An extraordinary rice and beans dish packed with protein and fiber. The fruity, woodsy, savory flavors deliver a Caribbean vacation in the comfort of your own home. Add baked or jerk chicken to this beautiful Caribbean feast for a culturally rich experience.
2cups (400g)long-grain white rice(or replace with brown rice)
1wholescotch bonnet pepper
Instructions
Add the dried beans to a medium pot or bowl and let them soak overnight for even cooking.
When ready to cook, rinse and drain beans, making sure they're free of debris.
Add soaked beans to a large pot with onions, green onions, minced garlic, bay leaves, thyme, salt, and allspice. Add water.
Cook covered on medium-high heat until beans are tender, 50-60 minutes or more. Do a taste test before proceeding with the rest of the ingredients.
Pour in coconut milk, rice, and scotch bonnet pepper (I used habanero pepper).
Bring the pot to a boil, reduce heat to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, 18 minutes or more. If the rice dries out, add water a little at a time as needed.
Remove the pot from the stove, add butter or coconut oil if desired, and discard bay leaves—fluff thoroughly with a fork.
Garnish with green onions and serve.
Notes
You have more control over the ingredients with dried beans. But don't worry if you only have time for canned ones. Drain and rinse the beans. Add them to the pot along with the seasonings, coconut milk, and rice, and simmer until the rice is tender.
Rinse your rice to eliminate the extra starch for fluffier rice.
Rinse the beans well and pick out little stones and debris so no one cracks a tooth.
Wear gloves and avoid touching your eyes and lips if you decide to chop your scotch bonnet pepper. Experience is a good teacher.
Add the coconut milk after the beans are cooked to prevent curdling.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.