Description
A traditional Jamaican side dish featuring tender kidney beans cooked in coconut milk with aromatic spices and rice, creating a flavorful and comforting staple.
Ingredients
Scale
- 1 cup dried red kidney beans, soaked overnight in water or for 8 hours
- 3 cups water (up to 4 cups to cover the peas while boiling)
- 2 cups uncooked long grain rice
- 13.5 ounce can full fat coconut milk
- 1 teaspoon sea salt
- 3 stalks scallion, cut or torn in half
- 1 scotch bonnet pepper
- 2 cloves of garlic
- 1 teaspoon pimento berries/allspice
- A few sprigs of thyme
Instructions
- Rinse your soaked kidney beans thoroughly in a sieve, strainer or colander. Discard the soaking water.
- Cover beans with 3 cups water and bring to a boil. Simmer at medium heat for 30-60 minutes until tender (add up to 1 extra cup water if needed).
- Add rice, coconut milk, sea salt, scallion, scotch bonnet pepper, garlic, pimento/allspice, and thyme to the pot. Stir to combine.
- Cover with a tight-fitting lid. Bring to a boil, then reduce to medium simmer for 15 minutes, then low heat for 5-10 more minutes until rice is cooked (add ¼ cup water if needed).
- Remove from heat and let sit covered for 10 minutes. Remove seasonings before serving.
Notes
- Prep Time: 8 hours
- Cook Time: 1 hour
- Category: Side Dish
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 cup
- Calories: 475
- Sugar: 1g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg