Mummy's Holiday Rice and Beans Recipe -

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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