Ingredients
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8 ounces small dried red beans or 8 ounces red kidney beans
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1 quart water
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16 ounces chicken stock or 16 ounces water
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1/2 cup coconut cream
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1/2 teaspoon ground allspice
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2 scallions, finely chopped
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1/2 cup white onion, chopped
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2 minced garlic cloves
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1 teaspoon black pepper
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1 1/2 teaspoons kosher salt
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1 scotch bonnet pepper (left whole)
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1 teaspoon brown sugar
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2 1/4 cups uncooked long grain rice
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2 teaspoons fresh thyme leaves
Instructions
- Rinse and sort beans and place in a stockpot.
- Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
- Drain and rinse beans.
- Bring to a boil with chicken stock, water, and coconut cream.
- Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
- Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
- Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
- Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
- Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.
- For Vegetarian use water not the chicken broth or stock.