Beans and Rice, Jamaican Style

Serves 6-8

This recipe is taken from my favorite cookbook, Nourishing Traditions, and is a Friday dinner standby in our house. It’s so rich and delicious, you’d never know it was Lenten!


  • 1 c. red kidney beans
  • warm filtered water
  • 1 TBS. lemon juice
  • 1 can coconut milk (do NOT use “lite”!)
  • 1 bunch green onions, chopped
  • 1-3 jalapeno peppers (1 is necessary for flavor, but for more heat add two or three)
  • 3 cloves garlic, mashed
  • 2 tsps. Thyme, dried
  • 2 tsps. Sea salt
  • 1 tsp. dried green peppercorns
  • 1 c. brown rice, soaked for at least 7 hours in warm water.


  1. The night before, cover beans with the warm water and stir in lemon juice. Leave in a warm place.
  2. In the morning, drain and rinse the beans and place in a pot. Add enough water to cover the beans, bring to a boil, and skim.
  3. Add remaining ingredients except rice.
  4. Cover and simmer for about 6-8 hours or until beans are tender.
  5. Drain the rice and add to the pot with enough filtered water to cover the rice and beans about ½ inch.
  6. Bring to a boil and cook, uncovered, until liquid has reduced to the level of rice and beans.
  7. Cover and cook on lowest heat for about 30 minutes.