Jamaican Jerk Beans & Rice

Ingredients

• 1 cup Cooked rice (white or brown)
• 1 cup Canned kidney beans, drained and rinsed
• 1.5 tbsp Jerk seasoning
• 1 tsp Brown sugar
• 1 tbsp Olive oil
• 2 cloves Garlic, minced
• 0.5 cup Onion, finely chopped
• 1 tbsp Lime juice
• 0.5 cup Water or low-sodium broth
• 0.25 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Rinse and drain the beans. Chop the onion and mince the garlic. Measure jerk seasoning, brown sugar, and lime juice.

2. 2

   Cook (35 minutes): Heat olive oil in a skillet over medium heat. Sauté onion for 4–5 minutes until softened, then add garlic and cook 30 seconds.

3. 3

   Add jerk seasoning and brown sugar to the skillet and stir for 30 seconds to bloom the spices. Add beans and water/broth, then simmer 20–25 minutes, stirring occasionally, until the sauce thickens and coats the beans.

4. 4

   Finish: Stir in lime juice. Taste and adjust with salt/pepper if needed. Serve the jerk beans over the cooked rice.