Jamaican Red Beans Over Rice
Experience the heartwarming flavors of the Caribbean with this authentic Jamaican Red Beans Over Rice recipe, a comforting and protein-packed dish that's both hearty and flavorful. Tender red kidney beans are simmered in a rich coconut milk base, infused with the bold and aromatic combination of fresh thyme, scallions, garlic, and a hint of spice from a whole Scotch bonnet pepper. Served over fluffy, perfectly cooked long-grain white rice, this dish offers a delightful balance of creaminess, warmth, and subtle heat. Perfect for a weeknight meal or a special occasion, this vegan-friendly recipe is a true celebration of Jamaican cuisine. It’s easy to prepare, nourishing, and sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup Red kidney beans (dried)
- 4 cups Water
- 1 cup Coconut milk
- 2 Scallions (green onions), chopped
- 3 Garlic cloves, minced
- 4 sprigs Fresh thyme
- 1 Scotch bonnet pepper (whole)
- 1 teaspoon Allspice (ground)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Long-grain white rice
- 2.5 cups Water (for cooking rice)
Instructions
Rinse the dried red kidney beans thoroughly, then place them in a large bowl and cover with cold water. Let them soak overnight, or for at least 8 hours.
Drain the soaked beans and transfer them to a large pot. Add 4 cups of water and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 1 to 1.5 hours, or until the beans are tender.
Once the beans are cooked, add the coconut milk, chopped scallions, minced garlic, thyme sprigs, whole Scotch bonnet pepper (do not cut or burst the pepper unless you want a very spicy dish), ground allspice, salt, and black pepper to the pot. Stir gently to combine.
Simmer the mixture over medium-low heat for 20-25 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Remove the thyme sprigs and Scotch bonnet pepper before serving.
While the beans are simmering, rinse the rice under cold water until the water runs clear. In a separate pot, bring 2.5 cups of water to a boil. Add the rice and a pinch of salt, then reduce the heat to low and cover. Cook for 15-18 minutes, or until the rice is tender and the water has been absorbed.
Fluff the rice with a fork and serve it on individual plates or a large platter. Spoon the coconut-infused beans generously over the rice.
Garnish with additional chopped scallions if desired, and serve hot. Enjoy your Jamaican Red Beans Over Rice!
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 6.6 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
