Ingredients
- 8 ounces small dried red beans or 8 ounces red kidney beans
- 1 quart water
- 16 ounces chicken broth (or 16 ounces chicken stock or 16 ounces water)
- 1/2 cup coconut cream
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon ground allspice
- 2 scallions, finely chopped
- 1/2 cup white onion, chopped
- 2 minced garlic cloves
- 1 teaspoon black pepper
- 1 1/2 teaspoons kosher salt
- 1 scotch bonnet pepper (left whole)
- 1 teaspoon brown sugar
- 2 1/4 cups uncooked long grain rice
How to Make
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Step 1: Rinse and sort beans and place in a stockpot.
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Step 2: Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
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Step 3: Drain and rinse beans.
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Step 4: Bring to a boil with chicken stock, water, and coconut cream.
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Step 5: Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
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Step 6: Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
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Step 7: Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
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Step 8: Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
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Step 9: Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.
We hope you enjoy this recipe!
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