Description
A quintessential Caribbean staple that pairs tender kidney beans with aromatic long-grain rice, all cooked in rich, creamy coconut milk. This beloved dish is infused with the fragrance of fresh thyme, scallions, and whole Scotch bonnet peppers. It provides a robust, earthy foundation for proteins and remains a cherished island favorite for generations, delivering a fluffy, velvety, and deeply savory result every time.
Ingredients
1 cup dried kidney beans
1 can (13.5 oz) full-fat coconut milk
2 cups long-grain white rice
3 stalks scallions, left whole
1 whole Scotch bonnet pepper
3 cloves garlic, smashed
3 sprigs fresh thyme
4–5 allspice berries
2 tsp salt
Instructions
Rinse the dried kidney beans thoroughly under cold water.
Combine beans with 4 cups of water in a large pot and simmer for 45 minutes until tender.
Pour in the coconut milk, then add scallions, smashed garlic, thyme, allspice berries, and salt.
Place the whole Scotch bonnet pepper on top without piercing it to avoid excess heat.
Add the rinsed rice to the mixture and stir gently.
Bring to a boil, then cover tightly and reduce heat to low.
Simmer for 20-25 minutes until the liquid is absorbed and rice is fluffy.
Remove from heat, discard the pepper, scallions, and thyme sprigs before serving.
Notes
Ensure you leave the Scotch bonnet pepper whole; if it bursts, the dish will become very spicy. For best results, soak the kidney beans overnight before boiling to reduce cooking time and improve texture. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 70
- Category: Dinner
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
