Jamaican rice and beans

Recipe Information

Ingredients

• 8 ounces small dried red beans 

• 1 quart water 

• 16 ounces chicken stock 

• 1/2 cup coconut cream 

• 2 teaspoons fresh thyme leaves

• 1/2 teaspoon ground allspice 

• 2 scallions, finely chopped

• 1/2 cup white onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon black pepper 

• 1 1/2 teaspoons kosher salt 

• 1 chili pepper, whole

• 1 teaspoon brown sugar 

• 2 1/4 cups uncooked long-grain rice 

Directions

• Rinse the beans in a colander, and place them in a stockpot. Pour water over the beans until they are completely covered, and allow them to soak overnight. In the morning, drain the beans in a colander and rinse with cold water.

• Pour chicken stock, water, and coconut cream into a stock pot, add the beans, and bring the mixture to a boil. Cover the pot, reduce the heat, and allow the stock to simmer until the beans become tender (about 1 1/2 to 2 hours).

• Add the remaining ingredients to the stockpot, and add additional stock to the mixture if the liquid is not at least one inch over the rice. Bring to a boil, then cover and reduce heat. Allow the rice and beans to simmer until the rice is tender (about 20-30 minutes). Serve immediately.

Nutrition (per serving)

• Calories: 286 cal

• Total fat: 4g

• Saturated fat: 3g

• Cholesterol: 0mg

• Sodium: 530mg

• Carbohydrate: 56g

• Fiber: 1g

• Protein: 7g