Jamaicanredbeansoverrice Recipes

Steps:

• Place beans, garlic, coconut milk and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer the beans until they are tender, about 2 hours.
• Add 2 1/2 cups water, rice, scallions, thyme, 1 tablespoon of salt, and some freshly-ground black pepper. Bring mixture to a boil, stir, then reduce heat, cover, and cook without stirring about 20 minutes, until rice has absorbed all the liquid.
• Allow mixture to stand for 15 minutes, still covered. Fluff rice and beans with a fork before serving and add additional salt and pepper, to taste, if desired.

Steps:

• Bring beans, 10 cups water, and garlic to boil at high heat. Simmer for about 1 hour or until beans are soft.
• Crack coconut, remove shell, and cut meat into small pieces. Put half of the coconut into blender with 2 cups water and puree. Repeat for remaining coconut. Strain the coconut through a strainer squeezing the milk out of the coconut (you will end up with approximately 3 cups of coconut milk).
• Add coconut milk, scallions, salt, and butter to the beans and bring to a boil. Then add rice and stir with a fork. Turn to low heat and cook for 30 minutes or until water is cooked out. Be sure not to stir the rice until water is gone.

Steps:

• Heat the oil in a deep skillet or medium sized saucepan with a good lid to medium high.
• Salt and pepper the chicken thighs and place them in the pan, skin side down.
• Brown both sides of the chicken thighs and then remove from the pan and keep warm.
• Adjust the fat in the pan by removing some or adding some and add onions to the fat in the pan.
• Sprinkle with salt, pepper, thyme and curry powder and saute until they start to soften.
• Add rice and stir to coat the rice with the oil and seasonings.
• Add the liquid to the pan and raise heat to high.
• Scrape the bottom of the pan to get up the crusty bits and incorporate everything together.
• When the pot boils nestle the browned chicken into the rice and put the lid on the pan.
• Turn heat down to low and let simmer for 45 minutes or until rice is tender and chicken is cooked through.
• Remove chicken from the rice and remove skin and bones.
• Shred meat and return to the rice.
• Add beans and any vegetables, stir to combine and let sit over low heat to warm the beans and vegetables.
• Serve with pineapple or mango chutney and a big green salad!

Steps:

• Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid.
• Place the beans and the three cups liquid to the pot along with the reaming ingredients.
• When it comes to a boil, add in the rice. Let it boil for 20 minutes and simmer when all the water has dissolved.
• Stir it with wooden spoon.

Steps:

• Combine the kidney beans, garlic, water and salt to taste in a saucepan. Cook, covered over medium heat until tender, about 2 hours.
• Add the coconut milk, pepper to taste, scallion, onion, thyme and whole fresh pepper.
• Bring to a boil, remove the hot pepper. Then add the rice and stir.
• Return to a boil, cover, reduce the heat, and simmer for 25 minutes, or until all the liquids have been absorbed. Serve hot as a side dish.
• * Can use 16-oz. can cooked beans instead. Drain and combine with water and other ingredients except rice. Boil, reduce heat and simmer for 5 minutes. Add rice, boil, reduce heat and cook about 20 minutes or until liquids are absorbed.

Steps:

• Rinse rice in a fine strainer.
• Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
• Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

Steps:

• Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
• Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
• Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.