Nava's Jamaican Inspired Red Beans and Rice

Transport your taste buds to the vibrant flavors of the Caribbean with Nava's Jamaican-Inspired Red Beans and Rice! This hearty, one-pot dish combines the creamy richness of coconut milk with the earthy warmth of allspice and fresh thyme, creating a symphony of authentic Jamaican aromas. Tender red kidney beans and long-grain rice are infused with sautéed onions, garlic, and a hint of heat from optional Scotch bonnet pepper, delivering a perfectly spiced, satisfying meal. With just the right balance of flavor and comfort, this recipe is not only vegan-friendly but also an ideal accompaniment to grilled meats or a hearty standalone dish. Whether you're seeking a delicious dinner or a crowd-pleasing side, this red beans and rice recipe brings bold Caribbean flair to your table in under two hours.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 1 cup dry red kidney beans
• 6 cups water
• 1 cup coconut milk
• 2 cups long-grain white rice
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 3 stalks scallions, chopped
• 4 sprigs fresh thyme
• 1 scotch bonnet pepper (optional for heat)
• 6 berries allspice berries
• 1.5 teaspoons salt
• 0.5 teaspoon ground black pepper
• 1 tablespoon vegetable oil

Directions

Step 1

Rinse the red kidney beans thoroughly and soak them in water for at least 8 hours or overnight.

Step 2

Drain the soaked beans and transfer them to a large pot. Add 6 cups of water and bring to a boil over medium-high heat.

Step 3

Reduce the heat to low, cover, and simmer the beans for 50-60 minutes, or until they are tender but not falling apart.

Step 4

While the beans are cooking, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.

Step 5

Once the beans are tender, add the sautéed onion and garlic mixture to the pot of beans.

Step 6

Stir in the chopped scallions, thyme sprigs, allspice berries, and the scotch bonnet pepper (if using). Pour in the coconut milk and season with salt and black pepper.

Step 7

Rinse the rice under cold water until the water runs clear to remove excess starch. Add the rice to the pot of beans and stir gently to combine.

Step 8

Reduce the heat to low and cover the pot with a tight-fitting lid. Allow the rice and beans to cook for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 9

Remove the pot from heat and let it sit, covered, for 5-10 minutes to allow the flavors to meld together.

Step 10

Carefully remove the thyme sprigs, allspice berries, and scotch bonnet pepper from the pot before serving.

Step 11

Fluff the rice with a fork, adjust seasoning if needed, and serve warm. Enjoy this flavorful Jamaican-inspired red beans and rice as a main dish or as a side to complement your favorite protein!

Nutrition Facts

Serving size	(2489.3g)

Amount per serving	% Daily Value*
Calories	1486.7

Total Fat 17.4g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 8.4g
Cholesterol 0mg	0%
Sodium 3694.2mg	0%
Total Carbohydrate 278.2g	0%
Dietary Fiber 57.7g	0%
Total Sugars 27.9g
Protein 62.3g	0%

Vitamin D 0IU	0%
Calcium 592.3mg	0%
Iron 23.5mg	0%
Potassium 3628.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.3%

Protein: 16.4%

Carbs: 73.3%