Caribbean Red Beans and Rice
Caribbean Red Beans and Rice, often referred to as "Rice and Peas" in the Caribbean, is a staple dish that holds a special place in the hearts and kitchens of many. Despite the name, "peas" actually refers to kidney beans or pigeon peas, which are commonly used in this dish. This flavorful and aromatic dish is a testament to the rich culinary heritage of the Caribbean islands, where the fusion of African, European, and Indigenous influences has given rise to a vibrant and diverse food culture.
Rice and Peas is more than just a side dish. it symbolizes Caribbean hospitality and tradition. It's often served at family gatherings, celebrations, and Sunday dinners, where the aroma of coconut milk and thyme fills the air, inviting everyone to the table. The creamy coconut milk adds a luscious texture to the rice, while the thyme and other spices infuse it with a depth of flavor that's truly irresistible.
One of the best things about Caribbean Red Beans and Rice is its versatility. It pairs wonderfully with a variety of main dishes, but it's especially delightful when served alongside Jamaican Jerk Chicken topped with Fresh Mango Salsa. The spicy, smoky flavors of jerk chicken perfectly complement the creamy, savory rice and beans, creating a harmonious balance of tastes and textures. Add fresh salsa made with juicy mangoes, and you’ve got a match made in paradise! Whether you're hosting a backyard barbecue or a cozy dinner at home, this combination is sure to impress your guests and transport their taste buds to the sunny shores of the Caribbean!
Now, let's dive into the recipe and bring a taste of the Caribbean to your kitchen!
This Caribbean Red Beans and Rice dish is perfect for a weeknight dinner or a special occasion. The combination of creamy coconut milk, savory kielbasa, and aromatic spices will transport your taste buds to the Caribbean with every bite. Serve with Jamaican Jerk Chicken and Mango Salsa.
Please share your thoughts or any variations you might try with this recipe! Follow along for more:
- 2 cups basmati rice
- 1 red bell pepper
- 3 cloves garlic (minced)
- 1 yellow onion
- 3 sprigs fresh thyme
- 1 can coconut milk
- 1 can red kidney beans (drained and rinsed)
- 1 tbsp Creole seasoning
- 2 bay leaves
- 2.5 cups vegetable broth
- 1 tbsp chicken bouillon
- 2 tsp paprika
- 1/2 beef kielbasa
- 2 green onions
- 1 lime
- salt and pepper (to taste)
- Start by rinsing the basmati rice under cold water until the water runs clear. This helps to remove excess starch and ensures fluffy rice. Mince the garlic, finely chop the yellow onion, and chop the beef kielbasa.
- Heat a tablespoon of oil over medium heat in a large pot or Dutch oven. Add the minced garlic, pepper, chopped yellow and green onion, and fresh thyme, sautéing until fragrant and translucent, about 3-4 minutes.
- Add the sliced kielbasa and cook for another 2-3 minutes, allowing the flavors to meld together. Add the rinsed basmati rice, stirring to ensure its evenly distributed.
- Add the drained and rinsed red kidney beans to the pot. Pour in the coconut milk, vegetable broth, bay leaves and seasonings. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes or until the rice is tender and has absorbed most of the liquid.
- Once the rice is cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and season with salt and pepper to taste. Garnish with chopped green onions and serve with lime wedges on the side.