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Jamaican Beans and Rice

Yields1 ServingCook Time3 hrs

 1 cup unsweetened coconut milk
 1 ½ cups dried kidney beans (soaked overnight)
 4 cloves fresh garlic (smashed)
 5 each or 1 bunch scallions (cut on bias)
 1 scotch bonnet (chopped)
 4 springs fresh thyme
 1 ½ cups long grain rice

Start with placing the soaked kidney beans in a large pot and cover with water and cook on medium heat for 1.5 hours.
After beans are cooking for the first 30 minutes add the Scotch bonnet, thyme, garlic, coconut milk, and half the scallions and cook for one hour. Then add the rice and cover and cook for twenty-eight minutes, season with salt and pepper to taste top with the remaining scallions and serve.