Classic Jamaican Rice and Beans Recipe

With fuel prices going up, many of us look to simple traditional foods as a way to save money. This recipe is not only inexpensive to make, it’s also delicious.

Here, kidney beans cooked with coconut milk, garlic, and rice make a nourishing meal that won’t break your budget: this is a Jamaican classic that will please the entire family.

INGREDIENTS

3/4 cup dried red kidney beans
2 large garlic cloves, crushed
1 1/4 cups unsweetened coconut milk
2 1/2 cups long-grain rice
3 scallions, chopped
1 1/2 teaspoons fresh thyme leaves
1 tablespoon sea salt
Salt and freshly-ground black pepper, to taste
Water as needed

1. Place beans, garlic, coconut milk and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer the beans until they are tender, about 2 hours.

2. Add 2 1/2 cups water, rice, scallions, thyme, 1 tablespoon of salt, and some freshly-ground black pepper. Bring mixture to a boil, stir, then reduce heat, cover, and cook without stirring about 20 minutes, until rice has absorbed all the liquid.

3. Allow mixture to stand for 15 minutes, still covered. Fluff rice and beans with a fork before serving and add additional salt and pepper, to taste, if desired.

Serves 8.