Spicy Jamaican Beans Recipe
4 - 6
When I visited Jamaica, I was treated to beans and rice cooked in coconut milk. Here is a tasty variation of beans cooked with chilies that is wonderful served over millet or rice with a slice of baked sweet butternut squash on the side to balance the spiciness and complete the meal.
1 cup dried kidney beans, sorted, soaked overnight, rinsed and drained
3 cups water
Optional: 1 tablespoon dried nettles
14-ounce can of coconut milk
1 cup coarsely chopped onions
1 cup coarsely chopped scallions
2 garlic cloves, finely minced or pressed
1 teaspoon chili pepper flakes
1 teaspoon dried thyme
1/2 teaspoon coriander
1/2 teaspoon cloves
1/2 teaspoon sea salt or to taste
Put beans in a 4-quart stockpot with water, kelp, and nettles, if using. Bring to a boil and reduce the heat to medium low. Simmer covered for 1 hour or until beans are soft.
Add coconut milk, onions, scallions, garlic, chili pepper flakes, thyme, coriander, and cloves. Stir and simmer for 20-30 minutes, or until onions are soft.
Add the sea salt.
Adjust seasonings, if desired.
Ladle over rice or millet and serve.
Excerpted and adapted from Going Wild in the Kitchen (2005) Copyright © Leslie Cerier, all rights reserved.
Chef Leslie Cerier, “The Organic Gourmet” is a nationally known cookbook author of Sea Vegetable Celebration and many other cookbooks, a popular TV Chef, Motivational Speaker, and trains chefs worldwide.
Internationally recognized premier farm to table chef and cooking teacher specializing in vegetarian, vegan and gluten free meals; and host of Gourmet Getaway Retreats—incorporating a nourishing home environment with the art of self care, gourmet vegetarian, organic farm to table meals, and “loving kindness” hands on cooking classes.