Red beans and rice
A flavorful Caribbean-inspired dish that combines the richness of coconut-infused rice with the hearty texture of red beans.
Traditionally, this dish is prepared by cooking rice in coconut milk alongside red beans, creating a creamy and aromatic base. The inclusion of ingredients like garlic, thyme, and sometimes spicy elements like Scotch bonnet peppers adds depth and a subtle heat to the dish
Ingredients
Instructions
In a pan, combine the broth, coconut milk, red beans, chili, herbs and spices. Bring it to a boil.
Stir in rice. Reduce the heat and simmer uncovered, stirring often, until most of the liquid has been absorbed, 18-20 minutes.
Mix 3/4 of the green onions, if using, into the rice. Continue to simmer 5 minutes more, adding more liquid if necessary. The rice should be creamy.
Season with salt and pepper. Transfer to a serving dish, garnish with the rest of the green onions, if used, and serve hot.
Notes
The broth can be canned broth or made dissolving a stock cube in boiling water.
If using dried beans, it's essential to soak them overnight and cook them until tender before incorporating them into the rice. This ensures they achieve the desired softness and absorb the flavors effectively.
Variations
Green onions can be omitted and instead use some garlic.
Sauté aromatics like onions, garlic, and thyme in oil before adding the rice and liquids. This step enhances the overall flavor profile of the dish.
While red beans are traditional, black beans or pigeon peas can be used as substitutes, offering a different flavor and texture.
Source
The recipe as it is follows the Bahamian style.
Food in America