Many people from the Caribbean refer to kidney beans as “peas,” so don’t let the title fool you. This classic Jamaican rice dish is low in fat yet high in fiber, protein, and calcium.
I’ve adapted a recipe from the Caribbean and put your own spin on it. I normally use uncooked beans and leave to soak overnight but this is a speedier recipe for when you’re in a hurry. Hope you like it 🙂
Easy Peasy Caribbean Rice and Peas (Vegan)Print This
- 1/4 cup water
- 1/2 teaspoon ground allspice
- 1/2 teaspoon sea salt
- Pinch of freshly ground black pepper
- 1 chilli pepper (optional)
- 3 fresh thyme sprigs
- 1 garlic clove, crushed
- 1 bay leaf
- 1 vegetable stock cube
- Half an onion
- 1 cup long-grain white rice (such as jasmine)
- 1 (15-ounce) can dark kidney beans, rinsed and drained
Wash rice until water runs clear. Drain water.
Heat a saucepan with oil. Then add onion, garlic, thyme, and chilli pepper, sauté for about a minute.
Stir in rice to the pan, followed by beans for about 2 minutes, then add bay leaf, vegetable stock cube, with 1/4 cup of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
Adjust for salt and pepper. Discard bay leaves and thyme sprigs. You have to stir occasionally to be preventing any burns.
Serve with Spring onions 🙂