This is an easy version of a traditional Jamaican dish that is often simply referred to as “rice and peas” (though the “peas” are actually small red beans). I first learned to make this the authentic way from a Jamaican friend — cooking the beans from scratch and cracking open and grating a whole coconut. Coconut milk and canned beans are good shortcuts! This dish is traditionally served with sautéed plantains, a starchy, banana-like fruit. Try them if you’re feeling adventurous. You can also serve with Banana Fritters, another adaptation of a traditional Jamaican recipe. Photos by Evan Atlas.

Recipe

Jamaican Red Beans and Rice

This is a version of a traditional Jamaican favorite, there simply called “rice and peas” (though the “peas” are actually small red beans). I

5 from 2 votes

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Course: Grain and bean main dish

Cuisine: Jamaican

Diet: Vegan, Vegetarian

Keyword: Jamaican recipe, Red Beans and Rice

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: to 8

Calories: 289kcal

Author: Veg Kitchen

Ingredients

1 tablespoon olive oil
1 large onion finely chopped
3 cloves garlic minced
1 ½ cups uncooked brown rice see note
One 15-ounce can light coconut milk
3 ½ to 4 cups cooked small red beans or two 15- to 16-ounce cans, drained and rinsed
4 to 5 scallions thinly sliced
½ teaspoon dried thyme or 1 ½ teaspoons fresh leaves
Generous pinch of curry powder
Pinch of allspice optional
Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

Heat the oil in a small soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the rice, coconut milk, and 1 ½ cups water. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the liquid is absorbed. The mixture should be moist but not liquidy.
Stir in the beans, scallions, thyme, curry, and optional nutmeg. Cook for 5 minutes longer.
Season with salt and pepper, and serve.