Jamaican Red Beans over Rice
This is a yummy recipe that can be used as either a side dish or a great vegetarian main dish!
- 1 1/2 cups dried kidney beans (light or dark)
- 2 teaspoons salt
- 1 garlic clove, crushed
- 1/2 cup unsweetened coconut milk
- 2 scallions, chopped
- 2 tablespoons vegetable oil
- 2 sprigs fresh thyme
- 1 1/2 teaspoons ground allspice
- 1 whole jalapeno pepper
- 1 bell pepper, chopped
- 2 medium yams, peeled and diced
- 4 cups cooked long-grain rice
- salt and black pepper
In a large pot, heat about 8-10 cups of water to boiling (enough water to cover beans by about 1 inch). Add dry beans and boil 2 to 3 minutes. Remove pot from heat, cover and let stand about 4 hours or overnight. Drain the beans thoroughly and rise.
Add enough fresh water to just cover beans, add garlic and salt, stir. Simmer about 30 minutes until they begin to get tender (not cooked through). Save 3 cups liquid, discard remaining liquid and garlic clove.
In the pot sautee yams, allspice, scallions and peppers in oil until the scallions begin to soften. (2-3 minutes)
Return the beans and add the reserved liquid to the pot with the coconut milk and simmer about another 10-20 minutes stirring occasionally until the beans are soft and yams are cooked thoroughly. Serve over cooked rice in individual bowls.
Shortcut method: drain and risne two (2) 12oz. cans of light or dark kidney beans. Skip to sautéing the vegetables and spices (add garlic to the sautee’ pot) When they are soft add the drained/rinsed beans and about 1-1/2 cups of water and continue with recipe from there.