Jamaican Rice and Beans

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By Marilyn Hunter
For The Family Table, a blog for busy families

I grew up eating rice and beans, Louisiana-style. Whenever we went to visit my Aunt Lucille or Cousin Cleo in Lafayette, we would always buy several pounds of Camellia beans to last for a few months.

This Caribbean version is a change of pace from my childhood. In Jamaica they call it “Rice and Peas;” the peas are actually red kidney beans. In addition to providing solid vegan nutrition, it’s fast and easy to make when I’m in a hurry. And kids love the sweet, rich flavor of the coconut rice. Our boys call them “island-style!”

We recently had friends for dinner and Andrew spiced up some leftover rice and beans with extra coconut milk, Scotch bonnet chiles and fresh thyme, risotto-style, then topped it with grilled coconut marinated shrimp. Sliced ripe mango and bottles of ice-cold Red Stripe beer rounded out a hot summer evening meal.

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Jamaican Rice and Beans
1 tablespoon vegetable oil
1/2 onion, chopped
2 teaspoons crushed garlic or 1 teaspoon garlic powder
2 teaspoons salt
1-1/2 cups uncooked white rice
16 ounces kidney beans, drained
14 ounces coconut milk
1-1/4 cups water
Hot sauce

In a medium saucepan, heat the oil until it ripples. Add the onion, garlic, and salt. Sauté for 1 minute. Add the rice, kidney beans, coconut milk, and water. Bring to a boil. Turn the heat to low, cover, and simmer for 20 to 25 minutes or until the liquid is absorbed and the rice is tender.

Let the dish rest for 10 minutes before serving. Sprinkle with your favorite hot sauce for a little spice.

Makes 4 servings

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