Jamaican Red Beans and Rice

Jamaican red beans and rice makes a great main dish or side dish. It's naturally vegan and gluten free, and so easy to make! Any extra will freeze really nicely for future meals.

📝 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. 1Add 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. 2Bring 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. 3Add 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. 4Let 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. 5Serve garnished with scallion greens and enjoy!