Jamaican Red Beans and Rice 

Why You’ll Love This Recipe

Jamaican Red Beans and Rice is a comforting, flavorful dish that combines the creamy richness of coconut milk with the savory spices and the heartiness of red kidney beans. It’s incredibly easy to prepare, and the ingredients are simple yet create a deliciously complex flavor profile. The dish is not only a great complement to your favorite Jamaican dishes, but it’s also perfect for those looking for a hearty, vegetarian meal that is full of flavor. Plus, it’s an excellent choice for meal prep and can be enjoyed as leftovers!

Ingredients

• 1 cup dried red kidney beans (or 2 cans of cooked red kidney beans, drained and rinsed)

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 bell pepper, chopped (optional)

• 1-2 scotch bonnet peppers, seeded and chopped (or use jalapeño for less heat)

• 1 teaspoon dried thyme

• 1 teaspoon ground allspice (pimento)

• 1 bay leaf

• 1 can (14 oz) coconut milk

• 2 cups water or vegetable broth

• 1 cup long-grain white rice (or brown rice for a healthier option)

• Salt and pepper to taste

• Fresh cilantro for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the beans: If using dried beans, rinse them under cold water and soak them in water for at least 6-8 hours or overnight. Drain the beans before cooking. If using canned beans, skip this step.

2. Cook the beans: In a large pot, add the soaked beans along with 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat and simmer for about 45-60 minutes until the beans are tender (add more water as necessary). If using canned beans, skip this step and proceed to the next one.

3. Sauté the vegetables: In a separate pan, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper (if using), and sauté until softened, about 3-4 minutes.

4. Add the seasonings: Add the chopped scotch bonnet peppers (or jalapeños), thyme, allspice, and bay leaf to the pan. Stir to combine and cook for another minute, allowing the spices to release their flavors.

5. Combine with the beans: Once the beans are cooked (or if using canned beans, drain and rinse them), add the sautéed vegetable mixture to the pot of beans. Stir in the coconut milk and continue to cook for an additional 10 minutes.

6. Cook the rice: In a separate pot, cook the rice according to the package instructions, but substitute water with the liquid from the beans or vegetable broth for extra flavor.

7. Combine and simmer: Once the rice is cooked, add it to the pot of beans and coconut milk. Stir to combine, ensuring the rice soaks up the delicious flavors. Simmer for another 5-10 minutes, allowing everything to come together.

8. Serve: Season with salt and pepper to taste. Remove the bay leaf before serving, and garnish with fresh cilantro if desired.

Servings and Timing

• Servings: 4-6

• Prep time: 15 minutes (if using dried beans, plus soaking time)

• Cook time: 1 hour 15 minutes (if using dried beans), 30 minutes (if using canned beans)

• Total time: 1 hour 30 minutes (with dried beans), 45 minutes (with canned beans)

Variations

• Vegetarian/vegan: This recipe is naturally vegetarian and vegan, but you can add other veggies like carrots or spinach for more variety.

• Spicy: Adjust the amount of scotch bonnet pepper or use a hotter variety of chili to make the dish spicier.

• Add protein: For a heartier meal, add grilled chicken, jerk pork, or shrimp. You can also add some cooked bacon for extra flavor.

• Use brown rice: Swap white rice for brown rice to add fiber and nutrients to the dish. Just be sure to adjust the cooking time and liquid accordingly.

• Coconut flavor: For an even stronger coconut flavor, try adding a tablespoon of coconut oil when sautéing the vegetables.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: This dish freezes well! Allow it to cool completely before transferring to a freezer-safe container. It will keep for up to 2-3 months. To reheat, thaw in the refrigerator overnight and reheat in the microwave or on the stove.

• Reheating: Reheat leftovers in the microwave or on the stove with a splash of water or broth to prevent it from drying out.

FAQs

Can I use dried beans instead of canned beans?

Yes, dried beans are a great option and provide the best flavor. Just make sure to soak them overnight and cook them until they are tender before combining with the other ingredients.

What if I can’t find scotch bonnet peppers?

Scotch bonnet peppers are a key ingredient for authentic Jamaican flavor, but you can substitute them with jalapeños, habaneros, or any other hot chili pepper. Adjust the amount to your spice tolerance.

Can I make this dish in a slow cooker?

Yes, you can! To make Jamaican Red Beans and Rice in a slow cooker, add soaked beans (or canned beans), coconut milk, broth, seasonings, and sautéed vegetables to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the rice toward the end, and cook until tender.

Can I make this dish without coconut milk?

If you don’t have coconut milk, you can substitute it with vegetable broth or almond milk for a lighter version. However, the coconut milk adds a rich flavor that’s integral to the dish.

Can I use other types of beans?

While red kidney beans are traditional, you can substitute them with other beans like black beans, pinto beans, or navy beans, depending on your preference.

Is Jamaican Red Beans and Rice gluten-free?

Yes, this recipe is naturally gluten-free, as it contains no wheat or gluten-based ingredients.

How do I know when the beans are done cooking?

The beans are done when they are tender and soft. If they still feel firm or undercooked, continue cooking them, adding more water or broth if necessary.

Can I add more vegetables to the dish?

Yes! Feel free to add other vegetables such as spinach, carrots, or bell peppers to increase the flavor and nutrition of the dish.

Conclusion

Jamaican Red Beans and Rice is a flavorful, comforting dish that’s easy to make and perfect for any occasion. With its rich coconut milk, aromatic spices, and hearty beans, it’s a satisfying meal that’s sure to please. Whether you’re serving it as a side or as a main course, this dish will bring the taste of the Caribbean to your table in no time. Enjoy!