Description
Jamaican Red Beans and Rice is a flavorful and hearty dish that combines tender red kidney beans with aromatic seasonings, coconut milk, and spices, all served over fluffy rice. This dish is simple to make yet packed with rich flavors, perfect for a side or main course.
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Season with salt and pepper to taste. Remove the bay leaf before serving, and garnish with fresh cilantro if desired.
Notes
- 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 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.
- 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)
- Category: Main or Side Dish
- Method: undefined
- Cuisine: Jamaican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg
