Jamaican Red Beans & Rice

Jamaican Red Beans & Rice

Jamaican Red Beans & Rice 1024 680 Eat USA Beans

A good rice and beans recipe conjures up feelings of home, and this cozy take is no exception. Coconut milk gives this rice and beans recipe a unique island flair. Serve this as a main dish or as a side dish with Jamaican Jerk Chicken! **Recipe updated 2/17/21


  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged light or dark red kidney beans
  • 2 teaspoons salt
  • 1 clove garlic, crushed
  • 1/2 cup unsweetened coconut milk
  • 2 chopped scallions (green onions)
  • 2 sprigs fresh thyme
  • 1 whole jalapeno pepper
  • 2 cups long-grain white rice
  • Black pepper and salt


  1. In a large pot, heat 10 cups of water to boiling. Add dry beans and boil for about 2 to 3 minutes (blanch). Remove from heat, cover and let stand overnight (soak). Drain, discarding soak water; rinse both beans and pan with fresh water.
  2. Cover beans with fresh water; add garlic and salt, stir. Simmer until tender, 30 to 60 minutes. Save 3 cups liquid, discard remaining liquid and garlic clove.
  3. Return beans and reserved liquid to pot. Add coconut milk, scallions, thyme and chilli pepper. When liquid comes to a boil, stir in rice. Cover and simmer for 20 minutes. If needed, add 1 or 2 tablespoons oil to prevent boil over.
  4. Remove from heat and let sit for 15 minutes. Discard chilli pepper. Stir with fork before serving.