Recipe of the Week
Red Beans and Rice
Red Beans and Rice
(Jamaican Rice and Peas)
Ingredients
400g package of dried red kidney beans
10 cups of water
5 cups long grain white rice
4 cups water
1 cup liquid from cooked peas
1 2/3 cups coconut milk( or 13.5 oz or 400ml can)
1 1/2 cups cooked kidney beans (pre-cooked from above or canned)
4 stalks of skellion (or green onions)
4 sprigs of thyme (fresh herb)
5 pimento seeds (Allspice)
1 clove of garlic
Method
Prep time:40 mins
Cook time : 45 mins
Serves: 16
Step 1. Cook Beans
- Rinse beans under cold running water for a few minutes
- Add beans and 10 cups of water to a large pot. Bring to a rapid boil on high heat, then simmer for 40 mins. or until beans are fork tender. Set aside beans and liquid for Step 2. (This yields more cooked beans and liquid than required for step 2. Excess can be easily frozen for next time).
Step 2. Cook Rice and Peas
To a 6 qt saucepan, add the 4 cups water, coconut milk, liquid from beans, cooked beans, rice, skellion, thyme, garlic, pimento seeds and salt. Bring to a boil, then simmer on low heat for 40 mins until rice is cooked and all the liquid has been absorbed.
Tips:
- Beans can be cooked up to a couple days in advance and stored in the fridge in the liquid until needed.
- Cooking time of beans can be cut in half by soaking beans in water overnight.
This dish is one of my favorites and a staple in Jamaica, especially for Sunday Dinner. The recipe yields a large quantity of rice. I enjoy eating freshly prepared meals but don’t always have the time to cook from scratch, especially at the end of a long work day. So, I cook large amounts, divide it up and freeze some for later.
Serve with favorite meat dish and salad.
