Jamaican Red Beans and Rice

Ingredients

• 2 15oz cans kidney beans (3 cups cooked), drained and rinsed
• 1/2 yellow onion, finely diced
• 2 scallions, thinly sliced
• 2-4 cloves garlic, smashed and peeled
• 3-4 sprigs of thyme (or 1 tsp dried thyme)
• 1 scotch bonnet, habanero, Trinidadian scorpion, or other chili pepper, whole
• 1/2 tsp ground allspice
• 1 1/2 tsp Jamaican jerk seasoning (mild), or 1 tbsp jerk sauce
• 2 tsp salt
• black pepper, to taste
• 15 oz can full fat coconut milk
• 2 1/2 cups water
• 2 cups long grain rice, rinsed
• Scallion greens, for garnish

Instructions

1. 1

   Add everything but the rice to a large...: Add everything but the rice to a large heavy bottomed pot–kidney beans, onion, scallion, garlic, thyme, scotch bonnet or other pepper, allspice, jerk seasoning, salt, pepper, coconut milk and water.

2. 2

   Bring to a low boil over high heat,...: Bring to a low boil over high heat, then turn the heat down to low and cover the pot. Let simmer for 15 minutes.

3. 3

   Add the rinsed and drained rice and stir...: Add the rinsed and drained rice and stir into the beans. Turn the heat to medium and bring it back to a simmer. Turn the heat down to low and cover the pot. Let simmer on low for 15 minutes, then turn off the heat without lifting the lid!

4. 4

   Let steam with the heat off for 10...: Let steam with the heat off for 10 minutes, then open the pot, remove the whole pepper and thyme stems and fluff the rice with a fork.

5. 5

   Serve garnished with scallion greens and enjoy!