Since we’ve converted to our almost vegetarian diet, I’ve discovered a true love of rice and beans. Living in Cuban country probably has influenced our diet in this regard, as well.
I’ve made this Jamaican Red Bean recipe straight from words of Maddur Jaffrey’s World Vegetarian cookbook at least twice. But last week, I researched Jamaican “peas and rice” recipes and made a few adjustments.
For this batch, I added grated sweet potato for extra sweetness, color and vitamin A. And I chopped up scotch bonnet peppers (rather than cooking them whole and removing them before serving) for the heat I have come to expect from Jamaican foods.
A big serving of these beans constitutes a meal for me (three this week, in fact), but they would make a mean side dish for jerk chicken or pork.
Jamaican Red Beans
1 pound kidney beans
2 teaspoons kosher salt
1 14-ounce can coconut milk
1 teaspoon allspice
1 large onion, diced
1 bunch scallions, green and white parts, thinly sliced
2 scotch bonnet peppers, chopped
1 small sweet potato, peeled and grated (or diced if you prefer)
4 sprigs thyme
Instructions
Rinse beans in a colander. In a large bowl, cover beans with water and soak overnight. Drain beans, and pour into a 4-quart pot with 5 cups of water. Bring to a boil, and add salt. Reduce heat, cover, and cook for 45 minutes to an hour. Beans should be tender but not soft.
Stir in coconut milk, allspice, onion, scallions, scotch bonnets, sweet potato, and thyme. Cook beans uncovered for 30 minutes. Remove thyme sprigs. Taste, and adjust salt, if necessary. Serve over white rice.
Serves 8