The Neighborhood News Online

RICE AND BEANS THE JAMAICAN WAY

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Category: Restaurants & Reviews

Published on Wednesday, 13 February 2019 22:54

Written by D. V. Lawrence

FROM NATRALIART

3426 W. Washington Blvd. 90018

www.natraliartrestaurant.com
 

Here is an incredible rice and beans recipe from Charles (Juicy), owner and Chef at Natraliart, a Jamaican restaurant that's been in our community for 35 years!       

(for 12 -15 people)

INGREDIENTS

1 Grace of Coconut Cream (this is like butter and can be

purchased at the Jamaican market next to Natraliart)

1 scotch bonnet pepper (purchased at the Jamaican market)

6 oz of dried red kidney beans

1 small onion

2 green onions

½ teaspoon black pepper

6 whole all spice

3 stalks of green thyme

1 teaspoon of salt

½ cup olive oil

2 lbs of rice

DIRECTIONS

In a large pot, cook dry kidney beans in 6 cups of water until the water has been absorbed and beans are soft.

Add coconut cream and 8 cups of water, to a boil on medium heat. Add diced onion and green onion, add along with scotch bonnet pepper, black pepper, all spice, thyme, salt and olive oil. Let cook for about 15 minutes. With a large fork (not spoon) stir, taste liquid to see if suitable.

Add rice and stir with fork, contents should not be too watery but also not too tight, should be free flowing. Cover with aluminum foil and pot cover, reduce heat and let cook for 30 – 45 minutes occasionally lifting cover to stir with fork, turning rice over from bottom to top while turning pot around a full circle until rice is soft and shelly but not mushy.

Remove cover and taste.

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