Jamaican Red Beans and Rice Recipes
Since rice and beans are pretty much a staple in many Latin American and Caribbean countries, many people have come up with their own version of the red beans and rice recipes which was popularized in Louisiana.
The popular dish of Louisiana which is the red beans and rice was traditionally served on Mondays to cleanse themselves from a Sunday’s meal of pork or ham, as well as for women to have the time to do their chores while their pot of beans were simmering the entire day.
To this day, people are still enjoying the dish and it is actually one of the favorite dishes served during the Mardi Gras festival or football season. There are even many twists and new ingredients added on to the recipe to explore new versions of the red beans and rice dish. One of the developed recipes was the Jamaican red beans and rice and even that has many different varieties. Here are a few of the said recipes:
Jamaican-Style Peas and Rice
1 ½ cup dried red kidney beans
1 garlic clove, crushed
4 cups water
2 cups coconut milk
1 small onion, minced (optional)
1 scallion, chopped
1 sprig thyme
1 fresh hot pepper
2 cups uncooked rice
Fresh ground black pepper, to taste
Salt, to taste
In a saucepan, combine the kidney beans, garlic, water and salt, to taste. Cover and cook over medium heat for about 2 hours or until tender. Add the coconut milk, pepper to taste, scallion, onion, thyme, and whole fresh pepper and then bring to a boil. After boiling remove the hot pepper and then add the rice and stir. Cover and then return to boil. Once boiling, reduce the heat and simmer for 25 minutes or until the liquid is absorbed. Serve hot as a side dish.
Jamaican Red Beans and Rice
1 pound dry red kidney beans soaked in water overnight
1 ½ quarts chicken broth
2 cups coconut cream
2 tablespoons dry thyme leaves
1 teaspoon ground allspice
2 green onions including tops chopped fine
1 cup purple sweet onion diced fine
2 tablespoons fresh minced garlic
1 teaspoon black pepper
1 teaspoon ground sea salt
1 tablespoon brown sugar
1 small scotch bonnet pepper including seeds diced fine
Soak off kidney beans with water overnight. Drain and wash with cold running water. Add beans to stockpot. Pull of stem of scotch bonnet pepper and slowly chop it up and add with beans on stockpot. Add all the other ingredients and slowly bring to a boil. Once boiling, reduce the heat to medium and cook for 2 ½ to 3 hours, stirring often. If the mixture becomes too thick, add more chicken broth. When near done, cook a pot of hot buttered white rice and serve with red beans on top.
Quick Jamaican Red Beans and Rice
1 tablespoon olive oil
1 large onion, finely chopped
3 garlic cloves, minced
3 cups cooked brown rice
2 16 ounces canned small red beans, drained
1 15 ounces canned light coconut milk
½ teaspoon dried thyme
salt and pepper to taste
In a pot, heat the oil, add onion and sauté over medium-low heat until translucent. Add the garlic and sauté some more until onion is golden. Add the rice, beans, coconut milk and thyme and bring to a simmer. Cover and cook over low heat until most of coconut milk is absorbed for about 15 minutes. The mixture should be moist but not watery. Season with salt and pepper and serve.