Jamaican Style Red Beans and Rice
Prep Time
5m
Kidney beans cooked with coconut milk, garlic, and rice. A Jamaican classic that will please the entire family.
Active Time
10m
Inactive Time
3h
Total
3h 15m
Ingredients
3/4 cup dried red kidney beans
2 large garlic cloves, crushed
1 1/4 cups unsweetened coconut milk
1 tablespoon sea salt
1 serrano pepper, chopped & seeded, divided
2 cups long-grain rice
3 scallions, chopped
1 1/2 teaspoons fresh thyme leaves
water, as needed
Directions
Cook the beans:
Add the kidney beans, garlic, coconut milk, salt, half the chopped serrano pepper, and 2 1/2 cups water to a medium saucepan or instant pot.
Stovetop: bring to boil, reduce to simmer, cover, and simmer until beans are tender. 2+ hours.
Instant Pot: Pressure cook on high for 30 minutes, 15 minute natural release.
Cook the rice:
Add 3 1/2 cups water, rice, scallions, thyme, the remaining chopped pepper, and some freshly-ground black pepper.
Stovetop:
Bring mixture to a boil, stir, then reduce heat.
Cover and cook without stirring until rice has absorbed all the liquid (about 20 minutes).
Remove from heat. Allow to stand for 15 minutes, still covered.
Instant Pot: Use white rice setting. Let stand for 10 minutes after it finishes, then release any remaining pressure
Fluff rice and beans with a fork before serving.
Add additional salt and pepper to taste.
Garnish with fresh chopped scallions, if desired.
Source:
http://www.food.com/recipe/jamaican-style-red-beans-and-rice-262647