
Why You’ll Love This Recipe
Jamaican Red Beans and Rice is packed with bold, tropical flavors, thanks to the combination of coconut milk, thyme, scallions, and allspice. The creamy beans and perfectly cooked rice absorb these flavors, making each bite a delicious experience. The dish is naturally vegetarian, and with the addition of coconut milk, it has a rich and creamy texture that elevates the beans and rice. It’s a versatile dish, easy to prepare, and works perfectly as a side or as a meal on its own.
Ingredients
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1 1/2 cups dried red kidney beans (or 2 cans of cooked kidney beans, drained and rinsed)
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2 cups long-grain white rice (or jasmine rice for extra fragrance)
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1 can (13.5 oz) coconut milk
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4 cups water (or vegetable broth for extra flavor)
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1 tablespoon olive oil or vegetable oil
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1 small onion, chopped
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3 cloves garlic, minced
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1 teaspoon dried thyme (or 2 sprigs fresh thyme)
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2 scallions (green onions), chopped
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1/2 teaspoon allspice (optional, but recommended for authentic flavor)
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1/2 teaspoon salt (adjust to taste)
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1/4 teaspoon black pepper
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1-2 Scotch bonnet pepper (or jalapeño, for heat), optional
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1 bay leaf (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
If Using Dried Beans:
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Soak the beans: Rinse the dried red kidney beans thoroughly and soak them in water overnight. If you’re short on time, you can quick-soak them by boiling them for 5 minutes, then letting them sit for an hour. Drain and set aside.
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Cook the beans: In a large pot, add the soaked beans and 4 cups of water. Bring it to a boil, then reduce to a simmer and cook for 1 to 1.5 hours, or until the beans are tender. If necessary, add more water during the cooking process to keep the beans covered. Once the beans are tender, drain them and set aside.
If Using Canned Beans:
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Skip the soaking and cooking: If using canned beans, simply drain and rinse them well.
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Prepare the rice: In a separate large pot, heat the oil over medium heat. Add the chopped onion, garlic, and scallions. Sauté for 3-4 minutes, until softened and fragrant.
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Add spices: Stir in the thyme, allspice, salt, black pepper, and the optional Scotch bonnet pepper (or jalapeño) for heat. If you’re using a bay leaf, add it now as well.
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Cook the rice: Add the drained beans (either cooked or canned), coconut milk, and water (or broth) to the pot. Stir to combine, then bring the mixture to a simmer. Once it starts simmering, add the rice, stir to combine, and bring it back to a simmer.
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Simmer: Lower the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Avoid stirring during this time, as it can cause the rice to become mushy. Once cooked, remove the pot from the heat and let it sit, covered, for an additional 5 minutes.
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Fluff and serve: Fluff the rice with a fork, removing the bay leaf and Scotch bonnet pepper (if used). Taste and adjust the seasoning with more salt or pepper, if desired.
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Serve: Serve the Jamaican Red Beans and Rice as a side dish with your favorite Caribbean mains, such as jerk chicken, pork, or fish, or enjoy it as a main dish with a side of salad.
Servings and timing
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Servings: 4-6
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Preparation time: 10 minutes (if using canned beans) or 5 minutes (if soaking beans overnight)
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Cooking time: 45-60 minutes (depending on whether you’re using dried or canned beans)
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Total time: 55-75 minutes (depending on bean choice)
Variations
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Vegan version: This recipe is already vegan, but if you’re looking for extra protein, you can add tofu or tempeh as a protein option.
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Meat version: For a meatier dish, you can add cooked shredded chicken, beef, or sausage. Add these proteins after cooking the rice and beans to heat through.
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Spicy version: Increase the amount of Scotch bonnet pepper or add more hot sauce to give the dish a stronger kick.
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Additional veggies: Add vegetables like bell peppers, carrots, or peas for added color and nutrition.
Storage/Reheating
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Storage: Leftover Jamaican Red Beans and Rice can be stored in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat leftovers in a skillet over medium heat, adding a splash of water or vegetable broth to loosen the rice if it has hardened. You can also reheat it in the microwave.
FAQs
1. Can I use other types of beans for this recipe?
While red kidney beans are traditional, you can substitute other beans, such as black beans or pinto beans, for a different flavor. Keep in mind that this may slightly alter the overall taste of the dish.
2. Can I make this dish ahead of time?
Yes, Jamaican Red Beans and Rice can be made ahead of time and stored in the refrigerator. The flavors may even improve after a day or two as the rice absorbs the spices.
3. Is this dish gluten-free?
Yes, this recipe is naturally gluten-free. Just be sure to check that any sauces or canned ingredients you use (like soy sauce or vegetable broth) are gluten-free.
4. Can I freeze Jamaican Red Beans and Rice?
Yes, you can freeze leftover rice and beans for up to 2-3 months. Make sure to store it in an airtight container or freezer bag. To reheat, thaw it in the refrigerator overnight and reheat in a skillet with a splash of water.
5. Can I make this recipe without coconut milk?
Yes, you can substitute the coconut milk with vegetable broth for a lighter version, or use regular milk for a non-dairy version. Coconut milk gives the dish a richer, tropical flavor, but it’s still delicious without it.
6. How do I prevent the rice from becoming mushy?
To prevent mushy rice, avoid stirring it too much while it’s cooking, and make sure the ratio of liquid to rice is correct. Use day-old rice if possible, as it holds up better during frying.
7. Can I make this dish spicy without Scotch bonnet peppers?
Yes, you can add heat by using jalapeños, red pepper flakes, or hot sauce. Just be sure to adjust the amount based on your preferred spice level.
8. Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice. However, brown rice takes longer to cook, so you will need to adjust the cooking time and the amount of liquid.
9. Can I add meat to this dish?
Yes, Jamaican Red Beans and Rice can be served with or topped with proteins like jerk chicken, grilled shrimp, or beef. It’s a versatile base for many different flavors.
10. Can I add more vegetables to this dish?
Yes, you can add a variety of vegetables like bell peppers, corn, or spinach to the dish for extra color and flavor. Simply sauté them with the onion and garlic before adding the beans and rice.
Conclusion
Jamaican Red Beans and Rice is a hearty, flavorful dish that combines savory, aromatic spices with the sweetness of coconut milk and the richness of red kidney beans. This dish is perfect as a side to your favorite Caribbean mains or as a standalone vegetarian meal. Its versatility allows you to adapt it to suit your tastes, whether you want to make it spicier, add more vegetables, or incorporate meat. With its vibrant flavors and comforting texture, Jamaican Red Beans and Rice is sure to become a family favorite!

Jamaican Red Beans and Rice
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- Author: Ava
- Total Time: 55-75 minutes (depending on bean choice)
- Yield: 4-6 servings
- Diet: Vegan
Description
Jamaican Red Beans and Rice is a flavorful, hearty dish that perfectly combines the richness of red kidney beans with fragrant rice, all seasoned with a variety of Caribbean spices. This dish is a staple in Jamaican cuisine and is often served as a side dish or as a main course, commonly paired with jerk chicken, pork, or fish.
Ingredients
- 1 1/2 cups dried red kidney beans (or 2 cans of cooked kidney beans, drained and rinsed)
2 cups long-grain white rice (or jasmine rice for extra fragrance)
1 can (13.5 oz) coconut milk
4 cups water (or vegetable broth for extra flavor)
1 tablespoon olive oil or vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme (or 2 sprigs fresh thyme)
2 scallions (green onions), chopped
1/2 teaspoon allspice (optional, but recommended for authentic flavor)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1–2 Scotch bonnet pepper (or jalapeño, for heat), optional
1 bay leaf (optional)
Instructions
If Using Dried Beans: Soak the beans: Rinse the dried red kidney beans thoroughly and soak them in water overnight. If you’re short on time, you can quick-soak them by boiling them for 5 minutes, then letting them sit for an hour. Drain and set aside.
- Cook the beans: In a large pot, add the soaked beans and 4 cups of water. Bring it to a boil, then reduce to a simmer and cook for 1 to 1.5 hours, or until the beans are tender. If necessary, add more water during the cooking process to keep the beans covered. Once the beans are tender, drain them and set aside.
- If Using Canned Beans: Skip the soaking and cooking: If using canned beans, simply drain and rinse them well.
- Prepare the rice: In a separate large pot, heat the oil over medium heat. Add the chopped onion, garlic, and scallions. Sauté for 3-4 minutes, until softened and fragrant.
- Add spices: Stir in the thyme, allspice, salt, black pepper, and the optional Scotch bonnet pepper (or jalapeño) for heat. If you’re using a bay leaf, add it now as well.
- Cook the rice: Add the drained beans (either cooked or canned), coconut milk, and water (or broth) to the pot. Stir to combine, then bring the mixture to a simmer. Once it starts simmering, add the rice, stir to combine, and bring it back to a simmer.
- Simmer: Lower the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Avoid stirring during this time, as it can cause the rice to become mushy. Once cooked, remove the pot from the heat and let it sit, covered, for an additional 5 minutes.
- Fluff and serve: Fluff the rice with a fork, removing the bay leaf and Scotch bonnet pepper (if used). Taste and adjust the seasoning with more salt or pepper, if desired.
- Serve: Serve the Jamaican Red Beans and Rice as a side dish with your favorite Caribbean mains, such as jerk chicken, pork, or fish, or enjoy it as a main dish with a side of salad.
Notes
- Vegan version: This recipe is already vegan, but if you’re looking for extra protein, you can add tofu or tempeh as a protein option.
- Meat version: For a meatier dish, you can add cooked shredded chicken, beef, or sausage. Add these proteins after cooking the rice and beans to heat through.
- Spicy version: Increase the amount of Scotch bonnet pepper or add more hot sauce to give the dish a stronger kick.
- Additional veggies: Add vegetables like bell peppers, carrots, or peas for added color and nutrition.
- Prep Time: 10 minutes (if using canned beans) or 5 minutes (if soaking beans overnight)
- Cook Time: undefined
- Category: Main Course
- Method: Simmering
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 330mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg