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Mummy’s Holiday Rice and Beans: A Thanksgiving Highlight

Every family has that one special recipe that turns a simple meal into a cherished memory. For our family, it’s Mummy’s Jamaican-Inspired Rice and Beans – a show-stopping side dish that has become the star of our Thanksgiving feast.

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Mummy’s rice and beans is a true game-changer. This year, my sister made a special request for Mummy to prepare her version so I could document the recipe and she could enjoy it alongside the stewed oxtail I was planning for our Thanksgiving feast.

The dish was a hit, complementing the jerk turkey, cabbage stir-fry, curry goat, tostones, and the other delicious fixings that made up our festive table.

We boiled the red beans late the night before, letting them cool on the stove overnight. By the next morning, as the turkey sizzled on the grill, the duck roasted in the oven, and most of the long-cooking dishes were well underway, we began preparing the rice.

Thankfully, this holiday rice and beans recipe didn’t take too long to cook—a relief since the stove was needed for other items like cabbage stir-fry and tostones.

Ingredients You Will Need

Beans and Liquid Base

• Dried Beans (1 lb): The heart of the dish. Dried beans provide a rich, earthy flavor and creamy texture that canned beans can’t match.
• Water: Creates the perfect cooking liquid, infusing the beans with depth and ensuring optimal texture.
• Brown Sugar: Adds a subtle sweetness that balances the savory elements.
• Cooking Oil: Helps prevent sticking and adds a light richness.

Aromatics and Flavor Builders

• Butter (1 stick): Brings luxurious richness and depth to the rice.
• Extra Virgin Olive Oil: Adds a fruity undertone and helps sauté the aromatics.
• Scallions: Provide a mild, oniony freshness that’s quintessential in Caribbean cooking.
• Onion: Creates a flavor foundation for the entire dish.
• Garlic: Adds pungent, aromatic depth.
• Ginger: Introduces a warm, slightly spicy note.
• Thyme Sprigs: Brings an herbaceous, earthy flavor characteristic of Jamaican cuisine.
• Green Seasoning: A Caribbean blend that adds complexity and authenticity.
• Hot Pepper: Optional, but provides a traditional Jamaican heat kick.
• Himalayan Salt: Enhances and balances all the flavors.
• Black Pepper: Adds warmth and subtle spiciness.
•Rice: Use Basmati, Parboiled or Jasmine Rice: Each type brings a unique texture and subtle flavor profile.
• Coconut Milk: Adds a creamy, tropical richness that’s signature to Caribbean cooking.

Step-by-Step Cooking Method for Holiday Rice and Beans

Preparing the Beans

Rinse beans thoroughly under running water.
Soak beans overnight in water (twice the volume of beans).
Drain and rinse again.
Cook beans in water with sugar and oil until tender but firm.

Creating the Flavor Base

Sauté onions, garlic, ginger, and aromatics in oil.
Add green seasoning for depth of flavor.
Incorporate cooked beans.
Rinse rice until water runs clear.

Final Cooking

Combine rice, beans, and reserved cooking liquid.
Add coconut milk to create a rich, creamy base.
Seal pot tightly with towel and lid.
Cook on low heat, allowing flavors to meld.
Let rest before fluffing and serving.

Pro Tips for Perfect Rice and Beans

Choose the Right Beans: Red kidney beans can be tricky to boil, especially if they’re old. Pink or light red kidney beans are a safer and more reliable alternative.

Prepare Ahead: Boil the beans the day before to save time, and measure out the rice in advance.

Seal the Pot: Ensure the pot is tightly sealed and cook over very low heat to prevent liquid evaporation and avoid burning the rice at the bottom.

No Peeking: Resist the urge to open the pot during cooking to ensure perfectly steamed rice.

Fresh Coconut Milk: If you have access to fresh coconut milk, use it for an authentic and rich flavor.

Serving Suggestions:

Serve this rice and beans dish as a side for stewed meats or roasted vegetables, or enjoy it as a standalone meal. It’s versatile, nutritious, and deeply satisfying.

Pair with stewed oxtail and macaroni pie or macaroni salad, potato or beet & potato salad, or coleslaw for a rich, hearty meal.
Serve alongside jerk chicken or jerk turkey or curry stew turkey for a spicy, flavorful combination.
Enjoy with curry goat and a side of roasted or sauteed vegetables.
Complement with a cabbage stir-fry for a lighter, vegetarian pairing.
Top with grilled or fried escovitch fish or this jerk shrimp for a coastal-inspired dish.
Serve as part of your Thanksgiving feast–see my 2024 Thanksgiving menu below for inspiration.

Variations:

Use Dried Pigeon Peas: Substitute red kidney beans with dried pigeon peas for a traditional Caribbean twist. Soak and boil them using the same method as the kidney beans.

Canned Beans Shortcut: Save time by using canned beans. Rinse them well before adding them directly to the pot with the sautéed aromatics.

Fresh or Canned Coconut Milk: Fresh coconut milk provides an authentic flavor, but canned coconut milk or reconstituted coconut block works well for convenience.

Rice Cooked with Beans: For a more traditional, one-pot method, add the uncooked rice directly to the beans after they have finished cooking and follow the remaining steps.

Alternative Liquid Ratios: Adjust the amount of liquid based on the type of rice used. Basmati and jasmine rice require less water than parboiled rice.

Frequently Asked Questions

Q: Can I use canned beans? A: While possible, dried beans provide a superior texture and flavor.
Q: How long can I store leftovers? A: Refrigerate for 3-4 days in an airtight container.
Q: Is this dish vegetarian? A: Yes it is!

This Jamaican Inspired Holiday rice and beans isn’t just a recipe—it’s a celebration of family, tradition, and incredible flavor. Each bite tells a story of love, heritage, and culinary passion.

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• Watch our corresponding video for step-by-step guidance.

Happy cooking, and may your table always be filled with love and delicious memories!

Disclaimer: Cooking times may vary. Always ensure beans and rice are thoroughly cooked.

Mummy’s Holiday Rice and Beans Recipe

This hearty and flavorful dish combines tender beans and perfectly cooked rice, infused with aromatic spices and herbs. A perfect accompaniment to your favorite stews or a satisfying meal on its own.

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Course: dinner, lunch, Main Course, Side Dish

Cuisine: Caribbean, Jamaican, Trinidad

Keyword: jamaican rice and beans, rice and beans

Prep Time: 1

Cook Time: 30

Servings: servings

Calories: 412kcal

Ingredients

1 lb dried red kidney beans soaked overnight
16 cups water
2 tablespoons brown sugar
2 tablespoons oil extra virgin olive oil
1 stick butter 4 oz
2 tablespoons extra virgin olive oil
4 scallions chopped or cut lengthwise
1 onion chopped
2 tablespoons minced garlic
2 tablespoons minced ginger
6 thyme sprigs
½ cup green seasoning
1 hot pepper whole (optional, or more to taste)
2 tbsp Himalayan salt
2 teaspoons black pepper
8 cups parboiled rice basmati, or jasmine rice
2 can coconut milk 12 cups total liquid, including reserved cooking liquid

Instructions

Prepare the Beans:

Rinse the dried beans under running water. Place them in a large bowl and cover with water (twice the amount of beans). Soak overnight.
Drain and rinse the soaked beans. Add them to a wide non-stick pan or Dutch oven with 16 cups of water, brown sugar, and oil. Stir well.
Bring the mixture to a boil over high heat. Reduce the heat to medium and cook for 60–70 minutes, or until the beans are tender but still firm.
Strain the beans, reserving the cooking liquid. Set aside. This step can be done a day in advance.

Cook the Rice and Beans:

In a wide, heavy-bottomed pot, heat the butter and olive oil over medium heat. Add the onion, garlic, ginger, hot pepper, scallions, and thyme. Sauté for about 5 minutes, stirring occasionally.
Stir in the green seasoning and mix well.
Meanwhile, rinse the rice under running water until the water runs clear.
Add the cooked beans to the pot and cook for 3 minutes, stirring to combine.
Stir in the rice, salt, and black pepper. Add the reserved cooking liquid and coconut milk, ensuring the total liquid covers the rice by about 1 inch.
Bring the mixture to a boil. Reduce the heat to low. Wrap the pot lid with a kitchen towel or foil, place it securely on the pot, and cook for 15–20 minutes.
Turn off the heat but do not remove the lid. Let the pot sit, covered, for another 15–20 minutes.
Fluff the rice with a fork and remove the thyme sprigs before serving.

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Nutrition

Mummy’s Holiday Rice and Beans

Mummy’s Holiday Rice and Beans: A Thanksgiving Highlight