, which I did. The beans are brought to a boil, then set aside for an hour, brought to a second boil and then lowered to a simmer for another hour and a half. After that you add spices along with onions and peppers, and once again the beans are cooked for another hour and a half or until soft. More seasonings and red wine vinegar finish off the dish. Thankfully after all this time the flavor in this dish was incredible and I will be making these beans many more times.

While the beans were cooking away I started working on the shrimp. I found the recipe on, which was a good basic start but needed some alterations. Practically, shrimps are dipped in a seasoned flour mixture, get a quick bath through a simple beer batter, and are then tossed in unsweetened coconut. The coated shrimp are then laid out on a cookie sheet covered in wax paper and take a chill in the refrigerator before being fried in oil. While we all enjoyed this recipe along with the beans and the rice, it was agreed that I would continue looking for a different coconut shrimp recipe. Don't get me wrong, this is a decent recipe but I wanted a little more oomph, and these were lacking a bit of that.

Following are the recipes for both, plus stay tuned for a giveaway coming on Wednesday! It is truly a great one and you don't want to miss it!

Black Beans

1 1/4 cups (about 1/2 pound) dried black beans
12 cups water
1 bay leaf
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 green bell pepper, stemmed, seeded and chopped
4 garlic cloves, mined
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 tablespoons red wine vinegar
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
Cooked white rice for serving (optional)

Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set Aside, covered, for 1 hour.

Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.

Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 4 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.

If the beans seem to thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with cayenne, salt and pepper to taste. Serve with white rice if desired.

Adapted from: Food Network

Coconut Shrimp 

3/4 cup flour, divided
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and Pepper 
1 egg
2/3 cup beer
1 1/2 teaspoons baking powder
2 cups flaked unsweetened coconut
24 shrimp, cleaned
3 cups peanut oil for frying

Place 1/4 cup flour in a shallow bowl. Season with onion powder, garlic powder, salt, and pepper. Set aside. In a medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Whisk together.
Place coconut in another shallow bowl.

Hold shrimp by tail end, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep--fryer or large pot.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, move shrimp to paper towels to drain. Serve warm!

Adapted from:


  1. That looks delicious! It is no secret that I love beans and your black beans sound outstanding. Beautiful photos.

  2. Rocquie - I was thinking of the "Queen of Beans" while making this and was hoping you would approve :o)

  3. What a lovely meal. It looks and sounds delicious. Your coconut shrimp are amazing. I hope you are having a wonderful day. Blessings...Mary

  4. Just bought some of the very last Golf shrimp. I was told when they are out that will be it. It is so sad. Since I don't eat any imported shrimp that will be it for us as well.
    We love coconut shrimps and I have already been thinking about what recipe to use for my precious shrimp. I will take yours to keep it in mind. Thanks, Susi.
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