Vegan Jamaican Coconut Rice And Beans Recipe

About this recipe

A flavorful vegan twist on the classic Jamaican dish, combining creamy coconut milk, tender red kidney beans, and aromatic spices for a satisfying dinner option.

Ingredients

• - Coconut Each
• 400 G Natco Red Kidney Beans 400 G
• 100 G Jumbo Garlic 100g
• 50G Picard Chopped Flat Parsley
• 199G La Costena Sliced Green Jalapeno Peppers, 199G
• 10 Kg Pegasus Aaa Jasmine Fragrant Rice 10kg
• 1 Bunch Spring Onions 1 Bunch
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Grate 1 coconut and add enough water to make 1 quart of coconut milk. Strain through a sieve to remove solids.
2. 2. Rinse 1 1/2 cups of red kidney beans thoroughly and add them to the coconut milk along with 2 minced garlic cloves. Bring to a boil and cook until the beans are tender, about 45 minutes.
3. 3. Add 1 tsp dried parsley, 1 chopped jalapeno pepper, 2 chopped green onions, and salt to taste. Simmer for 2 minutes to infuse the flavors.
4. 4. Stir in 1 lb of jasmine rice, ensuring the liquid is about 1 inch above the rice. Bring to a boil, then cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes.
5. 5. Fluff the rice with a fork and serve warm as a hearty vegan dinner option.