Coconut Rice and Red Beans
Coconut milk enriches Jamaican rice and beans, while green Scotch bonnet chiles add a welcome shot of heat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Saucepan
- Stove
- Colander
- Fine-mesh sieve
- Paring knife
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Wooden spoon
- Pepper mill
- Mixing bowl
Ingredients
- 8 oz. dried kidney beans, soaked overnight and drained
- Kosher salt
- freshly ground black pepper
- 1 tbsp. vegetable oil
- 3 cloves garlic, thinly sliced
- 2 scallions, thinly sliced
- 2 cups unsweetened coconut milk
- 1 green Scotch bonnet chile, pierced with a paring knife
- 2 cups long grain white rice
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