RECIPE: Jamaican Red Beans, Rice and Greens
Jamaican rice and beans
Food writer and cookbook author Dana Jacobi offers up this savory mix of greens, rice and beans. If you’re stuck in the wintry cold, this dish will transport you to a sun-kissed beach.
My recipe for rice and beans comes from a man who cooks it in a cast iron pot set over charcoal on the beach in Ocho Rios, Jamaica.
Serves 6
1/2 cup coconut milk
1 medium onion, chopped
l medium green pepper, seeded and diced
1 cup long-grain white rice
One 10-ounce package frozen chopped collard greens (see Note)
1 large carrot, peeled and chopped
1/3 cup sliced scallion (white and green parts)
1 large teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon dried red pepper flakes
One (15-ounce) can red beans, drained
Salt and freshly ground pepper
1. Heat 2 tablespoons of the coconut milk in a large, heavy saucepan over medium-high. Sauté the onion and green pepper for 3 minutes, or until the onion softens.
2. Add two cups hot water, the remaining coconut milk, rice, collard greens, carrots, scallion, thyme, allspice, and pepper flakes. Cover, bring to a boil, and reduce the heat. Simmer until the rice is done, 15 to 20 minutes.
3. Mix in the beans. Season to taste with salt and pepper. Let the pot sit, covered, until ready to serve.
Note: To use fresh collards, remove the stems from a medium bunch of the greens, about three-quarters of a pound. Cut the leaves crosswise into 1/2-inch strips. Boil the greens 5 minutes and drain. There should be 3 cups of cooked greens.
© Dana Jacobi, 2008
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