This is simple …. and simply delicious. Comfort food at its very best.
Mellow, warming and nutritious. I love it 🙂
It’s all in the flavour: a great spice combination
and the mellow creaminess of coconut milk.
I used pea beans, (I grew them myself 🙂 ) but you can use kidney beans too.
You can buy ready-made Creole Spice, but I made a batch from scratch…
There are endless variations of this supremely wonderful dish … and here’s mine…
So. Without more ado, let’s get on with it…
JAMAICAN-STYLE RICE AND BEANS
Serves 4 amply
Cook’s note: The traditional way to make this dish is to use dried beans, and pre-soak the beans for at least 24 hours before you want to cook. (Change the water once or twice during soaking).
Creole Spice Ingredients:
- 1 tbs. Paprika
- 1 tbs. salt
- I tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground black pepper
- 2 tsps. cayenne pepper
- 2 tsps. dried thyme
- 1 tsp. oregano
- Mix all the spice ingredients together and set aside.
Rice and Beans Ingredients:
- 150gms. dried beans (kidney or pea beans) : pre-soaked for 24-36 hours
- 300 gms. long grain rice – thoroughly washed
- 1 small onion – peeled and chopped fairly finely
- 3 garlic cloves – peeled and crushed
- 400 ml. coconut milk
- 750 ml. – 1L water
- 3 tbs. olive oil
- 2 bay leaves
- 4 tsps. creole spice
- 1 tsp. salt
- a few twists of black pepper
- 1 tsp. dried thyme
- 1 scotch bonnet chilli – washed
- Take a deep-sided pan with a well-fitting lid.
- Place the pan on a medium heat, add the olive oil.
- When hot, add the bay leaves. Sizzle for 20 secs.
- Add the diced onion. Fry off for 3 mins.
- Add crushed garlic and sauté for 30 secs.
- Add 3 tsp. creole spice and sauté for 30 secs.
- Add the pre-soaked beans.
- Add 750ml. water and bring to a rapid boil.
- Boil on a high heat for 6 mins. (This removes the toxins present in the beans).
- Cover the pan, reduce the heat to low, so the beans simmer gently.
- Cook the beans until just tender. This will take 40-60 mins. depending on the type of bean.
- Then add the washed rice, the coconut milk, the whole scotch bonnet chilli, 1 tsp. creole spice, 1 tsp. salt, a few twists of black pepper and 1 tsp. dried thyme.
- Stir to combine.
- *Depending on how long you cooked the beans, and how tightly fitting the lid is, you may well need to add more water at this point. The liquid should now, once the coconut milk has been added, cover the rice and beans by about 3 cms. Adjust liquid by adding more water until it is at the necessary height. You could also always add more coconut milk instead, for extra creaminess.*
- When the quantity of liquid is adjusted, bring to a gentle simmer.
- Cover the rice and beans (I used silver foil to create a double layer (see pic.)
- Leave on a very low heat for 30 mins. Don’t remove the lid during this time.
- Switch off the heat and leave to settle for a few minutes.
Serve immediately. Garnish with parsley and a scattering of fresh thyme.
Keep an eye open for the scotch bonnet … as it might come as a bit of a surprise to someone otherwise 🙂
This is a great dish served just as it is… however…
…coming very shortly…
Jerk Tempeh – the perfect vegan accompaniment to Rice and Beans!
(click image for recipe link)