Vegan Jamaican Rice and Beans (with Kidney Beans)

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Vegan Jamaican Rice and Beans (with Kidney Beans)

This one-pot dish is a twist on the traditional Jamaican Rice and Red Peas. It's made with kidney beans instead of Sea Island Red Peas, basmati rice, allspice, and coconut milk. Scotch bonnet is swapped out for Serrano pepper for less heat.

Prep Time15

Cook Time40

Total Time55

Course: vegan main dish

Cuisine: Caribbean

Keyword: Jamaican rice and beans

Servings:

Calories: 518.1kcal

Author: Susan Pridmore

Equipment

Chef's knife
3.5 Quart Dutch oven or a large deep skillet used for braising

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion ½ large onion
1 teaspoon dried thyme or 2 tablespoons fresh thyme
1 ½ teaspoons ground allspice
1 chopped Serrano pepper include the pith and seeds for more heat
2 large garlic cloves, minced
28 ounces canned kidney beans or dry kidney beans drained and rinsed
14 ounces coconut milk full fat
1 cup water
1 ½ teaspoons kosher salt
½ teaspoon black pepper
2 cups basmati rice (either white rice or brown)

Instructions

Preheat the oven to 400˚F.
If using dried kidney beans or dried red peas, cook them before beginning the recipe.
Warm the olive oil in an oven-proof Dutch oven over medium heat. Add the onion, thyme, allspice, and Serrano pepper and sauté until the onion is translucent, about 5 minutes. Stir in the garlic and cook for another minute.
Note: if using a whole scotch bonnet pepper or habanero pepper, add it to the pot instead of the Serrano pepper. It's important to leave the pepper whole. The pepper stays in the pot through the entire cooking process.
Add the coconut milk, water, rinsed beans, salt, and black pepper, stir together using a wooden spoon, and bring to a simmer. Stir in the rice and bring back to a simmer. Cover the pot and immediately transfer it to the oven.
Bake for 40 minutes until all liquid is absorbed and the rice is tender. If you use brown rice, the cooking time will be an additional 10 minutes.
Set the pot back on the stovetop with the lid on for 5-10 minutes to rest without any heat. This is to allow the rice to fully absorb the steam and any last bit of water.
Fluff rice and serve.

Nutrition