Coconut Rice with Black Beans

1 tablespoon butter

½ shallot, minced

1 cup uncooked jasmine rice

¾ cup coconut milk

1 cup water

1 pinch ground nutmeg

1 (15 ounce) can black beans, rinsed and drained

Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.