Jamaican-Style Black Bean and Rice (Like Rice and Peas)
If you love Jamaican rice and peas, this Jamaican-Style Black Bean and Rice is one to try.
I’m cooking it just like my rice and peas, with creamy coconut milk, scallion, garlic, ginger, thyme, allspice, and a whole scotch bonnet pepper. The one change is that I use black beans in place of the red kidney beans. In Jamaica we call beans “peas,” so this is rice and peas with a deeper, earthier twist. The pot smells like Sunday dinner, and the rice comes out dark, rich and full of flavor. The full recipe card is at the bottom of the post.
Why You’ll Love This Black Bean and Rice
- Rice and peas flavor: Coconut milk, scallion, thyme, allspice and scotch bonnet, the same flavors you know from a Sunday pot.
- Naturally vegan: Plant-based, high in fiber, and full of flavor.
- Goes with everything: Serve it with any protein, just like classic rice and peas.
- Easy to adjust: Use dried or canned beans, and keep the heat as mild or as spicy as you like.
Rice and Peas vs. Black Bean and Rice
Traditional Jamaican rice and peas is made with red kidney beans, which we call “peas” throughout the Caribbean. This version uses black beans instead and keeps everything else the same. You still get that creamy coconut flavor, but the rice turns a darker color and the beans taste a little earthier.
Ingredients You’ll Need
Black beans: The star of the dish. Dried beans give the best flavor and a deep, dark color. Canned beans work when you’re short on time.
Coconut milk: Unsweetened. It makes the rice creamy and rich, and gives the dish its Caribbean flavor.
Rice: The base of the dish. White or brown rice or quinoa all work. Jasmine is our favorite.
Scallion: Adds a fresh, mild onion flavor.
Garlic: Smashed whole cloves for a deep savory flavor.
Fresh thyme: The signature herb in Jamaican rice and peas, with an earthy aroma.
Ginger: Adds a warm, slightly sharp flavor.
Allspice (pimento): Brings warm, peppery spice. Whole allspice, ground fresh, has the best flavor.
Scotch bonnet pepper: Use one whole green scotch bonnet, uncut and unbruised. It gives flavor without too much heat, and the green one is milder than the other colors.
All-purpose seasoning, salt and black pepper: Season the whole pot, and adjust to taste.
How to Make Jamaican-Style Black Bean and Rice
Soak and Cook the Beans
Soak the black beans overnight in water to soften them. Wash them well to remove any dirt. Place the beans in a pot with about 3 cups of water and boil on medium heat for about 1 hour, until tender. Squeeze one gently to test it. It should be soft.
Add the Coconut Milk and Aromatics
While the beans simmer, stir in the unsweetened coconut milk for about 3 minutes. Then add the garlic, scallion, thyme, allspice, ginger, whole scotch bonnet, salt and pepper. Add a little water if you need it.
Cook the Rice
Rinse the rice until the water runs clear. Skipping this step can leave you with mushy, sticky rice. Stir the pot over medium-high heat for 3 to 5 minutes, then add the rice and cook 20 to 30 minutes, until tender and fluffy.
Instant Pot Method
- Rinse the soaked black beans well, or drain and rinse canned beans.
- Add the beans, coconut milk, garlic, scallion, thyme, allspice, ginger, whole scotch bonnet, salt, pepper and 3 cups of water to the Instant Pot. Stir.
- Close the lid and set to Manual/Pressure Cook on High for 15 minutes for soaked beans, or 25 minutes for unsoaked dried beans.
- Let the pressure release naturally for 10 minutes, then carefully release the rest.
- Add the rinsed rice and stir. Close the lid and pressure cook on High for 4 minutes, then let it release naturally for 10 minutes.
- Open the lid, remove the scotch bonnet, and fluff with a fork.
Tips for the Best Black Bean and Rice
- Keep the pepper whole: If the scotch bonnet bursts in the pot, the dish gets very spicy.
- Wash your beans: Rinse them well before soaking.
- Rinse your rice: This keeps the pot from turning mushy.
- Rice still hard? Add a little water, cover the pot with foil or a clean grocery bag (what we call a “scandal bag” back home), and steam until soft.
- Short on time? Use canned black beans. Drain and rinse them thoroughly and the whole dish cooks in under 30 minutes. You’ll lose some of the deeper flavor and color that soaked dried beans give.
What to Serve With Black Bean and Rice
Serve it anywhere you’d serve rice and peas:
- Brown Stew Chicken
- Rotisserie Chicken
- Curry Fried Chicken Wings
- Jerk Lamb Chops
- Authentic Jamaican Oxtail
- Jamaican Steamed Cabbage
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water and cover so the rice steams back to fluffy.
Frequently Asked Questions
Is this the same as Jamaican rice and peas?
It’s made the same way, with the same coconut milk, aromatics and whole scotch bonnet. The difference is black beans instead of red kidney beans, so the color and flavor are a little deeper.
Can I use canned black beans?
Yes. Drain and rinse them well. It cooks in under 30 minutes, but dried beans give a richer flavor and color.
Can I use quinoa or brown rice?
Yes. White rice, brown rice and quinoa all work.
Is it spicy?
Only as spicy as you let it be. Keep the scotch bonnet whole and it stays mild. Leave it out for no heat at all.
A Little Caribbean Comfort in Every Pot
This is the food I grew up on, with a simple twist. Creamy coconut, warm spices and tender beans in every bite. If you make this recipe, I’d love to hear what you think. Leave a comment and let me know how it turned out!
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Jamaican-Style Black Bean and Rice (Like Rice and Peas)
Ingredients
- 1 1/2 cups dried black beans
- 1 can unsweetened coconut milk
- 1 tsp all-purpose seasoning
- 3 stalks scallion chopped
- 2 cloves garlic smashed and peeled
- 1 sprig fresh thyme (or 2 tsp dried)
- 1 inch ginger root
- 1 tsp whole allspice ground (or 1/2 tsp pre-ground)
- 1 whole scotch bonnet pepper uncut and unbruised (green preferred)
- 1 1/2 tsp salt optional
- 1/2 tsp black pepper
- 3 cups water
- 2 cups rice white or brown rice, or quinoa
Instructions
- Soak the black beans overnight in water to soften them.
- Place the beans in a medium pot with about 3 cups of water and boil for about 1 hour on medium heat. The beans should be tender. Test by squeezing one gently.
- While the beans simmer, add the unsweetened coconut milk and stir for about 3 minutes.
- Add the garlic, scallion, thyme, allspice, scotch bonnet, ginger, salt and pepper to taste. Add water if necessary.
- Stir over medium-high heat for 3 to 5 minutes. Add the rinsed rice and cook until tender and fluffy, about 20 to 30 minutes.
Instant Pot Method
- Rinse the soaked black beans well, or drain and rinse canned beans.
- Add the beans, coconut milk, garlic, scallion, thyme, allspice, ginger, whole scotch bonnet, salt, pepper and 3 cups of water to the Instant Pot. Stir.
- Close the lid and set to Manual/Pressure Cook on High for 15 minutes for soaked beans, or 25 minutes for unsoaked dried beans.
- Let the pressure release naturally for 10 minutes, then carefully release the rest.
- Add the rinsed rice and stir. Close the lid and pressure cook on High for 4 minutes, then let it release naturally for 10 minutes.
- Open the lid, remove the scotch bonnet, and fluff with a fork.
Notes
- Do not let the pepper burst inside the pot, or the dish will turn very spicy.
- Wash the beans well to remove any dirt.
- If the rice is still hard, add a little water, cover with foil or a clean grocery bag (“scandal bag”), and steam until soft.
