Serves: 6

Caribbean Red Beans & Rice

Calories: 382 kcal


  • 1. In a large saucepan over a high heat combine the beans 1050ml of the water and the bay leaves. Bring to a boil then reduce the heat to low cover partially and simmer for 1 hour until the beans are tender. Drain the beans and discard the bay leaves.
  • 2. While the beans are cooking combine the rice 1 tbsp of the oil 1/2 tsp of the salt and the remaining water in a saucepan over medium-high heat. Cover and bring to a boil reduce the heat to low and simmer until the water is absorbed and the rice is tender. Set aside and keep warm.
  • 3. In a large saucepan heat the remaining 2 tbsp of oil over medium heat. Add the onion bell pepper and celery; saute until the vegetables are soft.
  • 4. Stir in the garlic and cook until softened.
  • 5. Add the allspice cloves cayenne pepper 1/2 teaspoon salt and the black pepper.
  • 6. Stir in the cooked beans the vegetable stock tomato thyme and Tabasco. Cook until the vegetable mixture is heated through.
  • 7. Divide the rice among warmed individual bowls. Top each serving with beans and sprinkle with the coriander.