JAMAICAN COCONUT RICE and BEANS (Rice and Peas)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk

Light coconut milk reduces calories while still providing coconut flavor.

black beans

🥗Healthier: pinto beans

💰Cheaper: kidney beans

Pinto beans are often less expensive and readily available.

Check dried beans for stones, rinse, and soak overnight.

Chop 4 green onions and mince 3 garlic cloves.

Chop 1/2 green pepper and dice.

Quarter 1 scotch bonnet or habanero pepper, remove seeds with a fork, and chop finely.

Rinse and strain soaked beans, then pour into a large pot.

Add 1 can of coconut milk (shake well first) and water to the pot, then bring to a boil.

Do not add salt at this point as it will slow down the cooking of the beans.

Once boiling, add green onions, garlic, green pepper, and chili pepper, along with fresh thyme.

Turn down to low and simmer, stirring often for 15 minutes to prevent boiling over.

Continue cooking for another 15 to 30 minutes until beans are soft, checking doneness by tasting a bean.

Wash the rice (Basmati) by adding it to a bowl with cold water and moving it around with your hands to remove starch.

Strain the rice and wash it three times until the water is clear, then let it drain completely.

After beans have cooked for 30 minutes, check a bean for softness; if it's not soft, continue cooking and check again.

Add the washed rice to the pot with the beans along with 1/2 teaspoon of salt and stir.

Cover and cook on low heat for 20 minutes.

After 20 minutes, check if all the liquid has evaporated; if not, cook for another 5 minutes and check again.

Do not stir the rice during cooking; once ready, gently fluff with a fork.

Remove thyme branches and bits of green pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level: