Beans and Rice, Jamaican Style
Adapted from Nourishing Traditions, by Sally Fallon.1 bag red kidney beans
1 can coconut milk (unsweetened)
1 bunch green onions, chopped
3 jalapeno peppers, seeded and chopped (I only used one)
3 cloves garlic, mashed
2 teaspoons dried thyme
2 teaspoons sea salt
1 teaspoon dried green peppercorns, crushed (I used freshly ground pepper)
1 cup brown rice, soaked at least 7 hours (or just cook rice as usual)
Cover beans with warm water and leave overnight in a warm place. In the morning, drain and rinse the beans and place in a pot. Add enough water to cover the beans, bring to a boil and skim. Add remaining ingredients except rice. Cover and simmer for about 6-8 hours or until beans are tender. Drain the rice and add to the pot with enough water to cover the rice and beans about ½ inch. Bring to a boil and cook, uncovered, until liquid has reduced to the level of rice and beans. Cover and cook on lowest heat for about 30 minutes.
*I put the beans in a crockpot, brought to a boil, skimmed, added other ingredients, and simmered 6-8 hours. It’s a lot easier that worrying about a pot on the stove.
posted by Rachel @ 4:58 PM
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