Jamaican Red Beans and Rice

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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!

  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

  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! :)

  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.

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

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

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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