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Rice & Beans are a popular dish served throughout most of the Caribbean, Africa and Latin America. Beans are a major source of fiber, protein, vitamins and minerals that will leave you feeling satisfied. The earthy and nutty flavors complimented by the local herbs, seasonings, spices and creamy coconut milk. This recipe is great for our vegan and vegetarian followers who are interested in experiencing some Caribbean flavors. However, if you’re a fan of Jamaican cuisine this dish is perfect alongside any Jerk meat or Jerk Shrimp, grilled vegetables or any of your favorite dishes that pair well with rice.
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Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Serves
6-8 persons
Ingredients
- 1 can Beans
- 1 liter Coconut Milk
- 2 tablespoons Virgin Coconut oil
- 1 medium Onion -peeled & diced
- 1 clove Garlic - peeled & minced
- 1 teaspoon Thyme - dried
- 3 Seasoning Peppers - minced
- 2 cups Rice
- 3 tablespoons Scallions, sliced
Instructions
Using a large saucepan or stockpot, place on medium heat and add the oil.
Once the oil is hot, add the onion, garlic, thyme, and seasoning peppers and sauté for 3-5 minutes.
While the seasonings are cooking, strain, wash and rinse the beans from the can and then add to the vegetables and cook for another 3-5 minutes.
Wash and strain the rice and then mix into the beans and seasoning mixture along with the milk, then raise the heat to be high and bring to a boil.
Once the pot begins to boil, turn the heat to low, cover, and let cook for 15-20 minutes, or follow rice cooking instructions.
When the rice has absorbed all the liquid and there is a light crackling sound, turn off the heat and leave covered for 5-10 minutes, this will allow the rice to steam and absorb any remaining moisture and become more fluffy.
After the rice has steamed, garnish with scallions, serve warm on its own or with your choice of side dish.
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