Recipe courtesy of Brad Smith
Harbor Restaurant and Bar's Jamaican Rice and Peas (Red Beans and Rice)
- Level: Easy
- Yield: 4 to 6 main dish servings, 8 to 10 side dish servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 889
- Total Fat
- 19
- Saturated Fat
- 12
- Carbohydrates
- 152
- Dietary Fiber
- 12
- Sugar
- 2
- Protein
- 26
- Cholesterol
- 41
- Sodium
- 1194
Ingredients
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)
Directions
- 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.