Spicy Jamaican Beans Recipe

Leslie Cerrier (The Organic Gourmet)

Servings

4 - 6

Prep Time

60 minutes

Cook Time

30 minutes

Calories

166

Cuisine

Jamaican

Category

Beans

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.

Spicy Jamaican Beans Recipe

Ingredients

  • 1 cup dried kidney beans, sorted, soaked overnight, rinsed and drained
  • 3 cups water
  • 3-inch-piece kelp
  • 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

Directions

  1. 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.

  2. 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.

  3. Add the sea salt.

  4. Adjust seasonings, if desired.

  5. Ladle over rice or millet and serve.