A Caribbean-style soup of sweetened red beans and coconut cream, paired with garlicky rice. The spiced creaminess suits a quick weeknight when you have little on hand; everything comes together in one pot while rice cooks alongside.

Serves 2. 30 minutes, 10 at the stove.

About 1020 calories a serving, 10 g protein, 72 g carbohydrate, 82 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a small pot over medium heat and fry 1 1/2 cups water or stock until it steams, then stir in 1/2 cup rice, cover, and reduce to low heat; set a timer for 18 minutes.
2. In a second pot, heat 1 tablespoon oil over medium heat and mince 3 garlic cloves into it, stirring until fragrant but not brown, about 1 minute.
3. Pour the entire can of coconut red bean cream into the pot and add 2 1/2 cups water or stock, stirring to combine.
4. Bring the soup to a simmer and cook, stirring now and then, for 10 minutes while the rice cooks; taste and adjust salt and pepper.10 min
5. When the rice timer sounds, fluff it with a fork.
6. Divide the rice between two bowls and ladle the soup over it.

Note Swap the rice for white beans if you have them, or serve the soup alone with a piece of bread. The soup keeps, refrigerated, for three days; reheat gently and thin with water if needed. A squeeze of lime and a dash of hot sauce brighten each bowl.