Jamaican Red Beans and Rice

By on August 29, 2012 in Grains, Recipes, Side Dishes

Hey all! I recently became aware of an issue with my RSS feed when I migrated from Blogger to WordPress. Turns out, if you previously subscribed, you won’t be getting my updates. In order to continue hearing from me, just unsubscribe and then resubscribe to my feed. I apologize for the inconvienence. I wish I could understand half this tech stuff, but I really have no clue what I’m talking about.

And now onto the recipe…

Called “rice and peas” in Jamaica, this creamy, comforting dish is the perfect compliment to the fiery jerk chicken with scotch bonnet sauce I made this weekend.

In addition to being super simple, it’s also vegan. The creamy texture is derived from light coconut milk, which also adds a slightly sweet flavor. Adding a chili pepper, in this case a habanero, whole to the broth which adds intensity to the dish without making it too spicy.

5.0 from 1 reviews

Jamacian Red Beans and Rice
 
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Author:
Recipe type: Side Dish
Serves: 6

Ingredients
  • 1 medium onion, diced
  • 4 cloves of garlic, diced
  • 2″ of fresh ginger, peeled and diced
  • 1 tbsp extra virgin olive oil
  • 1.25 cups short grain brown rice
  • 1 cup lite coconut milk
  • 1 cup low sodium vegetable broth
  • ½ cup water
  • 1 habanero or scotch bonnet pepper
  • 1 can (15oz) red kidney beans, rinsed
  • 2 tbsp fresh thyme
  • salt and pepper

Instructions
  1. Saute onion, garlic, and ginger in olive oil on medium heat until softened, 4-5 minutes
  2. Add rice, coconut milk, broth, water and habanero
  3. Cover and bring to a boil
  4. Reduce heat to med-low and simmer, covered for 15 minutes
  5. Add beans and thyme, cover and continue to simmer 15-20 minutes
  6. Season with salt and pepper and discard habanero
  7. Serve

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6 Responses to Jamaican Red Beans and Rice

  1. Jenn and Seth August 29, 2012 at 1:34 am #

    this sounds like such a yummy side dish! i’m dying to try this and your jerk chicken!

    Reply
  2. Choc Chip Uru August 29, 2012 at 9:28 pm #

    Mmmmm I love red beans and this looks great :D

    Cheers
    Choc Chip Uru

    Reply
  3. baker street August 30, 2012 at 7:08 am #

    I love red beans and I can totally picture myself eating a bowl of this for lunch today! :)

    Reply
  4. Suzi September 6, 2012 at 12:41 am #

    I have never put ginger in with my red beans, I like that idea and am going to try it. Looks very tasty. I haven’t seen your posts in quite awhile so I have re-subscribed. Congrats on you new WordPress site.

    Reply
  5. Nami | Just One Cookbook September 7, 2012 at 9:15 pm #

    Beans and rice cooked in coconut milk? Sounds wonderful Dara!

    Reply

Trackbacks/Pingbacks

  1. Jerk Seitan and/or Tofu over Caribbean Rice and Beans « Quiche-a-Week - September 20, 2012

    [...] CARIBBEAN CAULIFLOWER RICE AND BEANS makes 5 one cup servings (one of your six pals from before is going to be sad) Adapted mostly from Generation Y Foodie [...]

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