Recipe courtesy of Brad Smith

Harbor Restaurant and Bar's Jamaican Rice and Peas (Red Beans and Rice)

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  • Level: Easy
  • Yield: 4 to 6 main dish servings, 8 to 10 side dish servings
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1 (16-ounce) package dried red kidney beans

10 cups, plus 4 cups water

3 cloves crushed garlic

1 coconut

3 scallions, sliced

1 tablespoon salt

1/4 pound butter

4 cups uncooked rice (recommended: Uncle Ben's Converted Rice)


  1. Bring beans, 10 cups water, and garlic to boil at high heat. Simmer for about 1 hour or until beans are soft.
  2. 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).
  3. 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.