Brown Rice & Beans | Just Eats with Chef JJ
Source: Powerhouse Productions / CLEO TV
Ingredients
- 1 cup dried kidney beans, rinsed, soaked overnight, and drained
- 3 cups water
- 1 small onion, finely chopped
- 2 scallions, finely chopped
- 3 garlic cloves, minced
- 5 allspice berries
- 5 whole cloves
- 3 thyme sprigs
- 1 Scotch bonnet pepper, pierced several times with a paring knife
- 1⁄2 teaspoon grated fresh ginger
- 2 teaspoons kosher salt, plus more to taste
- 1⁄2 teaspoon black pepper
- 1 (13.5-ounce) can unsweetened coconut milk
- 2 cups long-grain brown rice
Instructions
- In a large saucepan, cover the beans with the water and bring to a boil over moderately high heat. Stir in the onion, scallions, garlic, allspice, cloves, thyme, Scotch bonnet, ginger, 2 teaspoons salt, and 1/2 teaspoon pepper.
- Stir in the coconut milk and bring to a simmer.
- Cover and simmer over low heat until the beans are tender, about 1 hour; adjust the heat as necessary to maintain a gentle simmer.
- Stir in the rice; cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 45 minutes.
- Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries, cloves and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt.
- Serve while hot with Jerked Oxtails.