Jamaican Rice and Peas
Ingredients
- 1 cup dried kidney beans
- 5 cloves garlic
- 4 cups water
- 1 tablespoon kosher salt
- 3 scallion scallion
- 1 sprig thyme
- 1/4 habanero pepper
- 1 tablespoon fresh ginger
- 2 teaspoons ground black pepper
- 2 teaspoons turbinado sugar
- 1/4 teaspoon ground allspice
- 2 bay leaves bay leaves
- 2 tablespoons salted butter
- 1 tablespoon coconut oil
- 13 1/2 ounce unsweetened coconut milk
- 1 1/2 cups vegetable stock
- 3 cups jasmine rice
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Instructions
- In a large lidded container, add the beans, garlic, 4 cups water, and 1 teaspoon salt. Stir well to combine, cover tightly, and soak overnight in the fridge, at least 8 hours or up to 24 hours.,Kalisa Martin /Simply Recipes,Kalisa Martin /Simply Recipes
- In a large Dutch oven or lidded saucepan, add the soaked beans, including the water and garlic. Bring it to a boil over medium-high heat. Then, reduce the heat to maintain a simmer and cook, covered, until the beans can be crushed between your fingers but are not mushy. Check for doneness after about 40 minutes.,Kalisa Martin /Simply Recipes,Kalisa Martin /Simply Recipes
- When the beans are tender, stir in the remaining 2 teaspoons salt, scallions, thyme, scotch bonnet pepper, ginger, black pepper, sugar, allspice, bay leaves, butter, coconut oil, coconut milk, and stock. Increase the heat to medium-high heat. As soon as it comes up to a boil, reduce to a simmer, cover and cook until the scallions are soft, about 5 minutes.,Kalisa Martin /Simply Recipes,Kalisa Martin /Simply Recipes,Kalisa Martin /Simply Recipes
- Stir in the rinsed and drained rice, cover, and simmer on low heat for 20 minutes without opening the lid. After 20 minutes, the liquid should be absorbed and the rice tender. Remove the pot from the heat and let the rice steam, covered, for 10 minutes. Use a fork to fluff the rice, and serve warm.,Did you love this recipe? Give us some stars below!,Kalisa Martin /Simply Recipes,Kalisa Martin /Simply Recipes,Kalisa Martin /Simply Recipes,Kalisa Martin /Simply Recipes
Source
Original recipe: View Original