Caribbean rice and beans

Caribbean rice and beans

By
From
Ben's BBQ Bible
Serves
4
Photographer
Billy Law

This classic Caribbean dish is perfect served with the hot, aromatic flavours of Jerked chicken or Carribean jerked red fish. It’s sometimes known as ‘dirty rice’, probably because of the effect of the beans on the rice, but in no way does it reflect its wonderful flavour.

It’s an easy dish to prepare and can be cooked outside on the side burner of the barbecue or indoors on the stove.

Ingredients

Quantity Ingredient
225 g can black-eye beans
700ml water
400 ml can coconut cream
1 teaspoon chopped thyme leaves
1 teaspoon scotch bonnet chilli, seeded and chopped, (or other hot red chilli)
2 spring onions, chopped
salt
freshly ground black pepper
450g basmati rice, washed 3 times
25g butter
1/4 cup chopped coriander leaves and spring onions, to serve

Method

  1. Place the beans, water, coconut cream, thyme, chilli and spring onions in a saucepan, and season to taste. Bring to the boil.
  2. Add the rinsed rice and butter, and boil for 2–3 minutes. Lower the heat to a simmer, cover with a lid and cook for 35 minutes.
  3. Once cooked, sprinkle with the coriander and spring onions and serve.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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