Jamaican-Style Black Bean and Rice (Like Rice and Peas)
Jamaican-style black bean and rice made just like rice and peas, with creamy coconut milk, scallion, thyme, allspice and a whole scotch bonnet.
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.
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.
Tried this recipe?Let us know how it was!
