Caribbean Jerk Beans & Coconut Rice

Ingredients

• 1 can (15 oz / 425 g) Canned kidney beans (drained and rinsed)
• 2 tsp Jerk seasoning
• 2 cloves Garlic
• 1 tbsp Fresh lime juice
• 1 tbsp Olive oil
• 3/4 cup (150 g) Long-grain white rice
• 1 cup (240 ml) Coconut milk (unsweetened)
• 1 cup (240 ml) Water
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)
• 2 tbsp chopped Scallions (optional, for serving)(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic and chop scallions (if using). Rinse and drain the kidney beans.

2. 2

   Cook rice (about 20 minutes): In a small pot, combine rice, coconut milk, water, and salt (if using). Bring to a boil, reduce to low, cover, and simmer until rice is tender and liquid is absorbed, about 18–20 minutes.

3. 3

   Cook jerk beans (about 15 minutes): While the rice cooks, heat olive oil in a skillet over medium heat. Sauté garlic for 30–45 seconds. Stir in jerk seasoning, then add drained beans and lime juice. Cook, stirring occasionally, until beans are heated through and lightly thickened, about 12–15 minutes. Add black pepper to taste.

4. 4

   Serve (within remaining time): Fluff the rice with a fork, spoon jerk beans over the top, and garnish with scallions if desired.