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"Hunger is the best sauce in the world."--Cervantes

Jamaican Red Beans and Rice Recipe

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This recipe for Jamaican Red Beans and Rice is from Bill's Chow Guide, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp coconut oil (or canola)
1 garlic clove (crushed)
1/4 cup onion (minced)
1 scallion (chopped)
1 sprig fresh thyme
15.5 oz can red kidney beans (rinsed and drained)
2 cups uncooked long grain rice
salt and fresh ground pepper (to taste)
2 1/4 cups water
13.5 oz can (1 3/4 cups light coconut milk)
1 whole scotch bonnet hot pepper (not chopped)
Directions:
Directions:
In a medium heavy saucepan, heat oil over medium heat; add garlic, scallion, onion and thyme. Sauté a few minutes, then add rice, beans and stir.

Add the coconut milk, water, salt and fresh pepper and place the whole scotch bonnet pepper in the pot, stir to combine and bring to a boil.

Remove and discard the hot pepper and continue to cook the rice until almost all the liquid is absorbed and just skims the top. Cover; reduce heat to low; simmer for 25 minutes.

Remove from heat and keep covered for 10 additional minutes to allow the steam to finish cooking the rice (do not be tempted to lift the lid before that). Serve hot.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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