Jamaican Jerk Beans and Rice

Ingredients

• 2 tbsp Jamaican jerk seasoning
• 1 can (15 oz) Canned kidney beans, drained and rinsed
• 3/4 cup Water or low-sodium vegetable broth
• 3/4 cup Long-grain white rice
• 1 tsp Brown sugar
• 2 cloves Garlic, minced(optional)
• 1 tbsp Olive oil(optional)
• 1/4 tsp Salt(optional)

Instructions

1. 1

   Prep (10 minutes): Rinse and drain the kidney beans. Mince the garlic if using. Measure the rice, jerk seasoning, water/broth, and brown sugar.

2. 2

   Cook rice (about 20 minutes total): In a small pot, combine the rice with 1 1/4 cups water (or broth). Bring to a boil, cover, reduce to low, and simmer until tender, about 15–18 minutes. Turn off heat and keep covered.

3. 3

   Simmer jerk beans (about 15 minutes): While the rice cooks, heat olive oil in a saucepan over medium heat. Add garlic (if using) for 30 seconds, then stir in jerk seasoning. Add beans and water/broth, bring to a simmer, and cook uncovered, stirring occasionally, until the sauce thickens, about 12–15 minutes.

4. 4

   Finish and serve (within total cook time): Stir in brown sugar. Taste and add salt only if needed. Serve the thick jerk beans over the rice.