Jamaican Red Beans and Rice

We’ve gone over the broad strokes of how to make this recipe and I promise it really is that simple!

First we cook the beans with the seasonings a bit. This step helps develop the flavors of the onion, garlic, and spices and gives extra time for the flavor to soak into the beans.

Then you add the rice, bring the mixture back to a low simmer (just the same as cooking rice normally!), and cover the pot. The white rice cooks in 15 minutes and then turn the heat off and let it steam untouched for 10 minutes. Then fluff up the rice, removing the whole pepper and sprigs of thyme. And enjoy! Super simple 🙂

Add everything but the rice to a large heavy bottomed pot–kidney beans, onion, scallion, garlic, thyme, scotch bonnet or other pepper, allspice, jerk seasoning, salt, pepper, coconut milk and water.

Bring to a low boil over high heat, then turn the heat down to low and cover the pot. Let simmer for 15 minutes.

Add the rinsed and drained rice and stir into the beans. Turn the heat to medium and bring it back to a simmer. Turn the heat down to low and cover the pot. Let simmer on low for 15 minutes, then turn off the heat without lifting the lid!

Let steam with the heat off for 10 minutes, then open the pot, remove the whole pepper and thyme stems and fluff the rice with a fork.

Serve garnished with scallion greens and enjoy!