Jamaican Jerk Beans and Coconut Rice

Ingredients

• 1 can (15 oz / 425 g) Canned kidney beans (drained and rinsed)
• 1 cup (240 ml) Coconut milk (unsweetened)
• 3/4 cup (150 g) Long-grain white rice
• 1 1/4 cups (300 ml) Water
• 2 tbsp Jerk seasoning
• 2 cloves Garlic
• 2 tbsp Scallions (green and white parts), chopped(optional)
• 1 tbsp Olive oil
• 1 tbsp Lime juice
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

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

2. 2

   Cook the coconut rice: In a small pot, combine rice, coconut milk, and water. Bring to a boil, then reduce to low, cover, and simmer until tender, about 15 minutes. Turn off heat and let stand covered 5 minutes.

3. 3

   Cook the jerk beans: While the rice simmers, heat olive oil in a skillet over medium heat. Add garlic (and scallions if using) and cook 30–60 seconds. Stir in jerk seasoning, then add beans. Add a splash of water (1–2 tbsp) if needed to prevent sticking. Simmer 15–20 minutes, stirring occasionally, until fragrant and thickened. Stir in lime juice and season with salt/pepper to taste.

4. 4

   Serve: Fluff the coconut rice and divide into bowls. Spoon jerk beans over the rice and serve hot.