This Jamaican rice and peas with canned beans is easy to make and comes all together in one pot in 30 minutes time!
You can always use dried Red Kidney beans in replace of the canned, just be sure to soak them overnight on the countertop covered in water.
Then when it comes to cooking them, you are gonna want them to cook for at least an hour. Just simply follow the method below.
But add more stock or water as needed when cooking as they are a much harder bean then the canned version.
How to make Jamaican rice and peas with canned beans
This recipe is a tried and true recipe: I have made it several times in the past year.
You will want to have on hand:
- Open 1 large can of Kidney beans, keep the liquid for more flavor.
- 1 50 gram package of Grace coconut powder
- Jerk seasoning
- Scotch Bonnet pepper, I prefer to use the sauce as it saves my hands and eyes from burning.
- Long grain rice
- Onions, garlic and spices.
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- 8 ounces or one large can Red Kidney Beans
- 2 cups Long grain rice
- 2 tbsp Butter
- 2 cups vegetable stock
- 1 package of grace coconut powder
- 1 scotch bonne pepper
- 1 tbsp of garlic powder
- 1 tsp onion powder
- In a medium stock pot, add 1 tsp of oil and sauté your minced onions, then garlic till tender.
- Add in the beans, stock, spices and scotch bonnet pepper either minced or whole.
- Whisk in the coconut powder.
- Cover, and simmer for 30 mins or until beans are tender. Once your beans are tender add in your spices, minced or whole scotch bonnet pepper, along with the brown sugar.
- Rinse your rice several times to remove the starch then add it to the pot, season with salt and pepper.
- There should be 1 inch of liquid over the rice, if not add more stock.
- Stir in some butter and enjoy as a side dish or meal. Enjoy!
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 468Total Fat: 16gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 590mgCarbohydrates: 63gFiber: 8gSugar: 12gProtein: 10g
These calculations are based off Nutritionix