Jamaican Red Beans & Rice

August 12, 2010
Posted in: Recipes

A good rice and beans recipe conjures up feelings of home, and this cozy take is no exception. Coconut milk gives this rice and beans recipe a unique island flair. Serve this as a main dish or as a side dish with Jamaican Jerk Chicken! **Recipe updated 2/17/21

Rice and Beans Recipe – Jamaican Red Beans & Rice

Ingredients

  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged light or dark red kidney beans
  • 2 teaspoons salt
  • 1 clove garlic, crushed
  • 1/2 cup unsweetened coconut milk
  • 2 chopped scallions (green onions)
  • 2 sprigs fresh thyme
  • 1 whole jalapeno pepper
  • 2 cups long-grain white rice
  • Black pepper and salt

Preparation

  1. In a large pot, heat 10 cups of water to boiling. Add dry beans and boil for about 2 to 3 minutes (blanch). Remove from heat, cover and let stand overnight (soak). Drain, discarding soak water; rinse both beans and pan with fresh water.
  2. Cover beans with fresh water; add garlic and salt, stir. Simmer until tender, 30 to 60 minutes. Save 3 cups liquid, discard remaining liquid and garlic clove.
  3. Return beans and reserved liquid to pot. Add coconut milk, scallions, thyme and chilli pepper. When liquid comes to a boil, stir in rice. Cover and simmer for 20 minutes. If needed, add 1 or 2 tablespoons oil to prevent boil over.
  4. Remove from heat and let sit for 15 minutes. Discard chilli pepper. Stir with fork before serving.

 

We hope you enjoy this rice and beans recipe with Jamaican flare! Check out more from USDBC:

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