Jamaican Style Red Beans and Rice
Dive into the vibrant flavors of the Caribbean with this comforting and authentic Jamaican Style Red Beans and Rice recipe. Bursting with bold, earthy notes from creamy coconut milk, fresh thyme, and a touch of warm allspice, this dish is the perfect blend of taste and tradition. Tender red kidney beans and fluffy long-grain white rice come together in one pot, creating a hearty, flavorful side dish or stand-alone meal. Infused with the subtle heat of a whole Scotch bonnet pepper and the aromatic freshness of scallions and garlic, every bite is layered with rich, tropical complexity. Ready in just over an hour, this satisfying dish is naturally vegan, gluten-free, and perfect for weeknight dinners or special occasions. Serve it as a centerpiece alongside jerk chicken or grilled veggies, or enjoy it on its own for a true taste of Jamaica!
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans
- 4 cups Water
- 1 can Coconut milk
- 1.5 cups Long-grain white rice
- 4 stalks Scallions
- 3 Garlic cloves
- 6 sprigs Fresh thyme
- 1 Scotch bonnet pepper (whole, optional)
- 0.5 teaspoons Ground allspice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Vegetable oil
Instructions
Rinse the dried red kidney beans thoroughly and soak them in water overnight (or at least 8 hours).
Drain the soaked beans and place them into a large pot. Add 4 cups of water and bring to a boil over medium-high heat.
Reduce the heat to low, cover the pot, and simmer the beans for 1 hour or until they are tender but not mushy. Add more water if needed to prevent drying out.
While the beans cook, finely chop the scallions and mince the garlic.
Once the beans are tender, add the canned coconut milk, chopped scallions, minced garlic, fresh thyme sprigs, ground allspice, salt, and black pepper to the pot.
Rinse the long-grain white rice in cold water until the water runs clear to remove excess starch, then add it to the pot.
Add the whole Scotch bonnet pepper to the pot for flavor. Be careful not to burst the pepper unless you want a very spicy dish.
Gently stir the ingredients together, cover the pot, and bring to a gentle boil over medium heat.
Once boiling, reduce the heat to low and allow the rice to simmer, covered, for 20-25 minutes or until the liquid is fully absorbed and the rice is tender.
Remove the pot from the heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld.
Remove the Scotch bonnet pepper and thyme sprigs before serving. Fluff the rice gently with a fork.
Drizzle the vegetable oil over the rice for added flavor, then serve warm. Enjoy your Jamaican-style red beans and rice!
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 254.9 g | 93% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 36.5 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3707 mg | 79% | |
*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.
